Gordon Ramsay Chicken Cordon Bleu

This Gordon Ramsay Chicken Cordon Bleu is a crisp, golden classic with tender chicken, smoky ham, and a rich, melting cheese centre. The outside is beautifully crunchy, while the inside stays juicy and full of flavour. It is a moderate-difficulty recipe that feels special yet achievable at home. From start to finish, allow about 45 minutes, making it perfect for a relaxed but impressive dinner.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper

For the Filling

• 4 slices good-quality ham
• 4 slices Gruyère or Emmental cheese

For the Coating

• 75g plain flour
• 2 large eggs
• 120g dried breadcrumbs or panko
• 1 tsp Dijon mustard

For Cooking

• 2 tbsp olive oil
• 30g unsalted butter

How to Make Gordon Ramsay Chicken Cordon Bleu

• Prepare the Oven and Chicken: Preheat the oven to 190°C (170°C fan). Place the chicken breasts between two sheets of baking parchment and gently bash with a rolling pin until evenly flattened, about 1cm thick. Season both sides lightly with salt and pepper.
• Assemble the Filling Lay each chicken breast flat. Place a slice of ham on top, followed by a slice of cheese. Roll the chicken up tightly from one end, tucking in the sides as you go, to seal the filling inside. Chill the rolled chicken for 10 minutes to help it hold its shape.
• Coat the Chicken: Set up three shallow bowls. Put the flour into the first, beat the eggs with the Dijon mustard in the second, and place the breadcrumbs in the third. Roll each chicken parcel in the flour, then dip into the egg mixture, and finally coat thoroughly in breadcrumbs.
• Cook and Bake: Heat the olive oil and butter in a large ovenproof frying pan over medium heat. Add the chicken parcels seam-side down and fry until golden on all sides, about 5 minutes. Transfer the pan to the oven and bake for 18–20 minutes until the chicken is cooked through.
• Rest and Serve: Remove from the oven and leave to rest for 5 minutes before slicing. This allows the juices to settle and keeps the cheese neatly inside.

Tips for Perfect Chicken Cordon Bleu

How do I stop the cheese from leaking out?

Make sure the chicken is rolled tightly and fully sealed. Chilling before coating helps, and avoid cutting into it too soon after baking.

Can I prepare this in advance?

Yes. You can assemble and breadcrumb the chicken up to a day ahead, then keep it covered in the fridge until ready to cook.

What breadcrumbs work best?

Panko gives a lighter, crunchier finish, but standard dried breadcrumbs also work well for a classic texture.

How do I know the chicken is cooked?

The chicken should feel firm, and the juices should run clear. If unsure, check that the centre has reached 75°C.

Serving Suggestions

• Creamy mashed potatoes
• Steamed green beans or tenderstem broccoli
• A crisp green salad with lemon dressing
• Roasted cherry tomatoes

Storage

Room Temperature

This dish should not be kept at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the coating crisp.

Freezing

Uncooked, breaded chicken can be frozen for up to 2 months. Cook from frozen, adding an extra 10 minutes to the baking time.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 42 g
• Fat: 26 g
• Saturated Fat: 11 g
• Sodium: 980 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Gordon Ramsay Chicken Cordon Bleu

Recipe by Alex TurnerCourse: MainCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy chicken breast filled with smoky ham and melted cheese, cooked until golden and juicy. A classic restaurant-style dish made at home.

Ingredients

• 4 boneless, skinless chicken breasts

• 4 slices ham

• 4 slices Gruyère or Emmental cheese

• 75g plain flour

• 2 large eggs

• 1 tsp Dijon mustard

• 120g breadcrumbs or panko

• 2 tbsp olive oil

• 30g unsalted butter

• Salt and black pepper

Directions

• Preheat oven to 190°C (170°C fan) and flatten chicken breasts evenly.
• Place ham and cheese on chicken and roll tightly.
• Coat chicken in flour, egg mixture, then breadcrumbs.
• Brown chicken in butter and oil until golden.
• Bake in oven for 18–20 minutes until cooked through.
• Rest briefly, then slice and serve.

Notes

• Chilling the chicken before cooking helps keep it sealed.
• Use good-quality cheese for the best flavour.