Gordon Ramsay Chicken Cordon Bleu is made with tender chicken breasts, savory slices of ham, melting Swiss cheese, and a crunchy Parmesan-panko coating. The result is a golden, juicy roll-up with a gooey, cheesy center that bursts with flavor in every bite. It is a restaurant-quality meal made easy with a baked method, perfect for a special family dinner.
Try More Recipes:
- Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
- Gordon Ramsay Chicken Salad Recipe (Easy & Creamy)
- Gordon Ramsay Madeira Sauce Recipe
Why You Will Love This Chicken Cordon Bleu:
- No Deep Frying Required: This recipe uses the oven instead of a pot of hot oil. This means you get all the crunch without the grease, the heavy smell in your kitchen, or the messy cleanup.
- Restaurant Quality at Home: It looks incredibly impressive on the plate. The golden crust and the spiral of ham and melted cheese make it look like you spent hours in the kitchen, even though it is quite simple.
- Incredible Texture Contrast: Every bite has three perfect textures: the shatteringly crisp Panko coating, the tender juicy chicken, and the soft, gooey melted cheese center.
- Kid and Adult Friendly: It is essentially a grown-up chicken nugget stuffed with cheese. The flavors are familiar and comforting, making it a hit with picky eaters and adults alike.
Gordon Ramsay Chicken Cordon Bleu Ingredients
For the Chicken Rolls:
- 4 boneless, skinless chicken breasts
- 8 slices Swiss or Gruyère cheese
- 8 slices high-quality ham (like Black Forest or Prosciutto)
- Salt and freshly ground black pepper
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
- Cooking spray or melted butter (for drizzling)
How To Make Gordon Ramsay Chicken Cordon Bleu
- Prepare the chicken: Preheat your oven to 400°F (200°C). Place a chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it is about 1/4-inch thick. Repeat with all breasts.
- Assemble the filling: Season the flattened chicken with salt and pepper. Place two slices of cheese on top of two slices of ham. Roll the ham and cheese into a tight log. Place this log on the edge of the flattened chicken breast.
- Roll the chicken: Roll the chicken tightly around the ham and cheese filling. Secure the seam with toothpicks to prevent it from unrolling.
- Set up the breading station: Get three shallow bowls. In the first, put the flour. In the second, beat the eggs. In the third, mix the Panko breadcrumbs, Parmesan cheese, garlic powder, and thyme.
- Coat the rolls: Dredge a chicken roll in the flour and shake off the excess. Dip it into the egg wash, ensuring it is fully coated. Finally, press it firmly into the seasoned breadcrumbs to coat all sides.
- Bake until golden: Place the breaded rolls on a baking sheet lined with parchment paper (or a wire rack placed on a sheet). Spray the tops generously with cooking spray or drizzle with melted butter. Bake for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown.
Recipe Tips
- Pound Evenly: The key to a good roll is pounding the chicken thin and even. If it is too thick, it will be hard to roll; if it is too thin, the cheese might leak out.
- Chill Before Baking: If you have time, place the breaded rolls in the fridge for 20 minutes before baking. This helps the coating stick better and helps the shape hold firm.
- Use Panko: Gordon Ramsay prefers Panko over regular breadcrumbs because they are larger and flakes. This creates a much lighter, crispier crust that mimics deep-frying even when baked.
- The Cheese Lock: Try to keep the cheese inside the ham layers. By rolling the cheese inside the ham first, the ham acts as a barrier that stops the melting cheese from leaking out of the chicken immediately.
What To Serve With Chicken Cordon Bleu?
This rich crunchy dish pairs perfectly with a Dijon Cream Sauce poured over the top for sides, serve it with garlic mashed potatoes or roasted green beans to balance the richness a fresh arugula salad with a lemon vinaigrette also cuts through the cheesy, salty flavors beautifully.
How To Store Leftovers Chicken Cordon Bleu?
- Refrigerate: Allow the chicken to cool completely. Remove the toothpicks store in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the raw, breaded rolls before baking. Wrap them tightly in plastic wrap and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time.
How To Reheat Leftovers Chicken Cordon Bleu?
The goal is to get the crust crispy again and melt the cheese without drying out the chicken breast.
Important: Avoid the microwave. Microwaving will turn the crispy Panko coating into a soggy, wet mush and will likely make the chicken rubbery.
1. In the Oven (The Best Method) This method ensures the chicken heats through evenly while re-crisping the outside.
- Preheat: Set your oven to 350°F (175°C).
- Prep: Place the chicken rolls on a wire rack set over a baking sheet. The wire rack allows hot air to circulate underneath, keeping the bottom crispy.
- Bake: Heat for 10 to 15 minutes. You want the internal temperature to reach 165°F again and the cheese to be gooey.
2. In an Air Fryer (Fastest & Crispiest) This is perfect for reheating just one or two portions.
- Preheat: Set your air fryer to 350°F (175°C).
- Heat: Place the chicken in the basket. Do not crowd them.
- Cook: Heat for 5 to 7 minutes. The circulating air will make the Parmesan-Panko crust incredibly crunchy again.
FAQs
This usually happens if the chicken wasn’t rolled tightly enough or if the cheese was placed too close to the edges. Securing the ends with toothpicks and letting the rolls rest before baking helps prevent this.
The crust should be golden brown. Ideally, use a meat thermometer inserted into the thickest part of the chicken (avoiding the cheese center if possible); it should read 165°F (74°C).
Yes while Swiss or Gruyère are traditional because of their nutty flavor and melting quality, you can use Provolone, Mozzarella, or even a sharp White Cheddar.
More Recipes:
- Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)
- Gordon Ramsay’s Crispy French Fries Recipe
- Gordon Ramsay Perfect Mashed Potatoes Recipe
Chicken Cordon Bleu Nutrition Facts
Serving Size: 1 roll
- Calories: 520 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 145mg
- Sodium: 890mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 48g
Gordon Ramsay Chicken Cordon Bleu (Easy Baked Recipe)
Course: Dinners, Lunch, MainCuisine: French, AmericanDifficulty: Easy4
servings25
minutes30
minutes520
kcalGordon Ramsay Chicken Cordon Bleu is made with tender chicken breasts, savory slices of ham, melting Swiss cheese, and a crunchy Parmesan-panko coating. The result is a golden, juicy roll-up with a gooey, cheesy center that bursts with flavor in every bite. It is a restaurant-quality meal made easy with a baked method, perfect for a special family dinner.
Ingredients
4 boneless, skinless chicken breasts
8 slices Swiss or Gruyère cheese
8 slices high-quality ham (like Black Forest or Prosciutto)
Salt and freshly ground black pepper
- For the Breading:
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
Cooking spray or melted butter (for drizzling)
Directions
- Prepare the chicken: Preheat your oven to 400°F (200°C). Place a chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it is about 1/4-inch thick. Repeat with all breasts.
- Assemble the filling: Season the flattened chicken with salt and pepper. Place two slices of cheese on top of two slices of ham. Roll the ham and cheese into a tight log. Place this log on the edge of the flattened chicken breast.
- Roll the chicken: Roll the chicken tightly around the ham and cheese filling. Secure the seam with toothpicks to prevent it from unrolling.
- Set up the breading station: Get three shallow bowls. In the first, put the flour. In the second, beat the eggs. In the third, mix the Panko breadcrumbs, Parmesan cheese, garlic powder, and thyme.
- Coat the rolls: Dredge a chicken roll in the flour and shake off the excess. Dip it into the egg wash, ensuring it is fully coated. Finally, press it firmly into the seasoned breadcrumbs to coat all sides.
- Bake until golden: Place the breaded rolls on a baking sheet lined with parchment paper (or a wire rack placed on a sheet). Spray the tops generously with cooking spray or drizzle with melted butter. Bake for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown.
Notes
- Pound Evenly: The key to a good roll is pounding the chicken thin and even. If it is too thick, it will be hard to roll; if it is too thin, the cheese might leak out.
Chill Before Baking: If you have time, place the breaded rolls in the fridge for 20 minutes before baking. This helps the coating stick better and helps the shape hold firm.
Use Panko: Gordon Ramsay prefers Panko over regular breadcrumbs because they are larger and flakes. This creates a much lighter, crispier crust that mimics deep-frying even when baked.
The Cheese Lock: Try to keep the cheese inside the ham layers. By rolling the cheese inside the ham first, the ham acts as a barrier that stops the melting cheese from leaking out of the chicken immediately.
