Gordon Ramsay Cordon Bleu Recipe

The First Time I Screwed This Up…

The first time I made Cordon Bleu, I went all in—thick chicken, ham straight from the packet, cheese sliding out the sides. No seal, no crust, no crunch. I thought breadcrumbs would do the work. Turns out, if you don’t build it right from the inside out, it’s just a leaky mess.

Then I found the Ramsay-inspired system. Tighter rolls. Toasted panko. Dijon for the edge. Suddenly it clicked—this isn’t just stuffed chicken. It’s architecture.

Why This Works (And Where Most Go Wrong)

This version works because it layers flavor and texture from the inside out. You’ve got melty Swiss cheese, salty ham, sealed inside perfectly seasoned chicken, and finished with either a mayo-Dijon shortcut or a classic dredge.

Here’s where people usually get it wrong:

• Chicken not sealed properly = cheese explosion
• Breadcrumbs go soggy = didn’t toast or spray with oil
• Baked too hot or too tight = uneven cooking
• No sauce = no balance

Ramsay’s influence shows in the timing, the toast, and the two different crusting methods depending on how much effort you’re in for.

Ingredients That Actually Matter

Chicken + Fillings:

• 2 small chicken breasts (180–210g each)
• 4 slices Swiss cheese
• 4–6 slices ham (about 75g)
• Salt and pepper, to taste
• Toothpicks, to seal

For the Crust (Choose One Method):

Super Easy:

• 3 Tbsp mayonnaise
• 1½ Tbsp Dijon mustard
• ½ cup panko breadcrumbs
• Oil spray

Quick Dredge:

• 1 egg
• 2 tsp plain flour
• 1 cup panko breadcrumbs
• Oil spray

Dijon Cream Sauce:

• 1½ Tbsp butter
• 1½ Tbsp flour
• 1¼ cups milk (300ml)
• 2 Tbsp Dijon mustard
• 3 Tbsp grated parmesan
• Salt and pepper, to taste

How To Make Gordon Ramsay Cordon Bleu

1. Preheat the Oven
Set it to 200°C (or 180°C if you’ve got a fan oven).

2. Toast the Panko
Spread the breadcrumbs on a tray, give them a quick spray with oil, and bake for 3 minutes—just enough to get them golden. Set aside in a bowl.

3. Prep the Chicken
Cut a slit in each breast to form a pocket—don’t slice all the way through. Slide in 2 slices of cheese and enough ham to layer. Seal with toothpicks. Season the outside well with salt and pepper.

4. Choose Your Crusting Method

– Super Easy: Mix the mayo and Dijon. Spread it all over the chicken, then press on the toasted panko. Spray with oil.
– Quick Dredge: Whisk egg and flour in a shallow dish. Dip the chicken to coat, press into panko, and spray with oil.

5. Bake It
Place chicken on a lined tray with space between each piece. Bake for 25–30 minutes until golden and the inside is fully cooked (aim for 75°C internal temp). Pull out the toothpicks before serving.

6. Make the Dijon Sauce
Melt the butter in a saucepan. Add the flour and stir for 1 minute. Gradually whisk in the milk. Once smooth and thickened, add Dijon and parmesan. Season. Let it bubble gently for 2–3 minutes until creamy.

7. Serve It Hot
Slice the chicken or serve whole. Pour sauce on top or serve it on the side for dipping. Add greens, roasted veg, or a simple salad.

What Gordon Ramsay Says About This Dish

“The trick is to seal in the flavor—don’t let that cheese escape.”
My Take: I used to overfill the pocket and skip the toothpicks. Bad move. Now I make tight pockets and seal them every time.

“Toasted breadcrumbs give you that crunch without needing deep-fry oil.”
My Take: Toasting in the oven changes everything. It’s cleaner and gives you control over the crust.

What I Got Wrong (And How I Fixed It)

• Didn’t seal the chicken – Cheese melted out and burned.
  Fix: Toothpicks, every time. I also tuck the cheese under the ham to keep it locked in.
• Used soggy breadcrumbs – The crust was bland and soft.
  Fix: I toast my panko now and spray lightly with oil for that perfect crisp.
• Forgot the sauce – The dish felt dry.
  Fix: Dijon cream adds that balance—it’s not optional, it’s essential.

Variations That Actually Work

• Spicy Version: Add a bit of cayenne to the breadcrumb mix.
• Cheese Swap: Try Gruyère or Emmental instead of Swiss.
• Prosciutto Instead of Ham: Thinner, saltier, and folds easier inside the chicken.
• Herb Crust: Mix in a teaspoon of dried thyme or parsley with the panko.

Pro Tips That Change the Game

• Use small chicken breasts for better portioning and even cooking.
• Spray breadcrumbs with oil, not the chicken—gets a better crust.
• Let it rest 3–5 minutes before slicing—keeps it juicy.
• Use a wire rack on your baking tray if you want full crisp on all sides.

Storage + Leftover Moves

Fridge: Cool completely, then store in an airtight container for up to 2 days.
Freeze: Wrap tightly in plastic or foil and freeze for up to 3 months.
Reheat: Air fry or oven bake at 180°C for 5–7 minutes. Avoid microwaving—it softens the crust.

FAQs – What People Ask

Q: Can I make this ahead of time?
A: Yes—prep and bread the chicken, then refrigerate until ready to bake. Add 5 minutes to cook time from cold.

Q: What if I don’t have toothpicks?
A: Use skewers or even uncooked spaghetti—just make sure the cheese is tucked in tight.

Q: Can I fry it instead of baking?
A: You can, but it’s messier. Ramsay’s oven method gives you control and a clean, crispy finish.

Q: Can I skip the sauce?
A: Technically, yes. But the Dijon cream balances the whole dish. Worth making.

Try More Recipes:

• Gordon Ramsay’s Chicken Cordon Bleu Was the Warm Crunch I Didn’t Know I Needed
• Gordon Ramsay Crab linguine Recipe
• Gordon Ramsay Venison Wellington Recipe