If you’ve ever dreamed of a classic dish that’s both elegantly impressive and comfortingly familiar, then you’re absolutely going to adore Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe. This dish takes tender chicken breasts, wraps them around savory ham and silky Swiss cheese, and coats everything in a perfectly crispy panko crust. What truly elevates it is that luscious, tangy creamy Dijon sauce that ties every bite together with a velvety finish. It’s the kind of meal that feels like a special occasion but is so doable on any night you crave something deliciously satisfying.
Ingredients You’ll Need
The magic of Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe comes down to simple but crucial ingredients that bring amazing flavor, texture, and color to the plate. Each one plays its part, from the melty Swiss cheese to the crispy golden breadcrumbs, creating a balanced, irresistible dish.
- 2 large Chicken Breasts: Pound them evenly for even cooking and tenderness.
- 4 slices Swiss Cheese: Adds a creamy melt and a subtly nutty flavor.
- 4-6 slices Ham: Choose a quality ham for rich, savory notes.
- 1 cup Panko Breadcrumbs: Gives you that signature crunchy exterior everyone loves.
- 1 egg or Mayo: Acts as a perfect binder for the breadcrumb coating.
- 2 tsp Flour: Helps with alternative binding if you prefer a mix.
- 3 tbsp Mayo: Adds richness and moisture to the coating.
- 1.5 tbsp Dijon Mustard: Infuses the sauce with a subtle tangy kick.
- 1.5 tbsp Unsalted Butter: Essential for making a smooth, flavorful sauce base.
- 1.5 tbsp Flour: Thickens the creamy Dijon sauce beautifully.
- 1.25 cups Milk: Use any milk or plant-based alternative to keep the sauce luscious.
- 2 tbsp Dijon Mustard: For that deliciously sharp mustard flavor in the sauce.
- 3 tbsp Grated Parmesan: Freshly grated cheese adds savoriness and depth to the sauce.
How to Make Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
Step 1: Preparing the Chicken Rolls
Start by pounding your chicken breasts to an even thickness; this step is essential for even cooking that results in juicy, tender chicken throughout. Once they’re perfectly flattened, layer each breast with slices of ham and Swiss cheese—these two are the heart of what makes this dish spectacular. After layering, tightly roll up each breast and secure them with toothpicks if needed to keep everything snug inside.
Step 2: Coating the Chicken
Now, get your binding mixture ready by whisking an egg or using mayo. Dip each chicken roll into this mixture, letting any excess drip off—too much can weigh down the crispiness. Immediately after, roll the chicken gently but thoroughly in the panko breadcrumbs, ensuring every bit is coated for that iconic crunchy bite you’re craving.
Step 3: Baking to Golden Perfection
Place your breaded chicken rolls on a greased baking sheet to prevent sticking, then pop them in a preheated oven at 375°F (190°C). Baking for 25 to 30 minutes allows the chicken to cook through while the coating crisps up into a gorgeous golden crust. Keep an eye on them toward the end to avoid over-baking and dryness.
Step 4: Making the Creamy Dijon Sauce
While your chicken bakes, melt butter gently in a saucepan over medium heat. Slowly whisk in the flour until you get a flawless smooth paste. Gradually pour in the milk while continuously stirring—this keeps lumps out of your sauce. Once it’s thick and creamy, add Dijon mustard and freshly grated Parmesan, letting it simmer just enough to marry all the flavors into a luscious sauce that’s packed with tang and umami.
Step 5: Serving Up the Final Dish
After the chicken comes out of the oven, slice each roll into lovely rounds to reveal the beautifully melted cheese and ham spiraled inside. Plate them with a generous drizzle of your creamy Dijon sauce. This final flourish not only looks stunning but adds that addictive creaminess which makes this recipe truly unforgettable.
How to Serve Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
Garnishes
Adding fresh herbs like chopped parsley or chives provides a bright, vibrant pop of color and freshness that complements the richness of the dish. A light sprinkle of extra Parmesan on top can also elevate the presentation and deepen flavor layers without overwhelming the palate.
Side Dishes
This dish pairs wonderfully with simple sides like steamed green beans or roasted asparagus to bring crispness and freshness. Creamy mashed potatoes or a buttery risotto work beautifully for those who want to dive into comforting, velvety textures alongside each savory bite.
Creative Ways to Present
For a restaurant-worthy experience, slice each chicken roll into neat medallions and fan them out on a plate with the creamy Dijon sauce artistically drizzled. Accompanying microgreens or edible flowers can add elegance too. If you’re serving family style, leaving the rolls whole invites everyone to appreciate the dramatic reveal upon slicing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cool them completely before storing in an airtight container in the refrigerator. They’ll keep well for up to 2 days without losing much texture or flavor, though the crispy crust might soften a bit.
Freezing
You can freeze unbaked chicken rolls after coating by wrapping them individually in plastic wrap and then placing them in a freezer bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the cooking time. This is a fantastic way to have this dish on hand for a quick, special dinner anytime.
Reheating
To bring back some of that crispiness, reheat leftovers in an oven or toaster oven set to 350°F (175°C) rather than a microwave. This keeps the coating crisp while warming the chicken and sauce perfectly without becoming soggy or dry.
FAQs
Can I use a different type of cheese instead of Swiss?
Absolutely! While Swiss cheese offers a subtle nuttiness and perfect melt, alternatives like Gruyère or mozzarella can work too. Just keep in mind that different cheeses will alter the flavor profile slightly.
Is it necessary to pound the chicken breasts?
Pounding ensures the chicken cooks evenly and stays tender inside, which is crucial for this recipe. Skipping this step may lead to uneven cooking with some parts drying out while others remain undercooked.
Can I make the creamy Dijon sauce dairy-free?
Yes, simply swap the butter for a dairy-free alternative and use your favorite plant-based milk. Nutritional yeast can also be a great substitute for Parmesan to maintain that umami flavor in the sauce.
How do I prevent the rolls from unrolling during cooking?
Use toothpicks to secure the chicken rolls tightly before coating and baking. This helps keep all those delicious layers intact while cooking.
Is there a way to make this recipe gluten-free?
Definitely! Use gluten-free panko breadcrumbs or crushed gluten-free crackers for the coating. Just double-check all your other ingredients to ensure they’re gluten-free too.
Final Thoughts
If you’re looking to impress your taste buds and anyone you’re sharing dinner with, trying Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe will be a total game changer. It’s approachable, bursting with flavor, and makes for a memorable meal that feels both classic and special. Once you make it, I promise it’ll be a recipe you come back to time and time again!
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Gordon Ramsay’s Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Gordon Ramsay’s Chicken Cordon Bleu is a deliciously crispy and creamy dish featuring tender chicken breasts stuffed with Swiss cheese and ham, coated with crunchy panko breadcrumbs, baked to perfection, and served with a rich Dijon Parmesan sauce. Perfect for a satisfying and elegant meal in under an hour.
Ingredients
Chicken Roll Ingredients
- 2 large Chicken Breasts (boneless, skinless, pounded to even thickness)
- 4 slices Swiss Cheese (creamy melt and nutty flavor)
- 4–6 slices Ham (good-quality for maximum flavor)
- 1 cup Panko Breadcrumbs (deliciously crispy exterior)
- 1 egg (or 3 tbsp Mayo for coating)
- 2 tsp Flour (alternative option for coating)
- 3 tbsp Mayo (alternative option for coating)
- 1.5 tbsp Dijon Mustard (alternative option for coating)
Sauce Ingredients
- 1.5 tbsp Unsalted Butter
- 1.5 tbsp Flour (to thicken sauce)
- 1.25 cups Milk (any milk or plant-based alternative)
- 2 tbsp Dijon Mustard (adds tangy punch)
- 3 tbsp Grated Parmesan Cheese (freshly grated for flavor)
Instructions
- Preparation: Begin by pounding the chicken breasts to an even thickness to ensure they cook uniformly.
- Assemble the Rolls: Lay the flattened chicken breasts out and layer each with ham slices and Swiss cheese. Roll each breast up tightly and secure with toothpicks if necessary to keep the filling inside.
- Coating: Prepare an egg wash by whisking the egg (or use mayo with flour and Dijon mustard as an alternative). Dip each chicken roll into the egg mixture, allowing excess to drip off, then thoroughly coat in panko breadcrumbs for a crispy exterior.
- Bake the Chicken: Place the coated chicken rolls on a greased baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown and cooked through.
- Make the Dijon Parmesan Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour until smooth to form a roux. Gradually add milk, whisking continuously to avoid lumps. Stir in Dijon mustard and grated Parmesan cheese. Simmer the sauce until creamy and thickened.
- Serve: Remove the chicken from the oven and slice each roll. Drizzle generously with the warm creamy Dijon sauce. Serve immediately and enjoy!
Notes
- To ensure the chicken cooks evenly, pounding it to an even thickness is crucial.
- If you don’t have eggs, mayo mixed with a bit of flour and Dijon mustard makes a good alternative for coating.
- Using panko breadcrumbs gives a lighter, crunchier crust than regular breadcrumbs.
- This recipe works well with any type of milk, including plant-based alternatives, for the sauce.
- Securing the rolls with toothpicks helps keep the filling intact during baking.
- Let the chicken rest for a few minutes after baking before slicing to retain juiciness.
