Gordon Ramsay Italian Chicken Parma Ham Recipe

This juicy, savory Gordon Ramsay Italian Chicken Parma Ham is made with chicken breast, sun-dried tomatoes, and mascarpone cheese, and ready in 35 minutes. Slicing into the chicken reveals a rich, melting cheese center beautifully contrasted by the crispy, salty ham exterior. I love how simple it is to prep this impressive dish.

Why This Classic Works

Stuffed chicken breasts can easily become dry and rubbery if you are not careful. Wrapping the meat tightly in Parma ham locks in the moisture while creating a protective, crispy crust.

I used to skip chilling the chicken before cooking, which always caused the cheese to leak out in the pan. Taking a few minutes to let the rolls firm up in the fridge completely solves this messy problem.

Gordon Ramsay Italian Chicken Parma Ham Ingredients

• 4 skinless, boneless chicken breasts
• 8 slices Parma ham
• 100g mascarpone cheese
• 50g sun-dried tomatoes, chopped
• 1 small bunch fresh basil, chopped
• 2 tablespoons olive oil
• 1 pinch sea salt and black pepper

How To Make Gordon Ramsay Italian Chicken Parma Ham

1. Prepare the filling: Mix the mascarpone, chopped sun-dried tomatoes, basil, salt, and pepper in a small bowl.
2. Slit the chicken: Cut a pocket into the side of each chicken breast using a sharp knife, being careful not to cut all the way through.
3. Stuff and wrap: Spoon the cheese mixture into the chicken pockets, then wrap each breast tightly with two slices of Parma ham to seal the opening.
4. Pan-fry the chicken: Heat olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes on each side until the ham is crisp.
5. Finish in the oven: Transfer the skillet to a 200°C (400°F) oven and bake for 12 to 15 minutes until the chicken is cooked through.

Recipe Tips

• Secure the ham: Wrap the Parma ham tightly around the opening of the pocket to act as a barrier for the melting cheese.
• Chill before cooking: Resting the stuffed breasts in the fridge for 15 minutes helps the ham adhere to the chicken better.
• Check the temperature: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) without overcooking.

What To Serve With Italian Chicken Parma Ham

This rich, savory chicken pairs beautifully with a simple rocket salad dressed with lemon and olive oil to cut through the richness. You can also serve it alongside creamy mashed potatoes or roasted garlic asparagus for a more filling meal.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through, avoiding the microwave as it will make the Parma ham soggy. I do not recommend freezing this dish, as the mascarpone texture can split when thawed.

FAQs

Can I use a different type of ham?

Yes, prosciutto or thinly sliced pancetta work as great alternatives if Parma ham is unavailable.

What if I don’t have mascarpone?

Cream cheese or ricotta mixed with a little heavy cream makes an excellent substitute for mascarpone.

Do I need to use toothpicks to secure it?

If you wrap the ham tightly enough, it will hold itself together during cooking without needing toothpicks.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 850mg
• Total Carbohydrate: 6g
• Protein: 42g

Gordon Ramsay Italian Chicken Parma Ham

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Gordon Ramsay Italian Chicken Parma Ham features a juicy, crispy exterior wrapped around tender chicken breast stuffed with creamy mascarpone and sun-dried tomatoes. Ready in just 35 minutes, this simple yet impressive recipe creates a restaurant-quality dinner at home.

Ingredients

• 4 skinless, boneless chicken breasts

• 8 slices Parma ham

• 100g mascarpone cheese

• 50g sun-dried tomatoes, chopped

• 1 small bunch fresh basil, chopped

• 2 tablespoons olive oil

• 1 pinch sea salt and black pepper

Directions

• 1. Prepare the filling: Mix the mascarpone, chopped sun-dried tomatoes, basil, salt, and pepper in a small bowl.
• 2. Slit the chicken: Cut a pocket into the side of each chicken breast using a sharp knife, being careful not to cut all the way through.
• 3. Stuff and wrap: Spoon the cheese mixture into the chicken pockets, then wrap each breast tightly with two slices of Parma ham to seal the opening.
• 4. Pan-fry the chicken: Heat olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes on each side until the ham is crisp.
• 5. Finish in the oven: Transfer the skillet to a 200°C (400°F) oven and bake for 12 to 15 minutes until the chicken is cooked through.