Homemade Grilled Chicken Cordon Bleu

Taking a classic French dish and throwing it on the grill might sound a little intimidating, but trust me when I say this grilled chicken cordon bleu is way easier than you’d think. The traditional version requires breading, pan-frying, and a whole lot of cleanup, which isn’t exactly ideal for busy weeknights or casual backyard dinners.

That’s where this recipe comes in handy. By skipping the breading and using the grill instead, you get all those amazing flavors—tender chicken, melty Swiss cheese, savory ham—without spending hours in the kitchen. Plus, the homemade Dijon sauce takes less than five minutes to whip up and adds the perfect tangy finish.

What Kind of Chicken Should I Use?

For this grilled chicken cordon bleu, you’ll want to grab boneless, skinless chicken breasts from your grocery store or butcher. Try to pick breasts that are roughly the same size so they cook evenly on the grill – nobody wants one piece done while another is still raw in the middle. If you can only find those massive chicken breasts (you know the ones), consider slicing them in half horizontally to make thinner cutlets that are easier to stuff and grill. Fresh or thawed frozen chicken both work fine here, just make sure frozen breasts are completely defrosted before you start prepping.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Swiss cheese: If Swiss isn’t your thing, try Gruyere for a similar nutty flavor, or go with provolone or mozzarella for something milder. Just stick with a cheese that melts well.
• Deli ham: Any deli ham works here – honey ham, black forest, or even smoked turkey if you want to switch things up. Just make sure it’s sliced thin enough to roll easily.
• Chicken Rub: Don’t have this specific rub? Mix together some garlic powder, onion powder, paprika, salt, and pepper for a simple seasoning blend that’ll work just fine.
• Dijon mustard: Yellow mustard or whole grain mustard can step in if you’re out of Dijon. The sauce will taste slightly different but still delicious.
• Apple cider vinegar: White wine vinegar or regular white vinegar work as substitutes here – you’re just looking for that tangy kick in the sauce.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you prefer, though the sauce will be a bit tangier and less creamy.

Watch Out for These Mistakes While Grilling

The biggest mistake when making grilled chicken cordon bleu is cutting the pocket too deep or too shallow – aim for a cut that goes about three-quarters of the way through the breast, leaving one side intact so the cheese and ham stay inside while cooking.

Skipping the resting period after grilling will cause all those delicious juices to run out onto your cutting board instead of staying in the meat, so always let your chicken sit for the full 10 minutes before slicing.

To prevent the cheese from oozing out during grilling, make sure your toothpicks are secure and consider using thick-cut ham that creates a better seal around the cheese.

Finally, don’t rely solely on cooking time – chicken breast sizes vary, so using an instant-read thermometer to check for 165°F in the thickest part is the only way to guarantee your chicken is safely cooked without being dry.

What to Serve With Grilled Chicken Cordon Bleu?

This grilled chicken cordon bleu is rich and filling, so I like to pair it with lighter sides that won’t weigh you down. A simple arugula salad with lemon vinaigrette cuts through the richness of the ham and Swiss cheese perfectly, or you could go with roasted green beans tossed with garlic and olive oil. For something more substantial, try serving it alongside garlic mashed potatoes or wild rice pilaf, which both soak up that tangy Dijon sauce really nicely. If you’re firing up the grill anyway, throw on some zucchini or asparagus spears for an easy veggie side that cooks in just a few minutes.

Storage Instructions

Store: Keep your leftover grilled chicken cordon bleu in an airtight container in the fridge for up to 4 days. The sauce stores separately in a sealed jar or container for about a week, which is great because you can use it on other dishes too.

Freeze: You can freeze the cooked chicken for up to 3 months in a freezer-safe container or wrapped tightly in plastic wrap and foil. I don’t recommend freezing the sauce though, as mayo-based sauces tend to separate when thawed.

Reheat: Warm up the chicken in a 350°F oven for about 15-20 minutes until heated through, or slice it up and reheat in the microwave for 1-2 minutes. You can also toss sliced leftovers on a salad and enjoy it cold with a drizzle of the sauce.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 140-160 g
• Fat: 70-85 g
• Carbohydrates: 10-15 g

Ingredients

For the chicken:

• 4 chicken breasts (butterflied and pounded to 1/4-inch thickness for even rolling)
• 8 slices ham (thinly sliced deli style works best)
• 8 slices swiss cheese (two per breast for a better melt)
• 3 tbsp poultry rub
• 2 tbsp fresh parsley, finely chopped (for garnish)

For the cream sauce:

• 1/2 cup mayo (I always use Hellmann’s for the creamiest texture)
• 5 tbsp mustard (Dijon style is best for a sharp kick)
• 1 tbsp white wine vinegar
• 1 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/8 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp cracked black pepper

Step 1: Prepare the Chicken Breasts

• 4 chicken breasts

Place each chicken breast on a cutting board and carefully butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through—you want one connected piece that opens like a book.

Once butterflied, place plastic wrap over the chicken and pound it gently and evenly to about 1/4-inch thickness using a meat mallet.

This ensures even cooking and makes rolling easier.

Lay the pounded breasts flat and ready for filling.

Step 2: Assemble the Cordon Bleu Filling

• 8 slices ham
• 8 slices swiss cheese

Working with one chicken breast at a time, lay 2 slices of ham on the flattened chicken, leaving a small border around the edges.

Place 2 slices of Swiss cheese on top of the ham, then carefully roll the chicken tightly from one end, tucking in any filling as you go.

Secure each roll with 2-3 toothpicks placed horizontally to prevent the roll from unraveling during grilling.

Repeat with remaining three chicken breasts.

Step 3: Make the Creamy Mustard Sauce

• 1/2 cup mayo
• 5 tbsp mustard
• 1 tbsp white wine vinegar
• 1 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/8 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp cracked black pepper

In a small bowl, whisk together the mayo, Dijon mustard, white wine vinegar, sugar, garlic powder, cayenne, salt, and cracked black pepper until smooth and well combined.

I always use Hellmann’s mayo because it creates the creamiest, most luxurious sauce—it really makes a difference in the final flavor.

Set the sauce aside at room temperature while you prepare the grill.

Step 4: Season and Grill the Chicken

• 3 tbsp poultry rub
• rolled chicken breasts from Step 2

Preheat your grill to 375°F.

While the grill heats, rub the exterior of each rolled chicken breast evenly with the poultry rub, coating all sides.

Once the grill reaches temperature, place the chicken rolls seam-side down on the grill grates and cook for 15-18 minutes, then carefully flip and cook for another 15-18 minutes on the other side.

The chicken is done when it reaches an internal temperature of 165°F measured at the thickest part with a meat thermometer.

Step 5: Rest and Serve

• grilled chicken from Step 4
• creamy mustard sauce from Step 3
• 2 tbsp fresh parsley, finely chopped

Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender.

I find this resting period makes a noticeable difference in texture, especially with stuffed breasts.

Remove the toothpicks, plate the chicken, drizzle or spoon the creamy mustard sauce from Step 3 over the top, and garnish with fresh parsley.

Homemade Grilled Chicken Cordon Bleu

Delicious Homemade Grilled Chicken Cordon Bleu recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the chicken

• 4 chicken breasts (butterflied and pounded to 1/4-inch thickness for even rolling)
• 8 slices ham (thinly sliced deli style works best)
• 8 slices swiss cheese (two per breast for a better melt)
• 3 tbsp poultry rub
• 2 tbsp fresh parsley, finely chopped (for garnish)

For the cream sauce

• 1/2 cup mayo (I always use Hellmann's for the creamiest texture)
• 5 tbsp mustard (Dijon style is best for a sharp kick)
• 1 tbsp white wine vinegar
• 1 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/8 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp cracked black pepper

Method

 

1. Place each chicken breast on a cutting board and carefully butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through—you want one connected piece that opens like a book. Once butterflied, place plastic wrap over the chicken and pound it gently and evenly to about 1/4-inch thickness using a meat mallet. This ensures even cooking and makes rolling easier. Lay the pounded breasts flat and ready for filling.
2. Working with one chicken breast at a time, lay 2 slices of ham on the flattened chicken, leaving a small border around the edges. Place 2 slices of Swiss cheese on top of the ham, then carefully roll the chicken tightly from one end, tucking in any filling as you go. Secure each roll with 2-3 toothpicks placed horizontally to prevent the roll from unraveling during grilling. Repeat with remaining three chicken breasts.
3. In a small bowl, whisk together the mayo, Dijon mustard, white wine vinegar, sugar, garlic powder, cayenne, salt, and cracked black pepper until smooth and well combined. I always use Hellmann's mayo because it creates the creamiest, most luxurious sauce—it really makes a difference in the final flavor. Set the sauce aside at room temperature while you prepare the grill.
4. Preheat your grill to 375°F. While the grill heats, rub the exterior of each rolled chicken breast evenly with the poultry rub, coating all sides. Once the grill reaches temperature, place the chicken rolls seam-side down on the grill grates and cook for 15-18 minutes, then carefully flip and cook for another 15-18 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F measured at the thickest part with a meat thermometer.
5. Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender. I find this resting period makes a noticeable difference in texture, especially with stuffed breasts. Remove the toothpicks, plate the chicken, drizzle or spoon the creamy mustard sauce from Step 3 over the top, and garnish with fresh parsley.