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Grilled Chicken Cordon Bleu

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Tender Juicy skinless chicken breast stuffed with ham and Swiss cheese, in a mustard thyme sauce create this amazing Grilled Chicken Cordon Bleu.

Grilled Chicken Cordon Bleu

Okay that’s it! There will be no more heating up the oven in my kitchen in the afternoons and evenings!

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It’s hotter than Heck on earth out there!

Oh, I know, there’s actually some of you sun worshipers who get a thrill having sweat run down your back! (I personally think you may have burnt the receptors in your brain but, I love ya anyway…I just love ya from my air conditioned house slurping my shaved ice!)

Platter of Grilled Chicken Cordon Bleu

Since I’m having my own tropical heat wave 24/7, even in the winter, the thought of adding any more heat is mind numbing!

So… it’s time to start grilling full time at this nest! The best place to start? This Grilled Chicken Cordon Bleu!

Since I love to have grilled meals during these wonderful heat waves…I am always looking for new and exciting recipes for the grill.

A few years ago, I ran across this amazing recipe on Pinterest and since then, it has made a regular summer appearance on our patio dinning table!  It was originally on Cuisine Grilling.

Chicken Cordon Bleu Grilled with drizzle

So, the story goes…when the Little Red Hen and Wilbur got together…they created…Chicken Cordon Bleu! Well, maybe not but…you gotta admit whoever did come up with the idea to stuff chicken with ham and Swiss cheese was a genius!

What could possibly top that? How about instead of breading it and making a rich creamy sauce we grill it and make an amazing mustard honey thyme vinaigrette (Fancy word for drizzle or sauce…lol) to go over it?

We take conventional Cordon Bleu and we kick it up to a summer favorite with a Grilled Chicken Cordon Bleu version.

There are good grilled chicken recipes and there are great grilled chicken recipes! This one is blue ribbon, Wilbur worthy, GREAT! It’s one AMAZING recipe! (Not to still Wilbur’s thunder!) I can even go so far as to say you will not miss the breading or the creamy sauce! (Say What!!!)

This is super easy to make and one that I wouldn’t even think twice about serving to company or on a special occasion. It’s so flavorful and juicy. It’s one of those recipes where you want to savor every single bite!

How To Make Grilled Chicken Cordon Bleu

I purchase the black forest ham from the deli section and have them sandwich slice it. I also purchase my baby Swiss cheese there too.

Begin by cutting a slit for a pocket into the the chicken breast being careful not to cut through the ends or the back side. (use a really sharp knife) Lay a piece of cheese on top of the ham, roll it together, stuff it in the slit, salt and pepper and brush with Dijon mustard.

That’s it! After the chicken breasts are prepared, make the honey thyme Dijon mustard drizzle/sauce…”vinaigrette”

Chicken Cordon Bleu cutting slit to create pouch for ham and cheese.
Chicken Cordon Bleu prep

As the chicken breast are grilling brush with the mustard thyme glaze!

After they are done cooking,  plate them, and take the remaining sauce and pour it over the tops of the chicken breasts!

That is it! Isn’t that simple? Doesn’t it look amazing? It really is so yummy! (My mouth may be watering right now…it has nothing to do with the heat either…at least not this time!)

Chicken Cordon Bleu cut and stuffed with sliced ham and swiss cheese

There ya have it! One of my all time favorite grilled chicken recipes.

We just gotta thank “Red” and “Wilbur” for getting together on this one! I hope you enjoy it as much as our family does. I’ve got a printable version below.

If you try this recipe for Grilled Chicken Cordon Bleu, please leave a comment below. I’d love to hear from you! I live for feedback! (Well… and chocolate, Dr. Pepper, cold Arctic climates, and Tom Selleck!)

Here are a few of my other favorite Grilling Recipes

Thanks so much for taking time out of your busy day to stop by…have a great one!

Norine's signature
Yield: 4 servings

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

Tender Juicy Chicken stuffed with Ham and Swiss Cheese Grilled to perfection and brushed with a Scrumptious Dijon Vinaigrette.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 4 boneless, skinless chicken breast halves
  • 4 slices of thinly slice deli ham
  • 4 slices of Swiss cheese
  • Dijon Mustard
  • salt and pepper

For the vinaigrette:

  • 2 T white wine vinegar
  • 1 T Dijon mustard
  • 1 T honey
  • 2 T olive oil
  • 1 T minced fresh parsley
  • 1/2 teaspoon fresh thyme leaves (optional)
  • salt and pepper


  1. Preheat the grill to medium-high heat.
  2. Cut a pocket into each chicken breast by inserting the knife blade into the thick end of the breast. Sweep the blade back and forth, cutting the opening larger, being careful not to cut through the end, top, or bottom.
  3. Layer a slice of ham with a slice of cheese. Roll them up together and insert into the pockets. Brush each breast with Dijon mustard, and sprinkle with salt and pepper.
  4. Grill chicken 6-9 minutes per side, with the lid down, or until cooked through. Brush each breast with the vinaigrette while cooking. When chicken is done and plated drizzle remaining vinaigrette over the chicken and serve.


  1. Whisk together the white wine vinegar, Dijon, honey, olive oil, and parsley. Season with salt and pepper.


Grilled Chicken Cordon Bleu is an elegant summertime dish! It's an easy classic recipe to make, yet juicy and full of flavor!

Nutrition Information:



Serving Size:

1 chicken breast

Amount Per Serving: Calories: 393Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 130mgSodium: 484mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 46g

Norine’s Nest in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

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Tuesday 7th of April 2020

I did this a little differently, instead of grilling I cooked these in a little olive oil in a pan, still coated them with Dijon mustard. I also cut my chicken breasts in half browned them on both sides, then simmered them in the vinegarette and topped each piece with a slice of cheese, ham and another piece of cheese. Spooned the sauce over them while cooking. Just another option

Wednesday 8th of April 2020

Hi Danielle! Great suggestion! Thanks so much for sharing with all of us. Love this idea. Hope you have a great week and thanks again for stopping by! Happy Nesting! Norine

Rick R

Sunday 22nd of March 2020

My bride said, "Hon, you can make this for me anytime you want!" Slam Dunk, folks!

Monday 23rd of March 2020

Hi Rick! Well now that is something isn't it! ;) WTG!! I'm so glad she liked it. Hope ya both have a great week! Thanks so much for stopping by and visiting with me today! ~Norine

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Linda Sapp

Friday 3rd of May 2019

This looks absolutely scrumptious. Can't wait to try it. But where is the thyme in the recipe? My father was a fabulous cook and he could take any food you had in the house, no matter how little you had, and make a feast for you. That's why the fellows always loved to have him go on a fishing trip with them. And he loved to fish. But when it came to chicken cordon bleu he would take a round casserole dish and somehow layered all the contents in the dish and it came out of the oven so delicious.You would just spoon it out of the casserole and get some of everything. Oh, my!!! I only wish I had watched him more carefully when he did it because he's no longer with us and I miss all his creative cooking.

Sunday 5th of May 2019

Hi Linda! Love the story of your Dad being the fishing cook. My Dad was the great cook in our family too and my husband loves fishing. Thank you for catching my omission of the thyme in the recipe. I have added it. I proof read till my I think my eyeballs will fall out and I still miss things. So thank you! Please let me know what you think of this recipe after you try it. I'd love to hear back from you. Enjoy your weekend and have a wonderful upcoming week. Thanks so much for stopping by. Happy Nesting! Norine

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