Bobby Flay’s Grilled Chicken Cordon Bleu Is a Deceptively Quick Dinner

Got just half an hour to make dinner?  Food Network superstar chef Bobby Flay’s spin on Chicken Cordon Bleu gets this meal on the table in even less time than that. It’s an incredibly easy recipe that’s perfect for busy weeknights.

Celebrity chef Bobby Flay wears a button-down denim shirt in this photograph.
Bobby Flay | Lloyd Bishop/NBCU Photo Bank/NBCUniversal via Getty Images via Getty Images

Flay puts his own spin on the classic French dish

Aside from oil, salt, and pepper, the Beat Bobby Flay host’s dish calls for just a handful of ingredients including boneless, skinless chicken breasts that have been pounded thin, triple creme or brie cheese thinly sliced, lemons, paper-thin slices of prosciutto, and baby arugula.

In the Food Network video, below, for this recipe, Flay says this dish is “a play on Chicken Cordon Bleu, which is usually ham and cheese inside of chicken and then fried. What I’m going to do is take some of that inspiration but I’m going to grill it.”

Bobby Flay’s Grilled Chicken Cordon Bleu comes together quickly

Flay starts by “carefully” pounding the chicken breast cutlets thinly in between pieces of plastic wrap. “This will actually help the chicken cook very evenly,” he says. Tip: Flay puts “a little bit of water” on the chicken so it won’t stick to the plastic wrap.

The chicken breasts are placed on high heat on the grill and seasoned with canola oil, salt, and pepper, “that’s it. … You just want to get a nice sort of sear on top of the chicken breasts.”

Thinking ahead, Flay puts lemon halves on the grill to have a “roasted citrus” flavor ready to go for a vinaigrette.

Once the cutlets are flipped over on the grill, they’re placed on indirect heat and are almost instantly done; this is when it’s time to put the prosciutto slices on the meat. The triple creme cheese (which he says is “like a brie with a lot more flavor”) is sliced and placed on the prosciutto.

The grill is covered to allow the chicken to cook thoroughly and for the cheese to melt. As soon as it’s ready, serve with arugula on top of the chicken, drizzled with extra-virgin olive oil, and the roasted lemon juice.

Get the complete recipe, video, and reviews on Food Network’s site.

Chef Bobby Flay’s delicious take on another classic chicken dish.

Reviewers praised Flay’s spin on Chicken Cordon Bleu

The Iron Chef’s grilled chicken recipe is a deceptively simple meal with just a few ingredients that add up to an impressive dish, as Food Network reviewers said.

“YUM is all I can say! SO easy and soooooo sooooo yummy! I’ve made it 2x now. the second time I substituted with chopped fresh spinach. Awesome either way!,” one home cook wrote.

Another reviewer loved Flay’s use of the grilled lemon, “My husband and I LOVED this recipe! For the cheese, I used the Alouette brand creme de brie, which was delicious. The grilled lemon really brightened the dish, too. This recipe is a keeper!”

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