Ham and Cheese Stuffed Chicken

This ham and cheese stuffed chicken transforms my favorite sandwich filling into the cheesiest, juiciest, protein-packed dinner! Provolone cheese and ham are stuffed inside tender chicken breasts, simmered in a creamy broth, and cooked to perfection. Made in one pan and ready in just 35 minutes, I promise this dish will become a family favorite!

Stuffed chicken breasts are some of my favorite ways to mix up our weeknight dinner routine. I seriously think ANYTHING tastes better when it’s stuffed into chicken, and this cheese and ham combo is just too good not to share. I think it’s the chicken broth, seasoned with thyme, garlic, and Dijon mustard, that makes these ham and cheese stuffed chicken breasts so irresistible. Combined with salty ham and an awesome cheese pull, this recipe is a home run for me!

What’s in this Ham and Cheese Stuffed Chicken Recipe?

The ingredient list for this recipe is short and sweet, but don’t let that fool you. The flavors in this dish are anything but simple!

• Chicken: For this recipe, use large, similar-sized chicken breasts. They hold the stuffing well and cook evenly.
• Ham: You can choose any thin-sliced ham you like! Smoked ham would add a nice smokey flavor, but I personally prefer honey ham.
• Cheese: I used provolone cheese because it melts well and has a delicious mild flavor. American, mild cheddar, and sharp cheddar cheese will all work great, too!
• Spices: Onion powder, garlic powder, salt, and black pepper season the chicken perfectly.
• Olive Oil: Browns the chicken while keeping it moist and flavorful.
• Butter: Melt some butter before adding in the chicken broth and other seasonings for a rich and creamy sauce.
• Garlic: Use freshly minced garlic or garlic puree for the best flavor.
• Thyme: Dried thyme is perfect for this recipe as it adds a slight herbiness without overpowering the other flavors.
• Dijon Mustard: Flavors the chicken broth and adds a tangy kick.
• Chicken Broth: Use homemade chicken broth or your favorite store-bought brand.
• Flour: Helps thicken the sauce for a creamy consistency.

Variations To Try

Feel free to season the chicken with different spices to change the flavor profile. I’ve tried paprika, Italian seasoning, and Cajun seasoning with great results!

How to Store and Reheat

Store leftovers in a food storage container with an airtight lid. They should stay fresh in the refrigerator for up to 3 days. To reheat, cover each chicken breast with foil and bake in a 350°F oven for about 15-20 minutes until warmed through.

How to Freeze

Leftover chicken breast stuffed with ham and cheese also freezes well. Wrap each chicken breast tightly in plastic wrap, then place them in a freezer-safe bag or container. When frozen correctly, they’ll keep for up to 3 months. Defrost them in the refrigerator overnight, then follow the instructions above for reheating.

Notes and Tips

• In my opinion, provolone cheese is the best cheese for this recipe. However, you can use any type of cheese you prefer, so long as it melts well!
• When cutting a pocket for the stuffing, be really careful not to cut all the way through. Cut into the thickest part, and ensure one side is still attached.
• Cooked chicken is done when the internal temperature reaches 165°F. To get an accurate reading, insert the thermometer into the thickest part of the chicken without touching the cheese/ham stuffing.
• Don’t throw away the leftover sauce! Use it to top your chicken and sides for even more flavor.

How to Make Ham and Cheese Stuffed Chicken Step by Step

Cut the Chicken: Carefully make a horizontal cut in the thickest part of 4 large chicken breasts, creating a pocket for stuffing. Don’t cut all the way through!

Stuff the Chicken: Stuff 1 slice of ham and 1 slice (or 1 ounce) of cheese into each chicken breast pocket. You’ll use 4 slices of ham and 4 slices (or 4 ounces) of cheese in total.

Season the Chicken: Mix together 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper in a small bowl. Season the outside of each chicken breast with this seasoning mixture.

Brown the Chicken: In a large skillet, heat 2 tablespoons of olive oil over a medium-high heat. Once the oil is hot, carefully place the stuffed chicken breasts into the skillet. Cook for 4-5 minutes on each side until the chicken is browned. It won’t be cooked through at this point – that’s okay! I recommend doing this in batches, depending on the size of your skillet.

Saute Garlic and Thyme: Remove the chicken from the skillet and set aside. In the same skillet, add 2 tablespoons of butter. Once melted, add in 2 cloves of garlic (minced) and 1/2 teaspoon of dried thyme and saute for 1 minute.

Make the Broth: Add 1 tablespoon of Dijon mustard and 1 cup of chicken broth to the skillet. Mix well to combine and scrape up any browned bits stuck to the bottom of the skillet. Whisk in 1 tablespoon of flour and turn the heat to low.

Cook the Chicken: Return the stuffed chicken breasts to the skillet with the broth mixture. Cover and let simmer for 10 minutes until the chicken is fully cooked. You can check by using a meat thermometer – the chicken should read 165°F.

Serve: Once the ham and cheese stuffed chicken is cooked, spoon some of the creamy broth mixture over each chicken breast. Serve with your choice of sides, such as mashed potatoes, a salad, or roasted vegetables!