This ham and cheese stuffed chicken transforms my favorite sandwich filling into the cheesiest, juiciest, protein-packed dinner! I stuff Provolone cheese and ham inside tender chicken breasts, simmer them in a creamy broth, and cook them to perfection. Made in one pan and ready in just 35 minutes, I promise this dish will become a family favorite!
Ham and Cheese Stuffed Chicken Recipe
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!
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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.
Top Reader Review
“Made this last night and it was great!” – Dianna Warren
Ham and Cheese Stuffed Chicken Recipe
Ingredients
- 4 large boneless, skinless chicken breasts *
- 4 slices deli ham thin-sliced
- 4 slices Provoline cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2 cloves garlic minced
- ¼ teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
Instructions
- Cut out a wide pocket horizontally in each chicken breast, being careful not to cut all the way through.4 large boneless, skinless chicken breasts
- Stuff each chicken breast with 1 slice of ham and 1 slice of cheese.4 slices deli ham, 4 slices Provoline cheese
- In a small dish, combine the onion powder, garlic powder, salt, and pepper.½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Sprinkle each stuffed chicken breast with the seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Once heated, add the chicken breasts to the pan, cooking for 4-5 minutes on each side until browned, but not cooked through. (You may need to do this in two batches depending on the size of your chicken breasts and pan.)
- Remove the chicken breasts from the pan.
- Melt the butter in the skillet. Add in the garlic and thyme, sautéing for a minute.2 tablespoons unsalted butter, 2 cloves garlic, ¼ teaspoon dried thyme
- Add in the dijon mustard and chicken broth. Whisk to smooth out any lumps and scrape up any browned bits from the pan.1 tablespoon Dijon mustard, 1 cup chicken broth
- Whisk in the flour.1 tablespoon all-purpose flour
- Turn the heat down to low, and add the chicken breasts back to the pan.
- Cover the pan, and simmer for 10 minutes.
- Uncover, and spoon the sauce over the chicken breasts before serving.
Notes
- 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 of cheese into each chicken breast pocket. You’ll use 4 slices of ham and 4 slices of cheese in total.
Season the Chicken: Mix together ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ 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 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.
Sauté 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 ¼ teaspoon of dried thyme and sauté for 1 minute.
Make the Sauce: 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!
Made this last night and it was great!
I’m so glad you enjoyed it, Dianne!
I can’t find a temp to cook it–looks yummy!
Medium-high is usually around 375°F!
I made this tonight very tasty! Thank you for sharing
So glad you enjoyed it, Rex!