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 on the stovetop. Made in one pan and ready in just 35 minutes, I promise this dish will become a family favorite!
Top Reader Reviews
Made this last night and it was great!
–
I made this tonight very tasty! Thank you for sharing
–
Chicken Breast Stuffed with Ham and Cheese
Stuffed chicken breasts are some of my favorite recipes 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. It’s basically a simplified version of chicken cordon bleu that’s easier to make on a regular basis.
It’s also the simple pan sauce–chicken broth seasoned with thyme, garlic, and Dijon mustard–that makes these ham and cheese stuffed chicken breasts so irresistible. This recipe is a home run for me and my family!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
One Simple Tip!
Be sure to cover the pan with a well-fitted lid while simmering in the sauce. This will keep the moisture contained to help properly cook the chicken.
Ham and Cheese Stuffed Chicken Recipe
Ingredients
For the Chicken:
- 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
For the Sauce:
- 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
- For even cooking, bring chicken to room temperature about 30 minutes before starting.
- When cutting a pocket for the stuffing, be 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Ham and Cheese Stuffed Chicken Step by Step
Prep: Gather the list of ingredients, then slice up the ham and cheese so that it fits nicely inside the chicken. I usually cut the cheese slices into smaller pieces so they’re easier to use. For even cooking, I recommend bringing the chicken to room temperature about 30 minutes before beginning.
Cut the Chicken: Cut pockets into the sides of 4 large boneless, skinless chicken breasts. Carefully make a horizontal cut into the thickest part of each breast, in a u-shape. Be sure not to cut all the way through!
Stuff the Chicken: Stuff 1 full slice of ham and 1 full slice of cheese into each chicken breast pocket. Do not overstuff the chicken, or it may not cook through properly. Adjust total amount based on the size of your chicken breasts.
Season the Chicken: Next, 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. Sprinkle each chicken breast with the 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 – it will finish cooking in a later step! 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 minced cloves of garlic and ¼ teaspoon of dried thyme, and sauté for 1 minute.
Make the Sauce: Then 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 (deglaze). Whisk in 1 tablespoon of flour to slightly thicken it, 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 Dijon sauce over each chicken breast. Serve with your choice of sides, such as mashed potatoes, a salad, or roasted vegetables!
How to Store and Reheat
Store leftover stuffed chicken breasts in an airtight container 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.
To freeze, 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.
Leave a Reply