Ham and Cheese Stuffed Chicken Recipe

4.50 from 50 votes

This ham and cheese stuffed chicken recipe is filled with cheesy flavor! It's an easy weeknight dinner, and the kids are sure to love this too.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings: people

Calories: 568kcal

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.

*I recommend using larger chicken breasts (8-10 oz.) so you can easily stuff them.

**Substitute another type of cheese if you prefer. Swiss cheese and mild cheddar are good options.

Tips:

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.

Storage: Store stuffed chicken breast in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.