Ham and Cheese Stuffed Chicken Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Ham and Cheese Stuffed Chicken Recipe
Description
This recipe starts by cutting a horizontal pocket into each large chicken breast, careful not to cut through. Each pocket is stuffed with ham slices and sliced cheese (such as provolone). A blend of onion powder, garlic powder, salt, and pepper is sprinkled over each stuffed breast to season.
The chicken is first seared in olive oil to get a browned exterior but not fully cooked through. Then, butter is melted in the pan to sauté garlic and thyme, forming the base of a sauce. Dijon mustard and chicken broth are whisked in along with flour to thicken the sauce gently. The chicken is returned to the skillet, covered, and simmered on low to complete cooking while absorbing the sauce flavors.
The result is chicken with melted cheese and ham inside, surrounded by a tangy mustard cream sauce. This dish works well with simple side dishes as the cheese filling adds rich flavor and moistness. It can be refrigerated or frozen, stored up to 3 days refrigerated or 3 months frozen in airtight containers.
Ingredients
- 4 large chicken breast
- 4 lices ham
- 4 lices cheese or 4 ounces of cheese, sliced. (we used provolone)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- ¼ teaspoon thyme dried
- 1 tablespoon Dijon mustard
- 1 cup chicken broth
- 1 tablespoon flour
Instructions
- Cut out a wide pocket horizontally in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with 1 slice of ham and 1 slice (or 1 ounce) of cheese.
- In a small dish, combine the onion powder, garlic powder, salt, and pepper.
- Sprinkle each stuffed chicken breast with the seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 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.
- Add in the dijon mustard and chicken broth. Whisk to smooth out any lumps and scrape up any browned bits from the pan.
- Whisk in the 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
- Cut pockets carefully to avoid slicing through the chicken breasts fully for effective stuffing.
- Season the stuffed chicken with onion powder, garlic powder, salt, and pepper before cooking.
- Sear chicken until browned but not fully cooked to maintain moisture during simmering in sauce.
- The sauce combines butter, garlic, thyme, Dijon mustard, chicken broth, and flour for a creamy finish.
- Store leftovers in airtight containers refrigerated up to 3 days or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 62g | 124% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 1368mg | 57% |
| Potassium | 1015mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 229mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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