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    Home » Recipes » Chicken Recipes » Easy Ham And Cheese Stuffed Chicken Breast

    Easy Ham And Cheese Stuffed Chicken Breast

    Published: Aug 29, 2021 · Modified: Jul 22, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Stuffed chicken breast recipe images with text overlay.

    Looking for easy stuffed chicken breast recipes? This Italian style ham and cheese stuffed chicken breast is an easy weeknight dinner. It’s an easy and delicious chicken dish! Let’s cook…

    Ham And Cheese Stuffed Chicken Breast Recipe

    Table of Contents

    • Why is this baked stuffed chicken breast so good?
    • Ingredients
    • How to make stuffed chicken breast
    • More stuffed chicken recipes to try
    • Side dish ideas
    • Why I wrote this recipe
    • Are you a foodie, too?
    • Easy Ham And Cheese Stuffed Chicken Breast Recipe | Sip Bite Go

    Why is this baked stuffed chicken breast so good?

    • It’s super easy to ​​love this recipe!
    • Baked ​​chicken with ham and cheese is a very tasty flavor combination.
    • You can meal prep the chicken in advance then put it together quickly for dinner.
    • Includes a video for beginners (scroll to bottom of page).
    • Leftovers make great sandwiches.

    Ingredients

    This recipe makes juicy, tender chicken breast. Here’s what you need for the stuffed chicken breast ingredients.

    Infographic chart with ingredients for stuffed chicken breast with ham and cheese recipe

    For stuffing chicken breasts

    • Boneless skinless chicken breasts
    • Deli style ham slices
    • Provolone cheese slices (or mozzarella, cheddar, swiss, fontina)
    • Seasonings: dried Italian seasonings, garlic powder, salt, pepper
    • Fresh basil

    For cooking stuffed chicken breast with sauce

    • To sear: Olive oil, butter
    • Veggies: onion, red pepper, garlic
    • For the sauce: flour, chicken broth, heavy cream, lemon juice

    For serving

    • Basil leaves
    • Lemon slices
    • Parmesan cheese
    Creamy Ham And Cheese Stuffed Chicken Breast With Sauce

    How to make stuffed chicken breast

    It’s pretty easy to sear then bake the stuffed chicken, but first you’ll learn my tricks for exactly how to stuff chicken breast so they cook perfectly.

     How to stuff chicken breast with ham and cheese

    Infographic chart demonstrating how to prepare stuffed chicken breast
    1. Prepare chicken breasts by laying them flat on a cutting board, and butterfly slicing them ¾ of the way through the center with a sharp knife. Make sure to leave ¼ connected on the edge so it makes a pocket when you stuff chicken breast later.
    2. After cutting a pocket in the chicken, leave it butterflied (open) on the cutting board, and add a piece of plastic wrap on top. Beat chicken breast flat with a mallet or rolling pin or something similar, so it is about 1 inch thick.
    3. To the center of each open chicken breast, add a layer of cheese, then ham, then cheese again. Add 3 fresh basil leaves to each center of stuffed chicken. Fold chicken over to close the pocket and secure with 3 toothpicks along the edges.
    4. In a small bowl, mix together the Italian seasonings with the garlic powder, salt, and pepper. Sprinkle each side of the chicken with the spice blend.

    How to sear and bake stuffed chicken breast with sauce

    Infographic on how to cook and bake stuffed chicken breast step by step
    1. Preheat the oven to 375°F.
    2. First, sear the stuffed chicken. Add 1 tbsp olive oil to a cast iron skillet on medium-high heat. Once the skillet is hot, add stuffed chicken breast and cook for 3 minutes on each side. Use tongs to hold the chicken on its edge, so you can lightly brown the edges (about 30-60 seconds each). Chicken will not be cooked through yet, but move it to a plate after searing it, while you make the sauce.
    3. To make the sauce, use the same cast iron skillet. Turn the heat down to medium and add 1 tbsp olive oil, diced onion and red pepper. Stir regularly for 3 minutes so the vegetables don’t burn, then add garlic. Sauté for 1 minute, stirring constantly.
    4. Add flour and stir constantly for 30 seconds, until incorporated. Turn off the heat of the burner. Then whisk chicken broth, heavy cream, and lemon juice into the skillet for about 1 minute.
    5. Push vegetables to the outside of the pan and add stuffed chicken breast back to the center of the skillet. If the liquid in the pan is running low, add ¼ cup water. Use a large spoon to baste sauce on top of stuffed chicken. Then cover the pan with foil, transfer ham stuffed chicken to the preheated oven and bake for 15-20 minutes at 375°F, or until the internal temperature of chicken reaches a safe 165 degrees as measured with a meat thermometer.
    6. Serve stuffed chicken breasts (toothpicks removed) right from the pan if desired with a garnish of fresh basil, lemon wedges, and a sprinkle of parmesan cheese.
    Chicken Dinner with Ham And Cheese Stuffed Chicken Breast
    Exactly how long to cook stuffed chicken breast will depend on when it reaches the safe internal temperature of 165 degrees F.

    Also see this recipe for air fryer chicken breast.

    More stuffed chicken recipes to try

    • Cream cheese stuffed chicken. Add 1-2 tbsp of cream cheese to stuffed chicken in place of the provolone cheese in the center.
    • ​​Air fryer stuffed chicken. It’s so easy to make air fryer chicken breast. Adjust the time and temperature for an air fryer recipe version and cook at 375-400 degrees F for about 15 minutes, or until the chicken reaches a safe 165 degrees F.
    • Vegetable stuffed chicken. Try stuffing boneless skinless chicken breasts with sun dried tomatoes and sauteed spinach. Don’t forget to add some cheese, too so it all sticks together.
    • Use this chicken breast simmered in enchilada sauce recipe as inspiration.

    Related: Does parmesan cheese go bad?

    Side dish ideas

    • Air fryer chicken wings
    • Potato recipes
    • Stuffed shells
    • Sautéed onions and peppers
    • White sauce
    • Baked chicken wings
    • Sautéed mushrooms
    • Spinach pesto pasta
    • Make ahead Mexican salad
    • Best Caprese salad
    • Creamy pesto pasta salad
    • Roasted cherry tomatoes
    • Focaccia bread
    • Sausage stuffing
    • See all side dishes
    Ham And Cheese Stuffed Chicken Breast Recipe

    Why I wrote this recipe

    Chicken dinners are always a family favorite meal. And so are sauteed onions and peppers (we can’t get enough of them).

    SO since I had a little deli ham meat left in the fridge, I started experimenting with my favorite ways to stuff ham and cheese in chicken breast.

    Once I nailed the details, it was time to find a tasty sauce to go with stuffed chicken. I like this creamy peppercorn sauce for steaks, and wanted to make something similar for this chicken recipe.

    So then the sauce recipe was born, with some flavors adjusted along the way until I reached perfection.

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about making chicken stuffed with ham and cheese. It’s a really satisfying recipe, I think you’ll love it.

    For something else tasty to try, see this recipe for oven baked ham with bourbon glaze.

    To get my latest and greatest recipes before they’re shared on the site, connect with me on Instagram @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.

    Ham And Cheese Stuffed Chicken Breast Recipe

    Easy Ham And Cheese Stuffed Chicken Breast Recipe | Sip Bite Go

    Looking for easy stuffed chicken breast recipes? This Italian style ham and cheese stuffed chicken breast is an easy weeknight dinner. It's an easy and delicious chicken dish! Let’s cook…
    5 from 2 votes
    Print Pin Rate
    Course: Entree, Main Dish
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2
    Calories: 1089kcal
    Author: Jenna Passaro

    Ingredients

    For stuffing chicken breasts

    • 2 chicken breasts boneless skinless
    • 4 slices ham deli style
    • 8 slices provolone cheese halved (or mozzarella, cheddar, swiss, fontina)
    • ½ tsp Italian seasonings
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ⅛ tsp pepper black
    • 6 leaves basil fresh

    For cooking stuffed chicken breast with sauce

    • 2 tbsp olive oil divided
    • 4 tbsp butter salted
    • ½ cup onion diced
    • ½ cup red pepper diced
    • 1 tbsp garlic minced
    • tsp flour all-purpose
    • ½ cup chicken broth
    • cup heavy cream
    • ½ medium lemon juiced

    For serving

    • Basil leaves
    • ½ lemon sliced in wedges
    • ¼ cup parmesan cheese

    Instructions

    How to stuff chicken breast with ham and cheese

    • Prepare chicken breasts by laying them flat on a cutting board, and slicing them ¾ of the way through the center with a sharp knife. Make sure to leave ¼ connected on the edge so it makes a pocket when you stuff chicken breast later.
    • After cutting a pocket in the chicken, leave it butterflied (open) on the cutting board, and add a piece of plastic wrap on top. Beat chicken breast flat with a mallet or rolling pin or something similar, so it is about 1 inch thick.
    • To the center of each open chicken breast, add a layer of cheese, then ham, then cheese again. Add 3 fresh basil leaves to each center of stuffed chicken. Fold chicken over to close the pocket and secure with 3 toothpicks along the edges.
    • In a small bowl, mix together the Italian seasonings with the garlic powder, salt, and pepper. Sprinkle each side of the chicken with the spice blend.

    How to sear and bake stuffed chicken breast with sauce

    • Preheat the oven to 375°F.
    • First, sear the stuffed chicken. Add 1 tbsp olive oil to a cast iron skillet on medium-high heat. Once the skillet is hot, add stuffed chicken breast and cook for 3 minutes on each side. Use tongs to hold the chicken on its edge, so you can lightly brown the edges (about 30-60 seconds each). Chicken will not be cooked through yet, but move it to a plate after searing it, while you make the sauce.
    • To make the sauce, use the same cast iron skillet. Turn the heat down to medium and add 1 tbsp olive oil, diced onion and red pepper. Stir regularly for 3 minutes so the vegetables don’t burn, then add garlic. Sauté for 1 minute, stirring constantly.
    • Add flour and stir constantly for 30 seconds, until incorporated. Turn off the heat of the burner. Then whisk chicken broth, heavy cream, and lemon juice into the skillet for about 1 minute.
    • Push vegetables to the outside of the pan and add stuffed chicken breast back to the center of the skillet. If the liquid in the pan is running low, add ¼ cup water. Use a large spoon to baste sauce on top of stuffed chicken. Then cover the pan with foil, transfer ham stuffed chicken to the preheated oven and bake for 15-20 minutes at 375°F, or until the internal temperature of chicken reaches a safe 165 degrees as measured with a meat thermometer.
    • Serve stuffed chicken breasts (toothpicks removed) right from the pan if desired with a garnish of fresh basil, lemon wedges, and a sprinkle of parmesan cheese.

    Video

    Notes

    See the recipe: https://sipbitego.com/ham-cheese-stuffed-chicken-breast
    See the recipe video for ham and cheese stuffed chicken breast on Sip Bite Go’s YouTube.

    Nutrition

    Calories: 1089kcal | Carbohydrates: 15g | Protein: 86g | Fat: 76g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 2504mg | Potassium: 1410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2787IU | Vitamin C: 87mg | Calcium: 792mg | Iron: 3mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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