Easy Ham & Cheese Stuffed Chicken

Ham & Cheese Stuffed Chicken with mustard cream sauce is a delicious recipe that tastes like Cordon Bleu but is about five times faster to make!

STUFFED CHICKEN AND STUFFED BELLIES

Have you ever spent the whole night cooking only to serve a dinner that your family seemed absolutely indifferent to? The best thing about this stuffed chicken recipe isn’t just that it’s easy or can be ready in 30 minutes- your family will go crazy for it!

If you love this Easy Ham & Cheese Stuffed Chicken, then you’ll enjoy Spinach Stuffed Chicken and Jalapeno Popper Stuffed Chicken!

OTHER RECIPES TO SERVE WITH HAM & CHEESE STUFFED CHICKEN

• Creamed Spinach – This creamy spinach is perfect on the side of this flavorful stuffed chicken.
• Baked Potato Salad – All your favorite potato toppings mix together perfectly into this delicious side dish

INGREDIENTS

Chicken: This recipe calls for two boneless, skinless chicken breasts. You can double the recipe if you’re cooking for a family of four.

Stuffing: You’ll stuff each breast with rolled ham slices, Swiss cheese, and a smear of Dijon mustard for flavor. I like to use thinly sliced ham, so I use two slices and a slice of Swiss cheese per breast. You can use a different cheese if you prefer. I think Swiss cheese melts the best without running out of the sides.

Seasoning: Season the outside of each stuffed chicken breast with a mixture of paprika, garlic powder, salt, and pepper.

Mustard Cream Sauce: This simple sauce consists of heavy cream, Dijon mustard, lemon juice, freshly grated parmesan, salt, and pepper and comes together in the microwave.

HOW TO MAKE EASY HAM & CHEESE STUFFED CHICKEN

STEP ONE: Start by preheating the oven to 390 degrees F. Prepare two ham and cheese rolls by laying the ham slices onto a clean surface, topping them with a slice of Swiss cheese, and rolling them into a tight bundle.

STEP TWO: Take the chicken breasts and cut a pocket into each one, not cutting all the way through the breast. Once you have cut a pocket into the chicken breasts, smear one teaspoon of dijon mustard inside each breast and stuff a ham and cheese bundle into each. Fold the top of the breast over and seal the sliced side with 2-3 toothpicks.

STEP THREE: In a small dish, mix the paprika, garlic powder, salt, and pepper. Sprinkle the seasoning evenly over both sides of each chicken breast. Place the ham and cheese stuffed chicken breasts onto a baking tray, drizzle them with two teaspoons of olive oil, and bake them for 25 minutes.

STEP FOUR: Make the mustard cream sauce when the chicken is almost done. Add the heavy cream, Dijon mustard, lemon juice, and grated parmesan into a microwave-safe bowl. Microwave the ingredients in two 30-second intervals, stirring in between, until the sauce is warmed and smooth.

STEP FIVE: Take the chicken out of the oven. Serve the mustard cream sauce poured over the top of the stuffed chicken breasts, and enjoy!

TIPS FOR SUCCESS

• If it’s easier for you to butterfly the chicken breasts open, that’s okay to do instead of just cutting a pocket. You tuck the bundles in when you fold the chicken back around the ham & cheese bundle.
• Putting mustard inside the chicken breast to bake is optional, but I think it gives it a richer flavor and moistens the chicken.
• You can use 1 or 2 slices of ham inside each chicken breast, depending on the thickness of the slice.
• You can add an extra tablespoon of lemon juice to the sauce if you prefer a tangier sauce.

HOW TO STORE AND REHEAT STUFFED CHICKEN

Ham & Cheese Stuffed Chicken leftovers can be stored in an airtight container in the fridge for 3-4 days. You can reheat it in the microwave until warmed through or in the oven at 325 degrees F until it reaches an internal temperature of 165 degrees F. When reheating, I recommend heating the chicken slowly and steadily so it doesn’t dry out or become tough.

EASY HAM & CHEESE STUFFED CHICKEN VARIATIONS

If you want to turn this recipe into a more traditional Chicken Cordon Bleu recipe, all you have to do is add 1 cup of panko breadcrumbs to the seasoning mix. Instead of just seasoning the chicken, you’ll dredge it. First, coat it in flour, dip it in a beaten egg, and then roll it in the seasoned panko mixture. Then all you need to do is fry it in hot oil, flipping once the breading is golden brown. When the breading is nice and crispy, you can finish cooking the chicken in the oven until it reaches 165 degrees F. This variation is super delicious, but it does pack a lot more calories.

OTHER EASY CHICKEN DINNERS

• Brown Sugar Pineapple Chicken
• Chicken Parmesan Casserole
• Instant Pot Chicken Marsala
• Creamy Chipotle Chicken
• Crock Pot Crack Chicken
• General Tso’s Chicken

*This post was originally posted on 05/09/2017.