Stuff the Chicken: Stuff 1 slice of ham and 1 slice of cheese into each chicken breast pocket. It’s juicy, tasty, and simple to make. Plus, it impresses anyone who comes over. When I make homemade stuffed chicken breast, I pick the best ingredients. A great recipe needs quality ingredients to taste good. Here’s what you need and some extra things to make it even better. 

Ingredients for the Best Stuffed Chicken Breast 

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

*Use large, similar-sized chicken breasts. They hold the stuffing well and cook evenly.

Tips:

• When cutting a pocket for the stuffing, be really 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. To reheat, cover each chicken breast with foil and bake in a 350°F oven for about 15-20 minutes until warmed through.

Optional Add-ins for Extra Flavor 

• Want to make your stuffed chicken breast special? Try these extra ingredients: 
• Smoked ham for a deeper flavor 
• Different cheese varieties such as Provolone or cheddar 
• Herbs and spices like thyme or additional paprika for an added kick 
• 1 cup of panko breadcrumbs for a crunchier texture, creating a more traditional Chicken Cordon Bleu style 

How to Fill the Chicken with Ham and Cheese 

Now, fill the pocket. Here’s how to stuff it right: 

• Use one slice of ham and one slice of Swiss cheese for each breast. 
• Put the ham slice in the pocket, then the cheese. This mix of flavors is great. 
• Press the chicken together gently to keep the filling inside. 
• Season the outside with garlic powder, paprika, and olive oil for extra taste. 

Cooking Techniques for Perfectly Stuffed Chicken Breasts 

Understanding the best way to cook chicken breasts is key. The Sous Vide method is great for this. It makes sure the chicken is tender and juicy. I season each chicken breast with salt, garlic powder, and onion powder. Then, I pre-cook the stuffing. This could be mushrooms, bacon, or garlic. I make a slit in the chicken to fill it with ham and cheese. After stuffing, I vacuum sealed the chicken. I cook it in the Sous Vide at 140°F (60°C) for three hours. This keeps the chicken juicy and flavorful. For a golden crust, I sear the chicken in a hot skillet with olive oil. Then, I make a sauce with butter and garlic. This sauce is perfect for drizzling over the chicken. 

Choosing the Right Cheese for Your Stuffed Chicken 

Mozzarella is great because it’s mild and creamy. It makes the chicken juicy and tastes good. Provolone is also good. It has a mild, tangy taste that goes well with chicken . Parmesan adds a deep, umami flavor. It makes simple chicken dishes better. Ricotta is creamy and works well in stuffed chicken. Gouda, young or aged, adds sweet and nutty flavors to chicken. 

Pairing Side Dishes 

For a complete meal, try these top chicken sides: 

Mashed Potatoes: Creamy mashed potatoes with gravy are a perfect match for savory chicken. 

Garlic Sautéed Vegetables: Colorful veggies sautéed in garlic add a fresh crunch. 

Caesar Salad: A tangy Caesar salad balances the stuffed chicken’s richness. 

Rice Pilaf: Fluffy rice pilaf with herbs makes a light and fluffy base. 

Best Accompaniments for the Dish 

To make your ham and cheese stuffed chicken even better, add these touches: 

Fresh Herbs: A sprinkle of parsley adds color and freshness. 

Drizzle of Sauce: Use leftover sauce to drizzle over sides for more flavor. 

Crusty Bread: Serve with warm, crusty bread to soak up juices. 

Storage and Reheating Tips for Leftover Stuffed Chicken 

Keeping stuffed chicken fresh is important. I store leftover chicken in airtight containers. This keeps it juicy and flavourful for up to 3-4 days. If you have too much, freeze it. Frozen chicken stays good for up to 4 months. Reheating chicken in the oven is best. Heat it to 325°F (162°C) and cover it with foil. This takes 15-20 minutes, depending on the chicken’s size. Make sure it’s hot inside, at least 165°F (74°C). A food thermometer helps avoid drying out the chicken. Thaw frozen chicken in the fridge before reheating. Always check for spoilage before heating. With the right steps, enjoying leftover chicken can be just as good as the first time! 

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