Whenever I think about comfort food, my mind tends to wander to the classics—like chicken stuffed with gooey cheese and savory ham. There’s something undeniably satisfying, almost like the culinary equivalent of a warm hug. Imagine cutting into that crispy, golden exterior to reveal a melty, cheesy center—it’s enough to make my mouth water just thinking about it. If you’re like me and can’t resist a good stuffed chicken, this recipe might just become your new favorite go-to.
Steps
- Prepare the chicken by carefully slicing a horizontal pocket in each of the four chicken breasts, ensuring not to cut all the way through.
- Fill each chicken pocket with one slice of ham and one slice of Provolone cheese, using a total of four slices each.
- Mix onion powder, garlic powder, salt, and black pepper in a small bowl, then sprinkle this seasoning over the stuffed chicken breasts.
- In a large skillet, heat olive oil over medium-high heat and brown the stuffed chicken breasts for 4-5 minutes on each side, without cooking them through completely.
- Remove the chicken from the skillet, then melt butter in the same pan. Add minced garlic and dried thyme, sautéing for about a minute.
- Incorporate Dijon mustard and chicken broth into the skillet, stirring to blend and scraping any browned bits from the bottom. Whisk in flour and reduce the heat to low.
- Return the stuffed chicken to the skillet, cover, and let it simmer in the broth mixture for 10 minutes until cooked through, checking with a meat thermometer for a 165°F internal temperature.
- Once done, serve the chicken by spooning the creamy broth over each piece, pairing it with your preferred side dishes.
Ingredients
- 4 large chicken breasts, boneless and skinless
- 4 thin slices of deli ham
- 4 slices of Provolone cheese
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ½ teaspoon of kosher salt
- ¼ teaspoon of ground black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- ¼ teaspoon of dried thyme
- 1 tablespoon of Dijon mustard
- 1 cup of chicken broth
- 1 tablespoon of all-purpose flour
Nutritional Values
Calories 2272 | Calories from Fat 1188 | Fat 132g | Saturated Fat 52g | Trans Fat 4g | Cholesterol 824mg | Sodium 5472mg | Potassium 4060mg | Carbohydrates 12g | Fiber 4g | Sugar 4g | Protein 248g | Vitamin A 2120IU | Vitamin C 28mg | Calcium 916mg | Iron 8mg
FAQ
- What type of cheese works best for stuffing the chicken?
- Provolone cheese is recommended for this recipe as it melts well and complements the flavors of the ham and chicken.
- How can I ensure the chicken is cooked properly?
- To confirm the chicken is thoroughly cooked, use a meat thermometer to check that the internal temperature reaches 165°F. Insert the thermometer into the thickest part of the chicken, avoiding the stuffing.
- Can I prepare this dish in advance?
- While it’s best to cook the chicken fresh, you can prepare the stuffing and seasoning ahead of time. Store them separately, then assemble and cook the chicken when ready to serve.
- What’s the best way to store leftovers?
- Place leftovers in an airtight container and refrigerate for up to 3 days. For freezing, wrap each chicken breast tightly in plastic wrap, then store in a freezer-safe bag or container for up to 3 months. Defrost in the refrigerator before reheating.
- What are some suggested side dishes to serve with this recipe?
- This dish pairs well with sides like mashed potatoes, a green salad, or roasted vegetables, which complement the savory flavors of the stuffed chicken.
Tips
- When slicing a pocket into the chicken breasts, be careful not to cut all the way through. Make the incision in the thickest part and ensure one side remains intact to hold the stuffing securely.
- Use a meat thermometer to ensure the chicken is thoroughly cooked. Insert it into the thickest part of the chicken, avoiding the cheese and ham stuffing, and ensure it reads 165°F.
- Don’t discard the leftover sauce! Use it to enhance the flavor of your stuffed chicken and sides, making the dish even tastier.
- For storage, keep leftovers in an airtight container in the fridge for up to three days or freeze them by wrapping tightly in plastic wrap and placing them in a freezer-safe bag or container for up to three months. Reheat in the oven for best results.
Equipment
- Large Skillet with Lid: A high-quality skillet is essential for browning the chicken and simmering it in the sauce.
- Meat Thermometer: Useful for ensuring the chicken is cooked to the proper internal temperature of 165°F.
- Whisk: Helpful for mixing the sauce ingredients smoothly.
- Food Storage Containers: Airtight containers for storing leftovers in the refrigerator or freezer.
