Ham and Cheese Stuffed Chicken with Mustard Cream Sauce has the taste of Chicken Cordon Bleu and it makes an impressive and delicious meal, but it’s not at all difficult to make.
Stuffed chicken breasts are a big favorite of mine. There’s no easier way to ensure a chicken breast has tons of flavor. And with salty ham, gooey melted swiss cheese, and a little Dijon mustard stuffed inside, these chicken breasts are definitely not lacking in flavor.
A pocket is cut in each boneless chicken breast and they are filled with ham and cheese.
Once stuffed they are dipped in egg and coated with bread crumbs. Next they are pan-fried until golden on each side and popped in the oven to finish cooking. I find they cook a little more evenly in the oven.
Easy 3-Ingredient Sauce
A 3 ingredient sauce that is made in the microwave makes the perfect accompaniment for these Ham and Cheese Stuffed Chicken Breasts.
Ovenproof Skillet
It’s best to use an oven-proof skillet, either cast iron or stainless steel, for this recipe since it will finish cooking in the oven. If not using an oven-proof skillet, transfer the chicken to a baking dish to finish cooking.
How To Serve
For a truly wonderful meal, serve Ham and Cheese Stuffed Chicken Breasts with this Parmesan Rice and Lemon Butter Broccoli.
Variations
- Use leftover Christmas or Easter ham in place of deli ham.
- Use Gruyere cheese in place of Swiss cheese for a stronger flavor.
- Use mozzarella cheese in place of Swiss cheese for a milder flavor.
- Add a pinch or two of cayenne pepper to the mustard sauce for some spice.
More Stuffed Chicken Recipes
- Spinach Ricotta Stuffed Chicken
- French Onion Stuffed Chicken
- Bacon Wrapped Spinach and Feta Stuffed Chicken
- Bacon, Mushroom and Cheese Stuffed Chicken
- Tuscan Stuffed Chicken
- Greek Stuffed Chicken
Watch the short video below to see how to make this recipe.
Ham and Cheese Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 4 teaspoons Dijon Mustard
- 8 thin slices deli ham
- 4 thin slices swiss cheese
- salt and pepper
- toothpicks
- 1 egg beaten together with 1 tablespoon water
- 1 heaping cup dry bread crumbs
- 1 tablespoon butter
- 1 tablespoon Vegetable or olive oil
Mustard Cream Sauce
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Cut a horizontal slit in the side of each chicken breast to form a pocket.
- Spread 1 teaspoon of Dijon mustard inside each pocket and then stuff each pocket with 2 pieces of ham and 1 piece of cheese. Secure with toothpicks.
- Dip each chicken breast in the egg mixture, coating both sides.
- Press bread crumbs into both sides of each chicken breast.
- Heat oil and butter in a large oven-proof skillet over medium-high heat. If you don’t have an oven-proof skillet, use any skillet that you have, but you will need to transfer chicken to a baking dish before placing in the oven.
- Once hot, add chicken to pan. Cook about 2 minutes, or until golden brown on the bottom. Flip each piece of chicken over and then place skillet in the oven.
- Bake for 20 to 22 minutes or until cooked all the way through.
- To make sauce, combine all ingredients in a microwave-safe bowl and microwave until warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted January 9, 2018.
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We’ve made this recipe many times now. It’s awesome! Our 7 yearold requests this all the time. Thank you for sharing!
I wouldn’t change a thing. Made this many times and even if there are leftovers( of course there won’t be) still delicious and quick.
I made this recipe tonight and unfortunately the chicken wasn’t cooked in 22 minutes. It’s back in the oven now. But it looks great. Next time I’ll use smaller chicken breasts.
I have made Cordon Bleu many times. I once saw in a recipe where you cut the slit smaller in the chicken, run a sharp knife to open the inside. Once stuffed, you can secure with toothpicks to where the slit is closed. Do breading then, refrigerate for about an hour at least. Most times the chicken will stick to itself. You may be able to remove the toothpick before frying.
Very nice recipe. I have done many variations of Cordon Bleu over the years and I like the simplicity of this recipe. One thing to keep in mind for people who like to vary recipes, freezing or partially freezing the cheese ahead of time, helps with the inevitable melt out some of the cheese.
That’s a great tip to freeze the cheese Mike! Thanks for sharing!
This recipe was great, my family loved it very flavorful and the chicken was moist. Will definitely be making it again