My stuffed chicken breast recipe features crisp, golden chicken stuffed with savory ham and melty Swiss cheese. Flavorful and filling, it looks like it would be complicated to make, but the steps are incredibly simple!
I love a simple chicken recipe like my oven-baked chicken breast, poached chicken, or brined and pan-roasted chicken. However, when I want chicken to be the star of my meal, this ham and cheese stuffed chicken breast recipe is one of my go-to recipes.
A common complaint I hear with stuffed chicken is that all the fillings spill out. The trick to prevent this is wrapping the cheese in ham before stuffing it into the chicken. This helps keep the filling contained as everything cooks.
I also double-bread the outside for an extra-crispy coating, brown it in a pan with butter, and finish it in the oven so the chicken cooks evenly without burning the crust. Family-friendly and filling, this will be your new favorite chicken recipe!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Chicken Breast – Use boneless, skinless chicken breasts that are thick enough to cut a pocket into the side without slicing all the way through.
- Ham – Thin slices of deli ham add savory flavor and wrap around the cheese to help contain it as it melts.
- Swiss Cheese – Cut the cheese into rectangular pieces that fit neatly inside the chicken. Swiss cheese melts well, and the mild, slightly sweet taste pairs well with the savory, salty ham. Gruyère makes a good substitute if preferred.
- Flour – All-purpose flour creates the first layer of the breading and helps the egg adhere.
- Eggs – Beaten eggs help the panko stick to the chicken.
- Panko Breadcrumbs – I prefer panko for a light, extra-crispy coating. This recipe uses a double coating for an even thicker crust.
- Neutral Oil – Choose a neutral oil with a relatively high smoke point, such as canola oil or vegetable oil, for browning the chicken.
- Butter – Adding butter to the pan gives the breading extra richness and flavor as it browns.
How to Make Stuffed Chicken Breast
Nick’s Tips for Success
- Choose thick chicken breasts. You need enough room to create a pocket without cutting through the other side of the chicken.
- Don’t cut all the way through. Use a small, sharp knife and carefully create a pocket through the side. Keeping the other edges intact makes it much easier to contain the filling.
- Make sure the filling is completely enclosed. Fold the edges of the chicken around the filling so you can’t see any exposed ham or cheese before wrapping and chilling it.
- Don’t skip the chilling time. Wrapping the stuffed chicken tightly into a cylinder and refrigerating it for two hours helps it hold its shape.
- Double-bread the chicken. The second coating creates the thick, crispy exterior that makes this stuffed chicken especially good.
- Check the chicken, not the filling. Insert your instant-read thermometer into the thickest part of the actual chicken breast rather than the ham-and-cheese center when checking for doneness.
What to Serve With Stuffed Chicken Breast
Because this chicken is rich and savory, I like pairing it with fairly simple sides. Roasted vegetables, a crisp green salad, mashed potatoes, or rice all work well. For something a little more indulgent, serve it with mac and cheese, roasted potatoes, or a creamy pasta.
Stuffed Chicken Recipe
This stuffed chicken breast is one of my favorite ways to turn a simple chicken dinner into something a little more special. The crispy, golden breading provides a nice contrast to the juicy chicken filled with savory ham and melty Swiss cheese, making every bite incredibly satisfying.
Equipment
- 1 Sharp Knife
- Plastic Wrap
- 3 Shallow Bowls
- 1 Medium Frying Pan
- 1 Pair of Tongs
- 1 Wire Rack
- 1 Baking Sheet
- 1 Instant-Read Thermometer
Ingredients
- 2 boneless, skinless chicken breast
- 2 slice deli ham
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 2 ounce (50 gram) Swiss cheese, cut into 2 rectangular pieces
- ½ cup (60 gram) all-purpose flour
- 2 large egg, beaten
- 1 cup (160 gram) panko breadcrumbs
- ¼ cup (60 milliliter) neutral oil
- ¼ cup (56 gram) unsalted butter
Instructions
- Using a small, sharp knife, carefully make an incision along the side of each chicken breast to create a pocket without cutting all the way through.2 boneless
- Season the ham with salt and pepper. Wrap each slice around a piece of Swiss cheese, then insert it into the pocket in each chicken breast.2 slice deli ham, kosher salt, black pepper, 2 ounce Swiss cheese
- Fold the edges of the chicken together to seal the pocket, making sure no filling is exposed.
- Place each breast on plastic wrap and tightly wrap it into a cylinder. Twist and tie the ends, then refrigerate for two hours.
- Preheat the oven to 350°F (180°C). Remove the chicken from the refrigerator and discard the plastic wrap.
- Arrange the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Season each with salt and pepper.½ cup all-purpose flour, 2 large egg, 1 cup panko breadcrumbs
- Coat each chicken breast in the flour, followed by the egg and then the breadcrumbs. Repeat the breading process for a thick, even coating.
- Let the breaded chicken rest for 10 minutes to help the coating adhere.
- Heat the neutral oil in a medium frying pan over medium heat.¼ cup neutral oil
- Once the oil is hot but not smoking, carefully add the chicken.
- Add the butter and cook, using tongs to continually turn the chicken, until the breading is golden brown all over.¼ cup unsalted butter
- Transfer the chicken to a wire rack set over a baking sheet. Bake for 10-15 minutes, or until the thickest part of the chicken, not the filling, reaches 160°F (71°C).
- Rest for five minutes before serving.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Let leftover stuffed chicken cool completely before transferring it to an airtight container. Store in the refrigerator for up to three to four days. For longer storage, freeze in a freezer-safe container or bag for up to three months. Reheat in the oven or air fryer until warmed through to help restore the crispy coating.
Nutrition
Serving: 1serving, Calories: 596kcal, Carbohydrates: 23g, Protein: 38g, Fat: 39g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 218mg, Sodium: 471mg, Potassium: 552mg, Fiber: 1g, Sugar: 1g, Vitamin A: 641IU, Vitamin C: 1mg, Calcium: 180mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
