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Chicken Stuffed with Ham and Swiss

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Make this easy Chicken stuffed with ham and Swiss at home with a creamy pan sauce. Weeknight dinner favorite, better than frozen cordon bleu.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 888
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 4 boneless chicken breast , pounded thin
  • 1/2 cup onion , minced
  • 2 stalks celery , chopped
  • 2 tablespoons fresh parsley , chopped
  • 1 teaspoons dried Herbs de Provencal
  • 1/2 teaspoon garlic powder
  • 2 green onions , minced
  • 1/2 pound diced ham
  • 4 ounce Swiss cheese , shredded
  • 14- ounce bread stuffing mix
  • 2 tablespoons unsalted butter
  • 1/2 cups chicken broth
  • 2 tablespoons flour
  • 1/2 teaspoon poultry seasoning
  • Kosher salt & black pepper

Instructions

  • Preheat oven to 375° F
  • In a large bowl combine the onion, celery, parsley, Herbs de Provencal, garlic powder, green onions, ham, cheese, stuffing and 1/2 cup chicken broth. Mix well
  • Scoop 1/4 cup stuffing mix and place in the center of chicken breast. Fold in sides, then roll making sure to tuck in any stuffing as you go, secure with a toothpick.
  • Continue rolling until all are chicken breast are filled. Place any remaining stuffing in bottom of a foil lined baking pan, place chicken on top of any remaining stuffing. Bake for 35-40 minutes or until chicken juices run clear.
  • While chicken is cooking make a quick pan sauce to top chicken after cooking. Heat a saucepan over medium heat, melt butter, add flour, continuously stir to form a roux, when slightly golden sprinkle with poultry seasoning and salt/pepper to taste, slowly add remaining broth, bring to boil, then reduce heat to simmer until sauce reduces by almost half and thickens.
  • Spoon sauce over the chicken and serve immediately

Notes

  • Pound evenly: Pound chicken breasts to an even thickness so they roll easily and cook at the same rate. This helps prevent dry chicken.
  • Don’t overfill: About ¼ cup stuffing per breast is ideal. Overfilling makes rolling harder and causes the filling to leak.
  • Secure well: Use 1–2 toothpicks per breast and tuck the ends in as you roll to keep the stuffing inside while baking.
  • Bake to doneness, not time: Chicken is done when juices run clear or the internal temperature reaches 165°F.
  • Sauce thickness: If the pan sauce is too thin, simmer a few extra minutes. If too thick, whisk in a splash of broth.
  • Make ahead: Stuff the chicken up to 24 hours in advance and refrigerate. Bake just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Freezing: Fully cooked stuffed chicken can be frozen up to 2 months. Thaw overnight and reheat gently.

Nutrition

Serving: 11/4 recipe | Calories: 888kcal | Carbohydrates: 84g | Protein: 78g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 217mg | Sodium: 1818mg | Potassium: 1182mg | Fiber: 4g | Sugar: 11g | Vitamin A: 706IU | Vitamin C: 10mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 55µg | Calcium: 348mg | Folate: 195µg | Iron: 6mg | Zinc: 3mg