Creamy Ham & Swiss Chicken Bake

Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts
• 8 slices deli ham
• 8 slices Swiss cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme

For the Creamy Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 4 oz (115 g) cream cheese, softened
• ½ cup grated Parmesan cheese
• ½ teaspoon Dijon mustard
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• Salt to taste

For the Topping

• ½ cup shredded Swiss cheese
• ¼ cup shredded Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 375°F (190°C) .
2. Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
3. Set the dish aside while you prepare the chicken.

Step 2: Prepare the Chicken

1. Place each chicken breast on a cutting board.
2. If the breasts are very thick, carefully slice them horizontally to create thinner pieces.
3. You can also gently pound them to an even thickness.
4. This is important because evenly sized chicken pieces cook more consistently and remain tender.

Step 3: Season the Chicken

1. Drizzle the chicken with olive oil.
2. Season both sides with:
3. Salt
4. Black pepper
5. Garlic powder
6. Onion powder
7. Paprika
8. Dried thyme
9. Rub the seasonings gently into the chicken.
10. Place a slice or two of ham over each chicken breast.
11. Add a slice of Swiss cheese on top of the ham.
12. If the chicken is large, you can fold the ham and cheese slightly so they fit neatly over the chicken.
13. For an extra cheesy result, add a little shredded Swiss cheese between the layers.
14. Place the prepared chicken pieces into the greased baking dish.
15. Arrange them in a single layer whenever possible.
16. Try not to overcrowd the dish because this helps the chicken cook more evenly.
17. Place a saucepan over medium-low heat.
18. Add the butter and allow it to melt.
19. Add the minced garlic and cook for approximately 30–60 seconds .
20. Do not allow the garlic to brown heavily.
21. Pour in the chicken broth and heavy cream.
22. Stir gently.
23. Add the softened cream cheese to the saucepan.
24. Whisk continuously until the cream cheese melts into the liquid and the sauce becomes smooth.
25. Add:
26. Parmesan cheese
27. Dijon mustard
28. Italian seasoning
29. Black pepper
30. Paprika
31. Continue stirring over low heat for approximately 2–4 minutes .
32. The sauce should become creamy and slightly thick.

Important:

1. Don’t allow the sauce to boil aggressively. Gentle heat produces a smoother sauce.
2. Pour the warm creamy sauce evenly over the chicken.
3. Make sure the sauce covers most of the chicken.
4. The ham and Swiss cheese should remain visible in some areas.
5. Sprinkle the shredded Swiss cheese evenly over the top.
6. Add the Parmesan cheese.
7. This creates a delicious golden, cheesy crust during baking.
8. Place the casserole in the preheated oven.
9. Bake uncovered for approximately 30–40 minutes , depending on the thickness of the chicken.
10. The chicken should reach an internal temperature of 165°F (74°C) at its thickest point.
11. If the cheese starts browning too quickly, loosely cover the dish with aluminum foil.
12. For an extra golden and bubbly top, turn the oven to broil for approximately 1–2 minutes at the end.
13. Watch it carefully because the cheese can brown very quickly.
14. Remove the dish from the oven once the top is beautifully melted and golden.

Nutrition

Calories: 480–530 kcal · Protein: 48–52 g · Fat: 28–32 g · Carbohydrates: 5–7 g · Fiber: 0–1 g · Sugar: 2–3 g · Sodium: approximately 900–1,100 mg