Fancy a culinary adventure that’s both comforting and impressive? You’ve landed in the right spot! We’ve gathered 35 mouthwatering ham and chicken gourmet delights that transform simple ingredients into extraordinary meals. From quick weeknight dinners to show-stopping weekend feasts, get ready to elevate your home cooking with recipes that are sure to delight. Let’s dive in and discover your next favorite dish!
Savory Herb-Rubbed Ham and Chicken Roulade
Vividly combining tender chicken and savory ham, this roulade delivers elegant flavor with minimal fuss. A robust herb rub creates a golden crust while keeping the interior moist. Perfect for entertaining or a special weeknight meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, butterflied and pounded to ¼-inch thickness
– 8 oz thinly sliced smoked ham
– ¼ cup Dijon mustard
– 2 tbsp extra-virgin olive oil
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 2 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– Kitchen twine for tying
Instructions
1. Lay butterflied chicken breasts flat on a clean work surface, overlapping slightly if needed to form a rectangle.
2. Spread Dijon mustard evenly over the entire surface of the chicken using a pastry brush.
3. Arrange smoked ham slices in a single layer over the mustard-coated chicken, leaving a ½-inch border on all sides.
4. Roll the chicken tightly lengthwise into a log, ensuring the ham remains enclosed.
5. Secure the roulade with kitchen twine at 1½-inch intervals, tying firmly but not cutting into the meat.
6. Combine rosemary, thyme, garlic powder, smoked paprika, kosher salt, and black pepper in a small bowl to create the herb rub.
7. Brush the entire surface of the tied roulade with extra-virgin olive oil.
8. Pat the herb rub mixture evenly over the oiled surface, coating all sides completely.
9. Preheat oven to 375°F and place the roulade on a wire rack set inside a rimmed baking sheet.
10. Roast for 40-45 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
11. Remove from oven and let rest on the rack for 10 minutes to allow juices to redistribute.
12. Carefully remove kitchen twine and slice the roulade into 1-inch thick portions with a sharp chef’s knife.
Succulent and aromatic, this roulade features a juicy interior wrapped in a crisp, herbaceous crust. The ham adds a salty depth that balances the chicken’s mild flavor. Serve slices over creamy polenta or alongside roasted root vegetables for a complete meal.
Maple Glazed Ham and Chicken Casserole
Kickstart your weeknight dinner with this savory-sweet casserole that combines smoky ham and tender chicken under a glossy maple glaze. It’s a comforting, all-in-one dish that comes together with minimal fuss, delivering rich flavor in every bite. Perfect for feeding a crowd or enjoying as leftovers the next day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked ham, diced into ½-inch cubes
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup chicken stock
– ½ cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt
– 2 tbsp all-purpose flour
– 1 cup heavy cream
– 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
– ½ cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat the oven to 375°F.
2. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
3. Add diced ham and chicken pieces; sear for 5–7 minutes until lightly browned on all sides. Tip: Pat the chicken dry with paper towels before searing to ensure a crisp exterior.
4. Transfer the meat to a plate, leaving any drippings in the skillet.
5. Reduce heat to medium; add diced onion and sauté for 4–5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux.
8. Gradually whisk in chicken stock, scraping up any browned bits from the bottom of the skillet.
9. Add maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and kosher salt; bring to a simmer.
10. Stir in heavy cream and return the seared ham and chicken to the skillet.
11. Add cubed potatoes, ensuring they are submerged in the sauce.
12. Transfer the skillet to the preheated oven and bake, uncovered, for 30 minutes. Tip: For even cooking, rotate the skillet halfway through the baking time.
13. In a small bowl, combine panko breadcrumbs with melted unsalted butter.
14. Remove the skillet from the oven and sprinkle the buttered breadcrumbs evenly over the casserole.
15. Return to the oven and bake for an additional 10–12 minutes until the topping is golden brown and the potatoes are fork-tender. Tip: Check for doneness by inserting a knife into a potato cube; it should slide in easily.
16. Let the casserole rest for 5 minutes before serving.
Hearty and satisfying, this casserole features tender chicken and ham in a velvety, maple-infused sauce, with potatoes that soak up the rich flavors. The crispy panko topping adds a delightful textural contrast. Serve it straight from the skillet with a side of steamed green beans or over a bed of creamy polenta for a complete meal.
Roasted Red Pepper Stuffed Chicken and Ham
Generously seasoned and elegantly presented, this roasted red pepper stuffed chicken and ham dish delivers restaurant-quality results with home kitchen simplicity. The vibrant filling contrasts beautifully with the savory proteins, creating a visually striking centerpiece for any dinner table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skin-on chicken breasts (6 oz each)
– 8 thin slices of dry-cured ham
– 1 cup roasted red peppers, julienned
– 4 oz cream cheese, softened
– 2 tbsp clarified butter
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 2 garlic cloves, minced
– ¼ cup dry white wine
– ½ cup chicken stock
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Create a pocket in each chicken breast by slicing horizontally through the thickest part, stopping ½ inch from the edges.
4. Season the interior pockets with ¼ teaspoon of the fine sea salt and the freshly cracked black pepper.
5. Combine the softened cream cheese, julienned roasted red peppers, minced garlic, and fresh thyme leaves in a small bowl.
6. Divide the cream cheese mixture evenly among the four chicken pockets.
7. Wrap each stuffed chicken breast with two slices of dry-cured ham, securing the edges with toothpicks.
8. Season the exterior of each wrapped breast with the remaining fine sea salt and smoked paprika.
9. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
10. Sear the chicken breasts, skin-side down, for 4-5 minutes until the ham is crisp and golden brown.
11. Flip the chicken breasts and transfer the skillet to the preheated oven.
12. Roast for 20-25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
13. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
14. Place the skillet back on the stovetop over medium heat.
15. Deglaze the pan with the dry white wine, scraping up any browned bits with a wooden spoon.
16. Add the chicken stock and simmer until reduced by half, about 3-4 minutes.
17. Stir in the heavy cream and cook for 1 minute until the sauce slightly thickens.
18. Remove the toothpicks from the chicken and slice each breast on the bias.
19. Plate the sliced chicken and spoon the pan sauce over the top.
Buttery, crisp ham gives way to tender, juicy chicken and a molten center of tangy peppers and rich cream cheese. The pan sauce adds a velvety, aromatic finish that ties all the elements together. For a complete meal, serve alongside roasted fingerling potatoes tossed with the same fresh thyme used in the stuffing.
Crispy Ham and Chicken Parmesan Bites
Zesty and satisfying, these crispy bites combine savory ham and tender chicken with classic Parmesan flavors. Perfect for game day or appetizer spreads, they deliver crunch in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup finely diced cooked ham
– 1 cup shredded cooked chicken breast
– 1 cup freshly grated Parmesan cheese
– 1 cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 1 cup all-purpose flour
– 2 tbsp clarified butter
– 1 cup marinara sauce, warmed
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp garlic powder
Instructions
1. In a large mixing bowl, combine the finely diced cooked ham, shredded cooked chicken breast, ½ cup of the freshly grated Parmesan cheese, ½ cup of the panko breadcrumbs, kosher salt, black pepper, and garlic powder.
2. Form the mixture into 1-inch balls using your hands, placing them on a parchment-lined baking sheet.
3. Set up a breading station with three shallow dishes: place all-purpose flour in the first, pasture-raised eggs lightly beaten in the second, and the remaining ½ cup panko breadcrumbs mixed with the remaining ½ cup Parmesan cheese in the third.
4. Roll each ball first in the flour, shaking off excess, then dip completely in the beaten eggs, and finally coat thoroughly in the Parmesan-panko mixture.
5. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
6. Working in batches to avoid crowding, fry the bites for 2-3 minutes per side until golden brown and crispy, turning once with tongs.
7. Transfer the fried bites to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
8. Serve immediately with warmed marinara sauce for dipping.
Vibrantly golden with a shatteringly crisp exterior, these bites reveal a moist, savory interior where ham and chicken meld seamlessly. The Parmesan adds a salty, umami depth that pairs perfectly with the tangy marinara. For a creative twist, skewer them with fresh basil leaves or serve over a bed of arugula with a lemon vinaigrette.
Tangy Teriyaki Ham and Chicken Skewers
Nailing the perfect balance of sweet and savory, these Tangy Teriyaki Ham and Chicken Skewers are a crowd-pleasing main or appetizer. They come together quickly with a homemade glaze that caramelizes beautifully on the grill or under the broiler. You’ll appreciate the smoky char and sticky-sweet finish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
– 8 oz thick-cut ham steak, cut into 1-inch cubes
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 2 tbsp granulated sugar
– 1 tbsp freshly grated ginger
– 2 garlic cloves, minced
– 1 tbsp neutral oil (such as grapeseed oil)
– 1 tsp toasted sesame seeds
– 8-10 bamboo skewers, soaked in water for 30 minutes
Instructions
1. Soak 8-10 bamboo skewers in water for 30 minutes to prevent burning.
2. In a small saucepan over medium heat, combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp granulated sugar, 1 tbsp freshly grated ginger, and 2 minced garlic cloves.
3. Bring the mixture to a simmer, stirring constantly until the sugar dissolves completely, about 2-3 minutes.
4. Reduce heat to low and cook, stirring occasionally, until the sauce thickens to a syrup-like consistency that coats the back of a spoon, about 5-7 minutes. Tip: For a smoother glaze, strain through a fine-mesh sieve to remove ginger and garlic solids.
5. Remove the teriyaki glaze from heat and let cool slightly.
6. Thread 1 lb of cubed chicken thighs and 8 oz of cubed ham steak alternately onto the soaked skewers, leaving a small space between pieces for even cooking.
7. Brush the skewers lightly with 1 tbsp neutral oil.
8. Preheat a grill or broiler to high heat (450-500°F).
9. Place the skewers on the hot grill grates or a broiler pan lined with foil.
10. Cook for 4-6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and develops visible grill marks or a light char. Tip: Avoid overcrowding the skewers to ensure proper caramelization and prevent steaming.
11. During the last minute of cooking, brush the skewers generously with the prepared teriyaki glaze on both sides.
12. Remove the skewers from heat and immediately sprinkle with 1 tsp toasted sesame seeds. Tip: Let the skewers rest for 2-3 minutes before serving to allow the juices to redistribute.
The tender chicken and salty ham create a satisfying contrast in texture, while the glossy teriyaki glaze adds a sticky-sweet depth with a hint of ginger heat. Try serving them over a bed of steamed jasmine rice with a side of quick-pickled vegetables to cut through the richness.
Creamy Ham and Chicken Pot Pie
Gather around the table for a comforting classic that marries savory ham and tender chicken in a rich, creamy sauce, all encased in a flaky, golden crust. This hearty pot pie delivers deep, satisfying flavors with minimal fuss, making it perfect for family dinners or cozy gatherings. You’ll appreciate how the creamy filling and crisp pastry create a delightful contrast in every bite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked chicken breast, shredded
– 1 cup smoked ham, diced
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup chicken stock
– 1 cup frozen peas and carrots
– 1/2 cup yellow onion, finely diced
– 1 tsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 package refrigerated pie crust (2 crusts)
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat the oven to 400°F.
2. In a large skillet over medium heat, melt the unsalted butter.
3. Add the finely diced yellow onion and sauté for 5 minutes until translucent.
4. Sprinkle the all-purpose flour over the onions and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in the whole milk and chicken stock until the mixture is smooth and begins to thicken, about 5 minutes.
6. Stir in the shredded chicken breast, diced smoked ham, frozen peas and carrots, fresh thyme leaves, kosher salt, and freshly ground black pepper.
7. Simmer the filling for 10 minutes, stirring occasionally, until it reaches a creamy consistency.
8. Tip: For a richer flavor, use homemade chicken stock instead of store-bought.
9. Roll out one refrigerated pie crust and press it into a 9-inch pie dish.
10. Pour the creamy filling into the crust-lined dish.
11. Roll out the second refrigerated pie crust and place it over the filling.
12. Crimp the edges of the crusts together to seal, then trim any excess dough.
13. Brush the top crust with the lightly beaten pasture-raised egg for a golden finish.
14. Cut four small slits in the top crust to allow steam to escape.
15. Tip: Chill the assembled pie for 15 minutes before baking to prevent the crust from shrinking.
16. Bake the pot pie at 400°F for 45 minutes, or until the crust is golden brown and the filling is bubbling.
17. Tip: Place a baking sheet under the pie dish to catch any drips and ensure even baking.
18. Remove the pot pie from the oven and let it rest for 10 minutes before serving.
Creamy and indulgent, this pot pie features a velvety sauce that clings to the tender meats and vegetables, while the flaky crust adds a satisfying crunch. Serve it warm with a crisp green salad to balance the richness, or enjoy leftovers reheated for a quick, comforting meal the next day.
Spicy Sriracha Ham and Chicken Stir-Fry
Ready for a bold, savory meal that comes together in minutes? This spicy stir-fry combines smoky ham and tender chicken with a fiery Sriracha glaze. It’s a protein-packed weeknight solution with serious flavor impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz smoked ham steak, diced into ½-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 red bell pepper, julienned
– ¼ cup Sriracha sauce
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– ½ cup chicken stock
– 1 tbsp cornstarch, dissolved in 2 tbsp cold water
– 2 scallions, thinly sliced on the bias
– Cooked jasmine rice, for serving
Instructions
1. Pat the chicken pieces dry with paper towels to ensure proper searing.
2. Heat a large wok or skillet over high heat until smoking, about 2 minutes.
3. Add the clarified butter and swirl to coat the surface.
4. Add the chicken in a single layer and sear undisturbed for 2 minutes to develop a golden crust.
5. Flip the chicken and cook for another 2 minutes until opaque, then transfer to a plate.
6. Add the diced ham to the same pan and sauté for 1 minute until lightly browned.
7. Add the sliced onion and cook, stirring frequently, for 3 minutes until translucent.
8. Stir in the minced garlic and julienned bell pepper, cooking for 1 minute until fragrant.
9. Pour in the Sriracha sauce, soy sauce, rice vinegar, and sesame oil, stirring to combine.
10. Add the chicken stock and bring the mixture to a simmer.
11. Return the seared chicken to the pan and reduce heat to medium.
12. Stir the cornstarch slurry and gradually add it to the sauce, cooking for 2 minutes until thickened and glossy.
13. Remove from heat and fold in the sliced scallions.
14. Serve immediately over hot jasmine rice.
Juicy chicken and savory ham soak up the sticky, spicy glaze, creating a satisfying contrast of textures. For a cooling element, garnish with quick-pickled cucumber ribbons. The dish’s bold heat mellows beautifully when paired with a crisp, citrus-forward salad.
Prosciutto-Wrapped Chicken and Honey-Baked Ham
Wrapped in savory prosciutto and glazed with honey, this chicken and ham bake delivers a sophisticated yet approachable centerpiece. The combination of salty cured meat and sweet honey creates a balanced flavor profile that’s perfect for entertaining or a special weeknight meal. It’s a dish that looks impressive but comes together with straightforward techniques.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 8 thin slices of prosciutto di Parma
– 1 lb honey-baked ham, sliced into 1/4-inch thick pieces
– 1/4 cup honey
– 2 tbsp clarified butter
– 1 tbsp fresh thyme leaves
– 1 tsp freshly ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
4. Wrap each chicken breast with two slices of prosciutto di Parma, overlapping slightly to cover completely.
5. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
6. Sear the prosciutto-wrapped chicken breasts for 2-3 minutes per side until golden brown.
7. Arrange the honey-baked ham slices around the chicken in the skillet.
8. Drizzle honey evenly over the chicken and ham, then sprinkle with fresh thyme leaves.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
10. Remove from the oven and let rest for 5 minutes before slicing to retain juices.
11. Spoon the pan juices over the sliced chicken and ham before serving.
Firm yet tender chicken contrasts with the crisp prosciutto wrapper, while the honey glaze caramelizes into a sticky-sweet coating. The ham adds a smoky depth that complements the herbal thyme notes. Serve sliced over creamy polenta or alongside roasted root vegetables to soak up the flavorful pan juices.
Ham and Chicken Alfredo with Sun-Dried Tomatoes
Mixing savory ham and tender chicken with rich Alfredo sauce creates a satisfying one-pan meal. Sun-dried tomatoes add a sweet-tart punch that cuts through the creaminess. This dish comes together quickly for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz boneless, skinless chicken breast, cut into 1-inch pieces
– 8 oz cooked ham steak, diced into ½-inch cubes
– 8 oz fettuccine pasta
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup sun-dried tomatoes in oil, drained and thinly sliced
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tbsp extra-virgin olive oil
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of pasta water, and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add chicken pieces in a single layer and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip chicken and add ham, cooking for 3–4 minutes until chicken is cooked through and ham is lightly browned.
7. Transfer meat to a plate using a slotted spoon, leaving drippings in skillet.
8. Reduce heat to medium and add butter to skillet, swirling until melted and foamy.
9. Add minced garlic and cook for 30–45 seconds until fragrant but not browned.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
11. Stir in Parmigiano-Reggiano until fully melted and sauce thickens slightly, about 2–3 minutes.
12. Add sun-dried tomatoes, kosher salt, and black pepper, stirring to combine.
13. Return cooked chicken and ham to skillet, along with drained pasta, tossing to coat evenly.
14. If sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Remove from heat and stir in fresh parsley.
16. Divide among plates and serve immediately.
Creamy sauce clings perfectly to each strand of pasta, while the ham and chicken provide contrasting textures. The sun-dried tomatoes offer bursts of tangy sweetness that balance the rich Alfredo base. For a restaurant-style presentation, garnish with additional Parmigiano-Reggiano shavings and a drizzle of high-quality olive oil.
Smoked Ham and Chicken Gumbo
Unwind with a rich, smoky gumbo that blends tender smoked ham and juicy chicken in a deeply flavored roux-based broth. This one-pot wonder delivers comfort with every spoonful, perfect for feeding a crowd or enjoying as leftovers throughout the week.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– ½ cup clarified butter
– ½ cup all-purpose flour
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 3 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 12 oz smoked ham, diced into ½-inch cubes
– 6 cups chicken stock, preferably homemade or low-sodium
– 1 (14.5 oz) can diced tomatoes, with juices
– 2 bay leaves
– 1 tsp dried thyme
– ½ tsp cayenne pepper
– 1 tsp smoked paprika
– 1 tsp freshly ground black pepper
– 1 tsp kosher salt
– ½ lb andouille sausage, sliced into ¼-inch rounds
– 1 cup fresh okra, sliced into ½-inch pieces
– ¼ cup fresh flat-leaf parsley, finely chopped
– Cooked long-grain white rice, for serving
Instructions
1. Heat clarified butter in a large, heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Whisk in all-purpose flour to form a paste, then cook, stirring constantly with a wooden spoon, until the roux reaches a deep chocolate-brown color, 15–20 minutes; reduce heat if it darkens too quickly.
3. Add finely diced yellow onion, green bell pepper, and celery stalks, stirring to coat in the roux, and cook until vegetables soften, about 8 minutes.
4. Stir in minced garlic cloves and cook until fragrant, 1 minute.
5. Add chicken thigh pieces and diced smoked ham, cooking until chicken is lightly browned on all sides, 5–7 minutes.
6. Pour in chicken stock and diced tomatoes with juices, scraping the bottom of the pot to release any browned bits.
7. Add bay leaves, dried thyme, cayenne pepper, smoked paprika, freshly ground black pepper, and kosher salt, then bring to a simmer.
8. Reduce heat to low, cover, and let the gumbo simmer gently for 45 minutes to allow flavors to meld, stirring occasionally.
9. In a separate skillet over medium-high heat, cook sliced andouille sausage until browned and crispy, about 5 minutes, then drain on paper towels; this step enhances the sausage’s smoky flavor.
10. Add browned andouille sausage and sliced fresh okra to the gumbo, simmering uncovered for an additional 15 minutes until okra is tender.
11. Remove from heat, discard bay leaves, and stir in finely chopped fresh flat-leaf parsley.
12. Ladle the gumbo over cooked long-grain white rice in individual bowls. The finished gumbo boasts a velvety, thickened broth with layers of smoky, savory, and slightly spicy notes from the roux and meats. Serve it with crusty bread for dipping, or for a twist, spoon it over creamy grits instead of rice to highlight its Southern roots.
Zesty Lemon Basil Ham and Chicken Bake
Bold flavors come together in this one-pan bake that balances bright citrus with savory proteins. It’s a fuss-free dinner that delivers maximum impact with minimal cleanup. Perfect for busy weeknights when you crave something vibrant and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, trimmed of excess fat
– 8 oz thick-cut ham steak, diced into ½-inch cubes
– 2 tbsp clarified butter, melted
– 3 garlic cloves, minced
– ¼ cup fresh lemon juice
– 2 tbsp extra-virgin olive oil
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– ½ cup freshly grated Parmesan cheese
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 tsp lemon zest, finely grated
– ½ tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. Pat chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
3. Heat remaining clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear chicken thighs for 4–5 minutes per side until golden brown, then transfer to the prepared baking dish.
5. In the same skillet, add diced ham and cook for 3–4 minutes until lightly browned, stirring occasionally.
6. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Deglaze the skillet with lemon juice, scraping up any browned bits from the bottom with a wooden spoon.
8. Whisk in extra-virgin olive oil, heavy cream, and chicken broth, then bring to a gentle simmer for 2 minutes.
9. Stir in grated Parmesan cheese until fully melted and the sauce has thickened slightly, about 1 minute.
10. Fold in chiffonade-cut basil, lemon zest, and crushed red pepper flakes, then season sauce with salt and pepper.
11. Pour the sauce evenly over the chicken and ham in the baking dish, ensuring everything is well-coated.
12. Bake uncovered for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly.
13. Let rest for 5 minutes before serving to allow the juices to redistribute.
Hearty and aromatic, this bake features tender chicken and savory ham enveloped in a creamy, citrus-kissed sauce. The fresh basil adds a herbal brightness that cuts through the richness beautifully. For a complete meal, serve over al dente orzo or with crusty bread to soak up every drop of the flavorful sauce.
Ham and Chicken Jambalaya with Cajun Spices
Ready to bring Louisiana to your kitchen? This one-pot jambalaya delivers smoky, spicy comfort with minimal fuss. It’s a hearty, flavor-packed meal perfect for feeding a crowd or enjoying as leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons rendered bacon fat or vegetable oil
– 1 large yellow onion, finely diced
– 1 large green bell pepper, seeded and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 12 ounces andouille sausage, sliced into ¼-inch rounds
– 8 ounces smoked ham, diced into ½-inch cubes
– 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon Cajun spice blend
– 1 teaspoon smoked paprika
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken stock
– 1 (14.5-ounce) can diced tomatoes, with juices
– 2 bay leaves
– Kosher salt and freshly ground black pepper
– 3 scallions, thinly sliced
Instructions
1. Heat rendered bacon fat in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion, bell pepper, and celery; sauté, stirring occasionally, until vegetables are softened and onions are translucent, 6–8 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add andouille sausage slices and diced ham; cook, stirring occasionally, until sausage is lightly browned and fat renders, 4–5 minutes.
5. Add chicken thigh pieces and cook until no longer pink on the outside, 3–4 minutes.
6. Sprinkle Cajun spice blend and smoked paprika over the meat and vegetable mixture; stir to coat evenly and toast spices for 1 minute.
7. Tip: Toasting the spices in the fat unlocks their full aromatic potential.
8. Add rinsed long-grain rice and stir to coat grains in the seasoned fat, about 1 minute.
9. Pour in chicken stock and diced tomatoes with their juices; add bay leaves and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
10. Bring mixture to a boil, then reduce heat to low, cover pot tightly, and simmer for 25 minutes.
11. Tip: Do not lift the lid during simmering to ensure the rice cooks evenly and absorbs all the liquid.
12. After 25 minutes, remove pot from heat and let it stand, covered, for 10 minutes.
13. Tip: Allowing the jambalaya to rest off the heat lets the rice finish steaming and the flavors meld.
14. Discard bay leaves, fluff rice gently with a fork, and fold in sliced scallions.
15. Taste and adjust seasoning with additional salt and pepper if needed.
Outstandingly tender rice absorbs the rich, smoky broth, while the chicken and ham stay juicy. The andouille adds a spicy kick that balances the sweet tomatoes and aromatic vegetables. For a vibrant finish, top with extra scallions and serve with crusty bread to soak up every last bit of sauce.
Garlic Butter Ham and Chicken Sliders
Craving something savory and satisfying? These garlic butter ham and chicken sliders are the ultimate crowd-pleaser, combining tender proteins with rich, aromatic flavors in every bite. They’re perfect for game day, parties, or a quick family dinner.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 slider buns, split
– 1 lb cooked chicken breast, shredded
– 1/2 lb thinly sliced deli ham
– 8 oz shredded sharp cheddar cheese
– 1/2 cup unsalted butter, clarified
– 4 cloves garlic, minced
– 1 tbsp fresh parsley, finely chopped
– 1 tsp Dijon mustard
– 1/2 tsp onion powder
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the bottom halves of the slider buns on the prepared baking sheet.
3. Evenly distribute the shredded chicken breast over the bun bottoms.
4. Layer the thinly sliced deli ham on top of the chicken.
5. Sprinkle the shredded sharp cheddar cheese over the ham layer.
6. Place the top halves of the slider buns over the cheese.
7. In a small saucepan over low heat, melt the clarified butter.
8. Add the minced garlic to the butter and cook for 1 minute until fragrant, being careful not to burn it.
9. Stir in the finely chopped fresh parsley, Dijon mustard, onion powder, and smoked paprika until fully combined.
10. Tip: For a smoother garlic butter, use a microplane to mince the garlic finely.
11. Brush the garlic butter mixture generously over the tops of the slider buns.
12. Cover the sliders loosely with aluminum foil and bake at 375°F for 15 minutes.
13. Remove the foil and bake for an additional 5 minutes until the buns are golden brown and the cheese is fully melted.
14. Tip: Check for doneness by ensuring the internal temperature of the chicken reaches 165°F with an instant-read thermometer.
15. Let the sliders rest for 5 minutes before serving to allow the flavors to meld.
16. Tip: For extra crispiness, broil the sliders for 1-2 minutes after baking, watching closely to prevent burning.
Layers of tender chicken and savory ham meld with melted cheddar under a golden, garlicky crust, offering a satisfying crunch with each bite. Serve them warm with a side of pickles or a light salad for a balanced meal, or customize with a drizzle of honey mustard for a sweet-and-tangy twist.
Sweet and Sour Ham and Chicken Delight
Bold flavors collide in this sweet and sour ham and chicken delight, a vibrant one-pan meal that balances tangy pineapple with savory proteins. Perfect for weeknight dinners or casual gatherings, it comes together quickly with pantry staples. The glossy sauce clings beautifully to every bite, creating a restaurant-quality dish at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
– 8 oz smoked ham steak, diced into ½-inch pieces
– 1 cup pineapple chunks in juice, drained (reserve ¼ cup juice)
– 1 red bell pepper, seeded and cut into 1-inch squares
– 1 green bell pepper, seeded and cut into 1-inch squares
– ½ yellow onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp clarified butter
– ¼ cup rice vinegar
– ¼ cup ketchup
– 2 tbsp soy sauce
– 2 tbsp light brown sugar
– 1 tbsp cornstarch
– ¼ tsp freshly ground black pepper
– 2 cups cooked jasmine rice, for serving
– 2 tbsp thinly sliced scallions, for garnish
Instructions
1. Pat the chicken thigh cubes dry with paper towels to ensure a crisp sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken cubes in a single layer, searing undisturbed for 3 minutes until golden brown on one side.
4. Flip chicken pieces and cook for 2 more minutes until opaque throughout; transfer to a plate.
5. Add diced ham to the skillet, sautéing for 2 minutes until lightly browned and edges crisp.
6. Incorporate sliced onion and minced garlic, stirring constantly for 1 minute until fragrant.
7. Add bell pepper squares, cooking for 3 minutes until slightly softened but still crisp-tender.
8. Whisk together reserved pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, cornstarch, and black pepper in a small bowl until smooth.
9. Pour sauce mixture into the skillet, bringing to a simmer over medium heat while stirring.
10. Cook sauce for 2 minutes until thickened and glossy, coating the back of a spoon.
11. Return seared chicken and any accumulated juices to the skillet, along with pineapple chunks.
12. Gently stir all ingredients to coat evenly in sauce, heating through for 1 minute.
13. Remove skillet from heat and let rest for 2 minutes to allow flavors to meld.
14. Divide cooked jasmine rice among four bowls, topping with the sweet and sour mixture.
15. Garnish each serving with thinly sliced scallions.
Wonderfully textured, this dish offers tender chicken, salty ham bits, and crisp-tender vegetables in a glossy, balanced sauce. The pineapple chunks provide juicy sweetness that cuts through the savory elements. For a creative twist, serve it over crispy fried rice or wrap it in warm flour tortillas with shredded cabbage.
Herbed Cream Cheese Stuffed Ham and Chicken
Mouthwatering and surprisingly simple, this stuffed ham and chicken dish delivers restaurant-quality elegance with minimal fuss. The herbed cream cheese filling melts into the meat, creating a juicy, flavorful centerpiece perfect for weeknight dinners or casual entertaining.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 slices Black Forest ham, thinly sliced
– 8 oz cream cheese, softened to room temperature
– 2 tbsp fresh chives, finely minced
– 1 tbsp fresh dill, finely minced
– 1 tsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp freshly ground black pepper
– 2 tbsp clarified butter
– 1/2 cup dry white wine
– 1 cup chicken stock
– 1 tbsp all-purpose flour
– 2 tbsp heavy cream
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
2. Lay one slice of Black Forest ham flat over each pounded chicken breast.
3. Combine softened cream cheese, minced chives, minced dill, thyme leaves, garlic powder, onion powder, and black pepper in a medium bowl; mix until fully incorporated.
4. Spread 2 tablespoons of the herbed cream cheese mixture evenly over each ham slice, leaving a 1/2-inch border.
5. Roll each chicken breast tightly from the short end, securing with kitchen twine at 1-inch intervals.
6. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
7. Sear chicken rolls on all sides until golden brown, about 2-3 minutes per side.
8. Transfer skillet to a preheated 375°F oven and bake for 25 minutes, or until internal temperature reaches 165°F.
9. Remove chicken from skillet and let rest on a cutting board for 5 minutes; tent loosely with foil.
10. Place skillet back on medium heat and deglaze with dry white wine, scraping up browned bits with a wooden spoon.
11. Whisk chicken stock and all-purpose flour in a small bowl until smooth, then pour into skillet.
12. Simmer sauce for 5 minutes until slightly thickened, then stir in heavy cream.
13. Remove kitchen twine from chicken rolls and slice into 1-inch medallions.
14. Arrange chicken medallions on a serving platter and spoon warm sauce over top.
Kick back and enjoy the contrast of tender, juicy chicken wrapped around salty ham and creamy herb filling. The velvety pan sauce adds a luxurious finish that pairs beautifully with roasted asparagus or buttered egg noodles. For a stunning presentation, garnish with additional fresh dill sprigs and serve immediately while the cheese filling is perfectly molten.
Tangy Mustard Glazed Ham and Chicken
Delightfully tangy and savory, this mustard-glazed ham and chicken dish brings together two proteins in one flavorful bake. Dijon mustard and brown sugar create a sticky-sweet glaze that caramelizes beautifully. Perfect for gatherings or meal prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed
– 1 lb fully cooked ham steak, cut into 1-inch cubes
– 1/2 cup Dijon mustard
– 1/4 cup dark brown sugar, packed
– 2 tbsp apple cider vinegar
– 1 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/4 tsp kosher salt
– 2 tbsp unsalted butter, melted
– 1 tbsp fresh thyme leaves, chopped
Instructions
1. Preheat oven to 375°F and position rack in center.
2. Pat chicken thighs dry with paper towels to ensure even browning.
3. In a medium bowl, whisk together Dijon mustard, dark brown sugar, apple cider vinegar, extra-virgin olive oil, smoked paprika, black pepper, and kosher salt until smooth.
4. Place chicken thighs and ham cubes in a 9×13-inch baking dish in a single layer.
5. Pour mustard glaze over proteins, using tongs to coat each piece thoroughly.
6. Drizzle melted unsalted butter evenly over the top.
7. Bake uncovered for 30 minutes at 375°F.
8. Remove dish from oven and baste proteins with pan juices using a spoon.
9. Sprinkle fresh thyme leaves over the surface.
10. Return to oven and bake for 15 more minutes at 375°F until glaze is bubbling and proteins reach 165°F internal temperature.
11. Let rest for 5 minutes before serving to allow juices to redistribute.
A caramelized, sticky-sweet crust contrasts with tender, juicy interiors. The ham adds a salty depth that balances the mustard’s tang. Serve over creamy polenta or with roasted root vegetables to soak up the rich pan sauce.
Ham and Chicken Marsala with Mushrooms
Gather around for a rich, savory twist on a classic. This ham and chicken Marsala with mushrooms delivers deep, complex flavors in under an hour. Perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 4 oz thinly sliced prosciutto
– 8 oz cremini mushrooms, thinly sliced
– 1/2 cup dry Marsala wine
– 1 cup low-sodium chicken stock
– 1/2 cup heavy cream
– 2 tbsp clarified butter
– 2 tbsp extra-virgin olive oil
– 1/4 cup all-purpose flour
– 2 garlic cloves, minced
– 1 tbsp fresh thyme leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Season chicken breasts evenly with kosher salt and freshly ground black pepper.
2. Dredge each chicken breast in all-purpose flour, shaking off excess.
3. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
5. Add thinly sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until deeply browned and tender.
6. Stir in minced garlic and fresh thyme leaves, cooking for 30 seconds until fragrant.
7. Pour in dry Marsala wine, scraping up any browned bits from the pan bottom.
8. Simmer until wine reduces by half, about 3-4 minutes.
9. Add low-sodium chicken stock and bring to a gentle boil.
10. Reduce heat to medium-low and stir in heavy cream until fully incorporated.
11. Return chicken to the skillet, spooning sauce over each piece.
12. Lay thinly sliced prosciutto over the chicken and sauce.
13. Simmer uncovered for 5 minutes until prosciutto slightly wilts and sauce thickens.
Serve immediately over creamy polenta or buttered egg noodles. The sauce is velvety and rich, with the prosciutto adding a salty contrast to the sweet Marsala. For a brighter finish, garnish with chopped fresh parsley.
Mango Chutney Ham and Chicken Toss
Crisp, sweet, and savory collide in this quick mango chutney ham and chicken toss. It’s a vibrant, one-pan meal that comes together in under 30 minutes, perfect for busy weeknights when you crave something special without the fuss. The tangy chutney glaze caramelizes beautifully, coating every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz thick-cut ham steak, diced into ½-inch cubes
– 1 cup mango chutney
– 2 tbsp clarified butter
– 1 tbsp grapeseed oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp freshly grated ginger
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper
– Kosher salt, to season
– Freshly cracked black pepper, to season
– ¼ cup chopped fresh cilantro, for garnish
Instructions
1. Pat the chicken thigh pieces completely dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat the clarified butter and grapeseed oil in a large cast-iron skillet over medium-high heat until the butter melts and shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer, ensuring they are not crowded. Sear undisturbed for 4–5 minutes until a deep golden-brown crust forms on one side.
4. Flip each chicken piece and cook for an additional 3–4 minutes until cooked through and the internal temperature reaches 165°F. Transfer to a clean plate.
5. In the same skillet, add the diced ham steak. Cook, stirring occasionally, for 2–3 minutes until lightly browned and some fat renders out.
6. Add the finely diced yellow onion to the skillet. Cook, stirring frequently, for 4–5 minutes until the onion is translucent and begins to soften.
7. Stir in the minced garlic and freshly grated ginger. Cook for 1 minute until fragrant, being careful not to let the garlic burn.
8. Reduce the heat to medium-low. Add the mango chutney, smoked paprika, and cayenne pepper to the skillet. Stir constantly for 2 minutes until the chutney melts into a smooth, bubbling glaze.
9. Return the seared chicken and any accumulated juices to the skillet. Toss vigorously for 1–2 minutes until every piece is evenly coated in the glossy chutney glaze.
10. Remove the skillet from the heat. Taste and adjust seasoning with a pinch of kosher salt if needed.
11. Garnish generously with the chopped fresh cilantro just before serving.
Unbelievably glossy and sticky, the chutney forms a perfect sweet-savory shell around the tender chicken and salty ham. Serve it over a bed of steamed jasmine rice to soak up the extra glaze, or stuff it into warm flour tortillas for a vibrant wrap. The contrast between the crispy seared edges and the lush, tangy sauce makes each forkful dynamic.
Conclusion
Savor these 35 gourmet ham and chicken recipes that bring restaurant-quality flair to your home kitchen. Whether you’re planning a cozy family dinner or a festive gathering, this collection has something delicious for every occasion. We’d love to hear which recipes become your favorites—please leave a comment below and share your culinary creations by pinning this article on Pinterest. Happy cooking!
