20 Delicious Chicken and Ham Recipes for Every Occasion

You’re about to discover the ultimate culinary duo! Chicken and ham come together in these 20 mouthwatering recipes perfect for busy weeknights, cozy weekends, and special gatherings. From comforting casseroles to elegant entrees, we’ve gathered crowd-pleasing dishes that will become your new go-to favorites. Get ready to transform these classic ingredients into extraordinary meals that will have everyone asking for seconds!

Chicken and Ham Casserole with Creamy Mushroom Sauce

Sometimes the best meals come from those cozy evenings when you want something comforting but don’t want to spend hours in the kitchen. I first made this casserole during a rainy weekend when my family was craving something warm and satisfying, and now it’s become our go-to comfort food that always brings everyone to the table. The combination of tender chicken, savory ham, and that rich mushroom sauce just hits all the right notes for a perfect family dinner.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 8 ounces thick-cut smoked ham, diced into ½-inch cubes
• 12 ounces cremini mushrooms, thinly sliced
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 2 cups panko breadcrumbs
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Season the chicken thighs evenly with kosher salt and black pepper on both sides.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the chicken thighs for 4-5 minutes per side until golden brown, then transfer to a plate. Tip: Don’t overcrowd the pan – work in batches if needed to ensure proper browning.
5. Add diced onion to the same skillet and sauté for 3-4 minutes until translucent.
6. Add sliced mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a roux.
9. Gradually whisk in warmed whole milk, ensuring no lumps remain.
10. Add heavy cream, smoked paprika, and fresh thyme leaves, then bring to a gentle simmer.
11. Cook the sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
12. Stir in grated Parmigiano-Reggiano cheese until fully incorporated and smooth.
13. Return the seared chicken thighs to the skillet, nestling them into the sauce.
14. Scatter diced ham evenly around the chicken pieces.
15. Combine panko breadcrumbs with olive oil in a small bowl until evenly moistened.
16. Sprinkle the breadcrumb mixture evenly over the entire casserole surface. Tip: Press the crumbs lightly to help them adhere and create an even crust.
17. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the internal temperature of the chicken reaches 165°F. Tip: Use an instant-read thermometer to ensure perfect doneness without overcooking.
18. Remove from oven and let rest for 5 minutes before serving.

Creamy, golden-brown perfection emerges from this comforting casserole that fills your kitchen with the most incredible aromas. The tender chicken practically falls apart while the ham adds salty depth to the velvety mushroom sauce beneath that crispy panko crust. I love serving this over buttered egg noodles or with crusty bread to soak up every last bit of that luxurious sauce.

Cheesy Chicken and Ham Stuffed Bell Peppers

Haven’t we all stared into the fridge wondering how to transform those lingering ingredients into something spectacular? I found myself in exactly that position last Tuesday, with leftover roasted chicken and a few slices of deli ham staring back at me. That’s when these cheesy stuffed bell peppers were born—a perfect solution for turning odds and ends into a comforting, impressive meal that feels anything but leftover.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 2 cups shredded roasted chicken
– 1 cup diced smoked ham
– 1 ½ cups cooked long-grain white rice
– 1 cup shredded sharp white cheddar cheese
– ½ cup finely diced yellow onion
– 2 garlic cloves, minced
– ¾ cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt

Instructions

1. Preheat your oven to 375°F and arrange the bell pepper halves cut-side up in a 9×13-inch baking dish.

2. Melt the unsalted butter in a large skillet over medium heat until it foams and subsides.

3. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.

4. Add the minced garlic cloves and cook for 60 seconds until aromatic but not browned.

5. Combine the shredded roasted chicken, diced smoked ham, and cooked long-grain white rice in the skillet, stirring to incorporate.

6. Pour in the heavy cream and sprinkle with smoked paprika, freshly ground black pepper, and kosher salt.

7. Simmer the mixture for 3-4 minutes until the cream slightly thickens and coats the ingredients.

8. Remove the skillet from heat and fold in ¾ cup of the shredded sharp white cheddar cheese until melted and cohesive.

9. Evenly divide the filling among the bell pepper halves, packing it firmly to prevent collapsing.

10. Sprinkle the remaining ¼ cup shredded sharp white cheddar cheese over the stuffed peppers.

11. Bake at 375°F for 22-25 minutes until the peppers are tender-crisp and the cheese is golden-brown and bubbly.

12. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Ultimately, these peppers achieve that magical balance where the crisp-tender shells give way to the rich, creamy filling with smoky ham notes throughout. The melted cheddar forms a beautiful golden crust that contrasts beautifully with the vibrant pepper colors. Try serving them alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or top with fresh chives for an extra layer of freshness that elevates the entire dish.

Slow Cooker Chicken and Ham Pot Pie

Every time the weather turns crisp, I find myself craving the kind of meal that makes the whole house smell incredible for hours. My slow cooker becomes my best friend, and this chicken and ham pot pie is the ultimate cozy reward after a busy day. It’s the kind of dish my family starts asking about as soon as they walk through the door.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 ounces thick-cut smoked ham, diced into ½-inch cubes
– 2 cups Yukon Gold potatoes, peeled and diced into ¾-inch pieces
– 1.5 cups carrots, peeled and sliced into ¼-inch rounds
– 1 cup frozen pearl onions, thawed
– 3/4 cup frozen peas
– 2 cloves garlic, minced
– 3 cups chicken stock
– 1/2 cup heavy cream
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 package (14.1 ounces) refrigerated pie crust, brought to room temperature

Instructions

1. Place chicken thighs, diced ham, Yukon Gold potatoes, carrots, pearl onions, minced garlic, chicken stock, fresh thyme leaves, kosher salt, and black pepper into a 6-quart slow cooker insert.
2. Whisk all-purpose flour into heavy cream until completely smooth to create a slurry.
3. Pour the cream-flour mixture into the slow cooker and stir all ingredients until well combined.
4. Cover the slow cooker and cook on LOW heat setting for 6 hours.
5. After 6 hours, stir in frozen peas and unsalted butter until butter is fully melted and incorporated.
6. Preheat your oven to 400°F while the slow cooker mixture finishes heating through for 15 minutes.
7. Unroll one refrigerated pie crust and place it over the filling in the slow cooker insert, trimming any excess hanging over the edges.
8. Cut several 1-inch slits in the center of the pie crust to allow steam to escape during baking.
9. Transfer the slow cooker insert to the preheated oven and bake for 20-25 minutes until the crust is golden brown and flaky.
10. Carefully remove the insert from the oven using oven mitts and let rest for 10 minutes before serving. The filling should be thick and bubbly around the edges. The flaky, buttery crust gives way to the most luxurious creamy filling, where the smoky ham and tender chicken create the perfect savory balance. I love serving it right from the slow cooker insert at the table with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Chicken and Ham Croissant Bake

Tucked away in my grandmother’s recipe box, this Chicken and Ham Croissant Bake has been my go-to comfort dish for years—it’s the perfect marriage of flaky pastry and savory filling that always reminds me of cozy Sunday mornings. I love how the croissants soak up all those rich flavors while baking, creating a dish that feels both indulgent and effortlessly elegant. Whether you’re hosting brunch or just craving something special, this bake never fails to impress with its golden, buttery crust and hearty interior.

Ingredients

• 3 cups cooked shredded chicken breast
• 1½ cups diced smoked ham
• 6 large croissants, torn into 1-inch pieces
• 1½ cups heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon white pepper
• 2 tablespoons clarified butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Arrange the torn croissant pieces in a single layer across the bottom of the prepared baking dish.
3. Evenly distribute the shredded chicken and diced ham over the croissant layer.
4. In a large mixing bowl, whisk together the heavy cream and lightly beaten pasture-raised eggs until fully emulsified.
5. Stir in the Dijon mustard, fresh thyme leaves, freshly grated nutmeg, and white pepper until thoroughly combined.
6. Pour the cream mixture evenly over the croissant, chicken, and ham layers, ensuring all pieces are moistened.
7. Sprinkle the shredded Gruyère and grated Parmesan cheeses uniformly over the top. Tip: For extra flavor, let the mixture rest for 10 minutes before baking to allow the croissants to absorb the custard.
8. Drizzle the remaining melted clarified butter over the cheese layer.
9. Bake on the center rack for 35–40 minutes, or until the top is deeply golden brown and the center reaches an internal temperature of 165°F. Tip: Rotate the dish halfway through baking for even browning if your oven has hot spots.
10. Remove from the oven and let rest for 10 minutes before serving. Tip: Allowing it to set ensures clean slices and a cohesive texture.

The bake emerges with a crisp, cheese-crusted top that gives way to a tender, custard-soaked interior, where the smoky ham and savory chicken meld beautifully with the buttery croissants. I love serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or topping individual portions with a drizzle of truffle honey for an unexpected sweet-savory twist.

Honey Mustard Glazed Chicken and Ham Skewers

Whenever I’m craving something that feels both elegant and effortless, these honey mustard glazed chicken and ham skewers come to mind—they’re my go-to for weeknight dinners that impress without the stress, and I love how the sweet-savory glaze caramelizes beautifully on the grill, reminding me of summer barbecues with friends.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 oz smoked ham, cut into 1-inch cubes
• 1/4 cup Dijon mustard
• 3 tbsp raw honey
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp fine sea salt
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium mixing bowl, whisk together the Dijon mustard, raw honey, extra-virgin olive oil, apple cider vinegar, minced garlic, smoked paprika, freshly ground black pepper, and fine sea salt until fully emulsified.
2. Reserve 2 tablespoons of the honey mustard glaze in a small bowl for basting during grilling.
3. Add the cubed chicken thighs and smoked ham to the remaining glaze in the mixing bowl, tossing thoroughly to coat each piece evenly.
4. Cover the bowl with plastic wrap and marinate the meat in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
5. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
6. Thread the marinated chicken and ham cubes alternately onto the pre-soaked wooden skewers, leaving slight gaps between pieces to ensure even cooking.
7. Place the skewers on the preheated grill and cook for 4-5 minutes per side, basting with the reserved glaze after flipping.
8. Grill until the chicken reaches an internal temperature of 165°F and the glaze is caramelized with visible grill marks, about 8-10 minutes total.
9. Transfer the skewers to a clean platter and let them rest for 3 minutes before serving to allow the juices to redistribute.

Out of the oven, these skewers boast a sticky, glossy exterior that gives way to tender, juicy chicken and subtly salty ham. The smoky-sweet glaze clings perfectly to each bite, making them ideal for serving over a bed of cilantro-lime quinoa or alongside grilled summer vegetables for a vibrant, satisfying meal.

Chicken and Ham Alfredo Pasta Bake

Diving into comfort food season always brings me back to this creamy, decadent pasta bake that’s become a staple in my household—especially on those busy weeknights when everyone needs a little extra warmth. I first whipped this up during a chilly autumn evening when I had leftover roasted chicken and some quality ham, and the combination with that rich Alfredo sauce was pure magic.

Ingredients

• 1 pound dried fettuccine pasta
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup diced cooked chicken breast
• 1 cup diced smoked ham
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup unsalted butter
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup shredded whole-milk mozzarella cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the dried fettuccine pasta and cook for 10–12 minutes, until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly but do not rinse, to help the sauce adhere better.
5. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
6. Sauté the finely diced yellow onion for 4–5 minutes, until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute, until aromatic but not browned.
8. Stir in the diced cooked chicken breast and diced smoked ham, heating through for 2–3 minutes.
9. Pour in the heavy cream and add the unsalted butter, stirring continuously until the butter melts fully.
10. Simmer the sauce gently for 5–7 minutes, until it thickens slightly and coats the back of a spoon.
11. Whisk in the freshly grated Parmigiano-Reggiano cheese until completely melted and smooth.
12. Season the sauce with freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
13. Combine the drained fettuccine with the Alfredo sauce mixture in the skillet, tossing to coat evenly.
14. Transfer the pasta mixture to the prepared baking dish and spread into an even layer.
15. Sprinkle the shredded whole-milk mozzarella cheese uniformly over the top.
16. Bake for 20–25 minutes, until the cheese is golden and bubbly, and the edges are lightly browned.
17. Remove from the oven and let rest for 5 minutes to allow the sauce to set slightly.
18. Garnish with chopped fresh flat-leaf parsley before serving.

Creamy and indulgent, this bake delivers a velvety texture with savory pockets of chicken and ham. The nutmeg adds a subtle warmth that elevates the rich Parmesan base beautifully. For a cozy twist, serve it alongside a crisp arugula salad tossed in lemon vinaigrette to cut through the richness.

Grilled Chicken and Ham Panini with Pesto

Sometimes the best meals come from cleaning out the fridge—I discovered this grilled chicken and ham panini with pesto during one such desperate lunch hunt, and now it’s my go-to sandwich when I want something both comforting and sophisticated. Seriously, the combination of savory meats with that vibrant basil pesto creates magic between two slices of crusty bread, especially when pressed until golden and crisp. I love making these on lazy weekends when I have leftover roasted chicken, though today I’ll walk you through preparing everything from scratch for that perfect panini experience.

Ingredients

– 2 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon extra-virgin olive oil
– 4 slices artisan sourdough bread (½-inch thick)
– ¼ cup basil pesto
– 4 slices Black Forest ham
– 4 slices provolone cheese
– 2 tablespoons unsalted butter, clarified

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
2. Heat a grill pan over medium-high heat until droplets of water sizzle and evaporate upon contact, approximately 2 minutes.
3. Brush the chicken breasts lightly with extra-virgin olive oil and place them in the hot grill pan.
4. Grill the chicken for 5–6 minutes per side until the internal temperature reaches 165°F and grill marks are clearly visible.
5. Transfer the grilled chicken to a cutting board and let it rest for 3 minutes to allow juices to redistribute before slicing.
6. Slice the rested chicken diagonally into ¼-inch thick pieces against the grain for maximum tenderness.
7. Lay out the sourdough bread slices and spread 1 tablespoon of basil pesto evenly on the inner side of each slice.
8. Layer 2 slices of Black Forest ham, half of the sliced chicken, and 2 slices of provolone cheese onto two of the pesto-coated bread slices.
9. Top each with the remaining pesto-coated bread slices, pesto-side facing inward toward the fillings.
10. Brush the outer tops and bottoms of the assembled sandwiches lightly with clarified butter using a pastry brush.
11. Preheat a panini press to 375°F or heat a heavy skillet over medium heat if using a weighted press method.
12. Place one sandwich in the preheated panini press and close the lid, applying firm pressure for 3–4 minutes until the bread is golden brown with distinct press marks and the cheese is visibly melted.
13. Repeat with the second sandwich, maintaining the same temperature and cooking duration.
14. Remove the pressed paninis from the heat and transfer them to a cutting board.Out of the press, these paninis emerge with an audibly crisp crust that gives way to layers of smoky chicken, salty ham, and oozy provolone—all harmonized by the herbaceous punch of pesto. I sometimes serve them sliced diagonally with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making for a complete meal that feels both rustic and refined.

Chicken and Ham Quiche with Spinach and Cheese

Every time I host brunch, this quiche becomes the star of the table—it’s the perfect blend of comforting flavors and elegant simplicity that always impresses my guests. I first discovered this recipe during a cozy weekend with friends, and now it’s my go-to for lazy Sunday mornings or last-minute gatherings. There’s something magical about how the savory chicken and ham mingle with fresh spinach and gooey cheese in a flaky crust.

Ingredients

• 1 9-inch pre-made pie crust, chilled
• 1 cup cooked chicken breast, shredded
• 1/2 cup diced smoked ham
• 1 cup fresh spinach leaves, roughly chopped
• 3/4 cup Gruyère cheese, grated
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with unsalted butter.
2. Press the chilled pre-made pie crust firmly into the greased pie dish, ensuring it covers the bottom and sides evenly.
3. In a medium bowl, combine the shredded cooked chicken breast, diced smoked ham, roughly chopped fresh spinach leaves, and grated Gruyère cheese.
4. Sprinkle the chicken, ham, spinach, and cheese mixture evenly over the bottom of the pie crust.
5. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, whole milk, fine sea salt, freshly ground black pepper, and freshly grated nutmeg until fully incorporated.
6. Tip: For a silkier custard, let the egg mixture rest for 5 minutes before pouring to allow air bubbles to settle.
7. Carefully pour the egg and cream mixture over the filling in the pie crust, ensuring it distributes evenly.
8. Place the quiche on the center rack of the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
9. Tip: To prevent over-browning, loosely tent the crust edges with aluminum foil after 25 minutes of baking.
10. Remove the quiche from the oven and let it rest on a wire rack for 15 minutes before slicing.
11. Tip: Allowing the quiche to rest ensures cleaner slices and helps the custard firm up properly.

Buttery and rich, this quiche boasts a creamy interior that contrasts beautifully with the crisp, flaky crust. Serve it warm with a side of arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it chilled for a quick breakfast on busy mornings.

Chicken and Ham Fried Rice with Vegetables

This chicken and ham fried rice has become my go-to weeknight lifesaver—the kind of dish that transforms leftover rice and fridge staples into something genuinely crave-worthy. There’s something deeply satisfying about that sizzle when everything hits the hot wok, filling the kitchen with aromas that never fail to draw my family to the table.

Ingredients

– 2 tablespoons avocado oil
– 1 cup diced yellow onion (¼-inch dice)
– 3 cloves garlic, minced
– 1 cup diced carrot (¼-inch dice)
– 1 cup frozen petite peas, thawed
– 8 ounces boneless, skinless chicken thigh, cut into ½-inch cubes
– 4 ounces Black Forest ham, julienned
– 3 large pasture-raised eggs, lightly beaten
– 4 cups day-old jasmine rice, grains separated
– 3 tablespoons tamari
– 1 tablespoon toasted sesame oil
– 2 scallions, thinly sliced
– 1 teaspoon white sesame seeds

Instructions

1. Heat a 14-inch carbon steel wok over high heat until a drop of water evaporates on contact within 2 seconds.
2. Add 2 tablespoons avocado oil and swirl to coat the wok surface completely.
3. Add 1 cup diced yellow onion and stir-fry for 90 seconds until edges begin to translucent.
4. Add 3 cloves minced garlic and stir-fry for 30 seconds until fragrant but not browned.
5. Add 1 cup diced carrot and cook for 2 minutes until slightly softened but still crisp.
6. Push vegetables to one side of the wok and add 8 ounces chicken thigh cubes to the empty space.
7. Sear chicken undisturbed for 60 seconds until golden on one side, then stir-fry for 3 minutes until fully cooked.
8. Add 4 ounces julienned ham and 1 cup thawed petite peas, tossing for 45 seconds to heat through.
9. Push all ingredients to the wok’s perimeter, creating a well in the center.
10. Pour 3 lightly beaten eggs into the center well and scramble for 45 seconds until softly set.
11. Add 4 cups day-old jasmine rice, breaking up any clumps with a wok spatula.
12. Drizzle 3 tablespoons tamari evenly over the rice and toss continuously for 3 minutes until grains are evenly coated.
13. Drizzle 1 tablespoon toasted sesame oil around the wok’s edge and toss for 30 seconds to incorporate.
14. Remove from heat and fold in 2 sliced scallions.
15. Garnish with 1 teaspoon white sesame seeds before serving. Using day-old rice is my secret weapon—it fries up beautifully without turning mushy. When scrambling the eggs in the well, pull them from the heat while still slightly wet for perfect texture. Always add sesame oil at the end to preserve its delicate nutty flavor. Unbelievably satisfying, this fried rice delivers contrasting textures from the crisp-tender vegetables against the chewy rice grains, while the combination of savory ham and rich chicken creates layers of umami. I love serving it in warmed bowls with extra scallions scattered over the top, or for a fun twist, packing it into lettuce cups for a handheld meal that always disappears within minutes.

Chicken and Ham Chowder with Corn and Potatoes

Very few things comfort me more on a crisp autumn afternoon than a steaming bowl of hearty chowder. I first fell for this particular combination after a weekend trip to a farm stand, where the sweet corn and fresh herbs were simply too beautiful to pass up. It’s become my go-to for using up leftover holiday ham, turning what could be a simple soup into something truly special.

Ingredients

• 2 tablespoons unsalted European-style butter
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and cut into ¼-inch dice
• 2 celery stalks, cut into ¼-inch dice
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups rich chicken stock, preferably homemade
• 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 1 pound boneless, skinless chicken thighs, cut into ¾-inch pieces
• 8 ounces double-smoked ham, cut into ½-inch dice
• 2 cups fresh sweet corn kernels (from about 3 ears)
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions

1. Melt the unsalted European-style butter in a large Dutch oven over medium heat until it foams and subsides.
2. Add the finely diced yellow onion, diced carrots, and diced celery, sautéing for 6-8 minutes until the onions are translucent and the vegetables have softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a pale golden roux. Tip: Cooking the raw flour taste out at this stage is crucial for a smooth, not pasty, final texture.
5. Gradually whisk in the rich chicken stock until completely smooth and no lumps remain.
6. Add the cubed Yukon Gold potatoes and bring the mixture to a gentle boil.
7. Reduce heat to maintain a steady simmer, cover, and cook for 12 minutes until the potatoes are just tender when pierced with a fork.
8. Add the cubed chicken thighs and diced double-smoked ham, simmering uncovered for 8 minutes until the chicken is cooked through and opaque.
9. Stir in the fresh sweet corn kernels, heavy cream, fresh thyme leaves, kosher salt, and freshly cracked black pepper.
10. Return to a bare simmer and cook for 4 minutes to heat through and allow the flavors to meld. Tip: Avoid boiling after adding the cream to prevent any risk of curdling.
11. Remove from heat and stir in the chopped fresh flat-leaf parsley.
12. Let the chowder rest off the heat for 5 minutes before serving to allow it to thicken slightly. Tip: This resting period helps the starches from the potatoes fully hydrate and gives you the perfect, creamy chowder consistency.

Generously ladled into deep bowls, this chowder is the epitome of comfort with its velvety, substantial broth that clings beautifully to each spoonful. The double-smoked ham provides a wonderful salty depth that plays against the sweet pops of corn and the tender, savory chicken. For a delightful textural contrast, I love serving it with a side of crusty, thick-cut sourdough toast for dipping into every last bit.

Baked Chicken and Ham Roll-Ups with Cheese

Sometimes the most comforting meals come from simple ingredients transformed with a little creativity. I first made these roll-ups when I needed to use up leftover holiday ham, and now they’ve become a regular in our weekly rotation—my kids actually cheer when they see me prepping the chicken breasts. The cheesy, savory filling makes ordinary chicken feel downright luxurious.

Ingredients

– 4 boneless, skinless chicken breasts (6 ounces each), pounded to ¼-inch thickness
– 8 thin slices Black Forest ham
– 1 cup freshly grated Gruyère cheese
– 2 tablespoons Dijon mustard
– 3 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 2 tablespoons unsalted butter, clarified
– ¼ cup dry white wine
– ½ cup heavy cream
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Place one chicken breast between two sheets of parchment paper and pound with a meat mallet to achieve uniform ¼-inch thickness.
2. Season both sides of each pounded chicken breast with kosher salt and freshly ground black pepper.
3. Spread ½ tablespoon of Dijon mustard evenly across the surface of each chicken breast.
4. Arrange 2 slices of Black Forest ham in a single layer over the mustard-coated chicken.
5. Sprinkle ¼ cup of freshly grated Gruyère cheese evenly over the ham layer.
6. Tightly roll each chicken breast from the narrow end, securing with kitchen twine at 1-inch intervals.
7. Heat 3 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Carefully place chicken roll-ups seam-side down in the hot oil and sear for 2 minutes per side until golden brown.
9. Transfer the skillet to a preheated 375°F oven and bake for 18-20 minutes until internal temperature reaches 165°F.
10. Remove chicken from skillet and let rest on a cutting board for 5 minutes before removing twine.
11. Return the skillet to medium heat and add 2 tablespoons of clarified butter.
12. Pour in ¼ cup of dry white wine, scraping up any browned bits from the pan bottom.
13. Simmer the wine reduction for 2 minutes until reduced by half.
14. Stir in ½ cup of heavy cream and 1 teaspoon of smoked paprika, cooking for 3 minutes until slightly thickened.
15. Remove sauce from heat and whisk in 2 tablespoons of fresh chives.
16. Slice each chicken roll-up into 1-inch thick pinwheels and arrange on serving plates.
17. Spoon the creamy paprika sauce over the sliced roll-ups.

Really, the contrast between the tender chicken, salty ham, and melted Gruyère creates this incredible textural experience that’s both elegant and comforting. The creamy paprika sauce adds a subtle smokiness that ties everything together beautifully. For a stunning presentation, I love serving these sliced pinwheels over creamy polenta with roasted asparagus—the colors and flavors complement each other perfectly.

Chicken and Ham Pizza with Caramelized Onions

After a long week of recipe testing, I found myself craving something that combined comfort with sophistication—a pizza that felt both familiar and excitingly new. This chicken and ham pizza with caramelized onions emerged from that very craving, blending smoky, savory, and sweet notes in a way that’s become a Friday night staple in our house.

Ingredients

– 1 pound pizza dough, room temperature
– 2 tablespoons extra-virgin olive oil
– 1 cup whole-milk mozzarella cheese, freshly grated
– 1/2 cup cooked chicken breast, shredded into 1/2-inch pieces
– 1/4 cup thinly sliced Black Forest ham
– 1/2 cup caramelized onions (sliced yellow onions cooked in 1 tablespoon unsalted butter and 1 teaspoon granulated sugar over medium-low heat for 25 minutes until golden brown)
– 1/4 cup crème fraîche
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet on the middle rack to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, rotating it frequently to maintain an even thickness.
3. Brush the dough evenly with extra-virgin olive oil, ensuring the edges are coated to promote browning.
4. Spread crème fraîche in a thin layer over the dough, leaving a 1-inch border around the edges.
5. Sprinkle freshly grated whole-milk mozzarella cheese evenly over the crème fraîche.
6. Distribute shredded cooked chicken breast and thinly sliced Black Forest ham across the cheese layer.
7. Scatter caramelized onions evenly over the protein, followed by fresh thyme leaves and freshly cracked black pepper.
8. Transfer the assembled pizza to the preheated pizza stone and bake for 12–14 minutes, until the crust is golden brown and the cheese is bubbly with slight spotting.
9. Remove the pizza from the oven and let it rest on a wire rack for 3 minutes to set the structure before slicing.
10. Use a pizza cutter to slice into 8 even wedges and serve immediately. What makes this pizza truly special is the way the creamy crème fraîche base melds with the smoky ham and sweet onions, while the shredded chicken adds a tender, juicy texture that holds up beautifully against the crisp, chewy crust. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Chicken and Ham Salad with Avocado and Ranch

Nothing beats that moment when you open the fridge and realize you have just enough leftover roasted chicken and deli ham to create something spectacular. Just last Tuesday, I found myself staring at these ingredients while my avocado was perfectly ripe – you know that brief window when it’s neither rock-hard nor mushy? That’s when this chicken and ham salad with avocado and ranch was born, and it’s become my go-to for quick lunches that feel anything but ordinary.

Ingredients

• 2 cups shredded roasted chicken breast
• 1 cup diced Black Forest ham
• 1 large Hass avocado, perfectly ripe
• 1/2 cup homemade ranch dressing
• 1/4 cup finely diced red onion
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt flakes

Instructions

1. Place shredded roasted chicken breast in a large mixing bowl.
2. Add diced Black Forest ham to the bowl with the chicken.
3. Cut the Hass avocado in half lengthwise around the pit and twist to separate.
4. Remove the pit carefully using a spoon and scoop the avocado flesh into the bowl.
5. Immediately drizzle fresh lemon juice over the avocado to prevent oxidation.
6. Add finely diced red onion to the mixture.
7. Pour homemade ranch dressing over all ingredients.
8. Sprinkle chopped fresh dill throughout the salad.
9. Season with sea salt flakes and freshly cracked black pepper.
10. Gently fold all ingredients together using a rubber spatula until evenly combined, being careful not to overmix and crush the avocado.
11. Transfer the salad to a serving bowl and refrigerate for 15 minutes to allow flavors to meld.

Just imagine the creamy avocado blending with the tangy ranch dressing, creating pockets of richness that contrast beautifully with the savory chicken and salty ham. The fresh dill adds that herbal brightness that cuts through the creaminess, making this salad perfect for stuffing into butter lettuce cups or spreading on artisan crackers for an elegant appetizer that’ll have everyone asking for the recipe.

Chicken and Ham Gumbo with Okra and Sausage

Last weekend, when that first crisp autumn chill settled in, I found myself craving something that would warm both the kitchen and the soul. There’s something magical about the way a gumbo simmers for hours, filling the house with the most incredible aromas that promise comfort in every spoonful. This chicken and ham gumbo with okra and sausage has become my go-to for cozy Sundays, a tradition I started after my first trip to Louisiana years ago.

Ingredients

– ½ cup rendered duck fat
– ¾ cup all-purpose flour
– 1 large yellow onion, finely diced
– 1 green bell pepper, seeded and finely diced
– 3 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 pound andouille sausage, sliced into ½-inch rounds
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 ounces tasso ham, diced
– 1 pound fresh okra, stems removed and sliced into ½-inch pieces
– 6 cups rich chicken stock, heated to 180°F
– 2 bay leaves
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon cayenne pepper
– 1 tablespoon filé powder
– 4 cups cooked long-grain white rice
– ¼ cup fresh flat-leaf parsley, finely chopped
– 2 scallions, thinly sliced

Instructions

1. Heat the rendered duck fat in a large, heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Whisk in the all-purpose flour continuously for 25-30 minutes until it reaches a deep chocolate-brown roux, scraping the bottom to prevent burning.
3. Add the finely diced yellow onion, green bell pepper, and celery stalks, stirring to coat in the roux, and cook for 8-10 minutes until the vegetables have softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the sliced andouille sausage and cook for 4-5 minutes until lightly browned, stirring occasionally.
6. Incorporate the chicken thigh pieces and diced tasso ham, cooking for 6-7 minutes until the chicken is opaque on all sides.
7. Add the sliced okra and cook for 5 minutes, stirring frequently, until it begins to release its natural thickening properties.
8. Gradually pour in the heated chicken stock while stirring constantly to incorporate the roux smoothly.
9. Add the bay leaves, freshly cracked black pepper, and cayenne pepper, then bring the gumbo to a gentle boil.
10. Reduce the heat to low, cover partially, and simmer for 2 hours, stirring every 20 minutes to prevent sticking.
11. Remove from heat, discard the bay leaves, and stir in the filé powder until fully dissolved.
12. Ladle the gumbo over the cooked long-grain white rice in deep bowls.
13. Garnish with the finely chopped flat-leaf parsley and thinly sliced scallions.
Velvety and deeply savory, this gumbo achieves a perfect balance between the smoky andouille, tender chicken, and the subtle thickening from the okra. I love serving it with crusty French bread for dipping, and the leftovers somehow taste even better the next day when the flavors have fully married.

Chicken and Ham Stuffed French Bread

Gosh, I still remember the first time I threw this together for a last-minute game day gathering—it became an instant hit that my friends now request every football season. There’s something magical about how the French bread transforms into this crispy, cheesy vessel for the most comforting filling imaginable. Personally, I love how it makes my kitchen smell like a French bistro crossed with a Southern diner—pure comfort in every slice.

Ingredients

• 1 large French bread loaf, approximately 16 inches long
• 2 cups shredded rotisserie chicken, skin removed
• 1 cup diced Black Forest ham, ¼-inch cubes
• 1½ cups shredded Gruyère cheese, divided
• ¾ cup crème fraîche
• ⅓ cup Dijon mustard
• 2 tablespoons unsalted butter, clarified
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position one rack in the center.
2. Slice the French bread loaf horizontally, creating a top and bottom half while keeping one long edge attached like a hinge.
3. Using your fingers, gently hollow out both halves of the bread, leaving a ½-inch border to maintain structural integrity.
4. Heat clarified butter in a large skillet over medium heat until it shimmers, about 90 seconds.
5. Sauté diced onion for 4-5 minutes until translucent but not browned.
6. Add minced garlic and cook for 60 seconds until fragrant but not burned.
7. Combine shredded chicken, diced ham, 1 cup Gruyère, crème fraîche, Dijon mustard, parsley, thyme, smoked paprika, and nutmeg in a large mixing bowl.
8. Fold in the sautéed onion-garlic mixture until all ingredients are evenly distributed.
9. Season the filling mixture with ¾ teaspoon kosher salt and ½ teaspoon black pepper, tasting and adjusting as needed.
10. Spoon the chicken-ham filling evenly into the hollowed bread bottom, pressing gently to compact.
11. Sprinkle the remaining ½ cup Gruyère over the filling in an even layer.
12. Close the bread top over the filling and wrap the entire loaf tightly in aluminum foil.
13. Bake on a sheet pan for 25 minutes until the cheese is melted and the filling reaches 165°F internally.
14. Unwrap the foil and bake for an additional 8-10 minutes until the bread crust is golden brown and crisp.
15. Transfer to a cutting board and let rest for 5 minutes before slicing into 2-inch portions.

Seriously, that first bite is everything—the crust shatters audibly while the interior remains miraculously moist. The Gruyère forms these delicate cheese crisps along the edges that contrast beautifully with the creamy filling. For an extra touch, I sometimes drizzle mine with truffle honey or serve it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Chicken and Ham Empanadas with Spicy Dipping Sauce

Baking has always been my weekend therapy, and these chicken and ham empanadas have become my go-to comfort food project—there’s something magical about that golden, flaky crust giving way to a savory filling. I actually developed this recipe after craving the empanadas from my favorite food truck but wanting to make them at home with a spicy kick. Let me walk you through my foolproof method for creating these handheld delights that always disappear within minutes at my house.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon white vinegar
– 1 teaspoon kosher salt
– 8 ounces boneless chicken thighs, diced into 1/4-inch pieces
– 4 ounces smoked ham, finely chopped
– 1/2 cup yellow onion, minced
– 2 garlic cloves, microplaned
– 1/4 cup roasted red peppers, finely diced
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 cup chicken stock
– 1/2 cup sour cream
– 1 tablespoon chipotle in adobo, minced
– 1 teaspoon fresh lime juice
– 1/4 teaspoon fine sea salt

Instructions

1. Combine 2 cups all-purpose flour and 1 teaspoon kosher salt in a food processor.
2. Add 1/2 cup chilled, cubed unsalted butter and pulse until mixture resembles coarse meal.
3. Whisk together 1/4 cup ice water, 1 lightly beaten pasture-raised egg, and 1 tablespoon white vinegar in a separate bowl.
4. Gradually add the wet ingredients to the food processor while pulsing until dough just comes together.
5. Turn dough onto a floured surface and knead gently for 30 seconds until smooth.
6. Wrap dough in plastic wrap and refrigerate for exactly 1 hour.
7. Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat until shimmering.
8. Add 1/2 cup minced yellow onion and cook for 4 minutes until translucent.
9. Stir in 2 microplaned garlic cloves and cook for 30 seconds until fragrant.
10. Add 8 ounces diced chicken thighs and cook for 6 minutes until no longer pink.
11. Incorporate 4 ounces finely chopped smoked ham, 1/4 cup diced roasted red peppers, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin.
12. Pour in 1/4 cup chicken stock and simmer for 3 minutes until liquid reduces by half.
13. Transfer filling to a bowl and cool completely to room temperature.
14. Roll chilled dough to 1/8-inch thickness on a floured surface.
15. Cut dough into 4-inch circles using a biscuit cutter.
16. Place 1 tablespoon filling in the center of each dough circle.
17. Fold dough over filling and crimp edges firmly with a fork.
18. Arrange empanadas on a parchment-lined baking sheet and brush with remaining beaten egg.
19. Bake at 375°F for 22-25 minutes until golden brown.
20. Whisk together 1/2 cup sour cream, 1 tablespoon minced chipotle in adobo, 1 teaspoon fresh lime juice, and 1/4 teaspoon fine sea salt for the dipping sauce.
Just pulled from the oven, these empanadas offer the most satisfying contrast—the shatteringly crisp exterior gives way to the juicy, spiced filling that practically steams when you break them open. I love serving them alongside the cooling chipotle sauce to balance the heat, and they’re perfect for dipping while still warm enough to melt the sauce slightly. For a fun twist, try making mini versions for parties—they disappear even faster than the regular size!

Chicken and Ham Lasagna with Béchamel Sauce

My kitchen has seen many lasagna experiments, but this chicken and ham version with creamy béchamel became an instant family favorite after I first made it for a cozy Sunday supper. There’s something magical about how the rich sauce envelops the savory meats between those tender pasta sheets. Making this always reminds me of my grandmother’s kitchen wisdom: “Good food takes patience, but feeds more than just bellies.”

Ingredients

– 12 no-boil lasagna sheets
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 8 oz smoked ham, finely diced
– 4 tbsp unsalted European-style butter
– ¼ cup all-purpose flour
– 4 cups whole milk, warmed to 110°F
– ½ tsp freshly grated nutmeg
– 1 cup Parmigiano-Reggiano, freshly grated
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– ½ cup dry white wine
– 1 cup whole-milk ricotta cheese
– ¼ cup fresh flat-leaf parsley, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced chicken thighs and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and add diced onion to the same skillet.
5. Sauté onion for 4-5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
6. Deglaze the pan with ½ cup dry white wine, scraping up any browned bits, and reduce by half over medium heat.
7. Return chicken to the skillet along with diced ham and cook for 2 minutes to combine flavors.
8. In a separate saucepan, melt 4 tablespoons of unsalted European-style butter over medium heat until foaming subsides.
9. Whisk in ¼ cup all-purpose flour and cook for 2 minutes until the roux turns pale golden.
10. Gradually whisk in 4 cups of warmed whole milk until the sauce thickens enough to coat the back of a spoon.
11. Stir in ½ teaspoon freshly grated nutmeg and season with kosher salt and freshly ground black pepper.
12. Remove béchamel from heat and stir in ½ cup of freshly grated Parmigiano-Rggiano until melted.
13. In a small bowl, combine 1 cup whole-milk ricotta with ¼ cup chopped fresh flat-leaf parsley.
14. Spread ½ cup of béchamel sauce in the bottom of a 9×13-inch baking dish.
15. Arrange 4 no-boil lasagna sheets in a single layer over the sauce.
16. Spread half of the ricotta mixture over the pasta sheets using an offset spatula.
17. Top with half of the chicken and ham mixture, spreading evenly.
18. Pour 1 cup of béchamel sauce over the meat layer and sprinkle with ¼ cup Parmigiano-Reggiano.
19. Repeat layers: pasta sheets, remaining ricotta, remaining meat mixture, 1 cup béchamel, and ¼ cup cheese.
20. Finish with a final layer of pasta sheets and cover with remaining béchamel sauce.
21. Sprinkle the top with the remaining ¼ cup Parmigiano-Reggiano.
22. Cover the dish with foil and bake at 375°F for 30 minutes.
23. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
24. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly. Our lasagna emerges with perfectly distinct layers where the creamy béchamel marries the savory meats, while the no-boil pasta sheets achieve ideal tenderness without becoming mushy. I love serving generous squares alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Chicken and Ham Wraps with Tzatziki and Lettuce

Wrapping up lunch prep for my kids used to be such a chore until I discovered these brilliant chicken and ham wraps. Just last week, my daughter declared them “better than the cafeteria’s”—high praise indeed from a picky middle-schooler! They’ve become my go-to for busy weeknights when everyone needs something satisfying but I’m short on time.

Ingredients

– 1 lb boneless, skinless chicken breasts, thinly sliced into ¼-inch cutlets
– 8 slices Black Forest ham, about ⅛-inch thick
– 4 large flour tortillas (10-inch diameter)
– 1 cup Greek yogurt tzatziki sauce
– 2 cups crisp romaine lettuce, finely shredded
– 2 tbsp extra virgin olive oil
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper

Instructions

1. Pat the chicken cutlets completely dry using paper towels to ensure proper searing.
2. Season both sides of the chicken cutlets evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
4. Arrange chicken cutlets in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
5. Sear chicken for 3-4 minutes per side until the internal temperature reaches 165°F and the exterior develops a golden-brown crust.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. Slice the rested chicken against the grain into ½-inch wide strips.
8. Warm flour tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable but not crisp.
9. Spread ¼ cup Greek yogurt tzatziki sauce evenly across the center of each warmed tortilla, leaving a 1-inch border around the edges.
10. Layer 2 slices of Black Forest ham over the tzatziki on each tortilla.
11. Distribute the sliced chicken strips evenly over the ham layer.
12. Top each assembly with ½ cup finely shredded crisp romaine lettuce.
13. Fold the bottom edge of each tortilla up over the filling, then tightly roll from one side to form a secure cylinder.
14. Slice each wrap diagonally through the center at a 45-degree angle for elegant presentation.Just look at those beautiful cross-sections revealing all the colorful layers! The cool, creamy tzatziki provides the perfect contrast to the warm, savory chicken and salty ham. I love serving these sliced on a platter for parties—they make fantastic finger food that always disappears quickly.

Chicken and Ham Shepherd’s Pie with Mashed Potatoes

Hearty comfort food doesn’t get much better than this twist on a classic. Having grown up with my grandmother’s traditional shepherd’s pie, I’ve spent years perfecting my own version that combines the smoky depth of ham with tender chicken. Honestly, this is the dish I make when I want to impress dinner guests without spending hours in the kitchen.

Ingredients

• 1 ½ pounds Yukon Gold potatoes, peeled and quartered
• ½ cup heavy cream, warmed to 110°F
• 4 tablespoons unsalted European-style butter
• 1 pound boneless, skinless chicken thighs, diced into ½-inch pieces
• 8 ounces double-smoked ham, finely diced
• 1 large yellow onion, finely chopped
• 2 medium carrots, brunoise-cut
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup chicken stock, reduced by half
• 1 teaspoon fresh thyme leaves
• ½ cup frozen petite peas
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper

Instructions

1. Place quartered potatoes in a large saucepan and cover with cold water by 2 inches.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 18-20 minutes until fork-tender.
3. Drain potatoes thoroughly and return to the hot pan for 1 minute to evaporate excess moisture.
4. Pass potatoes through a ricer into a large bowl. Tip: Using a ricer ensures perfectly smooth mashed potatoes without overworking the starch.
5. Fold in warmed heavy cream and European-style butter until fully incorporated.
6. Season mashed potatoes with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
7. Preheat oven to 375°F and position rack in the center.
8. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until properly heated.
9. Add diced chicken thighs and cook for 4-5 minutes until lightly browned on all sides.
10. Transfer chicken to a plate and add diced ham to the skillet.
11. Cook ham for 3 minutes until edges begin to crisp, then remove and combine with chicken.
12. Add chopped onion and brunoise-cut carrots to the skillet, cooking for 6-7 minutes until softened.
13. Stir in minced garlic and cook for 45 seconds until fragrant.
14. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
15. Whisk in tomato paste and reduced chicken stock, scraping up any browned bits from the skillet bottom.
16. Return chicken and ham to the skillet along with fresh thyme leaves.
17. Simmer the mixture for 8-10 minutes until thickened to a gravy consistency. Tip: The filling should coat the back of a spoon without running off immediately.
18. Stir in frozen petite peas and cook for 1 additional minute.
19. Season filling with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
20. Spread mashed potatoes evenly over the filling, starting from the edges and working inward.
21. Create decorative peaks in the potato topping using the tines of a fork. Tip: The textured surface will create more crispy areas during baking.
22. Bake for 25-28 minutes until the filling is bubbling around the edges and potato peaks are golden brown.
23. Let rest for 10 minutes before serving to allow the filling to set properly.

My favorite thing about this shepherd’s pie is how the creamy mashed potatoes contrast with the savory, slightly smoky filling beneath. The chicken stays remarkably tender while the ham adds pockets of salty richness throughout each bite. Sometimes I’ll serve individual portions in small cast iron pans for a rustic presentation that keeps everyone coming back for more.

Chicken and Ham Risotto with Parmesan and Peas

Yesterday’s dreary weather had me craving something truly comforting, so I decided to transform my leftover holiday ham into this luxurious risotto that always reminds me of cozy family dinners. There’s something magical about the way the starch from Arborio rice creates that signature creamy texture without needing excessive cream.

Ingredients

– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– 8 ounces cooked ham, diced into ¼-inch cubes
– 12 ounces boneless, skinless chicken thighs, cut into ½-inch pieces
– 1 cup freshly grated Parmigiano-Reggiano
– ¾ cup frozen petite peas
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– 3 tablespoons unsalted butter, divided
– 2 tablespoons extra virgin olive oil
– Kosher salt to season
– Freshly cracked black pepper

Instructions

1. Heat chicken stock in a separate saucepan and maintain at 180°F throughout cooking.
2. Melt 1 tablespoon butter with olive oil in a heavy-bottomed Dutch oven over medium heat until butter foams subsides.
3. Season chicken pieces generously with kosher salt and sear for 3-4 minutes per side until golden brown.
4. Remove chicken and add diced onion, cooking for 5 minutes until translucent but not browned.
5. Add minced garlic and cook for 45 seconds until fragrant.
6. Stir in Arborio rice and toast for 2 minutes, coating each grain with fat.
7. Deglaze with white wine, scraping any browned bits from the bottom, and cook until nearly evaporated.
8. Begin adding warm stock one ladleful at a time, stirring constantly until each addition is fully absorbed before adding the next.
9. After 15 minutes of gradual stock incorporation, return chicken to the pot along with diced ham.
10. Continue adding stock and stirring for another 8-10 minutes until rice is al dente with a creamy suspension.
11. Fold in frozen peas and cook for 2 minutes until bright green and heated through.
12. Remove from heat and vigorously stir in remaining 2 tablespoons butter and grated Parmigiano-Reggiano.
13. Season with freshly cracked black pepper and let rest for 2 minutes before serving.

Nothing compares to the velvety texture of properly cooked risotto, where each grain maintains its integrity while contributing to the overall creaminess. The salty ham and savory chicken create a beautiful harmony with the sweet pops of peas, making this dish sophisticated enough for company yet comforting for weeknight dinners. Try serving it in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a simple arugula salad on the side for contrasting freshness.

Summary

Cooking inspiration awaits in these 20 chicken and ham recipes perfect for any occasion! From cozy family dinners to festive gatherings, there’s something delicious for everyone. We hope you find new favorites to add to your meal rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.