By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
119 cal · 30 min
Mary Anderson's Chicken Breasts in Ham
Recipe GLPR4b566586eee4d8
Elegant pan-seared chicken breasts nestled with tender strips of baked ham in a rich, savory pan sauce made with chicken broth or white wine. Seasoned with garlic salt, paprika, and a hint of chili powder, this classic French-inspired dish comes together in just 30 minutes for a sophisticated yet simple weeknight dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 large boneless, skinless chicken breasts
1/2 teaspoon garlic salt
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup all-purpose flour
3 tablespoons butter
2/3 cup chicken broth or white wine
1/2 cup baked ham, sliced into thin strips
Directions
In a small bowl, combine the garlic salt, chili powder, paprika, and flour. Mix until evenly blended.
Pat the chicken breasts dry with paper towels. Lightly coat each breast on both sides with the flour and spice mixture, shaking off any excess.
Heat the butter in a large skillet over medium-high heat until it foams and shimmers, about 1 minute.
Carefully place the coated chicken breasts into the hot butter. Sear for 6–7 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a warm plate.
Pour the chicken broth or white wine into the same skillet, scraping the bottom to release any browned bits. Bring to a gentle simmer, stirring occasionally, for about 2–3 minutes to reduce slightly.
Return the chicken breasts to the skillet and arrange the sliced ham over and around them. Spoon the pan sauce over everything and simmer for 2–3 minutes until the ham is heated through and flavors meld.
Divide the chicken and ham among serving plates and spoon the sauce over each portion. Serve hot.
Comments
All ingredients are shelf-stable pantry basics or fresh staples found at any Charlotte grocer—no special trips needed. The stated 30 minutes is honest for a skilled cook but assumes chicken is pounded thin and ham is pre-sliced; home cooks should add 10 minutes for prep. At roughly $1.50–$2 per serving (driven by chicken breast cost), this is middle-range for a weeknight protein. The dish doesn't reheat well once sauced, but it's a reliable one-skillet dinner that feeds a family without fussiness or constant attention.
Sign in or create a free account to add your review.
