Sheet Pan Cuban Chicken with Ham and Swiss Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. If the chicken breasts are thick, place them between two pieces of plastic wrap and pound to an even 1/2-inch thickness.

Measure out the ham, pickle chips, and Swiss cheese so they are ready to layer. Melt the butter in a small bowl and stir in the mustard. Having all the ingredients prepped and within reach makes the assembly quick and smooth.

Instructions

Assemble the Toppings

1. 1Prepare the Chicken
   Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Place the chicken breasts on the prepared pan in a single layer. Top each breast with 2 slices of ham, folding or tearing the ham to fit. Scatter the pickle chips evenly over the ham.
   Look for The chicken breasts are covered with ham and pickles, with no bare spots.
   Tip If the chicken breasts are very thick, pound them to an even thickness so they cook evenly.
2. 2Add the Swiss Cheese
   Lay 2 slices of Swiss cheese over each chicken breast, covering the ham and pickles. The cheese can overlap slightly; it will melt and spread during baking.
   Look for Each breast is fully covered with cheese.
   Tip Use thin slices of Swiss so they melt quickly and evenly.
3. 3Make the Mustard Butter
   In a small bowl, stir together the yellow mustard and melted butter until smooth. Drizzle the mixture evenly over the cheese-topped chicken breasts.
   Look for The mustard butter is a smooth, pale yellow liquid.
   Tip If the butter is too hot, let it cool slightly before mixing with the mustard.

At the end of this phase, the chicken breasts are neatly arranged on the sheet pan, each topped with ham, pickle chips, and Swiss cheese.

The mustard butter is drizzled evenly over the top, and the pan looks colorful and inviting. The cheese is still raw and pale, but the layering is complete and ready for the oven.

Bake to Golden Perfection

4. 4Bake the Chicken
   Place the sheet pan in the oven and bake for 20 to 25 minutes, until the chicken is cooked through and the cheese is melted and golden. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
   Look for The cheese is bubbling and lightly browned; the chicken is no longer pink.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the cheese isn't golden after 20 minutes, broil for 1 to 2 minutes, watching closely.

After baking, the cheese is melted and lightly browned, the ham is sizzling, and the pickles are slightly shriveled. The chicken is cooked through, and the mustard butter has formed a glossy, golden coating. The kitchen smells of savory ham, tangy mustard, and toasty cheese. The pan is bubbling and fragrant.

Rest and Serve

5. 5Finish and Serve
   Remove the sheet pan from the oven. Use a metal spatula to lift each chicken breast onto plates or a serving platter. Let rest for 3 minutes before serving.
   Look for The chicken is juicy, the cheese is melted and stretchy, and the pickles are visible.
   Tip The resting time lets the juices redistribute, keeping the chicken moist.

After removing from the oven, the chicken rests for a few minutes, allowing the juices to settle. The cheese is set and stretchy, and the chicken is juicy. When lifted with a spatula, the chicken holds together and the topping stays intact. The dish is ready to be plated and served hot.

Common mistakes

One common mistake is using chicken breasts of different thicknesses, which leads to uneven cooking. Pound them to an even thickness before baking. Another is overloading with cheese, which can make the dish greasy; use the recommended amount.

Also, be careful not to overcook the chicken, as it can dry out. Use a thermometer to check doneness. Finally, don't skip the parchment paper; it prevents sticking and makes cleanup much easier.

How to tell it’s done

The chicken is done when the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The cheese should be fully melted and lightly golden in spots, and the ham and pickles should be heated through.

The chicken should feel firm to the touch but still juicy. If the cheese hasn't browned, you can broil for 1 to 2 minutes, but watch closely to prevent burning.

• Poultry: 165°F (74°C) in the thickest part