Sheet Pan Cuban Chicken with Ham and Swiss Tips, FAQ & printable recipe

Tips for success

For the best texture, use chicken breasts that are not too thick; if they are, pound them to an even thickness. This ensures they cook through without drying out.

You can also use chicken thighs, but adjust the cooking time accordingly. If you like extra tang, add more pickles or a splash of pickle juice to the pan before baking.

To get a beautiful golden crust on the cheese, you can switch the oven to broil for the last 2 minutes of baking. Keep a close eye on it, as the cheese can go from golden to burnt quickly.

Let the chicken rest for 3 minutes before serving to let the juices redistribute. This makes the chicken more tender and flavorful.

Variations

• Spicy Cuban Chicken: Add a layer of sliced jalapeños or a drizzle of hot sauce over the ham before adding the cheese. Use pepper jack cheese instead of Swiss for extra heat.
• Smoky Bacon Twist: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the chicken along with the ham. The smoky flavor complements the mustard butter beautifully.
• Low-Carb Option: Skip the ham and use extra pickles and cheese. Serve the chicken over a bed of sautéed spinach or cauliflower rice to keep the meal low in carbs.
• Grilled Version: Grill the chicken breasts over medium heat until almost cooked through, then top with ham, pickles, cheese, and mustard butter. Close the grill lid for 2-3 minutes to melt the cheese.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.

Freezer

Freeze cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until hot. Avoid overcooking to keep the chicken juicy.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The chicken can be reheated in the microwave or in a 350°F (175°C) oven until warmed through.

For best results, reheat gently to avoid drying out the chicken. If the cheese becomes rubbery, that's normal; it will still taste good.

You can assemble the chicken on the sheet pan up to 4 hours in advance, cover, and refrigerate. When ready to bake, add a few extra minutes to the cooking time since the pan will be cold.

The mustard butter can also be made ahead and kept in the refrigerator for up to a week. Bring it to room temperature before drizzling.

Serving ideas

Serve the sheet pan Cuban chicken hot, straight from the oven, with a side of rice, black beans, or a simple green salad. The rich, savory flavors pair well with a squeeze of fresh lime juice or a sprinkle of chopped cilantro. For a low-carb option, serve over cauliflower rice or with roasted vegetables.

This dish is also delicious sliced and used as a topping for salads or tucked into rolls for a sandwich. The leftovers are great for lunch the next day, either reheated or cold. If you want to add a little heat, serve with hot sauce or sliced jalapeños on the side.

Frequently asked questions

Recipe card

Sheet Pan Cuban Chicken with Ham and Swiss

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 8 slices deli ham
• 1/2 cup dill pickle chips
• 8 slices Swiss cheese
• 1/4 cup yellow mustard
• 4 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. In a small bowl, stir together the yellow mustard and melted butter until smooth. Drizzle the mixture evenly over the cheese-topped chicken breasts.
4. 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).
5. 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.

Contains: milk, mustard

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

4 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.