Oven Fried Provolone Stuffed Chicken Breasts

These Oven Fried Provolone Stuffed Chicken Breasts are coated in a crispy panko and Parmesan crust, then filled with melty provolone cheese and baked (or “oven fried”) until golden and crisp. Easy, flavorful, and family-friendly, they pair perfectly with your favorite Southern sides for a comforting dinner. Bonus air fryer instructions included!

Easy Oven Fried Provolone Stuffed Chicken Breasts Recipe

It’s no secret that fried chicken is a Southern favorite. When I make it for my family, I often turn to oven frying, it’s lighter, easier, and makes cleanup a breeze, which is always a win for busy weeknights. These easy provolone cheese stuffed chicken breasts skip the deep-frying altogether and are baked in the oven in one simple step. Juicy, flavorful, and melty on the inside, they’re a comforting meal the whole family will love without the extra fuss.

Key ingredients to make Oven Fried Provolone Stuffed Chicken Breasts: (Scroll down for full printable recipe card with quantities.)

• Chicken – Boneless skinless chicken breasts.
• Cheese – Thick cut slices of cheese for a melty texture and flavor.
• Marinade – Buttermilk adds flavor and tenderizes the chicken.
• Whole Egg – One large egg beaten with milk or water for the egg wash.
• Flour Mixture – All purpose flour, seasoned salt and black pepper.
• Breadcrumb Mixture – Panko breadcrumbs, grated Parmesan-Romano cheese, dried or fresh parsley flakes, garlic powder and salt.
• Butter – Melted adds a rich flavor to the breading.
• Sauce – Warm marinara sauce or spaghetti sauce in your favorite flavor. I used Bertolli 4 Cheese.

How to Make Oven Fried Provolone Stuffed Chicken Breasts Recipe

• Marinate Chicken in Buttermilk – Add buttermilk and chicken to a plastic bag or shallow dish. Marinate in the fridge until baking.
• Preheat Oven and Prepare Pan – Preheat the oven to 425 degrees f and spray a baking sheet with cooking spray.
• Stuff Chicken with Cheese – Remove the chicken from the buttermilk marinade, and discard. Cut a slit and stuff with cheese.
• Prepare the Dredging Ingredients in this Order –
• 1st Bowl – Whisk together all purpose flour with seasoned salt and black pepper Place on a shallow dish or plate
• 2nd Bowl – Place beaten egg and milk in another shallow dish. 
• 3rd Bowl – Whisk together the panko breadcrumbs, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate. 
• Coat Chicken – Dredge each cheese stuffed piece of chicken in seasoned flour, egg wash then panko crumbs pressing crumbs onto the pieces. Arrange on prepared pan and secure with toothpicks. Drizzle with melted butter.
• Oven – Bake in a preheated oven per the recipe adjusting the time based on the thickness of the chicken being used.  Bake until juices run clear.
• Serve – Allow the chicken breasts to rest on the pan 5-10 minutes, then serve.

Kitchen Equipment to Make Oven Fried Provolone Stuffed Chicken Recipe

• Sheet pans lined with parchment paper or aluminum foil.
• Sharp knife and cutting board.
• Measuring cups and measuring spoons.
• Cheese grater.
• Three shallow bowls and a balloon whisk.
• Instant-read thermometer.

Recipe Variations, Tips and Substitutions

• Chicken – You could adapt this recipe using boneless chicken thighs for smaller servings. Check the internal temperature with an instant-read thermometer looking for 165°f.
• Cheese – You could use a different cheese adjusting to your personal taste or using what you have on hand. Provolone cheese is in keeping with the Italian inspired seasonings in the breading. Mozzarella cheese, cheddar cheese, swiss cheese, asiago cheese or monterey jack cheese could also work.
• Parmesan – You can use classic Parmesan cheese for the breadcrumb coating.
• Don’t Cut Too Deep – The most important tool will be a sharp knife to cut the chicken breast through the middle. When doing so, think of it as more of a pocket and be careful not to cut all the way through so the chicken will fully contain the provolone cheese.
• Air Fried Stuffed Chicken – See full instructions in the recipe card.

Storage and Leftovers

• Make-Ahead Tip – You can fully assemble the chicken breasts up to one day in advance. Pop them into the fridge in an airtight container for safe storage. When doing so, wait and dredge in the panko parmesan coating just before baking in the oven.
• Leftovers – Store baked Oven Fried Provolone Stuffed Chicken Breasts wrapped in foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in a 375°F oven on a sheet pan or in an air fryer for 4-6 minutes to crisp the breading.
• Freezer – You can freeze leftovers for up to 2 months. thaw in the fridge and reheat just before serving.

Best Side Dishes to Serve with Cheese Stuffed Chicken Breasts

• This oven fried provolone stuffed chicken goes extremely well with my Fettuccine Alfredo recipe.
• Teriyaki Rice Pilaf with Mushrooms and Peas is another stellar option.
• A make ahead option would be my Pizza Pasta Salad recipe.
• Fresh and vibrant this Mediterranean Pasta Salad is a winner.
• For the spud fans Make Ahead Garlic Herb Mashed Potatoes. 
• Warm weather calls for Grilled Vegetable Kabobs.
• Mushroom Risotto from A Family Feast.

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Helpful Kitchen Items:

• Sheet Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board