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Oven Fried Provolone Stuffed Chicken Breasts

These Oven Fried Provolone Stuffed Chicken Breasts are coated with a crispy panko Parmesan coating. They’re stuffed with provolone cheese then baked or “oven fried” until the coating is crisp and golden. Serve them with your favorite Southern sides and it’s stuffed chicken for dinner. Bonus Air Fryer instructions included!

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Oven Fried Provolone Stuffed Chicken Breasts Recipe

It’s no secret, we do love our fried chicken in the South. Usually, when I make it for my family oven frying is the technique I most often use. Not only is it lighter, but the clean-up is so much easier and that is always an attractive option for busy families. To prepare this oven fried gooey cheese filled chicken it’s first marinated in buttermilk then, each chicken piece is stuffed with provolone cheese then dredged in a crunchy panko and Parmesan-Romano coating. Before baking, drizzle each piece with melted butter and bake until the coating is crispy and golden. How to make Oven Fried Provolone Stuffed Chicken Breasts: (Scroll down for full printable recipe.)

  • Marinate in Buttermilk – At least one hour prior to baking the chicken, place chicken into a shallow dish or a large plastic storage bag. Add the buttermilk. Marinate in the fridge until baking.
  • Preheat Oven – Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
  • Stuff with Cheese – Remove the chicken from the buttermilk marinade, and discard. use a sharp knife to cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. 
  • Insert a folded slice of thick cut provolone cheese into the pocket. Repeat this process with all of the chicken breasts.
  • Prepare the Dredging Ingredients in this Order:
  • 1st- Whisk together all purpose flour with seasoned salt and black pepper Place on a shallow dish or plate
  • 2nd – Place beaten egg and milk in another shallow dish. 
  • 3rd – Whisk together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate. 
  • Dredge each cheese stuffed piece of chicken in seasoned flour, egg wash then panko crumbs pressing crumbs onto the pieces. 
  • After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
  • Bake – Bake in a preheated 425°F oven per the recipe adjusting the time based on the thickness of the chicken being used.  Bake until juices run clear.
  • Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
Oven Fried Provolone Stuffed Chicken Breasts

How to Make the Best Oven Fried Provolone Stuffed Chicken Breasts

It’s no secret the South loves fried chicken. Contrary to popular thought, Southerners do NOT eat fried chicken and macaroni and cheese every day. Wouldn’t it be nice if we could? To satiate that desire, these easy provolone cheese stuffed chicken breasts skip the deep frying process and can be made in the oven in one fell swoop.

  • What will I need to make Provolone Stuffed Chicken Breasts?  This recipe uses boneless skinless chicken breasts. Bone-in chicken isn’t really suitable for stuffing and boneless skinless chicken breasts work best.
  • Kitchen tools you’ll need: Sheet pans, sharp knife and cutting board, measuring spoons, cheese grater, shallow bowls and a whisk,
  • How  to do you make stuffed chicken breasts? 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.
  • Can I use another kind of cheese? If you like, sure you could adapt the variety of cheese to your taste or what you have on hand. Provolone is in keeping with the Italian inspired seasonings in the breading.
  • You can prepare the chicken breasts and stuff with the provolone cheese up to one day ahead of time. Store in the refrigerator in an airtight container for several hours or up to one day on advance. Wait and dredge in the panko parmesan coating just before baking in the oven.
  • You can also make this chicken in an air fryer! How to make Air Fryer Cheese Stuffed Chicken Breasts:
  • Prepare the chicken breasts per the recipe.
  • Spray on all sides with cooking spray or an oil mister.
  • Spray the basket of an air fryer with cooking spray.
  • Preheat to 400°F. Arrange chicken breasts in the basket without touching.
  • Air fry for 10-12 minutes per side turning halfway through cooking. Spray any dry spots with more cooking spray. (Adjust time according to size of chicken pieces.)
  • Let stand 5 minutes then serve.
  • Store baked Oven Fried Provolone Stuffed Chicken Breasts chilled in the refrigerator for up to 3 days.
  • Reheat in a 375°F oven on a sheet pan or in an air fryer for 4-6 minutes to crisp the breading.
Oven Fried Provolone Stuffed Chicken Breasts

Best Side Dishes to Serve with Stuffed Chicken Breasts

Chicken breasts can be stuffed with a plethora of fillings.  Depending on the recipe, that will guide you the best Southern side dishes to choose. Some side dish recipes you like to consider:

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Oven Fried Provolone Stuffed Chicken Breasts

Prep Time15 minutes
Cook Time25 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Chicken, Main Course
Cuisine: American, Southern
Keyword: easy-chicken-breast-recipes, oven-fried-provolone-stuffed-chicken-breasts
Servings: 4 servings
Calories: 581kcal
Author: Melissa Sperka

Ingredients

  • 4 8 oz boneless skinless chicken breasts
  • 4 thick cut slices provolone cheese
  • 1 cup buttermilk
  • 1 large egg beaten with 3 Tbsp milk or water
  • 1 cup all purpose flour
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • 1 1/2 cups panko breadcrumbs
  • 3/4 cup grated Parmesan-Romano cheese
  • 1 1/2 tsp parsley flakes
  • 1 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 2 cups warm marinara sauce

Instructions

  • At least one hour prior to baking the chicken, place chicken into a shallow dish or a large plastic storage bag. Add the buttermilk. Marinate in the fridge until baking.
  • To Bake: Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
  • Remove the chicken from the buttermilk marinade, and discard.
  • Use a sharp knife to cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Repeat this process with all of the chicken breasts.
  • Prepare the Dredging Ingredients in this Order:
    1st- Whisk together all purpose flour with seasoned salt and black pepper Place on a shallow dish or plate
  • 2nd – Place beaten egg and milk in another shallow dish. 
  • 3rd – Whisk together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate. 
  • Dredge each cheese stuffed piece of chicken in flour, egg wash then panko crumbs pressing crumbs onto the pieces. 
  • After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
  • Bake for 25 minutes adjusting the time based on the thickness of the chicken being used.  Bake until juices run clear.
  • Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
  • Serve alone or with warm marinara sauce for dipping.

Notes

Air Fryer Cheese Stuffed Chicken Breasts:
  • Prepare the chicken breasts per the recipe.
  • Spray on all sides with cooking spray or an oil mister.
  • Spray the basket of an air fryer with cooking spray.
  • Preheat to 400°F. Arrange chicken breasts in the basket without touching.
  • Air fry for 10-12 minutes per side turning halfway through cooking. Spray any dry spots with more cooking spray. (Adjust time according to size of chicken pieces.)
  • Let stand 5 minutes then serve.

Nutrition

Serving: 1serving | Calories: 581kcal | Carbohydrates: 52g | Protein: 62g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 2376mg | Potassium: 997mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1572IU | Vitamin C: 9mg | Calcium: 363mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!

46 Comments

  1. 5 stars
    This was excellent! The only changes I made were to omit the seasoned salt since I was using seasoned breadcrumbs, and along with the provolone I stuffed in some mozzarella. My daughter said it was the best chicken she’s ever had. The buttermilk really makes this chicken tender and moist. Great with a side of marinara.

  2. I think this would be even better if you slipped a few fresh basil leaves atop the cheese slices!

  3. Kristen, you can skip that step if you don’t care for buttermilk. To make your own, use 1 Tbsp of white distilled vinegar or lemon juice to 1 cup of whole milk. Mix together and let sit for 5 minutes on the counter. Voila, homemade buttermilk.

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