Cheese Stuffed Chicken Breasts

Golden brown on the outside with melted cheese tucked inside, this cheese stuffed chicken breast is an easy family dinner that feels a little more special without being complicated. The simple provolone and mozzarella filling keeps the flavor mild and creamy, while the seasoned coating adds just enough crunch.

Jump to Recipe

I love cheese-stuffed anything, especially cheese stuffed chicken breasts. But I find the restaurant versions usually include veggies my kids don't want to eat. So I set out to make a family-friendly version.

The filling is simple, the chicken stays juicy, and the cheesy center makes it very appealing to kids.

This recipe is easy enough to make on a weeknight, and i'm not even exaggerating. It's going to take about 45 minutes from when you start to when you put it on the table.

You mix together a simple breading, slice pockets in the chicken, and put some cheese in there. Bread the stuffed breast and cook in a skillet until they're golden brown and the cheese is gooey. It does not get easier or tastier than this.

To make cheese stuffed chicken, you’ll need:

For The Chicken

• 4 boneless skinless chicken breasts, about 2 pounds total
• 2½ tablespoons olive oil
• 1 tablespoon salted butter
• ⅔ cup chicken broth

For The Cheese Filling

• 4 slices smoked provolone cheese
• ½ cup freshly shredded mozzarella cheese

To Make The Crispy Coating

• ½ cup panko bread crumbs
• ¼ cup all-purpose flour
• ¼ cup parmesan cheese
• 1½ teaspoons kosher salt
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Optional Garnish

• Fresh sweet basil leaves

FIRST STEP: Make The Coating

In a medium bowl, whisk together the panko bread crumbs, flour, parmesan cheese, kosher salt, Italian seasoning, black pepper, garlic powder, and onion powder.

SECOND STEP: Cut A Pocket Into The Chicken

Pat the chicken breasts dry and place them on a paper towel-lined baking sheet. Hold your hand flat on top of the chicken breast and carefully slice into the thicker side to create a pocket.

Take your time here. You want to cut about ⅔ to ¾ of the way through the chicken without slicing all the way through.

THIRD STEP: Stuff The Chicken

Fold one slice of provolone cheese in half and tuck it into the pocket of the chicken breast. Add 2 tablespoons of shredded mozzarella on top of the provolone.

Use toothpicks to secure the opening closed so the cheese stays inside while cooking.

FOURTH STEP: Coat The Chicken

Press both sides of the stuffed chicken breasts into the breadcrumb mixture until fully coated.

FIFTH STEP: Sear The Chicken

Heat the olive oil and butter in a large skillet over medium-high heat.

Sear the chicken breasts for 6 to 7 minutes per side until the coating is golden brown.

If the coating starts browning too quickly, lower the heat slightly before the chicken finishes cooking through.

SIXTH STEP: Finish Cooking

Lower the heat to medium-low and pour the chicken broth into the skillet. Cover and cook for another 8 to 9 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before serving so the melted cheese stays inside when sliced. Garnish with fresh basil if desired.

What To Serve With Cheese Stuffed Chicken Breast

This chicken works with almost any simple side dish. Since the filling is rich and cheesy, I usually keep the sides pretty simple.

• Mushroom rice
• Mashed potatoes
• Roasted baby potatoes or fried potatoes
• Butter and parmesan noodles
• Veggies like Brussels sprouts, broccoli, or corn on the cob
• Caesar salad
• Green beans

Cheese Stuffed Chicken Breasts

Golden brown on the outside with melted cheese tucked inside, this cheese stuffed chicken breast is an easy family dinner that feels a little more special without being complicated. The simple provolone and mozzarella filling keeps the flavor mild and creamy, while the seasoned coating adds just enough crunch.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 560 kcal

Ingredients

  

1x2x3x

Chicken

• 4 boneless skinless chicken breasts (about 2 pounds)

Cheese Filling

• 4 slices smoked provolone cheese
• ½ cup freshly shredded mozzarella cheese

Crispy Coating

• ½ cup panko bread crumbs
• ¼ cup all-purpose flour
• ¼ cup grated parmesan cheese
• 1½ teaspoons kosher salt
• 1 teaspoon Italian seasoning
• 1 teaspoon cracked black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For Cooking

• 2½ tablespoons extra virgin olive oil
• 1 tablespoon salted butter
• ⅔ cup chicken broth

Optional Garnish

• fresh basil leaves

DIRECTIONS

 

• In a medium bowl, whisk together the panko bread crumbs, flour, parmesan cheese, kosher salt, Italian seasoning, black pepper, garlic powder, and onion powder.
• Place the chicken breasts on a paper towel-lined baking sheet or cutting board. Using a sharp knife, carefully cut a pocket into the thicker side of each chicken breast, making sure not to slice all the way through.
  
• Fold each slice of provolone cheese in half and tuck it inside the chicken pocket. Add the shredded mozzarella cheese on top of the provolone, then secure the opening with toothpicks.
  
• Press both sides of the stuffed chicken breasts into the breadcrumb mixture until evenly coated.
  
• Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 6 to 7 minutes per side until golden brown.
• Reduce the heat to medium-low and pour the chicken broth into the skillet. Cover and continue cooking for 8 to 9 minutes per side, or until the chicken reaches an internal temperature of 165°F.
  
• Let the chicken rest for a few minutes before serving. Garnish with fresh basil if desired.

Notes

• Choose larger chicken breasts if possible. They’re easier to stuff and less likely to tear while cooking.
• Freshly shredded mozzarella melts smoother than pre-shredded cheese.
• If the cheese starts slipping out during cooking, add another toothpick to help hold the chicken closed.
• Use a meat thermometer for the most reliable results. The chicken is fully cooked once it reaches 165°F in the thickest part.
• The breadcrumb coating will soften slightly as the chicken simmers in the broth while the inside stays juicy and cheesy.
• Leftovers reheat best in the oven or air fryer rather than the microwave.

Nutrition

Calories: 560kcal | Carbohydrates: 14g | Protein: 60g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1693mg | Potassium: 936mg | Fiber: 1g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 310mg | Iron: 2mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes