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Close-up of a golden brown cheese stuffed chicken breast in a cast iron skillet with melted cheese stretching from the center and fresh basil on top.
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 560kcal
Author: Shauna

Ingredients

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

Instructions

  • 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.
    Hand holding open a pocket cut into a raw boneless skinless chicken breast on a paper towel-lined baking sheet beside a kitchen knife.
  • 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.
    Close-up of a raw chicken breast stuffed with provolone and shredded mozzarella cheese on a paper towel-lined baking sheet.
  • Press both sides of the stuffed chicken breasts into the breadcrumb mixture until evenly coated.
    Raw stuffed chicken breast coated in seasoned breadcrumb mixture with toothpicks securing the filling inside.
  • 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.
    Cast iron skillet filled with golden brown cheese stuffed chicken breasts topped with fresh basil and melted cheese spilling from the center.
  • 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