Capicola and Provolone Chicken Breasts

Capicola and provolone chicken breasts make an elegant dinner dish, and it’s surprisingly easy to prepare and cook. With just a few ingredients and pantry seasonings, you’ll have a gourmet meal on the table in as little as 30 minutes!

Boneless chicken breasts with skin are perfect for this recipe because the skin adds an extra layer of flavor, texture, and moistness to the chicken. Slices of capicola and provolone tucked under the skin add even more great flavor and texture, while a savory mixture of salt, pepper, garlic powder, and onion powder finishes the dish perfectly. If you can’t find boneless, skin-on chicken breasts, use split chicken breasts and adjust the time accordingly—bone-in chicken breasts will need about 35 to 45 minutes in the oven.

I like capicola in the recipe because its fat helps keep the chicken moist and flavorful, while the heat and saltiness complement the chicken and provolone. Use sliced ham or salami if that’s what you have on hand. Provolone marries well with capicola, but feel free to use another variety of sliced cheese, such as Swiss, Gruyère, pepper jack, or cheddar.

What You’ll Like About This Recipe

• Straightforward technique. Folding back the skin creates a natural pocket that holds the filling securely without needing toothpicks or extra steps. The chicken browns evenly and stays juicy.
• Flavorful filling. Capicola adds a mild heat and smoky note, while provolone melts smoothly and provides a creamy layer that complements the chicken without overpowering it.
• Quick cooking time. Boneless breasts cook quickly once seared, making this a good option for nights when you want something satisfying but not time-consuming.
• Adaptable seasoning. The simple garlic and onion powders provide a base that works with many sides or sauces. You can add fresh herbs or adjust the spices without changing the method.
• Restaurant-style look with minimal effort. Crisp skin, melted cheese, and neatly stuffed chicken make the dish look more elaborate than it is, making it suitable for guests or special occasions.

Ingredient Notes

• Boneless, skin-on chicken breasts: These keep the stuffing moist and flavorful. If using bone-in breasts, increase the baking time.
• Capicola: Adds spice, fat, and bold flavor. Ham or salami also work well.
• Provolone: A mild, melty cheese that complements capicola. Try Swiss, Gruyère, or cheddar instead.
• Garlic and onion powders: Add depth and round out the seasoning.
• Olive oil: Helps crisp the skin and develop a golden crust.
• Fresh herbs (optional): Sprinkle over the finished dish for a pop of freshness.

Steps to Make Capicola and Provolone Chicken

1. Preheat the oven to 375°F. Pat the chicken dry and gently loosen the skin to create a pocket.
2. Tuck a slice of capicola and a slice of provolone under the skin of each breast.
3. Drizzle with olive oil and season with salt, pepper, garlic powder, and onion powder.
4. Sear the chicken skin-side down in a hot oven-safe skillet until golden, about 3 minutes.
5. Flip the chicken and transfer the skillet to the oven. Roast for 15–20 minutes, or until the internal temperature reaches 165°F.
6. Rest for 5 minutes, then garnish with chopped herbs if desired and serve warm.

Pro Tips

• Dry the chicken well before searing to help the skin brown evenly.
• Press the skin gently over the filling to keep everything in place.
• Monitor the internal temperature so the chicken stays tender and doesn’t overcook.
• Use a heavy skillet for even browning; stainless steel or cast iron works well.
• Rest the chicken for several minutes to keep the juices from running out when sliced.

Recipe Variations

• Herb-stuffed version. Add chopped fresh herbs such as basil, parsley, or oregano under the skin along with the cheese. The herbs warm gently in the oven and add brightness to the finished dish.
• Spicy version. Choose hot capicola or add a light sprinkle of crushed red pepper under the skin. This variation pairs well with simple vegetable sides.
• Creamy mushroom version. Add a spoonful of finely chopped sautéed mushrooms under the skin with the cheese. This gives the dish a richer, earthier profile.
• Ham and Swiss variation. Swap the capicola and provolone for ham and Swiss cheese for a milder, slightly nutty flavor.
• Sauced version. Serve the chicken with a drizzle of pan juices, a simple wine reduction, or a lemon-butter sauce for extra richness.

What to Serve With the Chicken

• Roasted potatoes or a combination of root vegetables go well with chicken.
• Mashed potatoes or garlic mashed potatoes make a comforting side dish.
• A fresh and crisp Caesar salad balances the richness of the chicken. Or combine some cucumbers and tomatoes and drizzle with Italian dressing.
• Rice pilaf adds elegance to the chicken dish. Or you might like this low carb garlic and Parmesan cauliflower rice.
• Polenta with Parmesan or cheddar cheese provides a smooth and satisfying base for the tender, flavorful chicken.