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.

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.

Recipe Variations

• Meat: Use sliced ham, partially cooked bacon, or salami.
• Cheese: Try Swiss, Gruyère, Muenster, or cheddar slices.
• Spinach: Add a layer of spinach leaves to the capicola before adding the cheese.
• Herbs: Tuck some herbs under the skin, such as basil, thyme, or chives.
• Garnish: Add a garnish of chopped fresh herbs, or crispy bacon or prosciutto.

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.