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 the fat in it helps keep the chicken moist and flavorful, while the heat and saltiness complements the chicken and provolone nicely. 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.
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.
Capicola and Provolone Stuffed Chicken Breasts
Impress your guests with this easy-to-make yet gourmet dish – Capicola and provolone chicken breasts. Perfect for a quick and delicious meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Roast
- Cuisine: Italian
Ingredients
- 4 boneless, skin-on chicken breasts (about 1 1/2 pounds)
- 4 slices capicola (or ham)
- 4 slices provolone cheese
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- Fresh chopped herbs (for garnish, optional)
Instructions
- Preheat the Oven and Dry the Chicken: Preheat the oven to 375 F (190 C). Pat the chicken with paper towels to dry. Carefully fold back the skin to form a pocket.
- Stuff the Chicken: Place a slice of capicola and a slice of provolone on the chicken, folding as needed, and cover with the skin.
- Season the Chicken: Drizzle the chicken with 1 tablespoon of olive oil and rub it into the skin. Sprinkle with the garlic powder, onion powder, salt, and pepper.
- Sear and Roast: Heat the remaining olive oil in a large oven-safe skillet over high heat. Carefully add the chicken, skin-side down, and sear for 3 minutes or until golden brown. Turn the chicken over and transfer it to the oven. Roast for 15 to 20 minutes or until 1t registers 165 F on an instant-read thermometer inserted into the center of a chicken breast.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Arrange the chicken on a serving tray and garnish as desired. Enjoy!
This was a delicious combination! I used 2 slices of capicola and provolone and it was perfect.