Chicken Provolone Recipe -
Chicken Provolone Recipe
  • READY IN 45 mins

Chicken Provolone

Recipe by  

"What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I've also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 - 1/2 soup can of wine per can of soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.
  3. In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
  4. In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
  5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

I gave this recipe 5 stars, but I made some changes because I used what I had on hand. After cutting the recipe in half, I substituted Cream of Broccoli soup, added some minced garlic, and substituted swiss cheese. To cut down the wine I used 1/2 cup wine and 1/2 cup lowfat milk. Lastly, I added 1 cup of water to the stuffing so that it would be moist. I cooked it for 30 minutes covered, removed the cover and cooked an additional 15-20 minutes. It really was a tasty dish, and I will make it again.

Most Helpful Critical Review
Nov 22, 2010

I had a busy day, so I appreciate the ease of this recipe. I used half white wine, half organic chicken broth and I sauteed onion and garlic in a little butter/EVOO before adding the sauce ingredients and I also added basil and oregano to the sauce after I tasted the sauce. My family ate every bit of this. I served it with homemade biscuits and steamed broccoli. Nice and quick, which was a real lifesaver today. Next time, I think I'll use shredded provolone.

Apr 10, 2005

This is a difficult recipe to rate only due to the fact that the directions were not very clear to me. I couldn't imagine that you would not prepare the stuffing in advance, however, the directions did not ask to do so. Fortunately I do read all reviews and apparently others felt the same as I, so I did make the stuffing on top of the stove first. This would, as other reviewers stated to be quite a salty dish, so I used "healthy" cream of chicken soup. Others said that the dish was rather bland, so I not only seasoned my chicken, but also the soup, to which I used beer and not wine (I was out). To make it more interesting, I sauteed onions and portabello mushrooms and added that to the layers on top of the chicken. Not a lot of changes here, but just a few things to enhance the dish. All in all Ashbeth, this is a very good recipe that my whole family truly loved. Thanks so much!

Feb 05, 2008

I have very little experience with cooking. (I'm just trying to help the wifey when I can). But I followed the directions carefully and also read the reviews. The dish turned out great and my wife and daughter love it! Thanks! Here are a couple of changes I tried: 1. I cut the chicken into small strips. That made it easier to serve (especially for children). It also helped when checking to see if the chicken was cooked by pulling out a small piece. I also used 12 pieces rather than 8 so we could eat it for two nights. 2. I sauteed 1/2 onion, 3 table spoons minced garlic, 5 mushrooms, parsley, and oregano in about 1/2 cup of butter . Then I spread that over the chicken. Next time my wife suggested that I could even marinate the chicken in the sautee for a while. 3. I used about 5-6oz of wine because of the other reviews. But I didn't really taste it. I might use about 8-9oz next time. 4. I used 2 slices of cheese over each breast. Again, I didn't realy taste it. I think I might go with 3 next time. 5. I used too much cream of chicken soup (about 30oz). The dish was a little too liquidy. Next time I'll probably use about 20oz. Thanks again!

Mar 25, 2003

this is sooooo good! I put 2 slices of provolone per boneless, skinless chicken breast. I also moistened the stuffing with boiling water as I prefer very moist stuffing. I covered it with foil and baked it for 1 hour.This would be a good dish to serve company.

Jan 22, 2003

I really liked this one, but substituted chicken broth for the wine. Added a bit of parsley and oregano with the soup/broth mixture.

Jun 02, 2003

this was very good and very quick and easy to prepare. i played with the recipe a bit by sauteing minced garlic and diced onion in butter and adding to the soup/wine mixture. it really kicked up the flavor. i too added boiling water to the stuffing to make it moist. my fiance enjoyed it, he had two servings. i will definitely make this again.

Jul 18, 2006

I used chicken broth rather than wine to make this kid friendly and my 20 month old loved it! You really couldn't taste the cheese at all, but overall, this wasn't a bad recipe. I think it might also be good with cheddar cheese soup, so you have two cheese chicken--that's what I'll try next time!


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1525 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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