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Chicken Provolone

"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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45 m servings 555 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 77
  1. 97 Ratings

Most helpful positive review

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 subs...

Most helpful critical review

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 ingre...

Most helpful
Most positive
Least positive

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 subs...

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 directi...

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 wi...

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 a...

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

This is nearly identical to a recipe I found in a Gooseberry Patch cookbook (without the white wine) and is AMAZING. This has become one of the regulars on our table during the colder months. I ...

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 ...

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 mig...

A very tasty chicken dish Ashbeth.I didn't have to change a thing. The sauce is too thin for gravy, but a little cornstarch could help that out. The flavor had a pleasing subtle white wine flavo...