This quick and delicious Asparagus Stuffed Chicken Breast is filled with tender asparagus, provolone cheese and a little lemon zest. It’s pan seared then finished in the oven, resulting in a juicy chicken breast recipe every time.
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Asparagus Stuffed Chicken Breast
I had a bunch of asparagus in my fridge and I was pondering on how I could use that asparagus in a fun and exciting way for dinner, then it hit me! Stuff it inside some chicken breast!
Not only is this chicken breast stuffed with asparagus, but it also has a slice of provolone cheese in there too!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this delicious Spring dinner recipe at home. As always, you can find the full list of ingredients located in the printable recipe card below.
- Boneless Skinless Chicken Breasts
- Asparagus
- Provolone Cheese
- Lemon
- Seasonings – garlic powder, paprika, salt and pepper
- Olive Oil
How To Make Asparagus Chicken
I used large chicken breasts, then carefully sliced them in half, but not all the way through. This way I can fill the chicken, and then close it back up.
Season the inside with salt and pepper and little lemon zest.
Fill the sliced chicken breast with provolone cheese and three spears of asparagus, then close the chicken breast back up.
PRO TIP: You can use toothpicks to secure the chicken breast closed if needed. Just make sure to remove them after done cooking.
Do You Cook Stuffed Chicken on the Stove Top or Oven?
You’re actually going to use both methods for cooking this stuffed chicken breast. The searing of the chicken is great for locking in the juices and giving it a gorgeous color.
Sear then Bake
Season the outside of the chicken breasts with salt, pepper, garlic powder and a touch of paprika. Heat a large oven safe skillet over medium-high heat and add in a little oil. Sear the chicken on both sides until golden brown.
NOTE: The chicken will not be fully cooked at this point.
PRO TIP: If you don’t have an oven safe skillet you can use a regular skillet and then transfer the chicken breast to a baking dish before finishing the cooking in the oven.
Tips and Tricks for JUICY Baked Chicken
The quick sear will give the chicken a nice golden brown color, while also locking in those juices.
When chicken is roasted at a high temperature it’ll keep those juices inside and you’ll be left with a tender piece of meat every time.
Make sure to cover the skillet or baking dish with tinfoil. You don’t want to burn those asparagus!
The whole dinner will be ready in less than 30 minutes!
What To Serve with Stuffed Chicken Breast
While the chicken is finishing up in the oven you can cook some rice or make a salad. Here are some of my go to choices –
It’s such a time saving meal, you’ll be able to whip up this fancy-looking dish mid week!
Cheesy, tender, juicy and filled with gorgeous asparagus. You’re going to love this one!
Craving More Easy Baked Chicken Recipes?
Just think of I Wash You Dry as your source for all the BEST chicken recipes. Here are a few must-make chicken dishes that are sure to please!
- Broccoli Cheese Stuffed Chicken Breast
- Avocado Stuffed Chicken Breast
- Juicy Oven Baked Chicken Breast
- Easy Italian Marinated Chicken
- Spinach Herb Baked Chicken Breast Sheet Pan Meal
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Asparagus Stuffed Chicken Breast
Ingredients
- 3 large chicken breasts
- 1 tbsp lemon zest
- salt and pepper
- 9 to 12 asparagus stalks, trimmed
- 3 slices provolone cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
Instructions
- Preheat oven to 425 degrees F.
- Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
- Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
- Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees F.
- Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees F and will be super tender and juicy! Enjoy!
Quick Shrimp and Broccoli Stir Fry
Saralyn L.
I gave this recipe 3 stars: ⭐️⭐️⭐️
I really enjoyed the pop of flavor that the lemon brought out of the chicken & asparagus (I used Kingsford lemon pepper blend), however even with heavy seasoning, this was a relatively bland dish. I won’t be making this one again & will stick to your Broccoli Cheddar Chicken when I was to jazz it up.
Lindsey Boyer
Oh! Also! Instead of slicing/butterflying, I place the chicken breasts in a ziplock bag and pound them out into cutlets. Much easier in regards to an even cook. Love!
Lindsey Boyer
One of my top three chicken dishes! I absolutely LOVE this recipe and would only add that I sauté cremini mushrooms for about one minute before sticking everything in the oven. Rice (Brown, White, Arborio – whatever!) cooked in chicken stock translates very well and a side salad only adds some crunch and freshness. Fantastic! I will be making this forever.
Mickie
This dish is outstanding! My FAVORITE chicken dish. I’ve made it exactly as written a few times now and always make sure I’ve got the ingredients on hand. It’s really scrumptious. I don’t use tinfoil any more so I use a square Pyrex dish with a lid. What is genius about this recipe is the lemon zest…send this right over the top. Thanks so much!
Shawn
The lemon zest really does make it! Thanks for the review Mickie!
Mika
Just made this instead of chicken I stuffed pork chops. Used asparagus, mayo, shredded cheese, spinach, and pepper jack cheese turned out great!!! This is my first time using mayo (made stuffed chicken and pork chops before) but this was amazing and different great taste.
anna marie
looks great. will try. thanks
Elaine
Absolutely incredible! Looks so fancy, yet so easy to make! I used the juices in the pan to spoon over the chicken and the rice I served it with. I love how browned the iron skillet gets it. Thank you for this delicious recipe!
Gerrie d.
What did you spoon over the finished breast?
Shawn
That’s just the juices from the pan!
Cyn
Do you blanch the asparagus before you add it to the chicken breast?
John
I would, unless you enjoy eating raw asparagus
Laurie
Do you put the asparagus stuffed chicken in the centre of the oven.
Shawn
Yeah, that should work.
Jen
I’ve made this a few times now (exactly as is) in my cast iron pan and I crave it all the time. It is so delicious. Provolone is such a good choice for this. I may have missed it, but what is the calorie amount for one serving?
Kelci Gulledge
Can I substitute the provolone cheese for another kind? If so, what’s best?
Shawn
You can use any type of cheese you prefer! Swiss would be a great option!
Debbie richardson
Can I use frozen asparagus spears?
Shawn
Fresh is best for this recipe. If you’re using frozen, I would defrost and pat dry first.
MSV
Can you share the recipe for the rice pictured with the chicken in this post?
Shawn
Try this recipe for my Vegetable Rice Pilaf. It’s fantastic!
llbgal
So… i love this recipe. I made it many times in my electric oven to rave reviews. I just got a gas oven and i found my results were different. Chicken still tasty… but it was kind of soggy. The top searing/browning didn’t seem as good as my results in my electric oven. Any suggestions?
Shawn
Hmm… that’s interesting. I have an electric oven so I don’t have anything to compare it to. I would test your oven’s temperature to make sure it’s calibrated to the right temperature.
Khayrul
That looks wonderful, and I’d like to try it for some friends that are coming over this week. Just one question… Right at the end, you pour some sauce over the chicken before serving… What is that as its not detailed in the recipe?
Thanks
Shawn
The sauce is just pan drippings from the chicken!
Easy Roasted
This looks really good and I’m always up for trying a new recipe for chicken. I don’t see any nutritional info for the recipe. Can you provide that?
Connie Mehler
Skinless? Boneless?
Shawn
Yes!
Candice
I made this for dinner tonight, and my husband absolutely loved it! What an excellent, simple twist on an otherwise ordinary chicken dinner. So happy I found your blog! Can’t wait to try more of your recipes, thanks so much for sharing!
Kristy
This was wonderful! Chicken cooked perfectly, lots of flavor! I added a delicate lemon wine cream sauce with the browned bits left in the pan and juiced the lemon . Thank you for making dinner special with your great recipes!
Karla
How do you make the lemon wine sauce
Robin Masters
Nice. Simple prep. Delicious new way to serve chicken..