Asparagus Stuffed Chicken Breast

I love how quickly this Asparagus Stuffed Chicken Breast comes together! It's quickly seared in a pan and then roasted to perfection, my whole family loved this easy dinner recipe!

You know how much I love when a dinner comes together quickly? Well, this Asparagus Stuffed Chicken Breast meets all those expectations and then some!

I love how quickly this Asparagus Stuffed Chicken Breast comes together! It's quickly seared in a pan and then roasted to perfection, my whole family loved this easy dinner recipe!


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!

Asparagus and cheese inside uncooked chicken breast

How To Make Easy Stuffed 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.

PRO TIP: The lemon zest really brings the chicken so much bright flavor!

Use lemon zest to really brighten the flavors of this baked chicken.

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.

  • Close the chicken up (use toothpicks to secure if needed), season the outside and then sear them on both sides in an oven safe skillet.

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.

Juicy baked chicken breast stuffed with asparagus and cheese on top of rice.

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 it’s roasted at a high temperature it’ll keep those juices inside and you’ll be left with a tender piece of meat!
  • Just make sure to cover the skillet or baking dish with tinfoil. You don’t want to burn those asparagus!

Watch This Video On How To Make Stuffed Chicken Breast –


Easy weeknight baked chicken recipe with asparagus and cheese.

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!

More Recipes That Use Asparagus

If you’re looking for more easy recipes for asparagus, you’re in luck! Here are some of the top favorites on I Wash You Dry…

Quick Stuffed Chicken Breast on top of plate of rice.

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!


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I love how quickly this Asparagus Stuffed Chicken Breast comes together! It's quickly seared in a pan and then roasted to perfection, my whole family loved this easy dinner recipe!
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4.75 from 8 votes

Asparagus Stuffed Chicken Breast

Not only is this chicken breast stuffed with asparagus, but it also has a slice of provolone cheese in there too!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 191 kcal
Author: Shawn


  • 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


  • 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!
If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.


Calories: 191kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 215mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
Keywords: asparagus, Baked, Chicken, provolone cheese, stuffed
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
153 Responses
  1. Melisa Sheffield

    I switched up the recipe just a bit. I used parmesan and mozzarella cheese, 2 thinly sliced pcs of tomato and 5 cut stalks fresh asparagus for each breasts. I used salt, pepper, onion powder, and closed up chicken. I heated 1 tsp of garlic in oil, then seared the chicken. I cut up remaining bunch of asparagus and tomato. Once chicken was seared, I put the chicken in the center of my skillet, placed chopped up tomato and asparagus around chicken, sprinkled bacon crumbles on top, lightly added a touch of olive oil, salt and peppered. Covered with tin foil and baked on 425 for 20 mins. Served over couscous………

  2. Saralyn L.

    3 stars
    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.

  3. Lindsey Boyer

    5 stars
    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!

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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?

  9. 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?

    1. 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.

  10. 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?


  11. 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?

  12. 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!

  13. 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!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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