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
Tanya Spruyt
I just copy and paste into a Word document. I also copy and paste the picture of the item. Works well.
Christopher Mayes
Literally posting this right now with a belly full of this chicken. Very easy recipe, hard to get wrong. Used swiss cheese instead of provolone, as it’s what we had fresh from the deli. Followed the recipe to the “T” and it came out perfectly moist, even with larger-sized chicken breasts. (Don’t forget to let is sit for 5 minutes out of the oven) I was surprised… actually delighted how much the asparagus affected the flavor of the chicken. It really permeated into the meat. However, when combined with the swiss cheese it was simply too sweet. That’s my fault for using swiss and will definitely use provolone, or even a pepper jack, next time. Definitely something more savory. Following the recipe made the asparagus perfectly crisp and moist inside the chicken. No steaming needed. Thanks for the recipe – I will definitely be cooking this again.
TL:DR Follow the recipe to the letter and it’s very hard to go wrong.
Faye
I don’t like the taste of provolone, so I used extra sharp cheddar slices. It was great! Thanks for the recipe!
Terri Kaptain
I print them to PDF. But you have to have the program.
Shirley kelley
Chicken sounds delish
A
Chicken should be cooked to 165..enjoy!
Shawn
When you pull the chicken out of the oven and let them rest, the internal temperature will still rise to meet that 160 degree safe temperature. 🙂 This way the chicken doesn’t get over cooked and end up being dried out.
Diane Anderson
Do u use the chicken with bone in or the boneless skinless kind?
Shawn
Boneless
Lennie Mattox
Can’t wait to try this!
Lisa
I am not a fan of paprika, what do you suggest to replace paprika?
Shawn
You could leave it out if you don’t like it.
Ashton
Making this for dinner tonight. It looks absolutely delicious. Can’t wait to try it, thank you for the recipe!
Laura Cerda
I’m guessing the natural juices from the pan.. if you want to make a sauce, remove chicken, add white wine, warm on stovetop and scrape the bits from the bottom of the pan. Simmer until down to half. Perhaps add some lemon juice and capers. Pour over chicken
Kathy
Do you have the nutritional information for this recipe? I would love to calculate WW smartpoints for it.
Allison
Making it this week and was just wondering about smart points. Can’t be too high.
Vicky
I didn’t look at he recipe just the video assuming that it was 350 degrees for 1 hour . Can I do that?
Micki Zenor
What did you drizzle on the top before serving???
Shawn
Hi Micki, I just spooned the drippings from the pan over the top of the chicken! 🙂
Betty
How would you freeze this? Or can you? I am making a bunch of freezer meals as our 4th grandchild is due anytime! I know our son and daughter in law would love this!
Doris Vickery
Going out to pick up ingredients right now
Dawn
Hi, im trying this tonight, but what is the glaze/sauce that you’re putting on after cooking in the video, looks yummy?!
H
I’m also curious what the sauce at the end is?
Bre
yes! That was my same questions! Following…
Learn tally in hindi
OMGosh! This looks amazing. Definitely making it this week!
Bob Lem
Hi Shawn,
Normally I am all thumbs in the kitchen but the way you layed out the recipe for the asparagus chicken breasts gave me the confidence to prepare this for supper. When my wife came home from work and tried this she was so impressed. Coming from her that was high praise since she is so picky about good food. So, thank you for putting me on the road to good, easy and fun cooking!
Mike Andrews
Pound the chicken before stuffing it.
Joyce
I think that’s a good idea!
Barb L
I make this but use Laughing Cow Garlic and Herbert cheese. Delicious
Tina McLaurin
Could you skip the cheese? I have taken dairy out of my diet.
Shawn
Definitely.
Shari
I would love it if you could add the nutritional value with your recipes! Thank you.
Christy
It varies so much based on brands that I always figure it myself. It seems there are always variations, however slight, between my totals and those of the bloggers. There are lots of online calculators for this. I typically use MyfitnessPal BC that is where I track my macros. I hope this helps.
Excited
Asparagus and chicken no good, Shari
Pat C
Then move on and don’t make it. And what was the point of a comment Except that now we all know you don’t like chicken or asparagus .
Linda
Ow do you think this would come out with Turkey Breasts
Shawn
I’m sure it would work with turkey breast too. Just make sure to cook all the way through.
Shannon
Do you cook the asparagus prior?
Shawn
Nope, no need to cook ahead of time.
Bethany
This was very tasty, however I recommend tying the chicken up with twine before baking. Ours opened up in the oven, making it more openfaced than stuffed. Still yummy though. The lemon zest was a great touch!
Shawn
Tying up can be a great way to keep the chicken closed. I find that if I make the cut pretty deep it’ll keep the filling inside without tying.
Andrea Montoya
Hi! My presentation did not turn out quite pretty, but the flavor and tenderness of the chicken was incredible!! Thanks for sharing this recipe.
Kristin A.
Just made the recipe tonight and it came out absolutely wonderful! My fiancé even licked the plate cleaned, LOL!! This is one for the books. Thank you for sharing s fantastic recipe!!!
Joni
Beautiful dish, thank you!
Glendale, Utah
Linda keeling
Making for dinner
tonight. Will post results.
Absolutely simple to assemble
Angela
Greetings,
Can’t wait to try this today.
Thanks for posting it.
Regards, Angela
Shawn
Hope you enjoy it! 🙂
Sue
Can I just put it in the oven without cooking it in the skillet first?
Shawn
You could, but I think it’s best when seared in the skillet first. If you don’t want to do that, just cook it in the oven until the internal temperature reaches at least 155 degrees, then let rest for at least 5 to 10 minutes. ENjoY!
Alma Donaghe
Hi Shawn, I’m Alma and I love your recipes. Unfortunately, I must be doing something wrong bc I haven’t been able to save the recipes? Can u help me? Thanks so much, Alma
Shawn
Hi Alma! Thanks for following along! How are you trying to save the recipes? There are many options for this – print, pinterest, Facebook, or if you click on the “Save” button in the recipe box, you’ll be taken to another recipe site that will organize all the recipes you want to save (including ones from other partnered sites). Hope this helps!
Tammy
Hi Shawn!
I couldn’t figure out how to comment so I hit reply to this 🙂
I am VERY curious about the nutritional analysis. It says 45 g of Carbohydrate with 27 grams of SUGAR! How is that possible? As I look at the ingredients nothing contains but minimal amounts of sugar. Please explain as I am diabetic.
Thanks so much!
Alan J
It is served over rice. The stuffed chicken by itself is virtually carb-less.
Joni Wallace
Shawn I send recipes to myself via messenger!!!
Shannon
I do the same w/ FB messenger, or I search the title of the recipe on Pinterest verbatim and save it to my meal folder. Very easy either way.