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!

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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!

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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4.67 from 6 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

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!
Notes
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.

Nutrition

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. Mary

    I made this tonight for dinner. It was fantastic! I have to keep track of calories and was wondering just how much is a serving size for the 485 calories stated in the Nutrition chart? I

  2. Gail

    I seen this recipe on FB and thought this is what we are having tonight !!! As I write this down the smell coming from this kitchen is so wonderful !!! Thanx for the recipe !!!! Will gladly pass this one along for sure. Can’t wait to taste it !!! Super easy to put together !!!

  3. 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.

    1. 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.

  4. 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

  5. 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!

  6. Dawn

    Hi, im trying this tonight, but what is the glaze/sauce that you’re putting on after cooking in the video, looks yummy?!

  7. 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!

    1. 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.

      1. 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 .

  8. 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!

    1. 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.

  9. 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.

  10. 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!!!

    1. 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!

    1. 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!

      1. 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!

      1. 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.

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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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