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.
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!
Now this looks totally awesome and easy
De-li-cio-so! Easy to make and fast. Served it with brown rice and paired it with pinot GRIgio. Then topped it off with a warm fresh piece of cherry pie topped off with vanilla ice cream. My wife was in love and my kids were very sad that they had only one piece.
I added some prosciutto ham I side along with the asparagus and provolone cheese. Very satisfying. Thank you so much for the recipe.
What is the reason for cooking chicken in a skillet before hand? How come you can’t place right into oven? Thank you:)
Hailey, the reason for cooking the chicken in the skillet beforehand is to get a nice sear on the outside of the chicken. This does two things – it gives extra flavor and locks in the juices of the chicken, creating an ultra tender piece of meat. Trust me, this is definitely a better method than just popping it straight into the oven.
This was soooooo good and easy to make i”m giving a copy to my granddaughter. My husband really liked it too.. Thanks for sharing it’s in my recipe book with a gold star .
That’s awesome! So glad you enjoyed it!
I just made this stuff chicken breast I did everything said but sub lemon zest with lemon juice. ( I forgot the lemon) and instead of using rice I put it in ages of herb mash potatoes(betty Crocker brand) it was a hit with the family. Will add to my recipes book.
I used the Spark People recipe calculator to get the nutritional info for this…
Makes 3 servings.
Each serving:
Calories 385.1
Total Fat 13.7 g
Saturated Fat 6.5 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 160.0 mg
Sodium 370.6 mg
Potassium 594.8 mg
Total Carbohydrate 2.8 g
Dietary Fiber 1.0 g
Sugars 1.1 g
Protein 59.7 g
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?
Has your site been hacked? I received an email regarding Fresh Basil Pesto Recipe. It gave me this:
This website has been reported as unsafe
track.mlsend3.com
We recommend that you do not continue to this website. It has been reported to Microsoft for containing threats to your computer that might reveal personal or financial information.
I can’t seem to cook anymore. I was excited about this recipe and thought I did everything as directed but I couldn’t get the internal temperature to 160 degrees and I kept putting it back in the oven. Needless to say it was dried up. Maybe the oven temp should be lower – like 350 degrees. What do you think?
Going to try this with Broccoli
Can this be frozen afterwards? I’m afraid it might make asparagus soggy when thawed and reheated.
I wouldn’t freeze this.
Do i unthaw frozen asparagus first before cooking or just place it inside frozen?
I made this for supper tonight. What a great dish! It was super easy to put together and I had everything I needed. This will be going in the regular summer rotation!
So do i unthaw frozen asparagus first?
I made this tonight, and it was delicious! I will definitely be making it again.
Trying this tonight, but, I hate asparagus, I substituted broccoli. Hope it works.
This is such a wonderful recipe! I spread the inside of the chicken breasts with pesto before putting the asparagus and cheese inside and it was even better. Next time I may just lay a slice of cheese on top of each chicken breast after they’re finished baking, as it all leaked out. Thank you for sharing this great meal!
I made this for supper tonight. I used a chicken rub instead of recipies ingredients. Turned out good. This will be going in the books.
I made this recipe for my husband and I a few nights ago and what a huge hit it was! It was equally good as leftovers too. Such an easy recipe to follow and make but the outcome made it look like I’d toiled in the kitchen for hours. So beautiful and so delicious; an absolute keeper! The only thing I’d change is to use just a tad less paprika next time. Thanks for this incredible site of recipes that don’t need a ton of exotic ingredients. I’m so glad I stumbled upon it.
Thanks for an easy and elegant dish! I couldn’t believe it was finished in 30 mins! I followed the directions as is and it was delicious. The only change I might try is adding lemon halves to the skillet, then using the juice of those lemons to make the pan sauce
What kind of rice did you serve with the chicken? It looks delicious. If you made it yourself, would you share the recipe?
Hi Lisa, I used a box rice mix here, but you might enjoy my Easy Rice Pilaf as a side dish!
Looks amazing! What was drizzled on at the end?!!
Hi Jo, that was just the pan drippings. They hold a lot of flavor, but it’s not necessary to drizzle on top at the end. Enjoy!
I marinated my asparagus with some melted butter, minced garlic, salt & pepper before stuffing. It was super flavorful and delicious. Love the paprika and lemon zest touch. I also used Mozzarella instead. Going to make this a staple.
That sounds great! Glad you enjoyed it Tina! 🙂
I thought it was a little bland, so I added julienned sundried tomatoes in oil to the stuffing inside and I sprinkled some parmesan cheese on top. This helped a lot.
I bet the sundried tomatoes on the inside tasted great. Awesome idea!
What is rice & how to make it
Hi Lori, I used a packaged wild and multigrain rice underneath this chicken. You might enjoy this vegetable rice pilaf though!
SHAWN!!
I want to make this at least once a week! I’m glad I found you on Pinterest and this recipe was so easy and so delicious! I only had minced garlic, but I sprinkled that and added a wee bit of turmeric as well. I loved the flavor of the lemon zest as well. Yum!
Thank you for a great meal and I look forward to trying more of your recipes.
Thanks for the amazing chic dish did everything you did turned out perfect.
Good Morning. In the video you pour some type of sauce on top. What is it? Do I pour it on after its cooked or while cooking? Thank you so much. Looking forward to trying it. Have a good day
I’m just using the sauce from the pan (drippings) to spoon over the chicken. 🙂
Hi Shawn. I made your recipe tonight and it was a solid hit! So simple to prepare – I followed your recipe exactly. Served mine with smashed red potatos and steamed broccoli. Lots of compliments! Thanks for sharing!
I made this for dinner last night, and it was delicious, but I must have kept it in the oven too long (didn’t use a meat thermometer), because when we cut into the breasts, there was no visible sign of the provolone cheese. It melted out of the breasts. Also, I also used low-fat provolone, so that may have had something to do with the melting. I will make it again being more careful of the time.
Trying this out tomorrow. What is it you pour on after serving? Looks like melted butter.
Just saw an answer to my question from an earlier post. Thanks.
Will it be okay with American cheese ? My grandma made this and sent it to me I’m trying it tonight 🙂
This was fantastic, everyone loved it. I did make a pan sauce with lemon juice, white wine and butter. Really delicious.
Made this tonight. Delicious & so easy! Thank you!
Stupidest reciepe ever. What a mess.
What a sweet thing to say…remember that if you cannot say something nice, don’t say anything.
Well, to be fair – I find most people who say “stupidest” (while not technically incorrect) to be the most stupid. If you don’t like the recipe, just don’t comment unless you have something constructive to add.
Could you use a Air Fryer.What changes would have to be made ??
I want to try this. My boyfriend loves chicken breasts. id lso like to try it with Butterfled pork chopes. I think I would be great,
CAN YOU USE CAN ASPARAGUS
Can you prepare this with pork? If so, how would I need to change the cooking times and temperatures? Thank you!
fix this for dinner only thing i did diffrent I put some of the lemon juice in skillet before baking n it was delicious will be making again and again ,
Hi Shawn, I’m not a fan of provolone cheese. Can you recommend any substitutes? I’m planning on making this for company Thursday. Thank you!
Hi Geri, you can use any sort of cheese in there, but I would recommend a gruyere, havarti or smoked white cheddar instead of a provolone! Enjoy!
I am planning to make this for dinner tonight, I have all the ingredients – I went and got them yesterday.
what is the sauce that you are putting over the chicken before you serve it? is that just the juice left out from the baking dish?
Hi Brittany, that sauce that I drizzle over the chicken is just the drippings from the pan! No extra ingredients needed for that! Enjoy!