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. Ernesto Llorente

      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.

  1. Hailey

    What is the reason for cooking chicken in a skillet before hand? How come you can’t place right into oven? Thank you:)

    1. Shawn

      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.

  2. Jacqueline Pulis

    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 .

  3. Anissa L Jones

    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.

  4. D Ray

    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

  5. LaRae

    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?

  6. Dave

    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

    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.

  7. Sharalee Wilson

    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?

  8. Tammy J.

    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!

  9. Julie

    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!

  10. Kat

    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.

  11. Marcia Schaefer

    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.

  12. Beverly S Bratcher

    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

  13. Lisa

    What kind of rice did you serve with the chicken? It looks delicious. If you made it yourself, would you share the recipe?

    1. Shawn

      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!

  14. Tina

    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.

  15. KM

    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.

    1. Shawn

      Hi Lori, I used a packaged wild and multigrain rice underneath this chicken. You might enjoy this vegetable rice pilaf though!

  16. Esther M.

    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.

  17. Laureen

    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

  18. Brenda Spence

    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!

  19. Paula Whitaker

    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.

    1. Megan

      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.

  20. pat hill mclaughlin

    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,

  21. martha a mcdonald

    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 ,

  22. Geri

    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!

    1. Shawn

      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!

  23. Brittany Ritter

    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?

    1. Shawn

      Hi Brittany, that sauce that I drizzle over the chicken is just the drippings from the pan! No extra ingredients needed for that! Enjoy!

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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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