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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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!

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Not only is this chicken breast stuffed with asparagus, but it also has a slice of provolone cheese in there too!

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!

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. The lemon zest really brings the chicken so much bright flavor!

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!

Close the chicken up, season the outside and then sear them on both sides in an oven safe skillet.

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.

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!

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!

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!

The whole dinner will be ready in less than 30 minutes!

While the chicken is finishing up in the oven you can cook some rice or make a salad. It’s such a time saving meal, you’ll be able to whip up this fancy-looking dish mid week!

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!

Cheesy, tender, juicy and filled with gorgeous asparagus. You’re going to love this one!

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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!
  • Yield: 4 to 6

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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
  4. 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.
  5. 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 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.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
143 Responses
  1. 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. 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.
  2. 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? Thanks
  3. 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!
  4. 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!
    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, 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.
  5. 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 .
  6. 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.
  7. 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

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; 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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