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If you’re looking for a simple chicken recipe that’s packed with flavor, this Asparagus Stuffed Chicken Breast is the perfect meal! With tender asparagus spears, creamy provolone cheese, and perfectly seasoned chicken breasts, this dish brings a lot of flavor without a lot of fuss. The golden brown sear on the chicken, combined with the melted cheese and fresh asparagus, makes this stuffed chicken breast recipe one you’ll want to make again and again. Plus, it’s all done in less than 30 minutes, so it’s perfect for busy weeknights!
Why You’ll Love This Recipe!
You’ll love this asparagus stuffed chicken because it’s an easy way to take simple chicken breasts to the next level. The combination of juicy chicken, cheesy asparagus, and Italian seasoning is just so satisfying.
This nutritious recipe only requires a few ingredients, so it’s budget-friendly without sacrificing flavor. Plus, you can easily customize it with your favorite veggies or cheese to suit your taste. Whether you’re cooking for yourself or the entire family, this recipe is sure to impress without much effort!
Ingredients Needed For Asparagus Stuffed Chicken Breast
While this is a relatively simple recipe with minimal ingredients, it’s really tasty as long as you’re using a good seasoning for your chicken. I used Italian seasoning, lots of salt and pepper, garlic powder, and onion powder. Use what you have! A little poultry seasoning would be good, too! Also, I stuffed my chicken with asparagus and provolone cheese because that’s what I had, but feel free to use whatever cheese you love. (Blue cheese would be amazing!) Provolone is really mild but creamy. As long as you season the chicken well, you’ll be golden. Here’s what you’ll need:
- Boneless chicken breasts: Make sure to use thinly sliced cutlets for even cooking. If your chicken is thick, slice it in half or pound out with a mallet or rolling pin.
- Provolone cheese: Adds a creamy, mild flavor.
- Asparagus spears: Fresh, tender asparagus is the star of the show here. Remove the woody ends and wash well.
- Sun-dried Tomatoes: Add a burst of tangy sweetness.
- Salt & black pepper: Season to taste.
- Italian seasoning: A perfect blend of dried herbs like marjoram, rosemary, basil, thyme, savory, oregano and sage.
- Garlic powder + Onion powder: For extra depth of flavor.
- Olive oil or Sun-dried Tomato Oil: For searing the chicken to a beautiful golden brown.
Variations
- Swap provolone for mozzarella cheese or Gruyère cheese for a different flavor.
- For extra richness, try adding a thin layer of cream cheese inside each chicken cutlet.
- If you’re not an asparagus fan, substitute with broccoli, spinach, or another of your favorite veggies.
- To make this recipe extra indulgent, wrap the stuffed chicken breasts in crispy bacon before searing.
How to Make Asparagus Stuffed Chicken Breast
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of the post. Here are my step by step directions for making Asparagus Stuffed Chicken:
1. Preheat Oven + Prep Baking Sheet
Preheat your oven to 425° F and line a baking sheet with foil. Spray it with cooking spray and set aside.
2. Prep Chicken
Lay all chicken cutlets down onto a clean cutting board. You should have about 8-4 oz cutlets. Sprinkle with salt, black pepper, garlic powder, onion powder, and Italian seasoning on both sides.
Fill each cutlet with 3-4 asparagus spears, one slice of provolone cheese and a few pieces of sun dried tomatoes. Roll tightly and secure with toothpicks.
Once all the chicken cutlets are filled, sprinkle the exteriors with salt, pepper and more Italian seasoning, onion and garlic powders.
3. Sear Stuffed Chicken
In a large nonstick skillet, add olive oil(or sun-dried tomato oil). On medium-high heat, brown all sides of the stuffed chicken. It’s ok if they don’t cook thoroughly…you’re just wanting to quick sear them to get a little color.
4. Bake
Once chicken is completely browned, transfer to prepared baking pan and spray lightly with cooking spray. Bake 15-20 minutes or until the chicken registers at 165° F and cheese is all melted. (Be sure to stick your internal meat thermometer into a thicker part of the chicken, not just into the center of the roll.)
Pro Tip: The bake time on these greatly depends on the thickness of your chicken. Keep an eye on them to ensure you do not overcook!
5. Serve Hot
Remove toothpicks before serving, and enjoy!
What to Serve with Asparagus Stuffed Chicken
This stuffed chicken recipe pairs well with a side of brown rice, roasted veggies, or a simple salad. Here are a few more side dishes to consider:
- Famous Butter Rice
- Garlic Mashed Potatoes
- Roasted Brussels Sprouts
- Summer Squash Linguine Pasta
- Cucumber Tomato Salad
- Apple Pecan Salad
Storage + Make Head Directions
Allow chicken to cool to room temperature. Place leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back into a preheated oven or air fryer until warmed through.
To Freeze: Once cooked and cooled, you can freeze the stuffed chicken breasts in a resealable freezer bag. Just reheat in a preheated oven for about 20 minutes when ready to serve.
To Make Ahead: You can prepare the stuffed chicken breasts ahead of time, keep them in the fridge, and cook them when ready. This is one of the easiest ways to get dinner on the table quickly.
More Chicken Recipes to Try!
- Korean Chicken Thighs Recipe
- Baked Chicken Legs
- Oven Baked BBQ Chicken
- Crispy Chicken Parmesan
- Parmesan Tuscan Chicken
- Chicken Tortilla Casserole
This Asparagus Stuffed Chicken Breast recipe is not only delicious but also versatile, making it the perfect meal to add to your dinner rotation. It’s quick to make, easy to customize, and bound to become a family favorite!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Asparagus Stuffed Chicken Breasts
Ingredients
- 2 pounds chicken breast cutlets or chicken breasts, sliced in half lengthwise
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian Seasoning
- 8 slices provolone cheese
- 3/4 pound asparagus washed and woody ends snapped off
- 1/2 cup sun dried tomatoes chopped, drained and blotted dry with a paper towel
- 2 tablespoons olive oil or sun dried tomato oil
Instructions
- Preheat oven to 425° F. Line a baking sheet with foil and spray with cooking spray. Set aside.
- Lay all chicken cutlets down onto a clean cutting board. You should have about 8-4 oz cutlets. Sprinkle with salt, black pepper, garlic powder, onion powder, and Italian seasoning on both sides.
- Fill with 3-4 asparagus spears, one slice of provolone cheese, and a few pieces of sun dried tomatoes. Roll tightly and secure with toothpicks.
- Once all the chicken cutlets are filled, sprinkle the other side with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Heat olive oil (or sun dried tomato oil) in a large skillet over medium heat. Brown all sides of the stuffed chicken. It's ok if they don't cook thoroughly…you're just wanting to sear them to get a little color.
- Once chicken is completely browned, transfer to prepared baking pan and bake 15-20 minutes* or until the chicken registers at 165° F and cheese is all melted. (Be sure to stick your internal thermometer into a thicker part of the chicken, not just into the center of the roll.) Serve hot.
