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Asparagus Stuffed Chicken is as gorgeous as it is delicious! Nobody will believe how easy this recipe is either. Succulent chicken breasts are stuffed with a cheesy asparagus filling, simply yummy!
These chicken breasts are packed with so much flavor! Plus, the texture of Asparagus Stuffed Chicken is simply divine. Melty cheesy with crunchy asparagus, surrounded by tender chicken. So easy and so good!
Looking for more chicken recipes? Why not also try my Chicken Broccoli and Rice Casserole and my Crispy Buffalo Chicken Salad!
Why you’ll love this Asparagus Stuffed Chicken
- A delicious filling. Provolone cheese, sundried tomato pesto, herbs, spices and asparagus all blend together for the most divine, melty and flavor packed filling!
- Succulent chicken. The chicken breasts are seasoned, stuffed and baked to perfection.
- An easy stuffed chicken recipe. The filling is a breeze to whip up and it all comes together in a flash – perfect for busy weeknights.
Ingredients you’ll need
- Chicken Breasts
- Seasoning: Paprika, onion powdered, garlic powder, cumin, salt, pepper and crushed pepper flakes.
- Asparagus
- Provolone Cheese
- Fresh Parsley
- Olive Oil
How to make this Asparagus Stuffed Chicken
- Prep the chicken: Trim the chicken and cut pockets in each breast then season well.
- Stuff the chicken: In each pocket, spread pesto then layer in cheese and asparagus.
- Cook the chicken: In a skillet with oil, first pan sear the chicken on each side then place in the oven to bake for 15-20 mins
- Allow to rest for 5 mins, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- When cutting a pocket into the chicken breast, be sure not to cut all the way through.
- Be sure to season your chicken inside and out.
- To secure the stuffed chicken you can use tooth picks.
- To check the doneness of the chicken breast, ideally use a meat thermometer. Place it in the thickest part of the chicken breast, if it reads 160F it’s done.
- If you have an oven safe skillet, I recommend using it for this recipe.
FAQ’s
How to store Asparagus Stuffed Chicken
Leftover stuffed chicken can be placed in an airtight container then stored in the fridge for 3 to 4 days.
To reheat the chicken, place the breasts in a 350F oven for 20 minutes, or until heated through. You could use the microwave but the texture can become rubbery.
How to cut a pocket in a chicken breast
Place the chicken breast on a flat clean work surface. With your hand pressing down on the breast, carefully cut a slit or pocket starting from the top thick middle part of the breast to the other end. Be careful not to cut all the way through as the cheese can spill out while cooking.
What to serve with this Asparagus Stuffed Chicken Breast
These chicken breasts work well with all kinds of yummy sides, keep it light or go hearty with some of these delicious side dishes:
- Garlic Butter Mushrooms
- Easy Potatoes Gratin
- Roasted Brussels Sprouts
- Best Grilled Vegetables
- Spicy Cilantro Hassleback Potatoes
Other chicken recipes
- Spinach Stuffed Chicken Breast
- Spicy Sriracha Chicken
- Baked Chicken and Potatoes
- Air Fryer Chicken Wing Recipe
I hope you enjoy all the recipes I share with you, including this Asparagus Stuffed Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Asparagus Stuffed Chicken
Ingredients
- 4 whole chicken breasts, skinless
- 1 tbsps. paprika
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 2 tsps. black pepper
- 1 tbsp. oregano
- 3/4 tsp. salt
- 1 tsp. pepper flakes
- 1/2 tsp. cumin powder
- 3 tbsps. olive oil
- 12 spears asparagus, trimmed
- 8 tbsps. sundried tomato pesto, (1/2 cup)
- 12 slices provolone cheese
- 1 tbsp. fresh parsley, chopped
Instructions
- Preheat the oven to 400 F
- Trim any fats off the chicken breasts. Cut chicken breasts length wise to create pockets without cutting all the way through.
- Mix all the spices in a small bowl. Season the chicken breasts on the inside and the outside.
- Spread 2 tablespoons of sundried tomato pesto on the inside of each chicken breast. Then place 3 pieces of cheese (or 2 if you want) and top with the asparagus spears.
- Close up the chicken breasts and secure the sides with toothpicks.
- Heat the olive oil in a large skillet on high heat and pan sear the chicken breasts on each side for about 4-5 minutes to get a nice golden brown color.
- Transfer the skillet to the preheated oven and bake for another 15-20 minutes or until the internal temperature of the chicken reaches 160 degree F.
- Remove from the oven and cover with foil wrap to rest for 5 minutes.
- Garnish with some fresh chopped parsley and serve.
Notes
- Use a preheated oven.
- When cutting a pocket into the chicken breast, be sure not to cut all the way through.
- Be sure to season your chicken inside and out.
- To secure the stuffed chicken you can use tooth picks.
- To check the doneness of the chicken breast, ideally use a meat thermometer. Place it in the thickest part of the chicken breast, if it reads 160F it’s done.
- If you have an oven safe skillet, I recommend using it for this recipe.
