Go Back
+ servings
Top down shot of asparagus stuffed chicken breasts in a skillet.

Asparagus Stuffed Chicken

No ratings yet
Created by Mariam E.
Asparagus Stuffed Chicken is as gorgeous as it is delicious! Nobody will believe how easy this recipe is either.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine American
Servings 4 servings


  • 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


  • 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.


  • 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.


Calories: 406kcal | Carbohydrates: 18g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 1163mg | Potassium: 378mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3288IU | Vitamin C: 7mg | Calcium: 570mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.