Enjoy a delicious asparagus stuffed chicken breast filled with salty prosciutto and melty provolone cheese! It’s the perfect low-carb meal that will satisfy your hunger.
Recipe Science
- Stuffing chicken breast with asparagus helps retain moisture during baking, ensuring the meat stays juicy and tender.
- The high heat of baking promotes the Maillard reaction on the chicken’s surface, creating a flavorful, golden-brown crust that contrasts with the tender asparagus inside.
- Asparagus adds a fresh, slightly crunchy texture and a burst of nutrients, complementing the savory flavors of the chicken while adding visual appeal.
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Why It Works
Chicken breast is a staple at our house, but switching things up is good to prevent flavor fatigue. Combining the two is one of the easiest ways to pack more protein and veggies into each serving. This asparagus stuffed chicken recipe is just one of many experiments. You can easily switch up the ingredients, like sun-dried tomatoes, broccoli and cheese stuffed chicken, and spinach stuffed chicken.
Asparagus has a sweet, earthy taste and pairs well with cured ham and gooey provolone cheese. The prosciutto adds flavor but locks the vegetables together as they cook for a stunning presentation. I use a two-step cooking process for this recipe: a quick sear in the pan and a finish in the oven.
Ingredients You’ll Need
- Asparagus: These crisp stalks are available year-round, with their peak season from March to June. Look for bright green, firm stems and tips. To prevent the high-moisture vegetable from shriveling up and getting mushy during cooking, the width of the stem from the bottom should ideally be at least ½-inch thick.
- Seasonings: Season the asparagus with a mixture of olive oil, dried Italian seasoning, garlic powder, salt, and pepper.
- Proscuitto: Thin pieces of prosciutto, salt-cured and dry-aged, complement the asparagus. One slice or about half an ounce is the right amount without being overpowering.
- Cheese: Use a high-melting, flexible cheese thinly sliced to wrap around the asparagus bundles. I like semi-hard provolone because it melts quickly and gives the filling an aged flavor and aroma. I find it’s easy to fold when it has been sitting at room temperature.
- Chicken: Select boneless, skinless chicken breasts between 8 to 12 ounces. This weight gives a large enough piece for stuffing. The size will determine its cooking time to finish in the oven. You may need about five additional minutes for larger chicken breasts.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Chicken breast that’s asparagus stuffed is a great base, but there are various ways to switch up the filling. Give these ideas a try:
- Herbs: Use fresh or dried herbs like oregano, basil, parsley, thyme, or rosemary. Feel free to explore what you have available in your pantry.
- Seasoning: For a deeper golden hue, add sweet or smoky paprika. Add some heat with a sprinkle of chili powder, cayenne, or chipotle. Try my cajun seasoning for a savory and spicy taste.
- Meat: Salami or Canadian bacon is a good substitute. Use pepperoni if you like a spicier flavor. Chopped pieces of cooked bacon could also be mixed into the filling.
- Cheese: For a more mild taste, use mozzarella. If you have any issues wrapping, just cut the pieces in half and place the asparagus in between when filling the chicken breast.
How to Make Asparagus Stuffed Chicken Breast
Step 1: Preheat the Oven
Set the temperature to 375ºF (191ºC). The entire pan of chicken will finish cooking in the oven after searing to prevent it from drying out on the stovetop.
Step 2: Prepare the Asparagus
You’ll need a pound of fresh asparagus to give about 4 to 6 pieces per chicken. Trim the woody stem ends to yield about 7-inch long pieces. The asparagus spears get coated with olive oil, garlic powder, salt, pepper, and dried Italian seasonings to enhance the flavor.
Step 3: Wrap the Asparagus
Divide the seasoned asparagus into bundles, about five per breast. That’s a hearty amount of vegetables per serving, so you don’t need to make a separate veggie side dish. I find it easiest to wrap the prosciutto around the spears first because it’s tacky, then wrap the slice of provolone around that.
Step 4: Cut the Chicken
Typically, I create a pocket in the side of the widest part of the breast when stuffing. However, since the asparagus spears extend beyond the chicken, you must butterfly-cut them instead. Cut the breast in half lengthwise with a sharp knife, like opening up a book. Make sure to keep one side intact so that the filling stays inside.
Step 5: Season the Surface
Season the surface with salt and pepper to enhance the mild flavor of the poultry. You can add seasoning blends with alliums, paprika, or hot ground chili to switch up the flavor.
Step 6: Stuff the Chicken
Add one asparagus bundle inside each piece of chicken breast.
You can use toothpicks to close the open sides to limit the amount of cheese that melts out during cooking. I like to lock in as much flavor as possible.
Make Ahead Tip: If not cooking right away, store the stuffed chicken breast in an airtight container in the refrigerator for up to 2 days. Great for meal prepping!
Step 7: Sear the Surface
To make this a one-pan dish, use a 12-inch oven-proof pan. A cast iron skillet or wide Dutch oven works best. Sear the chicken breast stuffed with asparagus in olive oil for 5 minutes over medium heat on the stovetop, then flip and cook the other side for about 3 minutes.
Don’t move the chicken! Let the hot pan brown the meat’s surface. It will release when a crust forms and reveals a stunning golden exterior.
Step 8: Bake the Chicken
Transfer the pan to the oven and bake for 10 to 15 minutes. The asparagus should be tender but not mushy and lightly browned on the tips. Since the chicken breast is split in half, check for doneness on the top and bottom.
Use an instant-read meat thermometer inserted parallel to the thickest part of the meat. The internal temperature should read between 160 to 165ºF (71 to 74ºC).
Step 9: Garnish and Serve
The juices from the cooked stuffed chicken breast will form a delicious pan sauce that you can brush or pour over the meat before serving. Let the chicken rest for 5 minutes before serving to redistribute the juices and allow any carryover cooking.
Frequently Asked Questions
Any cheese with high moisture and that melts nicely is great for the filling. Mozzarella, fontina, brie, gouda, or Swiss cheese can be layered inside. Some may not be wrappable, so place two pieces surrounding the asparagus in that case.
No, you can omit the cured ham if desired. Salami, cooked bacon, or pepperoni will work well in the filling if you like a different type of salty pork.
Yes! You can omit the stovetop step and bake for the entire time. Place the chicken on a greased foil-lined rimmed baking sheet or dish —Bake at 425ºF (218ºC) for 20 to 25 minutes. The crust will not be as golden brown.
Coating the asparagus with olive oil adds flavor and prevents it from losing too much moisture. The fat layer acts as a lipid barrier to the heat of the hot pan. The stems don’t dry out as quickly and hold their structure over a prolonged cooking time.
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Asparagus Stuffed Chicken Breast
Ingredients
- 1 pound asparagus, about 20 spears
- 3 tablespoons olive oil, divided
- 1 ¼ teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- 2 ounces prosciutto, 4 slices
- 4 slices provolone cheese, or mozzarella, room temperature
- 4 boneless skinless chicken breast, about 2 ½ to 3 pounds total
Instructions
- Preheat the Oven – Set the oven rack to the lower-middle position and the temperature to 375ºF (191ºC).
- Prepare the Asparagus – Wash and thoroughly dry. Trim off the tough fibrous ends to give about 7-inch long spears. Evenly coat with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder.
- Wrap the Asparagus – Divide the seasoned asparagus into 4 even bundles, about 5 stalks each. Tightly wrap one slice of prosciutto and one slice of provolone around the center of each bundle. Set aside.
- Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area to keep one side connected. Repeat with the remaining pieces.
- Season the Meat – In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken.
- Stuff the Chicken – Inside each chicken breast, add the asparagus bundle. Close the opening on the side with toothpicks to secure the filling.
- Sear the Chicken – Heat a large oven-proof skillet over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken, presentation-side down, and lightly press it to make contact with the pan. Cook until golden brown on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller chicken breasts, check for doneness, as baking may not be necessary.
- Bake – Transfer the pan to the oven. Bake until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
- To Serve – Transfer to a serving dish and rest for 5 minutes. Remove the toothpicks and serve while still hot.
Recipe Video
Notes
- Storing: Cool completely and store in an air-tight container for up to 5 days.
- Reheating: Cover and reheat in the microwave on high heat for about 30-second increments until hot.
- Make Ahead: The chicken can be stuffed, covered, and refrigerated for up to 2 days before cooking.
- Baking-Only Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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