Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6
Easy and quick dinner is one of my favourites! It fits my busy schedule and exceeded all expectations just like this Asparagus Stuffed Chicken Breast. This requires only a few pantry staples, and it comes together fast! Juicy and tender chicken breast stuffed with asparagus plus provolone cheese. It’s a must-have and surely for keeps!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tablespoon olive oil
3 large chicken breasts
3 slices provolone cheese
1 tablespoon lemon zest
1 teaspoon paprika
1 teaspoon garlic powder
9 to 12 asparagus stalks, trimmed
salt and pepper
How to make Asparagus Stuffed Chicken Breast
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In half length-wise, slice the chicken breast, keeping it intact on one side. Sprinkle the inside of the chicken breast with salt, pepper, and a pinch of lemon zest. In the middle of each chicken, lay the provolone cheese and about 3 to 4 stalks of asparagus. Fold the chicken breast over, making sure to completely enclose the filling.
Step 3: Sprinkle the chicken with salt, pepper, garlic powder, and paprika.
Step 4: Add 1 tbsp olive oil in a hot oven-safe skillet, Swirl the oil around the bottom of the skillet. Add the chicken top-side down and sear for about 3 to 5 minutes over medium-high heat or until it can easily release from the pan and the golden brown on top. Using tinfoil, tent the skillet and bake the chicken in the preheated oven for about 15 minutes or until the internal temperature of the chicken reads 155 degrees F.
Step 5: Take the skillet off the oven and allow the chicken breast to sit for at least 5 minutes, covered. This will let the internal temperature of the chicken rise to 160 degrees F.
Notes:
For this recipe, I recommend using an oven-safe skillet. If not available, simply use a regular skillet and just transfer the chicken breast to a baking dish. Tent with foil, then pop in the oven.
Nutrition Facts:
Calories: 191kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 215mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
Ingredients
- 1 tablespoon olive oil
- 3 large chicken breasts
- 3 slices provolone cheese
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 9 to 12 asparagus stalks, trimmed
- salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In half length-wise, slice the chicken breast, keeping it intact on one side. Sprinkle the inside of the chicken breast with salt, pepper, and a pinch of lemon zest. In the middle of each chicken, lay the provolone cheese and about 3 to 4 stalks of asparagus. Fold the chicken breast over, making sure to completely enclose the filling.
Step 3: Sprinkle the chicken with salt, pepper, garlic powder, and paprika.
Step 4: Add 1 tbsp olive oil in a hot oven-safe skillet, Swirl the oil around the bottom of the skillet. Add the chicken top-side down and sear for about 3 to 5 minutes over medium-high heat or until it can easily release from the pan and the golden brown on top. Using tinfoil, tent the skillet and bake the chicken in the preheated oven for about 15 minutes or until the internal temperature of the chicken reads 155 degrees F.
Step 5: Take the skillet off the oven and allow the chicken breast to sit for at least 5 minutes, covered. This will let the internal temperature of the chicken rise to 160 degrees F.
Notes
For this recipe, I recommend using an oven-safe skillet. If not available, simply use a regular skillet and just transfer the chicken breast to a baking dish. Tent with foil, then pop in the oven.
