Go Back
+ servings
Asparagus Stuffed Chicken | lecremedelacrumb.com

Asparagus Stuffed Chicken

Savory lemon and herb seasoned chicken stuffed with tender asparagus and provolone and parmesan cheeses. This Asparagus Stuffed Chicken is incredibly easy to prepare, yet elegant and ready to wow anyone who tries it!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 411kcal
Author Tiffany


  • 4 boneless skinless chicken breasts
  • 1 tablespoon oil
  • salt and pepper to taste
  • 2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil, oregano, and parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 8 slices provolone cheese
  • 1 pound asparagus ends trimmed, one storebought "bundle" is about enough
  • cup shredded parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon honey
  • ½ lemon thinly sliced


  • Preheat oven to 375 degrees. Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts. 
  • Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken. 
  • Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
  • Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side.  Top chicken with lemon slices.
  • Bake in preheated oven for 15-25 minutes until chicken is cooked through, cheese is melted, and asparagus is tender. (Time will vary based on the thickness of the chicken breasts you used) Spoon any extra sauce from the pan over chicken and remove toothpicks before serving. 


  • I recommend only making as much of this dish as you plan on eating. While it certainly keeps in the fridge (and will still taste delicious), reheating it with the cheese again can be somewhat problematic. The cheese tends to melt all out of the chicken before it's heated through. 
  • Using the toothpicks to keep the breasts together while they cook is key. Otherwise, when you try to flip, all the cheese and asparagus will slip out and you'll be left with a hot, cheesy mess in the bottom of the skillet instead of in your chicken.
  • Try to use similarly sized chicken breasts if possible. This ensures more even cooking times across all of the chicken.


Calories: 411kcal | Carbohydrates: 11g | Protein: 43g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 730mg | Potassium: 744mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1401IU | Vitamin C: 9mg | Calcium: 515mg | Iron: 3mg