This super simple Asparagus Stuffed Chicken recipe is a easy dinner recipe the entire family will love! Ham, cheese, and asparagus is layered onto a chicken breast then rolled and baked to crispy perfection!
This recipe was originally published March 10, 2014. It has since been updated to include fresh photos and helpful recipe tips.
- Easy Family Dinner: This can be made up to 1 day in advance and stored in the refrigerator, which means it is ready for the oven in no time!
- Kid Approved: What better way to get your little one to eat their veggies then adding a crispy chicken breast and cheese?
- Freezer Friendly: You can freeze this chicken for up to 3 months!
Easy dinner recipe are always trending here on One Sweet Appetite. This spring I wanted to create a fresh recipe that really showcased some of the amazing produce you can find in your local grocer. The first veggie to catch my eye? Asparagus! The vibrant green stood out in the crowd and I just couldn’t help myself.
Typically, we like to saute asparagus with a little butter and garlic or bake it with some olive oil, salt and pepper. It is a great spring vegetable that will really compliment any meal. BUT this time I wanted to do something special. Enter this asparagus stuffed chicken breast recipe.
Stuffed Chicken Breast Recipe
This vegetable is so versatile. It pairs amazingly well with the chicken and cheese which makes it a TOP recipe here, thanks to the crispy baked chicken and cheesy filling. It even has the stamp of approval from my very picky 12 year old. Which means it is permanently in our rotation as an easy weeknight dinner recipe!
- Mayonnaise and Mustard: Classic mayo, not Miracle Whip, OR Greek yogurt. You’ll also want Dijon, not yellow mustard. It adds a punch of flavor that really takes this from good to great.
- Italian seasoning: Alternatively, you could make your own with 1/4 teaspoon each of dried basil, thyme, rosemary, and oregano.
- Lemon: Both the juice and the zest is utilized to help heighten the fresh flavor as well as thin the mayo mix.
- Chicken: We have made this with both breast and thighs. You can go either way, just make sure it is trimmed and pounded to 1/4 inch thickness for even baking.
- Cheese: Provolone! This is also great with swiss, cheddar, and pepper jack.
- Ham: I always reach for Boars Head ham, sliced at the deli counter. Not sponsored. Just one of our go-to brands that tastes incredible.
- Asparagus: Fresh, not frozen! The frozen veggie will wilt a little more than intended and turns out a tad soggy. Make sure to pick up fresh asparagus.
- Breadcrumbs: Regular or Italian seasoned both taste good with this chicken dinner.
How To Make Stuffed Chicken With Asparagus
The dish turned out so much better then I had hoped. I was worried about the creamy sauce getting a little too brown and the cheese leaking out of the side. While there was a little bit of escaped cheese, a majority stayed in place.
- PREP: Preheat the oven to 425 degrees. Line a baking dish with parchment and, if using, an oven safe rack. Set aside for later.
- WHISK: Combine the mayonnaise, Dijon, seasoning, zest, and lemon juice in a shallow bowl. Stir to combine.
- ROLL: Layer a slice of chicken that has been trimmed and pounded to even thickness with two slices of ham, cheese, and 4 pieces of asparagus placed in the center. Roll, starting on a short end, tightly.
- DIP: Dip the chicken roll in the mayo mix, being sure to turn and coat evenly while still keeping the chicken rolled tightly. Immediately roll in the breadcrumb mixture.
- BAKE: Place each rolled and dipped chicken onto the prepared baking dish. Mist with cooking spray and bake for 25 to 30 minutes, or until the chicken is cooked through to 165 degrees.
Not only was this simple to whip up but it looked pretty impressive as well! I like to think of it as a more fancy version of a chicken cordon bleu. The sauce gives it such a nice tang. I will be whipping this up the next time we have company for sure!
Use toothpicks to hold the chicken together while rolling. Just be sure to remove before serving.
This stuffed chicken breast takes roughly 25 to 30 minutes to cook to a safe internal temperature of 165 degrees.
Yes! The best way to freeze this recipe is to follow the cooking directions completely. Once the chicken has cooled, wrap tightly in plastic wrap and place in a freezer safe bag or container. Freeze solid. This will last up to 3 months in the freezer.
When ready to eat, thaw overnight in the refrigerator. Heat in the oven at 350 degrees for 15 to 20 minutes or until heated through.
Yes, sort of. You can prep the recipe all the way through rolling and getting it into the pan. Cover and refrigerate. Cook the chicken within one day.
If stored in an airtight container in the refrigerator, this chicken will last for up to 4 to 5 days.
More Chicken Recipes:
More Easy Dinner Recipes:
- Slow Cooker Chicken Fajitas
- Easy Chicken Stir Fry
- Homemade Tomato Soup
- The BEST Spaghetti Meat Sauce
Asparagus Stuffed Chicken
- 1/4 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- zest and juice from 1/2 a lemon
- 2 chicken breasts trimmed and flattened
- 2 slices of provolone
- 4 slices thin sliced ham
- 8 asparagus spears trimmed
- 1/2 cup bread crumbs
- Preheat the oven to 425 degrees. Line a baking dish with parchment and, if using, an oven safe rack. Set aside for later.
- Combine the mayonnaise, Dijon, seasoning, zest, and lemon juice in a shallow bowl. Stir to combine.
- Layer a slice of chicken that has been trimmed and pounded to even thickness with two slices of ham, cheese, and 4 pieces of asparagus placed in the center. Roll, starting on a short end, tightly.
- Dip the chicken roll in the mayo mix, being sure to turn and coat evenly while still keeping the chicken rolled tightly. Immediately roll in the breadcrumb mixture.
- Place each rolled and dipped chicken onto the prepared baking dish, seam side down.
- Mist with cooking spray and bake for 25 to 30 minutes, or until the chicken is cooked through to 165 degrees.