• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • About Eat the Bite
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Thanksgiving
  • Vegetarian
×

Home » Chicken

Cheesy Stuffed Chicken Breast with Tomato & Asparagus

by Stacey Leave a Comment

Jump to Recipe·Print Recipe

I have, for some reason, been reluctant to hop on the stuffed chicken breast train. I've preferred dark meat chicken for many years now. But the appeal of the stuffed chicken breast has been very real recently and I've found myself craving it. The thing about white meat chicken is that it doesn't have too much flavor on its own. If you're familiar with my blog, you know there are some foods that, to me, don't taste like anything. You have to make it taste like something. Like risotto. We have to make risotto taste like something. Same with chicken breast. And I definitely cracked the code with this cheesy stuffed chicken breast with tomatoes and asparagus.

The Stuffed Chicken Breast Series: An Easy, Gourmet Treat

But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. Several months ago, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.

For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!

Kick it up a Notch for Your Next Sunday Night Dinner

Perfectly seared, then baked and oozing with cheese.

For this cheesy stuffed chicken breast with tomatoes and asparagus I am using the butterfly, stuff and fold method with toothpicks! Stuffed chicken breast is actually a very easy thing to put together and with gourmet results. Essentially, it goes like this: think of your favorite flavors and put them inside a chicken breast! I knew I wanted asparagus and tomato, but I wasn't sure which cheese would work. And yes, I suppose mozzarella would be fine for this, but I wanted something more elevated than that for this combo. I took a chance on the cream cheese and sharp provolone when I tested the recipe, and it was everything I wanted it to be. I think you'll love it too!

Bird's eye view of yummy stuffed chicken breast
Asparagus is one of my favorite veggies and it pairs well with chicken and cheese
Let's take a closer look inside this cheesy, chicken delight!

Remember guys - you're never alone in the kitchen. I have written instructions and step-by-step videos for all my recipes. I'll be with you every step of the way. Our kitchens are meant to be used for preparing delicious food for ourselves and our loved ones. We share our lives and our laughs over meals. Carrying on the tradition of sharing meals and conversations with our loved ones has never been more important. We live in a fast-paced world with our faces glued to screens for much of the day. Let's step back for a moment and enjoy the simple pleasures: breaking bread with the people we care about, talking, sharing and listening. Now go forth and cook!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Stuffed Chicken Breast with Tomato & Asparagus


  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Total Time: 41 minutes
  • Yield: 4-6 portions 1x
Print Recipe
Pin Recipe

Description

This cheesy stuffed chicken breast with asparagus and tomato is a one-pan wonder! Total crowd pleaser with leftovers for lunch.


Ingredients

Units Scale
  • 4 boneless chicken breasts
  • 6 ounces of cream cheese
  • 8 ounce package of sharp provolone cheese
  • 1 teaspoon herbs de provence (or Italian seasoning)
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium to large tomato
  • 12 stalks of asparagus
  • 2 tablespoons of chopped parsley (optional garnish)
  • 1 tablespoon of olive oil

**You’ll need toothpicks to secure the chicken after stuffing. 

NOTE: Keep it simple and use an oven-safe pan for this one – less dishes! We sear the chicken first then cook in oven.


Instructions

  1. Butterfly your chicken breasts. Slice down the side with a knife and spread the breast open. Be careful not to cut all the way through. Cover with plastic wrap and pound the chicken to approximately ¼” thickness. My video shows this well. 
  2. I only needed one medium to large tomato for this recipe. Just remove the core and slice the tomato. You should get four good slices from it. Then I cut the slices in half. So two half slices is what we’re looking for per chicken breast.
  3.  The asparagus. All you’re doing here is cutting off the discolored ends. I usually cut off the white and purple part. 
  4. Shred your 8 ounce block of sharp provolone cheese. I think the sharp provolone is a great complement to the cream cheese so make sure you read the package and that is says “sharp” provolone. 
  5. Slice four strips of cream cheese. You may need more or less depending on the size of your chicken breasts. Cheese is kind of discretionary. If you want to stuff as much as you can fit – you can do that. 
  6. Stuff the chicken! Lay down the cream cheese slices. Then the tomatoes. Then Asparagus. Top with the shredded sharp provolone. Gently fold over. Stick the toothpicks into the side of the chicken breast. Remember, we’ll be searing the top and bottom of the chicken so placing the toothpicks into the side is necessary. Repeat the process until all the chicken is stuffed. 
  7. Season the chicken. Sprinkle your salt, pepper, ½ of the herbs de provence and ½ of the paprika on the top of the chicken. If you don’t have herbs de provence you can substitute with Italian seasoning, dried basil, dried thyme or rosemary. 
  8. Put olive oil in a large, oven-safe pan and heat on med-high heat. Add the stuffed chicken breasts to the pan – seasoned side down. Sprinkle the remaining herbs de provence and paprika on the chicken. Let them cook for three minutes. Flip them over in the pan to cook the other side for three minutes. They should have a nice golden sear (see video). Put your pan in a preheated oven at 375 degrees and cook, uncovered, for about 15-20 minutes. I always have a thermometer handy to stick in the chicken. The internal temp of the chicken should be 165 degrees before consuming. You want it cooked through with no pink. Everyone’s oven is different. My oven runs hot. Check the internal temp of chicken at the 15 minute mark. 
  9. While the chicken is cooking, you can chop your parsley garnish if you’re using that. 
  10. When the chicken is finished, you can plate it individually or serve on a platter. I let it rest for about 5 minutes before serving. Again, the chicken breasts I used were huge (it’s all they had at the store) so you could also cut the pieces in half and serve with a side dish or salad. Don’t forget to pull out all those toothpicks!

Enjoy!

Equipment

Image of Calphalon Saute Pan with Lid (5QT)

Calphalon Saute Pan with Lid (5QT)

Buy Now →
Image of Small Sheet Pan

Small Sheet Pan

Buy Now →
Image of Large Sheet Pan

Large Sheet Pan

Buy Now →
Image of Kitchen Mallet (Meat Tenderizer)

Kitchen Mallet (Meat Tenderizer)

Buy Now →
Image of Box Grater, Stainless Steel

Box Grater, Stainless Steel

Buy Now →
Image of Coring Tool

Coring Tool

Buy Now →

Notes

  1. Best reheating method for leftovers: I reheated this in a pan, on the stovetop, covered, on very low heat for about 7-10 minutes. Tasted as good as when I made it. 
  2. BONUS: This is freezable!! I tested this and I couldn’t believe the result. I wrapped it in plastic wrap, then put in a covered plastic container. A week later, I put it in the refrigerator overnight, then reheated in a pan as described above. It seriously tasted exactly the same.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Amazing Summer Basil Pesto
Incredible Zucchini & Summer Squash Gratin »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Pinterest
  • YouTube

Do You Love Chicken? Here's a Few Recipes to Keep You Busy:

Dijon Chicken with Apples, Leeks and Fennel: overhead view of platter of chicken on the table with one portion on a plate to the side, bowl of basmati rice, apples, rosemary, fennel on the table

Dijon Chicken with Apples, Leeks and Fennel

Collage of Feeding a crowd for the holidays - 10 best recipes to serve the masses. starting at top left and going clockwise: spaghetti lasagna, jalapeno popper chicken wrapped in bacon, phyllo meat pie, croque monsieur sandwich, creamy chicken bacon pasta, chicken marbella, pork chops with stove top stuffing, steak and sausage pie, stuffed chicken pepperoni pizza bake.

Feeding a Crowd for the Holidays: 10 Best Recipes to Serve the Masses

overhead view of serving platter of creamy chicken bacon pasta garnished with parsley and fresh parmesan with microplane and cheese in the top left corner and a single portion in the top right corner

Creamy Chicken Bacon Pasta (No Butter, No Cream)

very close look a one rosemary balsamic grilled chicken thigh with asparagus in the background

Rosemary Balsamic Grilled Chicken Thighs

side view of a platter of grilled chimichurri chicken thighs with extra sauce and cherry tomatoes

Grilled Chimichurri Chicken Thighs

overview of one portion of cranberry brie stuffed chicken with broccoli and carrots and garnished with parsley

Cranberry Brie Stuffed Chicken

overhead view of the best grilled chicken with marinated tomatoes with one portion plates and a serving bowl of tomatoes, platter of chicken and arugula salad with goat cheese and radish

The Best Grilled Chicken with Marinated Tomatoes

overhead table view of crispy brick chicken with pan sauce, roasted calabaza squash and sauteed zucchini

Crispy Brick Chicken with Pan Sauce and Veggies

back yard bbq front view of platter filled with bacon stuffed cheeseburgers

Backyard BBQ: Sriracha-Lime Chicken, Bacon-Stuffed Cheeseburgers & Twisty Potatoes

overhead view of one portion of cashew chicken stir fry with a serving plate and basmati rice in the background

Cashew Chicken Stir Fry

platter with bone-in stuffed chicken breast with spinach and gouda, rosemary potatoes and salad in background

Bone-in Stuffed Chicken Breast with Spinach and Gouda

front view of sheet pan drumsticks on a platter topped with cilantro and mint

Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes

overhead view of both sheet pans with crunchy coconut chicken fingers

Crunchy Coconut Chicken Fingers

close up look of kackle burger chicken cutlet with bacon and cheese on french bread cut in half

The Kackle Burger: Chicken Cutlet with Bacon and Cheese

right side view of 4 bento boxes with grilled rosemary chicken broccoli and sweet potatoes

MEAL PREP: Rosemary Grilled Chicken with Broccoli and Sweet Potatoes

Recent Comments

  • Stacey on Chicken & Eggplant Stir Fry
  • Jeanne Mott on Chicken & Eggplant Stir Fry
  • Stacey on Big Batch Spaghetti Sauce Without Meat

Footer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Eat the Bite on the Foodie Pro Theme