Grilled Asparagus Stuffed Chicken Breasts are an easy and delicious way to keep using that spring asparagus, and get back to the grill. Last week, I made a Ham & Asparagus Fritatta, but I still can't get enough asparagus while it's in season. If you are all about asparagus, too, try Asparagus Puffs, or Lemon Pappardelle Asparagus Pasta.
Boneless, Skinless Chicken Breasts have become a staple in most kitchens. They are versatile and a great source of lean protein. But it can sometimes be a challenge trying to figure out what to do with them, that you haven't already done a million times before.
Why This Recipe Works
These asparagus stuffed breasts with basil and provolone cheese are delicious on their own, or with the sour cream sauce recipe that's included below.
- Chicken breasts are ideal for stuffing. Their mild taste makes them the perfect backdrop for all kinds of flavours.
- These chicken wrapped asparagus bundles are simple but delicious.
- It's quick to assemble the stuffed chicken.
- They cook up quickly, in just 15 minutes
- The chicken stays tender and juicy while the asparagus is the perfect tender-crisp texture.
- This is equally great for a quick and easy weeknight meal, or for company.
What You'll Need
- Chicken Breasts: Boneless & Skinless
- Provolone Cheese Slices: One per piece of chicken you are making. You can also use mozzarella.
- Basil Leaves: One for each chicken breast. If your basil leaves are small, use 2-3
- ½ Lemon: For both juice and zest.
- Asparagus Spears: Trimmed. We'll put about 3 in each chicken breast. Try to find thicker stalks, but use more if your spears are thin.
- Salt & Pepper: To taste.
- Olive Oil: Olive oil adds flavour and keeps the chicken from drying out or sticking to the grill.
Sour Cream Sauce
This simple sauce is optional but adds a velvety and rich topping that completes this dish.
- Sour Cream Full fat works best
- Garlic Powder
- White Wine Because it just makes everything taste better! Depending on how much you have, this may call for a few sips of wine for the cook.
Grilling vs Baking
You can roast these asparagus stuffed chicken breasts in the oven, & I'll include those instructions, too. However, I am a big fan of doing these on the grill. First, because nothing beats that golden crust that only the grill can give. Second, when the chicken is cooked quickly over the high heat of a grill, it retains a lot more juice and doesn't get dry, as boneless, skinless breasts are prone to do.
How To Make It
- Pound The Chicken. Place a freezer bag or parchment paper on your chicken. Using a mallet, begin pounding the thickest part of the chicken in order to flatten the chicken into the same thickness (about ½ inch).
- Cheese: Place a slice of Provolone on top of each chicken breast.
- Basil: Top each cheese slice with basil.
- Asparagus: Place 3 spears of asparagus on each basil leaf.
5. Roll your chicken around your stuffing ingredients and secure each roll with a toothpick.
- 6. Brush each piece all over with olive oil, squeeze lemon over them, season with salt and pepper, then sprinkle with lemon zest.
- 7. Grill with the lid closed for 15 minutes, turning your chicken every 5 minutes until the internal temp has reached 165°. Allow chicken to rest for 5 minutes before serving.
- 8. In a saucepan, whisk together sour cream, garlic powder and white wine until just heated through.
- 9. Drizzle sour cream sauce over chicken and serve.
- Chicken breasts cook faster, (thus retaining those juices, as I mentioned above), and more evenly if you pound them to an even thickness. And, they are much easier to wrap around a filling when pounded.
- Cook with the lid of your grill closed. This enables the chicken to cook faster and keeps it from drying out.
- Use toothpicks to prevent the filling from falling out. Just remember to remove them after cooking.
- Chicken should be cooked to an internal temperature of 165°. A meat thermometer is an inexpensive tool that helps make sure meat and poultry are always cooked perfectly.
Boneless, skinless chicken breasts work best for this recipe.
Yes you can bake the asparagus stuffed chicken in the oven at 375° for 30 minutes, turning halfway through.
Yes, you can freeze cooked stuffed chicken breasts in an airtight container for 2-3 months. To reheat, preheat the oven to 375° Put the frozen chicken pieces on a parchment lined baking sheet and cover with foil. Bake for 30-40 minutes until heated through.
Want More Stuffed Chicken?
If you like stuffed chicken breasts, you'll also love this Spinach, Sun-Dried Tomato, & Feta Stuffed Chicken Breasts
Did you make this recipe? Please give it a star review! And I would love to see your creation! Take a photo and share on Instagram tagging @colleenthefoodblog
Asparagus Stuffed Chicken Breasts
- 4 chicken breasts boneless, skinless
- 4 slices Provolone cheese
- 4 basil leaves large
- ½ lemon juice & zest
- 12 asparagus spears trimmed
- salt & pepper
- 2 tablespoon olive oil
- Preheat grill to medium-high
- Pound chicken breasts to an even about ½ inch thickness
- Place a slice of cheese in the center of each chicken breast.
- Layer the basil on top of the cheese, then place 3 spears of asparagus on the basil.
- Roll chicken around the stuffing contents, and use a toothpick to secure them.
- Brush oil on all sides and season with salt & pepper
- Squeeze lemon over each roll, and sprinkle with lemon zest
- Grill with the lid closed about 15 minutes, turning every 5 minutes. Internal temperature should be 165°
- Allow chicken to rest 5 minutes before serving.
Optional Sour Cream Sauce
- In a saucepan, over medium heat whisk ½ cup sour cream, ½ teaspoon garlic powder, and 2 tablespoon white wine, just until heated through.
- Drizzle sauce over cooked chicken.