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Stuffed Chicken Breast in Creamy Asparagus Sauce
Incredibly delicious

Stuffed Chicken Breast in Creamy Asparagus Sauce

Stuffed Chicken Breast in Creamy Asparagus Sauce is a fantastic family meal recipe. It takes 50 minutes to make and is a tasty midweek or weekend meal.

Stuffed Chicken Breast in Creamy Asparagus Sauce
Stuffed Chicken Breast in Creamy Asparagus Sauce - doesn't that sound delicious? I promise it tastes even better. We stuffed the chicken breast with a fantastic homemade red pesto made with sun-dried tomatoes, walnuts (or pecans), lemon zest, parmesan cheese, and basil. What's not to love? Then, we add a few slices of mozzarella cheese on top of the pesto, and last but not least, wrap the stuffed chicken breast in some prosciutto. I promise you, this is so easy to make, and it tastes excellent; you won't be able to stop eating it. The sauce is creamy, luscious, and made with asparagus to add texture, crunchiness, and flavor. This is a gorgeous meal that kids and adults will adore.

Fabulous Stuffed Chicken Breast

I know that you will be licking your fingers after you're done with this dish. It's so juicy and delicious that we cannot wait for you to try it. These are the top reasons why we adore this recipe:

  • the stuffed chicken breasts are wrapped in prosciutto and baked until perfect and juicy
  • the stuffing is so delicious, made with homemade sun-dried tomatoes, pesto, and mozzarella that melts when baked
  • there's a generous amount of sauce that's just lip-smackingly 
  • a gorgeous midweek or weekend family meal
  • great for special occasions like Christmas or Valentine's Day
  • quick to make (under an hour)
  • made in one oven-safe pan

Stuffed Chicken Breast in Creamy Asparagus Sauce

Stuffed Chicken Breast in Creamy Asparagus Sauce

What to serve with Stuffed Chicken Breast

Serve the Stuffed Chicken Breast in Creamy Asparagus Sauce with any of these sides:

Storing and freezing

Stuffed Chicken Breast in Creamy Asparagus Sauce can be stored in two ways. For the most delicious flavors and texture, serve this dish immediately.

Feel free to store any leftovers in the fridge in a sealed, airtight container for up to 3 days. Before serving, reheat in a skillet on the stove. If needed, add some chicken broth.

We can freeze the prepared and cooled Stuffed Chicken Breasts without the sauce. When they cool, transfer the chicken breasts to a freezer bag or an airtight container. Seal and place in the freezer for up to a month. Defrost by placing it at room temperature. Before serving, reheat in a skillet on the stove. If needed, add some chicken broth.

How to make Stuffed Chicken Breast in Asparagus Sauce at home (video)

Check this quick tutorial to see how we made Stuffed Chicken Breast in Creamy Asparagus Sauce at home.



Lets get cooking!

  • serves
  • preparation:
  • cook and bake:
  • total time:


  • pesto

    First, make the red pesto. In a pestle and mortar, crush the sun-dried tomatoes, parmesan cheese, garlic, pecans, basil, lemon zest, salt, pepper, olive oil, and lemon juice into a rough, thick mixture. Optionally, use a blender.

  • stuff the chicken breast

    Pat the chicken dry. Use a sharp knife to create a pocket for the stuffing. Be careful not to cut through to the other side. Add a generous tablespoon of the red pesto. Cut the mozzarella into thick slices and add two slices to the pesto. Repeat the process until you use all the ingredients. Place two slices of prosciutto onto your working surface. Place the stuffed chicken breast on the bottom of the prosciutto and tightly wrap the breasts in prosciutto. Be careful to wrap the whole stuffing to prevent it from leaking while cooking.

    There's no need to season the chicken with salt, as it will already be seasoned from the filling and the prosciutto.
  • cook and bake

    Place a rack one level higher than the lowest rack. Preheat the oven to 200 °C / 390 °F. Use an oven-safe pan. We're using Tefal Ingenio Unlimited (24 cm). Place a pan over high heat. When it's hot, add the olive oil and stuffed chicken breast. Pan-fry for 6 - 8 minutes while turning regularly for the prosciutto to become golden. Transfer to the oven and bake for 8 - 10 minutes at 200 °C / 390 °F. The baking time depends on the size of the chicken breasts. Transfer the chicken breasts onto a clean plate, leave the juices in the pan, and place the pan back on the stove.

  • sauce

    Add diced onion to the pan with the remaining cooking juices. Sauté for 3 - 4 minutes, add minced garlic, and cook for a minute. Pour in the wine. Cook for 2 - 3 minutes over medium-high heat for the alcohol to evaporate. Add the Dijon mustard and chicken broth or water. Cook until half of the liquid evaporates. Add the heavy cream, stir, and bring to a boil. Reduce the heat, and add the asparagus cut into small chunks. Cook for a minute, then add the cooked stuffed chicken breast and remaining cooking juices. Cook for 4 - 5 minutes.

  • serve

    Cut the stuffed chicken breast into slices and divide between four plates. Pour the sauce with the asparagus over the chicken, and serve with mashed potatoes or a side dish of your choosing.


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