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Juicy Asparagus Stuffed Grilled Chicken Breast Recipe

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★★★★★

4.5 from 128 reviews

Juicy Asparagus Stuffed Grilled Chicken Breast is a restaurant-quality, high-protein, low-carb meal featuring tender chicken breasts stuffed with provolone, fresh basil, and asparagus, then grilled to perfection. Finished with a creamy garlic sauce made from sour cream, garlic powder, Dijon mustard, and dry white wine, this dish is perfect for weeknight dinners or entertaining guests, coming together in under an hour with simple ingredients.

Ingredients

Scale

For the chicken

  • 4 boneless, skinless chicken breasts (similar size, pounded to 1/2 inch thickness or butterflied)
  • 4 slices provolone cheese
  • 8 fresh basil leaves
  • 1 whole lemon (half juiced, half zested)
  • 12 medium asparagus spears (trimmed of woody ends)
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika

For the sauce

  • 1/2 cup sour cream
  • 3/4 teaspoon garlic powder
  • 2 tablespoons dry white wine
  • 1 teaspoon Dijon mustard

Instructions

  1. Prepare Mise en Place and Season the Chicken: Trim the asparagus by snapping off the woody ends and set aside. Juice half of the lemon and zest the other half, keeping separate. Pat the chicken breasts dry with paper towels. In a small bowl, mix kosher salt, freshly cracked black pepper, and smoked paprika to make the seasoning blend. Have provolone slices, basil leaves, and all ingredients ready for assembly.
  2. Butterfly and Stuff the Chicken Breasts: Place each chicken breast on a cutting board. Carefully slice horizontally through the thickest part, stopping 1/2 inch from edges to create a pocket without cutting all the way through. Open the breast like a book. Lay one slice of provolone on one side, add 2 fresh basil leaves, then arrange 3 asparagus spears on top. Fold the chicken back over the filling and secure with 2-3 toothpicks along the seam to hold fillings in place.
  3. Season and Oil the Stuffed Chicken: Brush both sides of each stuffed chicken breast with extra virgin olive oil. Evenly sprinkle the seasoning blend over all sides. Drizzle lemon juice over the chicken and sprinkle lemon zest on top. Let the chicken sit for 2 minutes while the grill heats.
  4. Grill the Chicken Until Cooked Through: Preheat grill to medium-high (375-400°F). Place stuffed chicken breasts on grill grates and close the lid. Grill for 6-7 minutes until grill marks form, flip and cook another 6-7 minutes with lid closed. Turn once more for an additional 2-3 minutes to ensure even cooking. Use a meat thermometer to confirm the internal temperature reaches 165°F in the thickest part.
  5. Rest the Chicken and Prepare the Sauce: Remove grilled chicken from the heat and let rest on a warm plate for 5 minutes to allow juices to redistribute. Meanwhile, in a small saucepan over medium-low heat, combine sour cream, garlic powder, Dijon mustard, and dry white wine. Stir gently until warm and smooth (about 2-3 minutes), being careful not to boil to prevent curdling.
  6. Plate and Serve: Remove toothpicks from the rested chicken breasts carefully. Place each breast on a serving plate and generously drizzle with the warm creamy garlic sauce. Serve immediately while warm.

Notes

  • Pound chicken breasts to an even 1/2 inch thickness for even cooking and to prevent raw centers or overcooked edges.
  • Use toothpicks to secure the stuffed breasts during grilling and remove them before serving to avoid biting accidents.
  • Let cooked chicken rest for at least 5 minutes to retain moisture and juiciness.
  • Check temperature inside the thickest part of the roll for doneness (165°F) to ensure food safety.
  • Substitute provolone with mozzarella, Swiss, or fontina for similar melting characteristics.
  • Use fresh spinach or arugula instead of basil if unavailable; dried basil is not recommended.
  • Green beans or roasted red peppers can replace asparagus for variation.
  • If out of lemons, use lime juice and zest or about 1 tablespoon white wine vinegar for acidity.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for 15 minutes or microwave for 2-3 minutes at medium power.

Keywords: stuffed chicken breast, grilled chicken, asparagus stuffed chicken, provolone chicken, garlic cream sauce, easy chicken recipe, healthy chicken dinner, low carb chicken recipe, weeknight dinner, summer grilling recipes

Find it online: https://tastybella.com/juicy-asparagus-stuffed-grilled-chicken-breast-recipe/