Juicy Prosciutto Wrapped Asparagus Stuffed Chicken

Here’s my go-to prosciutto wrapped asparagus stuffed chicken recipe, combining tender chicken breast with fresh asparagus and salty prosciutto, all rolled up into one simple, flavor-packed dish.

This stuffed chicken has become a regular at our Sunday family dinners. I often prep a few extra pieces because everyone always asks for seconds, and the leftovers make a fantastic lunch the next day. Nothing beats having restaurant-style chicken waiting in your fridge, right?

What Kind of Chicken Should I Use?

For this stuffed chicken recipe, boneless, skinless chicken breasts are your best bet – they’re easy to work with and perfect for stuffing. Look for chicken breasts that are similar in size so they’ll cook evenly, ideally about 6-8 ounces each. Fresh chicken will give you the best results, but if you’re using frozen, make sure it’s completely thawed and patted dry before you start working with it. To make the stuffing process easier, you can pound the chicken breasts to an even thickness of about half an inch – this helps prevent them from splitting when you roll them up with the filling.

Options for Substitutions

This recipe can be adapted with several substitutions if you need them:

• Brie cheese: If Brie isn’t your thing or you can’t find it, try using camembert, mozzarella, or even cream cheese. Each will give you that nice creamy texture, though the flavor will be slightly different.
• Prosciutto: While prosciutto gives the best results, you can use thin-sliced ham or bacon as alternatives. If using bacon, partially cook it first so it’s still pliable but will crisp up during baking.
• Asparagus: You can swap asparagus with green beans or even thin strips of zucchini. Just make sure to trim them to fit inside the chicken breast.
• Half-and-half: For the potato mixture, you can use whole milk plus a splash of heavy cream, or just whole milk by itself (though the potatoes won’t be quite as creamy).
• Yukon gold potatoes: Russet potatoes work fine here too, or try red potatoes if that’s what you have. The texture might be slightly different but they’ll still taste good.
• Scallions: Out of scallions? Use finely chopped chives or the green parts of leeks instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken breasts is cutting the pocket too small or too large – aim for a 3-inch wide slit that’s deep enough to hold the filling but doesn’t go all the way through the chicken. When working with asparagus, avoid using thick stalks as they won’t cook evenly with the chicken, and be sure to blanch them briefly in boiling water before stuffing to ensure they’re tender when served. A common error is not securing the prosciutto tightly enough around the chicken, which can lead to the filling leaking out during cooking – use toothpicks to hold everything in place and remove them before serving. For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F, and let the chicken rest for 5-10 minutes after cooking to keep all those delicious juices inside.

What to Serve With Stuffed Chicken?

Since this chicken dish already comes with potatoes, let’s focus on adding some fresh, light sides to balance out the rich prosciutto and Brie. A simple arugula salad with lemon dressing works perfectly here – the peppery greens and bright citrus cut through the richness of the chicken. For some extra veggie options, try roasted cherry tomatoes or sautéed mushrooms, which pair nicely with the savory flavors of the prosciutto and chicken. If you’re feeding a crowd, warm dinner rolls are always welcome at the table, especially for soaking up any extra pan sauce from the chicken.

Storage Instructions

Keep Fresh: Place your leftover prosciutto wrapped chicken in an airtight container and pop it in the fridge for up to 3 days. The potatoes can be stored separately in their own container for the same amount of time. This meal actually makes great leftovers for lunch the next day!

Make Ahead: You can prep the chicken by stuffing it with asparagus and cheese, then wrapping it in prosciutto up to 24 hours ahead. Just keep it covered in the fridge until you’re ready to cook. The mashed potatoes can also be made a day ahead – just reheat them with a splash of half-and-half to bring back their creamy texture.

Warm Up: To reheat the chicken, place it in a covered dish in a 325°F oven for about 15-20 minutes until heated through. For the mashed potatoes, warm them in the microwave, stirring occasionally, or on the stovetop over low heat with a bit of butter or half-and-half to keep them creamy.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 170-190 g
• Fat: 180-200 g
• Carbohydrates: 180-200 g

Ingredients

For the chicken:

• 1/2 cup chicken broth
• 8 oz brie cheese (room temperature for easier spreading)
• 12 to 16 asparagus spears (fresh, woody ends trimmed)
• 8 slices prosciutto (about 1 oz total)
• salt to taste
• 1 tbsp olive oil (or any neutral oil for cooking)
• black pepper to taste
• 4 chicken breasts (pounded to 1/2-inch thickness)

For the scallion smashed potatoes:

• salt to taste
• 4 green onions, thinly sliced (white and light green parts)
• 1/4 cup half-and-half (or heavy cream for extra richness)
• black pepper to taste
• 1 minced garlic clove (freshly minced for best flavor)
• 3 lb baby Yukon Gold potatoes (halved for even cooking)
• 6 tbsp unsalted butter (I use Kerrygold)

Step 1: Prepare Mise en Place and Stuff the Chicken

• 4 chicken breasts
• salt to taste
• black pepper to taste
• 8 oz brie cheese
• 12 to 16 asparagus spears
• 8 slices prosciutto

Start by preheating your oven to 400°F.

While it heats, prepare your ingredients: trim the woody ends from the asparagus spears (typically the bottom 1-2 inches), and bring the brie cheese to room temperature so it spreads easily.

Pat the pounded chicken breasts dry with paper towels, then season both sides generously with salt and pepper.

Create a pocket in each breast by carefully slicing horizontally into the thickest part, being careful not to cut all the way through.

Spread a thin layer of room-temperature brie inside each pocket, then arrange 3-4 asparagus spears in each pocket so the tips poke out slightly—this looks beautiful and ensures even cooking.

Wrap 2 slices of prosciutto around each stuffed breast, overlapping them slightly to fully encase the chicken and hold the filling secure.

Step 2: Sear Chicken and Start Potatoes

• 1 tbsp olive oil
• 1/2 cup chicken broth
• 3 lb baby Yukon Gold potatoes

Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

Once hot, carefully place the prosciutto-wrapped chicken breasts in the skillet and sear for 3-4 minutes per side until the prosciutto is golden and crispy—this creates a beautiful crust and helps render some of the fat from the prosciutto for flavor.

While the chicken sears, start a separate pot of salted water for the potatoes, bringing it to a boil.

After searing the chicken, pour the chicken broth into the skillet around the chicken (not over it, to keep the crust crispy), then transfer the entire skillet to the preheated 400°F oven.

I like to add the halved potatoes to the boiling water right after I get the chicken in the oven so everything finishes cooking at roughly the same time.

Step 3: Roast Chicken and Cook Potatoes Through

• Chicken from Step 1
• Potatoes from Step 2

Let the chicken roast in the oven for 10-15 minutes until it reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.

The potatoes should simultaneously cook until completely tender when pierced with a fork, which typically takes about 12-15 minutes from when they hit the boiling water.

The timing usually works out perfectly if you add the potatoes just after the chicken goes into the oven.

You’ll know everything is done when the chicken feels firm to the touch and the potatoes are fork-tender.

Step 4: Make the Creamy Garlic Butter Sauce

• 6 tbsp unsalted butter
• 1/4 cup half-and-half
• 1 minced garlic clove

While the chicken and potatoes finish cooking, melt the butter in a small saucepan over low heat, then add the half-and-half and minced garlic.

Stir gently and let it warm through for about 1-2 minutes—don’t let it simmer or the cream might break.

Turn off the heat and let this sit until you’re ready to finish the potatoes.

I always use fresh minced garlic rather than jarred because the difference in flavor is noticeable, especially in something this simple.

Step 5: Finish the Potatoes and Plate

• Potatoes from Step 3
• butter mixture from Step 4
• salt to taste
• black pepper to taste
• 4 green onions, thinly sliced

Drain the cooked potatoes in a colander and return them to their pot (or a large bowl).

Mash them to your desired consistency—I prefer them slightly chunky for texture.

Pour the warm butter-garlic-cream mixture from Step 4 over the mashed potatoes and fold in gently until combined.

Season with salt and pepper to taste, then fold in the sliced green onions, reserving a small handful for garnish if desired.

Remove the chicken from the oven and let it rest for 2-3 minutes before serving—this keeps the juices inside the chicken instead of running onto the plate.

Step 6: Serve and Enjoy

• Chicken from Step 3
• Potatoes from Step 5

Divide the creamy mashed potatoes between serving plates and top each with a prosciutto-wrapped chicken breast.

Drizzle any pan juices from the skillet over the chicken for extra moisture and flavor.

Garnish with reserved green onions if desired.