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

• 4 chicken breasts
• Salt and pepper to taste
• 8 ounces brie cheese
• 12 to 16 asparagus spears (remove tough ends)
• 8 slices prosciutto
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 3 pounds baby yukon gold potatoes
• 6 tablespoons unsalted butter
• 1 minced garlic clove
• 1/4 cup half-and-half
• 4 scallions, thinly sliced
• Salt and pepper to taste

Step 1: Prepare the Chicken

Begin by preheating your oven to 400 degrees F.

Using a sharp knife, carefully cut a “pocket” into the side of each chicken breast.

Cut from top to bottom, but avoid cutting all the way through; you’ll want to keep the chicken intact for stuffing.

If you accidentally butterfly it, don’t worry, as the prosciutto wrapping will secure everything in place.

Season the chicken with salt and pepper, both inside and out.

Stuff 2 ounces of brie cheese into each pocket, followed by 3 to 4 asparagus spears.

Wrap each breast with 1 or 2 slices of prosciutto to keep the stuffing secure.

Step 2: Sear and Roast the Chicken

Heat olive oil in an oven-safe skillet over medium heat.

Place the prosciutto-wrapped chicken breasts into the skillet and cook them until the prosciutto is crispy, about 3 to 4 minutes on each side.

Once both sides are crisp, pour stock into the skillet for added moisture.

Transfer the skillet to the preheated oven and roast the chicken uncovered for 10 to 15 minutes, or until the internal temperature reaches 165 degrees F.

Ensure your meat thermometer is checking the temperature of the chicken, not the brie.

Step 3: Boil the Potatoes

While the chicken is cooking, prepare the scallion smashed potatoes.

Start by filling a pot with potatoes, covering them with cold water, and adding a few pinches of salt.

Bring the pot to a boil and cook the potatoes for 10 to 15 minutes, or until they become fork tender.

Step 4: Prepare the Butter Mixture

In a separate small saucepan, heat the butter and milk over medium heat.

Once the butter has melted, add in the garlic, then turn off the heat.

This will create a simple, flavorful butter sauce to enhance the potatoes.

Step 5: Smash the Potatoes

Once the potatoes are tender, drain them and return them to the pot.

Begin mashing the potatoes, skins included, using a potato masher or fork.

Gradually incorporate the melted butter mixture, alongside some big pinches of salt and pepper, starting with at least ¼ teaspoon of salt.

Continue smashing the potatoes and taste as you go.

Add the sliced scallions and mix well.

Adjust seasoning with more salt and pepper if needed.

Step 6: Serve the Dish

Once the chicken is fully cooked and the potatoes are well seasoned to your liking, serve the stuffed chicken breast hot alongside the scallion smashed potatoes.

Enjoy this flavorful combination of tender chicken, creamy cheese, and crispy prosciutto with the comforting crushed potatoes.