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Prosciutto Wrapped Asparagus Chicken

Prosciutto wrapped asparagus chicken with juicy, oven-baked chicken breasts stuffed with crisp asparagus and melty provolone. The prosciutto gets golden and crackly in the oven, while a quick skillet pan sauce adds a bright finish.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Filling
  • 4 chicken breasts
  • 12 asparagus spears Trim woody ends.
  • 4 provolone cheese slices Or mozzarella.
  • 8 prosciutto slices Thin slices.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Optional Pan Sauce
  • 0.5 cup chicken broth
  • 2 tbsp unsalted butter
  • 1 garlic clove Minced.
  • 1 tsp lemon juice
  • 0.25 cup fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C) and line a baking sheet or set out an oven-safe skillet.
  2. Cut each chicken breast to make a deep pocket in the thickest side, stopping before you cut all the way through.
  3. Mix garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper in a small bowl, then rub the seasoning over the outside of each chicken breast.
Stuff and wrap
  1. Tuck 1 slice of provolone and 3 asparagus spears into the pocket of each chicken breast, with the asparagus tips poking out slightly.
  2. Lay 2 prosciutto slices slightly overlapping, place a stuffed chicken breast at one end, and roll it up tightly so the prosciutto wraps around the breast; repeat for all 4 breasts.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the prosciutto-wrapped chicken seam side down for 2–3 minutes per side until the prosciutto is golden and beginning to crisp.
  2. Transfer the skillet to the preheated oven and bake for 18–22 minutes, until the chicken reaches 165°F (74°C) in the center.
Pan sauce and serve
  1. Remove the chicken to rest, then return the skillet to medium heat and add the chicken broth, scraping up browned bits from the bottom.
  2. Stir in butter, minced garlic, and lemon juice, then simmer for 2–3 minutes until slightly reduced and glossy.
  3. Rest the chicken for 5 minutes before slicing, then spoon the pan sauce over the top and garnish with fresh parsley before serving.

Notes

For best pocket filling, keep asparagus spears dry and tuck them in snugly so they stay upright while baking. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered skillet or microwave until warmed through. Freeze cooked chicken for up to 2 months (sauce may separate—reheat and stir). For a lower-sodium swap, use low-sodium chicken broth and reduce the added salt slightly.