Go Back
+ servings
Healthy Instant Pot Granola
Print Recipe
5 from 2 votes

Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce

Fresh lemon and herb seasoned chicken stuffed with tender asparagus and provolone and parmesan cheeses. Served with a dollop of cilantro cream sauce, this dish is incredibly easy to prepare but looks like you spent so much time preparing it.
Prep Time20 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Asparagus, Cheese, Chicken, Cilantro, Comfort, Cream Sauce, Healthy, Low Carb
Servings: 4 people
Calories: 544kcal


Asparagus Stuffed Chicken Breast

  • 4 boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • ¼ teaspoons thyme dried
  • ¼ teaspoons basil dried
  • ¼ teaspoons oregano dried
  • ¼ teaspoons parsley dried
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 8 slices swiss cheese
  • 1 lb. asparagus ends trimmed
  • cup parmesan cheese shredded
  • 2 tablespoons butter
  • 1 tablespoon honey
  • ½ lemon thinly sliced

Cilantro Cream Sauce

  • 1 (8 ouncpackage cream cheese softened
  • 1 tablespoon sour cream
  • 1 tablespoon tomatillo salsa
  • 1 tablespoon Fresh Lime Juice


  • Preheat oven to 375 degrees.
  • Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts.
  • Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.
  • Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
  • Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.
  • Bake in preheated oven for 15-25 minutes until chicken is cooked through (165 degrees with instant thermometer), cheese is melted, and asparagus is tender. (Cooking time will vary based on the thickness of the chicken breasts).
  • Cilantro Cream Sauce: Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


Calories: 544kcal | Carbohydrates: 15g | Protein: 48g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 152mg | Sodium: 591mg | Potassium: 733mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1828IU | Vitamin C: 16mg | Calcium: 680mg | Iron: 3mg