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How to Make Stuffed Chicken Breasts with Asparagus and Parmesan Rice - A Step-by-Step Guide

There's nothing quite like a hearty and satisfying stuffed chicken breast dish to elevate your dinner game, and this recipe for Stuffed Chicken Breasts with Asparagus and Parmesan Rice is sure to impress. Tender chicken breasts are filled with a flavorful mixture of asparagus, cream cheese, and Parmesan, then baked to perfection. Paired with a side of creamy Parmesan rice, this dish is a winner for any occasion.

Not only does this recipe deliver on taste, but it also offers a beautifu...

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Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 1 cup chopped fresh asparagus
  • ¼ teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 4 slices deli ham
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons butter, divided
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
  • ⅓ cup grated Parmesan cheese, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
  • Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
  • Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
  • While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

    • Nutrition

    573 cal.

    • Total Fat: 24g
    • Saturated Fat: 12g
    • Cholesterol: 129mg
    • Sodium: 1356mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 41g
    • Vitamin C: 11mg
    • Calcium: 252mg
    • Iron: 6mg
    • Potassium: 556mg

    Categories

    Chicken recipes
    Asparagus recipes
    Parmesan recipes
    Rice recipes
    Stuffed recipes