Dinner is served: prosciutto-wrapped asparagus-stuffed chicken is on tonight’s menu.
This is a real meal — perfect for spring: comforting, fresh and healthy. We love it.
We’re stuffing chicken breasts with asparagus and creamy brie, wrapping them in prosciutto, and serving everything alongside scallion smashed potatoes. The dish looks fancy but comes together easily.
Cut a pocket into each chicken breast, stuff with brie and a few asparagus spears, then wrap tightly in prosciutto so the cheese stays inside while cooking. The prosciutto crisps up wonderfully in the skillet, adding a salty, crunchy finish similar to very thin bacon.
Full of flavor
Start the chicken in an oven-safe skillet to crisp the prosciutto, then finish in the oven so the chicken cooks through and the asparagus roasts. Everything stays contained in its neat little pouch, making presentation effortless and clean.
To elevate the plate, serve with scallion smashed potatoes. They’re a bright spring twist on classic mashed potatoes and pair beautifully with the rich chicken.
For the potatoes I keep the skins on for texture, then mash with butter, garlic and half-and-half. Stir in lots of thinly sliced scallions for a gentle onion bite and fresh crunch. It’s simple but brings the whole meal together.
The finished dish is satisfying and homey — not something I make every night, but it reminds me of family dinners and is something everyone enjoys. Leftovers reheat well, too.
You can’t beat a good meal like this.
Prosciutto Wrapped Asparagus Stuffed Chicken
Prosciutto Wrapped Asparagus Stuffed Chicken
4
people
20 mins
25 mins
45 mins
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Ingredients
- 4 chicken breasts, trimmed
- Kosher salt and pepper
- 8 ounces brie cheese
- 12–16 asparagus spears, woody stems removed
- 8 slices prosciutto
- 1 tablespoon olive oil
- 1/2 cup chicken stock
Scallion Smashed Potatoes
- 3 pounds baby Yukon Gold potatoes
- 6 tablespoons unsalted butter
- 1 garlic clove, minced
- 1/4 cup half and half
- 4 scallions, thinly sliced
- Kosher salt and pepper
Instructions
- Preheat the oven to 400°F.
- Cut a pocket into the side of each chicken breast with a sharp knife. Cut top to bottom so the asparagus fits without cutting through completely. If you accidentally butterfly the breast, wrapping with prosciutto will hold it together.
- Season the chicken inside and out with salt and pepper. Place about 2 ounces of brie inside each pocket, then add 3–4 asparagus spears. Wrap each breast with one or two slices of prosciutto to secure the filling.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken and cook until the prosciutto is crispy on both sides, about 3–4 minutes per side. Pour the chicken stock into the skillet.
- Transfer the skillet to the oven and roast, uncovered, for 10–15 minutes or until the chicken reaches 165°F. Make sure the thermometer is in the chicken meat and not in the brie.
- Serve the chicken immediately with the scallion smashed potatoes.
Scallion Smashed Potatoes
- Place potatoes in a pot, cover with cold water and add a few pinches of salt. Bring to a boil and cook 10–15 minutes until fork tender.
- Heat butter and half-and-half in a small saucepan over medium heat. Once melted, add the minced garlic, then remove from heat.
- Drain the potatoes and return them to the pot. Mash the potatoes with skins on, adding the melted butter mixture a little at a time. Season with at least 1/4 teaspoon salt and pepper, taste and adjust. Fold in the sliced scallions and serve.
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Honestly—wish someone would make this for me every night!