Cheesy Asparagus Chicken Rolls
🧀 Cheesy Asparagus Chicken Rolls
These Cheesy Asparagus Chicken Rolls are dinner in 35 minutes. Thin chicken wraps around asparagus and mozzarella, then bakes in olive oil, garlic, lemon, and herbs until the outside is golden and the cheese is soft.
I love how tidy these look on a plate. Pound the chicken thin, roll it tight, and that extra lemon in the pan is not optional. 🌿
Jump to Recipe ↓ 🧀
Why You’ll Love These Rolls 🌿
- 🧀 Melted cheese in the center
- 🌱 Asparagus tucked inside
- 🍗 Golden herb-crusted chicken
- 🍋 Lemon pan juices
- 🫒 Extra-virgin olive oil
- 🍽️ Dinner in 35 minutes
- 🥗 Anti-inflammatory Mediterranean plate
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Chicken, asparagus, extra-virgin olive oil, garlic, and lemon are the base. Cheese is a thin layer inside the roll, not a heavy blanket on top. The herbs on the chicken give you that speckled crust from the photo without breading.
Pound the chicken so it rolls. If the breasts are thick, they will not close around the asparagus.
Frequently Asked Questions ❓
What cheese should I use? 🧀
Mozzarella or provolone melt like the photo. A little Parmesan on the outside helps the crust brown.
Do I need toothpicks? 📌
Yes if a roll wants to open. Set them seam-side down and they often stay closed on their own.
Can I use frozen asparagus? ❄️
Fresh is better. Frozen spears go watery inside the chicken. If you use them, thaw and dry them well.
How do I keep the chicken juicy? 🍗
Do not overbake. Pull the rolls at 165°F / 74°C and rest 3 minutes so the cheese stays inside.
🧀 Cheesy Asparagus Chicken Rolls
Ingredients 🛒
- 4 thin chicken breasts (or 2 large breasts, halved and pounded)
- 16 thin asparagus spears, trimmed
- 4 slices mozzarella or provolone
- 2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
- ¼ cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Parmesan, optional
Instructions 👩🍳
- Heat the oven to 400°F (200°C). Pound the chicken to an even ¼-inch thickness. Season both sides with salt, pepper, oregano, and paprika.
- Lay a slice of cheese on each piece of chicken. Place 3–4 asparagus spears at one end and roll up tightly. Set seam-side down.
- Toss any leftover asparagus with a little olive oil and salt and add it to the baking dish.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the rolls 2 minutes per side until golden. Mix the remaining olive oil with garlic and parsley and spoon it over the chicken. Sprinkle with Parmesan if using.
- Add the broth and lemon juice to the pan. Bake 14–16 minutes, until the chicken is cooked through. Rest 3 minutes, then spoon the pan juices over the rolls.
Nutrition
| Nutrient | Per serving (1 roll) |
|---|---|
| Calories | 320 |
| Protein | 38g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 480mg |
Estimates based on chicken breast, asparagus, mozzarella, and extra-virgin olive oil. Exact numbers vary with breast size and cheese slice.
Notes & Tips 💡
- If the asparagus is thick, snap off the woody ends and peel the lower stems so they cook with the chicken.
- Extra-virgin olive oil and lemon make the pan sauce. You do not need cream.
- A thin, even chicken cutlet is the difference between a neat roll and a burst filling.
- Let the rolls rest so the cheese does not run out when you cut them.
- This is best eaten right away while the asparagus is bright and the cheese is soft.
These Cheesy Asparagus Chicken Rolls are herby, juicy, and done in 35 minutes. A simple dinner built on olive oil, chicken, asparagus, and lemon. 🧀🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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