Tender stuffed chicken breasts filled with melty cheese and asparagus. This cheesy Asparagus Stuffed Chicken Breasts recipe takes only 30 minutes to make and is so amazingly good!
Asparagus Stuffed Chicken
Ready for a super tasty chicken dish that’s, like, really tasty? Our Asparagus Stuffed Chicken Breasts are just that. It’s a combo of juicy chicken, fresh asparagus, and melty cheese that comes together in a snap. Whether you’ve had a long day or are looking to impress some guests, this recipe has got your back. In 30 minutes, you’ll have a delicious chicken dinner on the table.
When two incredible ingredients come together, they can create a combination of flavors and textures that is nothing short of food magic. Such is the tale of the asparagus and chicken. Asparagus, with its fresh and crunchy notes, has long been a springtime favorite. And when paired with chicken and mozzarella, it creates a low-carb meal that’s not just wholesome but also pretty!
Why We Love This Stuffed Chicken Recipe
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy nights.
- Versatile: Simple enough for a weeknight dinner, but fancy enough for special occasions.
- Low-Carb: A keto-friendly option that doesn’t skimp on taste.
- One-Pan Magic: If you have an oven-safe skillet, you can sear and bake it all in one pan, making cleanup a breeze.
- Customizable: Use slices or shredded melty cheese based on preferences and what you have on hand.
How To Cut Chicken Breasts For Stuffing
This method ensures a deep enough pocket for the cheese and asparagus stuffing without cutting all the way through the chicken.
- Hold the chicken breast steady with one hand on top.
- Using a sharp knife, insert it on the side and into the thickest part of the chicken.
- Carefully slice three-quarters of the way through the middle to create a pocket.
How To Cook Asparagus Stuffed Chicken Breast
Quick and easy cheesy Asparagus Stuffed Chicken filled with so much flavor, ready and on your table in 30 minutes.
Ingredients For Asparagus Stuffed Chicken
- boneless skinless chicken breasts
- olive oil
- seasonings: garlic powder, sweet paprika, cayenne pepper, dried thyme, dried oregano, salt, and pepper
- mozzarella cheese slices
- asparagus stalks, ends trimmed
- fresh lemon juice for serving, optional
- We are going to start with cutting pockets into the sides of 4 chicken breasts. Don’t cut all the way through.
- Then, we will drizzle olive oil over each chicken breast and season all over with the seasoning rub.
- Next, stuff the chicken breasts with mozzarella cheese and stalks of asparagus, and seal them with toothpicks.
- Heat up some olive oil in a cast iron skillet and add the chicken breasts to the hot skillet; sear for about 4 minutes per side or until the chicken is browned.
- Transfer the skillet to the oven and continue to cook for 12 to 15 minutes or until the chicken is cooked through.
- Remove from oven; take out the toothpicks, squeeze lemon juice over the chicken, and serve.
How Long To Cook Stuffed Chicken
Since we are searing the chicken breasts for around 8 minutes before baking them, they will only need about 15 more minutes in a 400˚F oven to finish cooking.
Tips For The Best Stuffed Chicken
If you like easy, healthier dinner recipes that you can make in 30-ish minutes, this stuffed chicken should be your next meal. Here are some tips to help you along:
- Cheese Choices: While mozzarella is delicious, feel free to experiment with other cheeses. Provolone, fontina, or even a sharp cheddar can add a unique twist.
- Herb Infusion: Consider adding some minced garlic, rosemary, or thyme to the olive oil when searing the chicken. This will infuse the chicken with added flavors.
- Asparagus Prep: For an even richer flavor, you can lightly sauté or grill the asparagus before stuffing it into the chicken.
- Spice it Up: If you enjoy a kick, sprinkle some red chili flakes or a bit of cayenne pepper into your seasoning rub.
- Alternative Cooking Methods: If you don’t want to use the oven, after searing the chicken breasts in the skillet, cover and let them simmer on a low heat until fully cooked. This retains moisture and keeps the chicken juicy.
- Avoid Overcooking: Chicken can dry out if overcooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for perfectly cooked chicken.
- Skillet Choices: If you don’t have an oven-safe skillet, sear the chicken in a regular pan and then transfer to a baking dish before putting in the oven. This method ensures even cooking.
Asparagus Stuffed Chicken Breasts are all about juicy chicken, crispy asparagus, and gooey melted cheese. Perfectly seasoned, seared to golden perfection, and baked just right, this dish is quick, easy, and indulgent. Serve it with some of the following ideas to make it a complete meal.
- Grilled Zucchini Salad: A mix of tender zucchini slices combined with sweet corn kernels, juicy tomatoes, cheese, and a light, zesty dressing.
- Steamed Broccoli or Green Beans: A simple steamed veggie can be drizzled with melted butter or olive oil and seasoned with a pinch of salt and pepper.
- Lemon Parmesan Risotto: A fragrant rice dish can complement the chicken’s flavors.
- Skillet Zucchini and Mushrooms can enhance the dish’s richness
- Store any leftovers in an airtight container and keep in the fridge for 3 to 4 days.
- To reheat, preheat your oven to 350°F and reheat the chicken breasts for 12 to 15 minutes or until they’re warm throughout. While you can use a microwave for reheating, using the oven is recommended to maintain the chicken’s texture.
- If you want to freeze cooked stuffed chicken breasts, ensure they’re in airtight containers or freezer bags to avoid freezer burn. They’ll stay good for up to 3 months
More Stuffed Chicken Recipes
- Bruschetta Stuffed Balsamic Chicken
- Saucy Spinach and Cottage Cheese Stuffed Chicken
- Goat Cheese, Bacon and Raisins Stuffed Chicken Breasts
- Honey Garlic Chicken Recipe with Vegetables Rollups
Cheesy Asparagus Stuffed Chicken Breasts Recipe
- 4 boneless skinless chicken breasts
- 3 tablespoons vegetable oil or olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper, or to taste
- salt and fresh ground black pepper, to taste
- 4 slices mozzarella cheese, you can use more cheese slices if you want
- 12 asparagus stalks, ends trimmed, divided
- squeeze of fresh lemon juice, for serving, optional
- Preheat oven to 400˚F.
- Lay each chicken breast on a flat surface. While holding the chicken steady, carefully make a slit or pocket in it, cutting about three-quarters deep, ensuring not to slice completely through. Set aside.
- Heat 2 tablespoons oil in a cast iron skillet set over medium-high heat.
- In a small mixing bowl, combine garlic powder, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
- Rub the remaining oil over each chicken breast and season the chicken with the prepared seasoning rub.
- Stuff the chicken breasts with mozzarella slices and asparagus stalks. Secure with toothpicks.
- Transfer the chicken breasts to the hot oil and cook until seared and golden on all sides, about 4 minutes per side. You may have to do this in batches.
- Transfer the skillet to the oven and continue to cook for 12 to 15 minutes or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165˚F.
- Remove the chicken from the oven and let stand for 5 to 8 minutes.
- Remove the toothpicks.
- Squeeze fresh lemon juice over the chicken breasts and serve.
- To make a cut for stuffing the chicken, place one hand on top of the chicken breast to keep it steady. Insert a sharp knife on the side and in the middle of the thickest part, and carefully cut three-quarters of the way through the middle to create a pocket.
- Trim the Asparagus: Using a knife, slice off the bottom tough parts of the stalks just where the color turns from green to white. For more flavor, lightly sauté or grill the asparagus before stuffing.
- Cheese Options: Swap mozzarella with provolone, fontina, or sharp cheddar for a twist. You can use more cheese slices than suggested if you want, and you can also use shredded cheese instead of cheese slices.
- Different Cooking: Instead of the oven, sear and then simmer the chicken covered on low heat to keep it juicy.
- Toothpick Alert: Don’t forget to pull out all toothpicks before serving!
- Storage: Leftovers should be placed in airtight containers and stored in the fridge for about 3 to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.