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Tender stuffed chicken breasts filled with melty cheese and asparagus. This cheesy Asparagus Stuffed Chicken recipe takes only 30 minutes to make and is so amazingly good!
Serve it with a side of Mediterranean rice for a fresh, flavorful pairing, or try it with creamy Boursin pasta for an indulgent twist!
Ready for a super tasty chicken dish that’s, like, really tasty? My 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 texture, has long been a springtime favorite, and when paired with chicken and mozzarella, it creates a meal that’s not just wholesome but also pretty!
Why I Love This Stuffed Chicken Recipe
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy nights.
- Versatile: This stuffed chicken recipe is simple enough for a weeknight dinner but fancy enough for special occasions.
- Light: It’s a low-carb and 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: You could stuff this chicken with slices of cheese or shredded melty cheese based on preferences and what you have on hand.
The Ingredients
- Boneless skinless chicken breasts – I use four pieces of chicken for this recipe.
- Olive oil – Avocado oil and vegetable oil are also okay to use.
- Seasonings – For the best flavor, I use a mixture of garlic powder, sweet paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.
- Mozzarella cheese slices – I have found that this recipe works better with whole slices, but you can also use shredded mozzarella cheese.
- Asparagus stalks – Cleaned and ends trimmed.
- Fresh lemon juice – Used for serving, optional.
How To Cut Chicken Breasts For Stuffing
- 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.
This method ensures a deep enough pocket for the cheese and asparagus stuffing without cutting all the way through the chicken.
How To Cook Asparagus Stuffed Chicken
This quick and easy cheesy stuffed chicken recipe is flavorful and SO delicious. It will be ready and on your table in 30 minutes.
- Cut the chicken. We are going to start with cutting pockets into the sides of 4 chicken breasts. Don’t cut all the way through.
- Season it. Then, we will drizzle olive oil over each chicken breast and season all over with the seasoning rub.
- Stuff the chicken. Next, stuff the chicken breasts with mozzarella cheese and stalks of asparagus and seal them with toothpicks.
- Sear. Heat up some cooking 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.
- Bake. Transfer the skillet to the oven and continue to cook at 400˚F for 12 to 15 minutes or until the chicken is cooked through.
- Serve. Remove from oven; take out the toothpicks, squeeze lemon juice over the stuffed chicken breasts, and serve.
Recipe Tips
- 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 over 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 Options: 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.
Serving Suggestions
This asparagus stuffed chicken recipe is 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 is a mix of tender zucchini slices combined with sweet corn kernels, juicy tomatoes, cheese, and a light, zesty dressing.
- Steamed Broccoli or Green Beans drizzled with melted butter or olive oil and seasoned with a pinch of salt and pepper.
- Lemon Parmesan Risotto is a fragrant rice dish that can complement the chicken’s flavors.
- Skillet Zucchini and Mushrooms will enhance the dish’s rich and cheesy texture.
Storing Leftovers
- Store any leftovers in an airtight container and keep in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- To reheat, preheat your oven to 350°F and reheat the chicken breasts for 12 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.
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
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Asparagus Stuffed Chicken Recipe
Whip up this delicious and cheesy asparagus stuffed chicken recipe in just 30 minutes for an incredibly tasty meal!
Ingredients
- 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 freshly 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
Instructions
- Preheat oven to 400˚F.
- Place each chicken breast on a flat surface. While holding the chicken steady with one hand, use a sharp knife and 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, 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.
Notes
- 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.
Nutrition
Serving: 1Stuffed Chicken Breast | Calories: 301kcal | Carbohydrates: 5g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 312mg | Potassium: 670mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1170IU | Vitamin C: 7.7mg | Calcium: 180mg | Iron: 3.2mg
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.
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Everyone loved this recipe!
That’s fantastic to hear! It’s always a win when a recipe is a hit with everyone. Thank YOU! ๐
This is soooooo good! Iโve made it a few times now and my husband just loves it. I love the seasonings so much that I mixed up a larger batch and put it in a shaker to use on other dishes!
This was way too bland for our tastes. We are Mexican so spicy is how we roll. I always make recipes as written when I make for the first time and I agree with those who suggested doubling the spices and I would put some inside the pocket too. I think a sauce of some kind would help a bit with the dryness typical of chicken breasts. I will make it again but with some tweaks. It sure was pretty on a plate!
Can I assemble this and freeze it uncooked?
I am wondering what would be a good side dish or two to go with this?
The asparagus covers your veggie side, but you can also serve it with rice, polenta, or this quinoa recipe: https://diethood.com/quinoa-sun-dried-tomatoes-feta/.
If you want to keep the carbs down, maybe try it with cauliflower mash or this turnips mash: https://diethood.com/mashed-turnips/
We really enjoyed it. I’m definitely making this again.
I made this for the 3rd time tonight for my mother in law which, I have not yet cooked for before this week. I do everything as written except increase the amount of seasonings because we like more… She RAVED! And so quick to prepare but “looks gourmet”. Highly recommend!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! ๐
We tried this last night and it was fantastic! I always follow a recipe the way it was written before making any changes. The only change I made was doubling the spices… it was sooo delicious! I thought there would be leftovers but we ate it all!
I’m very glad you enjoyed it!! Thank YOU! ๐
I wish it would tell you what temperature to cook the chicken on after the 4 x 4 see her in the pen. Is it 350 or 375 or 400? I donโt know the best way to not make it dry thank you for any insight
Hi! All the ingredients, instructions, and notes are in the recipe box found toward the bottom of the post. To make it easier, you can also click on “Jump To Recipe” at the very top of the post and that will automatically scroll you down to the recipe.
Made this last night exactly as written and it turned out perfectly!
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐