This fast, easy, and delicious Stuffed Chicken Breast recipe is a perfect meal for a weeknight dinner. And, it only requires a handful of simple ingredients! You’ll be making this recipe in no time.
Looking for more Stuffed Chicken Breast recipes? Try my Spinach and Cheese Stuffed Chicken Breast or my Spinach and Feta Stuffed Chicken Breast.
We all know that chicken breast (boneless and skinless) can sometimes be very boring. But, when you stuff them with your favorite ingredients, they can really elevate the flavour of your chicken.
I love to make stuffed chicken breast because you can stuff the chicken with just about anything. The options are endless. The last time I made stuffed chicken, I used spinach, feta cheese, and black olives as a filling, and it was very tasty.
For this recipe, you only need asparagus, mozzarella cheese, lemon zest, and a few spices to make this insanely good recipe.
This stuffed chicken breast recipe is easier than it looks. And, it takes no time at all to create it, other than a quick sear in a skillet to make the chicken even more flavourful and get a good crust on the outside.
Why you’ll Love This Stuffed Chicken
I’m sure you won’t be disappointed if you try this stuffed chicken breast recipe. I love it, and here are the reasons why:
- Not your everyday chicken dish because it’s super-flavourful! It’s stuffed with asparagus and fresh mozzarella cheese, and the chicken is seasoned with paprika, garlic powder, and salt and pepper.
- This stuffed chicken breast recipe is easy to make, but at the same time, it looks so pretty that it will impress your family and friends.
- You’ll make an elegant meal with simple and easy-to-find ingredients. In fact, it’s possible that you already have all the ingredients to make it.
So, it’s time to impress your family at dinnertime with this stuffed chicken breast! You won’t believe how simple and delicious these are!
Ingredients to Make this Stuffed Chicken Breast
- Chicken breasts — I prefer organic chicken breasts that were free-range and grass-fed. It is important to use high-quality meat as some chicken breasts are injected with a solution of salt water to plump it up so it looks better on the shelves. Got extra chicken breasts, try these 50 chicken breast recipes!
- Lemon zest
- Seasoning: salt, pepper, garlic powder, and paprika. You can also add some dried parsley and oregano.
- Asparagus stalks — trimmed
- Mozzarella cheese — or cheese of your choice like ricotta, cream cheese, cheddar cheese or even Monterey Jack cheese.
- Extra virgin olive oil — or a neutral oil of your choice
How to Make this Stuffed Chicken Recipe
Prepare the Chicken
- Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise using a sharp knife. Create a pocket in each chicken breast, but do not cut all the way through.
- Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
- Ready for the stuffing: Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling. If you feel that you need, seal edges with toothpicks.
- In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the stuffed chicken breasts with this spice mixture.
Cook the Chicken
- Heat a large, oven-safe pan over medium-high heat. Add the olive oil. Sear the stuffed chicken for 3-5 minutes per side, until it is golden brown. I recommend a cast iron skillet as it can go from stove top to oven.
- Place the stuffed chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF. Be careful not to overbake as it’ll dry out the chicken. Optional: before serving, garnish with fresh herbs and even a little bit of parmesan for extra flavor.
Expert Tips
How To Store Leftovers
To Store: I like to allow leftovers to cool and place them in an airtight container, then refrigerate up to 4 days.
To Freeze: This recipe is also freezer friendly! You can freeze leftover the cooked stuffed chicken breast for up to 3 months. I like to transfer leftovers to a freezer bag or freezer-safe container and store frozen for up to 3 months.
To Reheat: Thaw stuffed chicken in the refrigerator overnight (if reheating from frozen). I usually reheat my leftovers in the microwave, but you can also warm this Stuffed Chicken Breast in a skillet on the stovetop.
Recipe Variations
Protein: Instead of chicken breast, you can make this stuffed chicken breast with skinless boneless chicken thighs.
Add other vegetables: Spinach, kale, green beans, artichokes, sun-dried tomatoes would go nicely in this stuffed chicken breast recipe.
Seasonings: Feel free to mix things up and use different types of spices to make this stuffed chicken breast too.
What To Serve With:
Roasted Vegetables: Pair your stuffed chicken breast with a medley of roasted vegetables like roasted asparagus, roasted green beans or roasted acorn squash for a deliciously balanced meal.
Mashed Potatoes: Creamy mashed potatoes recipe makes a comforting and classic side dish to complement the flavors of the chicken. I like lots of mashed potatoes recipes like my roasted Garlic Mashed Potatoes, cauliflower mash or Instant Pot Mashed Potatoes. They’re all so good and easy to make.
Mixed Green Salad: A simple mixed green salad like my Arugula Salad dressed with vinaigrette provides a refreshing contrast to the richness of the stuffed chicken breast.
Some carbs: This Stuffed Chicken Breast recipe is also good with garlic pasta, fluffy rice, beans, couscous salad and quinoa salad too.
These sides can enhance the flavors and textures of your stuffed chicken breast, creating a well-rounded and satisfying meal.
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
This post may contain affiliate links. Please read our disclosure policy.
Stuffed Chicken Breast Recipe
Video
Ingredients
- 4 large free-range organic chicken breasts
- 1 tablespoon lemon zest
- salt and pepper
- 12 asparagus stalks trimmed
- 4 slices mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
- Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
- Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
- In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
- Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
- Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.
Tips
- Make sure to remove the woody ends of the asparagus as they’ll be tough and difficult to eat.
- Cook in a non-stick pan that goes to the oven.
- Not a fan of mozzarella? Try using cheddar cheese.
- Try to buy chicken uniform in size so they cook evenly.
- To store: You can store cooked stuffed chicken breasts for up to 4 days in the fridge in an airtight container.
- To reheat: Reheat the chicken in the microwave when ready to eat.
- To freeze: You can freeze cooked chicken for up to 4 months in freezer-safe bags
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Web Story HERE.
Cheryl says
What if you don’t have a cast iron skillet what kind of pan can I use
Olivia says
Any skilelt that can go to the oven.
M Parker says
Chicken was dry. I ended up covering it with aluminum foil while in the oven to try to preserve the moisture. Otherwise, it was good.
Bill says
I followed the recipe with the only exception of precooking the asparagus in a mix of breadcrumbs, garlic and onion powder for 7 minutes @425. This is how I usually cook them anyway. It helps to soften them up. Otherwise, first time and it was a home run.
Bill says
I forgot to include 2tbsp of olive oil in the precooking mix in my previous comment
Olivia says
happy you liked it!
Tonya says
This is delicious! My family loves it. I’ve made it multiple times at this point. Thank you.
Olivia says
You’re very welcome!
Jennifer says
Can u grill it instead ?
Olivia says
Yes you can.
Claire says
Made mushroom gravy after cooking asparagus cheese chickens
Olivia says
Yummy!
Chieyann says
Absolutely amazing
Olivia says
So glad you enjoyed this recipe!
Debra J Smith says
This was such an easy dish to make and so eye appealing! The only thing I did differently was using steamable asparagus. I didn’t have any fresh. Definitely making this one again!!!
Olivia says
Awesome! So happy to hear that!
MT says
Loved the taste of this recipe, but the chicken came out dry with the listed cooking method. Will retry in the future and maybe tweak how it is cooked to improve the texture!
Olivia says
The cooking time provided is always a suggestion since it depends on the thickness of the chicken breast. Next time, try using a meat thermometer to ensure it’s cooked through without overcooking, as that can result in dryness.
Danny says
This recipe is good, healthy and easy. You can replace the asparagus w spinach if you want. But its very irresponsible to instruct people to only cook it for 20 minutes. You will have to cook it at least double the time. All chicken must be cooked to 165 and ANYTHING that is stuffed has to be cooked until 165. 20 minutes will not cut it. Everyone should have a basic digital thermometer in their kitchen.
Olivia says
Thank you for your feedback and concern. I appreciate your input. In the recipe instructions, I did mention that the chicken should be cooked until it reaches an internal temperature of 165ºF. It’s crucial to use a meat thermometer to ensure the chicken is cooked thoroughly and reaches the recommended temperature for safety.