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.
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 making stuffed chicken breast because you can stuff the chicken with just about anything. The options are endless and on top of that this stuffed chicken breast recipe is easier than it looks.
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!
- This recipe is simple to make and looks impressive to your loved ones.
- 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.
Ingredients to Make this Stuffed Chicken Breast
- Chicken breasts — I used boneless skinless chicken breasts.
- Lemon zest
- Seasoning: kosher salt, pepper, garlic powder, and paprika. You can also add some dried parsley, oregano or even red pepper flakes.
- Asparagus stalks — trimmed
- Mozzarella cheese — or cheese of your choice like ricotta, cream cheese, goat cheese, cheddar or even Monterey Jack cheese.
- Extra virgin olive oil — or a neutral oil of your choice
Instructions
Prepare the Chicken – Step by Step
- Preheat oven to 425ºF. On a cutting board, cut the chicken breasts in half, lengthwise using a sharp knife. Cut 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. 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 chicken breast well.
Cook the Chicken
- Heat a large, oven-safe pan (like a cast iron skillet) over medium-high heat. Add the olive oil. Sear for 3-5 minutes per side, until it is golden brown.
- Place in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF. Be careful not to over-bake as it’ll dry out the chicken.
Olivia’s Recipe Tips
Careful Slits: Make deep, even slits in the chicken breasts for the stuffing.
Generous Stuffing: Don’t skimp on the stuffing, but avoid overfilling to prevent spills.
Secure Seam: Use toothpicks or kitchen twine to secure the stuffed chicken’s seam.
If you don’t have an oven-safe skillet, after searing your chicken on the stovetop, transfer it to a baking dish and place it in the oven.
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! I like to transfer leftovers to a freezer bag or freezer-safe container and store frozen for up to 3 months.
To Reheat: Thaw in the fridge overnight (if reheating from frozen). I typically use the microwave for leftovers, or you can warm it on the stovetop.
Recipe Variations
Protein: Instead of chicken breast, you can make this recipe with skinless boneless chicken thighs.
Add other vegetables: Baby spinach, frozen spinach, kale, green beans, artichokes, sun-dried tomatoes would go nicely in this recipe.
Seasonings: Feel free to mix things up and use different types of spices or fresh herbs too. You can also use some parmesan or feta cheese to stuff it and add more flavor.
What To Serve With:
Roasted Vegetables: Serve with roasted vegetables like roasted asparagus, green beans, or acorn squash. This will make a delicious and balanced meal.
Mashed Potatoes: Creamy mashed potatoes recipe or roasted garlic mashed potatoes make a comforting and classic side dish.
Mixed Green Salad: A simple mixed green salad like my Arugula Salad is great too.
Some carbs: This recipe is also good with garlic pasta, fluffy rice, beans, couscous salad and quinoa salad too.
Looking for more Stuffed Chicken recipes? Try my Spinach and Cheese Stuffed Chicken Breast or my Spinach and Feta Stuffed Chicken Breast.
More Chicken Breast Recipes to Try:
Stuffed Chicken Breast Recipe
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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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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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.
Sharon says
This was easy, plus absolutely delicious!
Finally, something I tried turned out great!
Olivia says
I’m so happy to hear that 😉