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 to make stuffed chicken breasts 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 stuffed chicken breast.
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 I love this Asparagus Stuffed Chicken Breast Recipe:
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.
- It has a really fresh flavour and is great on its own or goes really well with mashed cauliflower, cauliflower rice, or even roasted veggies.
- 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.
After you stuff the chicken, it is important to dust the exterior of the chicken breasts with seasonings such paprika, garlic powder, and salt and pepper for extra flavor. Mm… Delicious! I like to serve this with a salad on the side, fluffy rice, or quinoa.
So, it’s time to impress your family at dinnertime with asparagus stuffed chicken breast! You won’t believe how simple and delicious these are!
Need another easy recipe that can be meal prepped? Try my Spinach Stuffed Chicken Breast and Ground Turkey Sweet Potato Stuffed Peppers.
How to Make Stuffed Asparagus Stuffed Chicken Breast
Ingredients
- 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
Instructions
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.
Cook the Chicken
- Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe pan over medium-high heat. Add the olive oil. Sear the 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 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.
Meal Prep Tips
- If you are meal prepping this, be sure to let this stuffed chicken breast recipe cool before transferring it to the fridge. Be sure to keep the meals refrigerated until you’re ready to eat.
- Make sure to store all your portions into an airtight container. I use glass containers has they don’t hold onto any smells and are easier to clean.
- Microwave your meal prep with a damp paper towel over top the container to keep the meal prep bowls moist.
- This meal prep will last for up to 4 days when properly stored.
- I like to prep some cauliflower rice, cauliflower mash, or roasted vegetables as a side.
- Want another low carb meal prep? Try my Low Carb Chicken Meal Prep Bowls.
Can I Freeze This?
You can freeze leftover the cooked stuffed chicken breast for up to 3 months. Make sure your store the breasts properly in an airtight freezer-safe container to prevent them from getting freezer burned. Thaw in the fridge overnight before reheating.
Looking for more Stuffed Chicken Breast recipes? Try these too:
- Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken: Try this stuffed chicken breast recipe, and you’ll never say again that chicken breast recipes are boring. This recipe is delicious because it’s stuffed with sun-dried tomatoes in oil, spinach, and mozzarella cheese.
- Spicy Chicken Meal-Prep Bowls: Plan ahead for the week with these whole30, paleo-friendly, gluten-free, and low-carb Spicy Chicken Meal-Prep Bowls packed with spicy chicken, roasted green beans, broccoli, and mashed cauliflower.
- Low-carb Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!
More Chicken Breast Recipes to Try:
- Garlic Butter Baked Chicken Breast (Web Story)
- Rosemary Lemon Roasted Chicken Breasts
- Paleo Lemon Roasted Breast Chicken
- Asparagus Sweet Potato Chicken Skillet
- Chimichurri Chicken Green Beans Skillet
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Asparagus Stuffed Chicken Breast
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
- If you love this recipe, I bet you'll love these other stuffed chicken recipes, too: Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken, Spinach and Feta Stuffed Chicken Breasts, and 5-Ingredient Chicken Zucchini Boats. They are ALL gluten-free, low-carb, and super-flavourful. Also, all these recipes are great as leftovers.
- Click HERE to watch the Web Stories for this recipe.
- Make sure to remove the woody ends of the asparagus as they'll be tough and difficult to eat.
- If you do not have a cast-iron skillet, cook in a non-stick pan and transfer to a baking dish to finish off in 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
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Web Story HERE.
Maria Vilma Ribas says
Muito pratico e delicioso
C says
Made this today with provolone, cut up asparagus, and two chicken breasts. I didn’t halve anything, and the provolone I just tore up to fit the chicken halves. I’m glad I kept the original amount of seasoning. Pulled it at 15m and let rest. This was fantastic. You’ll need to salt this to your taste. Will defiinitely make again. Thanks!
Olivia says
Happy you liked it. It’s so good and easy to make!
Reva says
Could we use frozen asparagus?
Olivia says
Sorry I’m not sure since I haven’t made this recipe with frozen asparagus. Please let me know how it turned out if you tried it. Thanks
Bekkistreehaus says
My family LOVED this recipe! My husband is an easy pleaser and always makes me feel loved and appreciated in the kitchen. However, with two of our children still at home (one preteen and one adult) it isn’t uncommon that someone isn’t as “wowed” with a new recipe. Instead of cutting each breast in half, I opted to flatten them by gently pounding them out thin and instead of folding over I simply rolled the ingredients into the chicken. I served them
with fresh corn on the cob, steamed snow peas, and a medley of red and yellow peppers with baby portabella mushrooms in burgundy.
Asparagus Stuffed Chicken Breast has been added to “favorites”.
Olivia says
Sounds amazing! I love your sides 😉
Bekkistreehaus says
My family LOVED this recipe! My husband is an easy pleaser and always makes me feel loved and appreciated in the kitchen. However, with two of our children still at home (one preteen and one adult) it isn’t uncommon that someone isn’t as “wowed” with a new recipe. Instead of cutting each breast in half, I opted to flatten them by gently pounding them out thin and instead of folding over I simply rolled the ingredients into the chicken. I served them with fresh corn on the cob, steamed snow peas, and a medley of red and yellow peppers with baby portabella mushrooms in burgundy.
Asparagus Stuffed Chicken Breast has been added to “favorites”. <3
Olivia says
Mm… sounds amazing!
Pete Haskel says
Made this last night for the first time and real easy to make. Added the asparagus and lots of cheese including shredded Italian and then pan seared in a hot cast iron skill for only 2 minute per side. Took the chicken out of the skillet, wrapped them with bacon strips and placed them on a flat baking pan in the over for 20 minutes at 420 F…. I took them out of the skillet and onto a baking pan because I feel the chicken would overcook I. an already hot skillet.
I already had potato slices roasting in the oven on this baking pan at 420F for about minutes so adding the chicken to the oven for another 20 minutes ended up a 40 minute cooking time for a perfectly moist chicken with crispy bacon on top along with perfect roasted potato slices. Don’t be afraid to add plenty of seasoning including garlic salt, onion powder and Italian seasoning inside and outside the chicken.
This was a very tasty dish and must do this one again…..
Olivia says
Sounds so tasty and delicious!
Lisa says
This will be my second time making this. I added a poblano sliced tomato to stuffing. I added lemon juice at the end. Amazing
Olivia says
Happy you liked it!
Dianne Parsons-Olson says
Used German Gruyere … absolutely delicious!
Olivia says
Awesome!!
Maggie Witkowski says
This recipe was delicious and I made the roasted veggies cauliflower, broccoli, sweet potatoes they were also delicious.
Olivia says
Awesome!