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 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 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 you’ll Love This Stuffed Chicken Breast
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.
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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!
Need another easy recipe that can be meal prepped? Try my Spinach Stuffed Chicken Breast and Ground Turkey Sweet Potato Stuffed Peppers.
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
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.
Recipe Tip
- 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 garlic pasta, cauliflower rice, cauliflower mash, or roasted vegetables as a side.
- Want another low carb meal prep? Try my Low Carb Chicken Meal Prep Bowls.
How to Freeze it
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.
more Stuffed Chicken Breast recipes to Try:
- Spinach and Cheese Stuffed Chicken Breast: 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.
- Spinach and Feta Stuffed Chicken Breast: baked, easy to make, low-carb, gluten-free, and very flavorful.
- 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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Stuffed Chicken Breast Recipe
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.
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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.