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
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.
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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Boo Shay's says
Awesome recipe…..did it last night for Supper!
Olivia says
Awesome! Happy you enjoyed it!
Tyler says
Planning on making this tonight, but wondering…can I freeze these after I make them? What would you recommend?
Olivia says
Sorry Tyler I’ve never frozen it before. But I don’t see why it wouldn’t work. You should try. This recipe is amazing and super flavourful 😉
Misty Kinsey says
I made this tonight for my family but was too excited to wait and take a picture. The chicken came out perfectly.. have to thank you for this recipe. I always mess up chicken somehow but knocked it out of the park with this one!
Olivia says
This makes me so happy to hear! Thanks so much for trying this recipe and stopping by to leave this lovely review.
Chris says
I made this last night and it was delicious! My husband thanked me for making it! I didn’t have mozzarella so I used provolone, I also used squeezed lemon juice instead of the zest because my lemons had been sitting for a while and it turned out perfectly! Thank you for sharing!
Olivia says
Mm… this recipe with provolone is amazing too 😉
Lisa says
Is the serving size 1 chicken breast? It states 4? Thank you
Olivia says
Yes it is a serving size of 1 chicken breast.
Victoria says
THIS was so easy for a beginner cooker. I was terrified at first but it turned out great! Super excited to try more of these recipes!
Olivia says
Awesome. I’m so glad to hear you enjoy this recipe 😉
Supriya Kutty says
Thanks for providing this delicious recipe. My husband loves chicken recipes and would like to try it this weekend for him. Keep sharing such yummy nonveg recipes.
Olivia says
Thank you! Happy you and your husband loved this recipe 😉
Jan P says
Hello!
Did you use reduced-fat mozzarella?
Olivia says
No I didn’t but you can use it.
Lauren W. says
What if I do not have a cast iron skillet? Do you think I could transfer it to foil on a cookie sheet then cover it? Maybe some olive oil on the foil?
Olivia says
Yes you totally can.
Shannon says
Beyond delicious!
Olivia says
Awesome!