If you’re looking for a dinner that’s easy, elegant, and packed with flavor, this Asparagus Stuffed Chicken Breast is a must-try. Juicy chicken breasts are perfectly seasoned, then stuffed with crisp-tender asparagus and melty cheese. They’re seared to lock in flavor and baked until golden brown. The asparagus stays perfectly tender, and the cheese turns irresistibly gooey. Comfort food meets weeknight simplicity!
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.
Key Ingredients to Make Stuffed Chicken Breast
Skinless chicken breasts – After testing multiple cuts, I found that medium-sized breasts (~6 oz each) are easiest to stuff and cook evenly without drying out.
Asparagus spears – I always choose medium-thin asparagus. It softens just enough while baking, staying bright and tender-crisp inside the chicken.
Mozzarella cheese – I’ve tested this recipe with mozzarella, provolone, and Swiss. Mozzarella melts beautifully and adds a mild, creamy texture that pairs well with asparagus.
Spices – For this recipe, I used garlic powder, smoked paprika, Italian seasoning, salt, and black pepper. After testing this combination many times, I’ve found that it creates a perfect balance of flavor.
Optional: Zest of ½ lemon – A touch of lemon zest brightens everything—especially if you’re serving this with a spring salad or veggies.
How to Make this recipe
First: Preheat oven to 425ºF. Slice each chicken breast in half lengthwise, then cut a pocket into each, without slicing all the way through.
Second: Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
Next: Place mozzarella and 3 asparagus spears inside each chicken breast, then fold to enclose the filling. Use toothpicks to seal, if needed.
Four: In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the chicken breast well.
Then: 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.
Finally: 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
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No oven-safe skillet? Sear in pan, then bake in a baking dish.
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Use toothpicks, but remove before serving.
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Flavor boosters: add sundried tomatoes or splash cognac & butter.
Roasted Vegetables: Serve with roasted vegetables like green beans, or acorn squash. This will make a delicious and balanced meal.
Mashed Potatoes: Creamy mashed potatoes recipe 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, 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:
Lemon Rosemary Chicken
40 mins
Baked Chicken Breast Recipe
35 mins
Chicken Sweet Potato Recipe
35 mins
Chimichurri Chicken
20 mins
Asparagus Stuffed Chicken Breast – Juicy, Cheesy & Oven-Baked
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. Place the chicken on your work surface. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through. 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.
Notes
- Make sure to remove the woody ends of the asparagus as they’ll be tough and difficult to eat.
- Not a fan of mozzarella? Try using cheddar cheese.
- Try to buy chicken uniform in size so they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Muito pratico e delicioso
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!
Happy you liked it. It’s so good and easy to make!
Could we use frozen asparagus?
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
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”.
Sounds amazing! I love your sides 😉
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
Mm… sounds amazing!
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…..
Sounds so tasty and delicious!
This will be my second time making this. I added a poblano sliced tomato to stuffing. I added lemon juice at the end. Amazing
Happy you liked it!
Used German Gruyere … absolutely delicious!
Awesome!!
This recipe was delicious and I made the roasted veggies cauliflower, broccoli, sweet potatoes they were also delicious.
Awesome!
5 going to try it
Hope you liked it!
What if you don’t have a cast iron skillet what kind of pan can I use
Any skilelt that can go to the oven.
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.
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.
I forgot to include 2tbsp of olive oil in the precooking mix in my previous comment
happy you liked it!
This is delicious! My family loves it. I’ve made it multiple times at this point. Thank you.
You’re very welcome!
Can u grill it instead ?
Yes you can.
Made mushroom gravy after cooking asparagus cheese chickens
Yummy!
Absolutely amazing
So glad you enjoyed this recipe!
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!!!
Awesome! So happy to hear that!
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!
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.
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.
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.
This was easy, plus absolutely delicious!
Finally, something I tried turned out great!
I’m so happy to hear that 😉