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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Kim says
Made it, it was great. used pepper jack because that’s what I had. Also added a little blackened seasoning. Yum! Will make again. And again.
Olivia says
Pepper jack sounds good too! Happy you enjoyed this recipe 😉
Alex says
This looks delicious! I’m going to make it tomorrow evening to try to impress a date who loves asparagus 🙂 What would your recommendation be for a healthy side dish or starch? Thanks! Can’t wait to try this out.
Olivia says
You can serve it with cauliflower rice, roasted sweet potato or veggies and green salads.
Suzanne says
Made this tonight. Loved it! I used grated Mozzarella and didn’t fry, just oven baked and it as great. Thanks!
Olivia says
Awesome 😉
Jena Posekany says
I made this tonight but changed it a little. I used lemon pepper seasoning and wrapped it with bacon. They turned out amazing. My husband hasn’t finished eating and has already requested it again.
Olivia says
Wow that sounds delicious! Thanks for your feedback 😉
Samantha says
Can I just bake it instead of searing it and baking it?
Olivia says
yes you can, but when you sear it, chicken breasts get more flavour from the golden brown crust.
Gena Orr says
Found your recipe when I searched a chicken and asparagus recipe that WASN’T pasta and that I could whip up quickly. So easy and SO good! Husband had made flatbread pizzas earlier in the week and I added a slice of the extra Canadian bacon to each breast. We will definitely be adding this into the rotation since our asparagus is really producing this year! Thank you!!
Olivia says
So happy to know you enjoy this recipe, Gena. Thanks a lot for stopping by 😉
Deidre says
I made this with a side of fettuccine Alfredo and it was delicious!
Olivia says
Great!
Deidre says
Also, I used baby swiss cheese because it’s what I had amd it was still amazing
Olivia says
Yummy 😉
Elizabeth Collins says
hi. this looks great. i haven’t any mozzerella, but i have got some nice Brie. do you think this might work?
Olivia says
No, I’ve really made this recipe with brie and it didn’t turn out well because the brie melted a lot At the end you have almost no brie to eat.
Darlene Alldredge says
Can I use chicken thighs instead of Breasts?
Olivia says
I’m not sure, but I think it may work if you use boneless thighs.
Kate shelton says
Made this. It was amazing. I made zucchini gratin as a side. Perfect.
Kate shelton says
I added just a tiny amount of cream cheese to the inside of each chicken breast. Good choice! I thought about bacon….. But there was already a ton of cheese with this dinner!
Olivia says
Mm… zucchini gratin as a side dish is a great idea 😉