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
-
No oven-safe skillet? Sear in pan, then bake in a baking dish.
-
Use toothpicks, but remove before serving.
-
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?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
My family absolutely loved this recipe.. it will go down on my favouritist recipes to be made tine and again..! Thank you for sharing…
Awesome! Glad to know your whole family enjoyed this recipe. It’s really good and easy to make 😉
What kind of cheese is that on video?
Mozzarela!
This is amazing. I have done this twice for my family and I have very picky 3 kids and they LOVED it oldest has been asking for it again so this is what’s for supper tomorrow!I’m excited to make it again..super delicious n easy ..
That’s awesome. So happy to know that you and your family enjoyed this recipe. Thanks for stopping by 😉
Made last night. Velvet marinade overnight to tenderize chicken. Bought wrong kind of mozzarella (water-packed). Took longer to get to 165 than 20 minutes. However, this is very beautiful and delicious.
I’m so glad to read that all worked out well. Thanks so much for taking the time to share this review. 🙂
Is this made with fresh mozzarella?
Yes it is.
I cooked last night…..they were so good….thans
Maravilhoso e muito saudável
I’ve been eyeing this for a couple of weeks but wondering what you might suggest instead of the cheese? I’m attempting to cut out dairy. Thanks so much!
Have you tried vegan cheese? It may work in this recipe.
Do you cook asparagus before stuffing ?
no it’s not necessary 😉
Hi, how long can this last in the refrigerator? Is this meal preppable?
Yes it is. It’s about 4 days.
Fantastically tasty and easy to make. i found it hard to get all the cheese and asparagus in without the breast falling open so ‘skewered’ them
Delicious
Our chicken came out very dry and I cooked it shorter time than stated. Needs a sauce or something to give it more flavor.