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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Praba says
My family absolutely loved this recipe.. it will go down on my favouritist recipes to be made tine and again..! Thank you for sharing…
Olivia says
Awesome! Glad to know your whole family enjoyed this recipe. It’s really good and easy to make 😉
Noel says
What kind of cheese is that on video?
Olivia says
Mozzarela!
Yesica Villarreal says
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 ..
Olivia says
That’s awesome. So happy to know that you and your family enjoyed this recipe. Thanks for stopping by 😉
Swen Nater says
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.
Olivia says
I’m so glad to read that all worked out well. Thanks so much for taking the time to share this review. 🙂
jde says
Is this made with fresh mozzarella?
Olivia says
Yes it is.
Marina Ramirez says
I cooked last night…..they were so good….thans
Maria vilma ribas says
Maravilhoso e muito saudável
Leslie says
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!
Olivia says
Have you tried vegan cheese? It may work in this recipe.
NeYah Davis-Smith says
Do you cook asparagus before stuffing ?
Olivia says
no it’s not necessary 😉
Gill says
Hi, how long can this last in the refrigerator? Is this meal preppable?
Olivia says
Yes it is. It’s about 4 days.
Rod Lewis says
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
Patricia says
Our chicken came out very dry and I cooked it shorter time than stated. Needs a sauce or something to give it more flavor.