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
Careful Slits: Make deep, even slits in the chicken breasts for the stuffing.
Generous Stuffing: Don’t skimp on the stuffing, but avoid overfilling to prevent spills.
Secure Seam: Use toothpicks or kitchen twine to secure the stuffed chicken’s seam.
If you don’t have an oven-safe skillet, after searing your chicken on the stovetop, transfer it to a baking dish and place it in the oven.
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.
More Chicken Breast Recipes to Try:
Stuffed Chicken Breast Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
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.
Watch the Web Story HERE.
Maria Vilma Ribas says
Muito pratico e delicioso
C says
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!
Olivia Ribas says
Happy you liked it. It’s so good and easy to make!
Reva says
Could we use frozen asparagus?
Olivia Ribas says
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
Bekkistreehaus says
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”.
Olivia Ribas says
Sounds amazing! I love your sides 😉
Bekkistreehaus says
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
Olivia Ribas says
Mm… sounds amazing!
Pete Haskel says
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…..
Olivia Ribas says
Sounds so tasty and delicious!
Lisa says
This will be my second time making this. I added a poblano sliced tomato to stuffing. I added lemon juice at the end. Amazing
Olivia Ribas says
Happy you liked it!
Dianne Parsons-Olson says
Used German Gruyere … absolutely delicious!
Olivia Ribas says
Awesome!!
Maggie Witkowski says
This recipe was delicious and I made the roasted veggies cauliflower, broccoli, sweet potatoes they were also delicious.
Olivia Ribas says
Awesome!
Gloria Garcia says
5 going to try it
Olivia Ribas says
Hope you liked it!