Seasoned and baked this Asparagus Stuffed Chicken Breast in a lovely tender mozzarella and asparagus infused dish. Enriched with sun-dried tomatoes for an umami hit all its own and a golden crust for extra texture, it’s an impressive meal that’s actually rather easy to make. Pair it with your favorite side dishes and it’s a heartwarming, filling dinner!
Why You’ll Love This Recipe
It’s also healthy and nourishing: Protein-packed, vibrant with wholesome fresh vegetables, and filled with sun-dried tomatoes high in nutrition.
Impressive But Easy: This is something you can make at home, with just a few steps, and it will be restaurant quality.
Adaptable for any occasion: It’s lovely with rice, pasta and a fresh salad, so adapted for nearly any occasion.
This process produces juicy, flavorful meat: The searing locks in the juices, and the baking guarantees gooey, cheesy, perfectly cooked chicken.
Key Ingredients
Chicken Breasts: Lean yet satisfying, chicken breasts add the perfect center for your flavor-filled stuffing.
Mozzarella Cheese: Melts into a delightful oozy layer that wraps around the flavorful filling.
Asparagus: Gives a fresh, crisp bite that balances out the richness of the cheese and chicken.
Sun-Dried Tomatoes: Tart and a touch sweet, these tomatoes bring a punch of assertive taste to the stuffing.
Italian Seasoning Mix: A mix of herbs that adds incredible flavor to the chicken with minimal effort.
Garlic Powder and Smoked Paprika: Given the basis of every good meal is garlic, we add into the marinade for the proper amount of zip, along with a touch of smokiness from smoked paprika, making it you will never be able to resist eating a second piece of chicken if it is right in front of you.
Olive Oil: For searing, to develop a golden surface and add flavor to the surface of the chicken breasts.
Ingredient list with measurements & instructions below in the recipe card
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Step-by-Step Instructions
Preparation
Preheat Your Oven
To cook your chicken after searing it, preheat the oven to 400°F (200°C).
Season the Chicken
Place the chicken breasts on a cutting board, skin-side down.
Sprinkle both sides of each chicken breast evenly with:
Italian seasoning
Garlic powder
Smoked paprika
Sea salt
Ground black pepper
Create Pockets
Slice the Chicken
With a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. The aim is to carve out a deep pocket for the stuffing.
Prepare the Filling:
Place slices of mozzarella cheese out.
Put 3 asparagus spears and a few pieces of chopped sun-drytomatoes onto each piece of mozzarella.
Roll the mozzarella up with the asparagus and tomatoes into a tight bundle.
Stuff the Chicken:
Stuff each chicken breast pocket with a mozzarella bundle.
You will want to use toothpicks to hold together the edges of the chicken breasts so that the filling remains inside while cooking.
Sear the Chicken
Heat the Skillet
In a large oven-safe skillet, heat olive oil over medium-high heat until shimmering.
Sear the Chicken
Gently drop the stuffed chicken breasts into the skillet.
Sear on each side for 3 to 5 or until golden brown. This step seals in juices, and creates a savory crust.
Bake the Chicken
Transfer to Oven
Transfer the skillet with the chicken breasts to the hot oven.
Bake to Perfection
Remove from oven and check to see if the chicken is done (internal temperature should be 165F/75C). Cook time may vary depending on the thickness of the chicken.
Serve
Remove Toothpicks
Before serving carefully remove the toothpicks from the stuffed chicken breasts.
Presentation
Serve hot, with more chopped herbs on top, if you want. Pair it with:
Rice
Pasta
Fresh green salad
Delight in your flavorful, stuffed chicken marvel!
Serving Suggestions
Classic Sides: Serve with creamy mashed potatoes or a buttery risotto for a comforting meal.
Light and Fresh: Pair with a crisp green salad, roasted vegetables or lemony quinoa for something lighter.
Pasta Lover’s Dream: Would also make a nice pairing with garlic butter spaghetti or fettuccine Alfredo. Indulge.
Low-Carb Option: Serve with cauliflower rice, or a very quick sautéed spinach side, to keep it keto-friendly.
Storage Tips
Refrigerating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheating, bake at 350°F (175°C) till warmed up, or else utilize a microwave for faster reheating.
Freezing
For stuffed chicken breasts, they can be frozen raw, before cooking, and should be good for 3 months. Defrost in the refrigerator overnight, then prepare as you would have. If she ends up freezing it after cooking, let the chicken cool completely, wrap it tightly and reheat in the oven so it maintains its texture.
Variations
Cheese Swap: Use provolone, goat cheese or Swiss in place of mozzarella for a different flavor profile.
Herb Burst: Add fresh herbs, such as basil, thyme or parsley, to the stuffing for an extra pop of flavor.
Bacon Lovers: Before you sear and bake, wrap each stuffed chicken breast with a slice of bacon—what could be more deliciously rich than that?
Mediterranean Twist: Mix some crumbled feta cheese and chopped black olives into the filling to give your chicken a Mediterranean flair.
Spicy Kick: Add red pepper flakes or a pinch of cayenne pepper if you’re cooking for heat lovers.
Conclusion
This Asparagus Stuffed Chicken Breast is one of those really good recipes — full of flavor, easy to prepare, and a fabulous recipe for either casual dinners or fancy dinners. With its gooey cheese center, tender chicken and colorful asparagus, it’s the kind of thing that tastes as good as it looks.
If you want to impress some guests, or if we’re being honest want to treat yourself to a little over-the-top cooking, this recipe will absolutely give you a new trick up your bag. Serve with your favorite sides, top with fresh herbs and devour every scrumptious bite.
Asparagus Stuffed Chicken Breast
Ingredients
- 4 skinless boneless chicken breasts about 1 1/2 lb.
- 1 tsp Italian seasoning mix
- 1 tsp garlic powder
- 1 tsp smoked paprika
- sea salt to taste
- ground black pepper to taste
- 12 asparagus stalks ends trimmed
- 1 oz sun-dried tomatoes chopped
- 4 slices mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) to ensure it's hot and ready to finish cooking the chicken after searing.
- Lay the chicken breasts flat on a cutting board and evenly sprinkle both sides with Italian seasoning, garlic powder, smoked paprika, sea salt, and ground black pepper.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. This creates space for the filling.
- Lay out slices of mozzarella cheese. Place 3 asparagus stalks and some chopped sun-dried tomatoes on each slice. Roll the mozzarella around the asparagus and tomatoes to form a compact bundle.
- Stuff each mozzarella bundle into the pocket of a chicken breast. Secure the edges with toothpicks to keep the filling in place during cooking.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-5 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Carefully remove toothpicks before serving. Serve hot, garnished with additional chopped herbs if desired. Pair with rice, pasta, or a fresh green salad.