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This Asparagus Stuffed Chicken Breast recipe is shockingly easy to make, but has a presentation that is impressive enough to serve guests. The cheesy stuffed chicken takes only 30 minutes to make and pairs well with so many easy side dishes.
For more stuffed chicken recipes, try my Lasagna Stuffed Chicken and Spinach Stuffed Chicken.
Why We Love This Recipe
- Ready in 30 Minutes – It takes only a few minutes to stuff the chicken before searing and baking.
- Surprisingly Easy To Make – Don’t let the name or pretty presentation scare you! This recipe is very easy to assemble and then bake.
- Dinner Party Favorite – The impressive presentation, yet simplicity to assemble, makes it a great option for a dinner party!
RECIPE WALK-THROUGH
How To Make Asparagus Stuffed Chicken
See the recipe card below for full, detailed instructions
Season Chicken – Use a sharp knife to cut a horizontal incision in the chicken breasts (to create a hinged breast like a hot dog bun). Season the chicken inside and out with the spices.
Stuff Chicken – Inside each chicken breast pocket, layer the goat cheese, followed by 3 asparagus spears per breast and then mozzarella.
Secure Chicken Breasts Shut – Secure the pockets closed with toothpicks to keep the filling from spilling out during cooking.
Sear Chicken – Heat a large, ovenproof skillet with the olive oil over medium heat and sear the chicken until golden brown on each side.
Bake Chicken – Move the skillet to the oven and bake for about 15-20 minutes until the chicken is fully cooked. If your skillet isn’t big enough, you can also bake them on a foil lined baking sheet.
Rest and Serve – Allow the chicken to rest for about 5 minutes. Remove the toothpicks and squeeze lemon juice over the chicken breasts, garnish with parsley, and serve.
Serving Suggestions
I love how versatile this chicken breast recipe is! You can serve it with a variety of sides such as rice, potatoes (try these crispy Roasted Red Potatoes or classic mashed potatoes), or pasta like these simple buttered noodles. We also like to round out the meal with a an arugula salad or garden salad.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. These are best served immediately due to the asparagus, but leftovers can be reheated in the microwave, or in a covered saute pan on medium low until warmed through.
To freeze, wrap each chicken breast in plastic wrap and store it in an airtight container or ziplock bag in the freezer for up to 3 months. Thaw overnight and reheat in 350℉ oven until the chicken reaches 165℉.
Recipe Tips
- Sear Chicken First – Searing the chicken before baking helps keep it moist and gives it a beautiful crust and color.
- Chicken Breasts are Preferred Over Thighs – Chicken thighs are not recommended for use as they are too thin for this type of dish. Chicken breasts work best, as they are thick enough to cut a pocket and secure the filling.
- Try Other Cheeses – Other soft cheeses such as boursin, ricotta, feta, or even blue cheese can be used instead of goat cheese.
- Swap in Other Veggies – Swap out asparagus for spinach or broccoli.
- Spice Additions – Feel free to customize the seasoning mixture to your taste preferences. Herbs and spices like rosemary, thyme, basil, and paprika will taste great.
More Chicken Recipes
Asparagus Stuffed Chicken Breast
Ingredients
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 4 Boneless skinless chicken breasts about 6 ounces each
- 2 tablespoons Olive oil
- 4 ounces Goat cheese
- 12 Asparagus spears ends trimmed
- 4 slices Fresh mozzarella halved
- Juice from ½ lemon
- Chopped parsley optional garnish
Instructions
- Preheat oven to 400℉.
- Combine garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl and set aside.
- Lay each chicken breast flat on a cutting board. Using a sharp knife, make a horizontal incision starting at the thickest part of the breast, creating a hinged breast (like a hotdog bun). Be careful not to cut all the way through to the other side. Season both the inside and outside of the chicken breasts with the seasoning mixture.
- Inside each chicken breast pocket, evenly layer goat cheese, followed by 3 asparagus spears per breast and then mozzarella. Secure the pockets closed with toothpicks to keep the filling from spilling out during cooking. It’s okay if the ends stay slightly open.
- In a large ovenproof skillet, heat two tablespoons of olive oil over medium heat.
- Sear the chicken for 2 minutes on each side until golden brown, working in batches if needed to avoid crowding the pan.
- Transfer skillet to oven, or place chicken on a foil lined baking sheet if your pan is not large enough for all four breasts, bake 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 165℉.
- Remove from oven and allow to rest for about 5 minutes. Remove toothpicks. Squeeze lemon juice over the chicken breasts, garnish with parsley, serve immediately.
Notes
- These are best served immediately due to the asparagus, but leftovers can be reheated in the microwave, or in a covered saute pan on medium low until warmed through.
- To freeze, wrap each chicken breast in plastic wrap and store it in an airtight container or ziplock bag in the freezer for up to 3 months. Thaw overnight and reheat in 350℉ oven until the chicken reaches 165℉.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
