If you're looking for a simple yet impressive dinner idea, this Asparagus Stuffed Chicken Breast is a winner! Juicy chicken, tender asparagus, and melted cheese come together in a dish that's flavorful, healthy, and easy to make. Perfect for weeknights or special occasions!
😍Why You'll Love This Asparagus Stuffed Chicken Breast
It’s quick to prepare, making it perfect for weeknights, yet impressive enough for a special occasion. Packed with tender asparagus, gooey mozzarella cheese, and a burst of fresh garlic, it’s a balanced meal full of flavor and nutrients. Plus, it’s a one-pan recipe that cuts down on cleanup—something every family can appreciate.
Be sure to check out French Onion Stuffed Chicken Breast, Spinach Artichoke Stuffed Chicken, or the Spinach Stuffed Chicken Recipe for more delicious stuffed chicken breast recipes!
✅Ingredient Notes
- Chicken Breasts: Choose large, evenly sized chicken breasts for easy stuffing and even cooking. Flatten them slightly for a uniform thickness.
- Garlic (Grated): Use freshly grated garlic for a bold, aromatic flavor that blends seamlessly into the dish. A microplane is perfect for achieving a fine texture.
- Lemon Pepper Seasoning: Brings a zesty, tangy kick with a hint of spice—perfect for enhancing the chicken.
- Asparagus Stalks: Trim the woody ends for tender, perfectly cooked asparagus. Choose thin to medium stalks for faster cooking inside the chicken.
- Mozzarella or Provolone Cheese: Both melt beautifully, adding a creamy, gooey texture.
- Garlic Powder: Enhances the garlic flavor and makes a savory crust on the outside of the chicken when combined with paprika.
- Smoked Paprika: Adds a hint of smoky flavor and vibrant color to the chicken's exterior.
- Olive Oil: It helps make a crisp, flavorful crust before finishing in the oven.
🔪How to Make Asparagus Stuffed Chicken Breast
Preheat Oven: Heat to 425°F.
Prepare Chicken: Cut a pocket into each chicken breast and season inside with salt, grated garlic and lemon pepper seasoning.
Stuff with mozzarella and asparagus, then fold to seal.
Season Outside: Sprinkle with salt, pepper, garlic powder, and smoked paprika.
Sear Chicken: Heat olive oil in an oven-safe skillet. Sear chicken for 3-5 minutes per side until golden.
Bake: Cover with foil and bake for 15 minutes, or until the chicken reaches 165°F.
Rest and Serve: Let rest for 5 minutes before serving.
👨🍳Pro Tips
- Grate the Garlic: Use a microplane for finely grated garlic. This ensures it evenly coats the chicken, infusing it with bold flavor without clumps.
- Cheese Tip: Use fresh mozzarella or provolone slices for the best melt. Avoid pre-shredded cheese, as it may not melt as smoothly due to anti-caking agents.
- Searing Technique: Start with a hot skillet and sear the chicken top-side down first. This helps lock in the juices and gives the chicken a golden, crispy exterior.
- Cover While Baking: Always cover the skillet with foil when baking to protect the asparagus from burning and to retain moisture.
- Resting Time: Let the chicken rest for 5 minutes after baking. This allows the juices to redistribute, keeping the chicken tender and flavorful.
- Use a Thermometer: Check the internal temperature with a meat thermometer. Chicken is perfectly cooked at 165°F (74°C), but removing it at 160°F and letting it rest will keep it extra juicy.
🗄️Storage and Reheating
Store leftover Asparagus Stuffed Chicken Breast in an airtight container in the refrigerator for up to 3 days. To reheat, use one of the following methods:
- Oven: Place in a preheated oven at 350°F until warmed through.
- Microwave: Heat on low in short intervals to avoid overcooking.
- Air Fryer: Reheat at 350°F for 4-6 minutes, which helps maintain the crispy exterior while warming the filling evenly.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Asparagus Stuffed Chicken Breast
Ingredients
- 4 LARGE chicken breasts
- 1 tablespoon garlic grated, using microplane
- 1 tablespoon lemon pepper seasoning
- Salt and pepper as needed
- 12-16 asparagus stalks trimmed*
- 8 slices fresh mozzarella cheese or provolone
- 1 tablespoon garlic powder
- 1 ½ teaspoons smoked paprika
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F.
- Prepare the Chicken: Slice each chicken breast in half lengthwise, leaving one side intact to form a pocket. Season the inside with salt, grated garlic and lemon pepper seasoning. Place a slice of mozzarella cheese and 3-4 asparagus stalks inside each pocket, then fold the chicken to enclose the filling.
- Season the Outside: Sprinkle the outside of the chicken with salt, pepper, garlic powder, and smoked paprika.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Place the chicken top-side down in the skillet and sear for 3-5 minutes, until golden brown and easy to lift. Flip and sear the other side for another 3-5 minutes.
- Bake: Cover the skillet with foil and transfer it to the preheated oven. Bake for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest, covered, for 5 minutes.
- Serve and enjoy!
Notes
Nutrition
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Emma says
This was such a beautiful and impressive dish! The chicken was juicy, and the asparagus stayed crisp. The melted cheese made it even better. I made this for a dinner party, and everyone raved about it!
Tatiana says
Emma, thank you for the glowing review! I'm glad it was a success at your dinner party. Stuffed chicken really does make a great centerpiece for a meal!