If you’ve been around here a while, you know how much I love a good stuffed chicken recipe, and this asparagus stuffed chicken breast is one of my all-time favorites. I fill juicy chicken with crisp-tender asparagus spears, creamy goat cheese, and melty mozzarella for a one-pan dinner that comes together in under 1 hour but still feels a little bit fancy.
Top Reader Reviews
This is a fantastic meal I made this served it with long grain wild rice such a delicious meal to be so easy! I always make enough for leftovers too This is husband approved he loves it as much as I do
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This is sooo good! I’m making it for the second time!
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Chicken Stuffed with Asparagus and Mozzarella
This cheesy asparagus stuffed chicken breast is actually how I first convinced my kids to give asparagus a try, and they ended up loving it! The tangy goat cheese balances the fresh, slightly earthy asparagus, while the mozzarella melts into that irresistible gooey layer of comfort.
I really love that this asparagus stuffed chicken is high in protein and keto-friendly, while still being unbelievably delicious. It makes me feel good working this into my weekly family meals! You can swap the goat cheese for ricotta, feta, Boursin, or even cream cheese, depending on what you love most. Serve it with roasted potatoes, a light salad, or pasta, for the perfect Spring dinner!
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Create Even-Sized Chicken Breasts for Stuffing
When making stuffed chicken, always start with evenly-sized chicken breasts. This ensures the chicken cooks through properly, and every piece cooks at the same rate. If your chicken is too thick or uneven, gently pound it into thinner, more even pieces before creating a pocket for the filling. This will also help when stuffing the chicken with asparagus and cheese, to prevent it bursting open in the pan.
Asparagus Stuffed Chicken Breast Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- 4 tablespoons goat cheese (**)
- 16 spears asparagus (firm ends cut off***)
- 4 slices fresh mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional****)
Instructions
- Preheat oven to 425°F.
- Season each chicken breast with salt and pepper to taste, plus garlic powder and paprika.4 boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon ground paprika, salt and pepper
- Cut a pocket into the side of each chicken breast. Be careful not to cut all the way through. You're just making a place to put the cheese and asparagus.
- Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.4 tablespoons goat cheese
- Stuff each piece with 4 stalks asparagus, sprinkle lightly with salt and pepper, then finish with 1 slice mozzarella. Repeat with each chicken breast.16 spears asparagus, 4 slices fresh mozzarella cheese
- Secure each chicken breast closed with toothpicks.
- Heat a large skillet over medium-high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.1 tablespoon olive oil, 1 tablespoon balsamic vinegar
- Sear the chicken breasts 3-4 minutes per side, until browned. Be careful when flipping.
- Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temp on the chicken reaches 165°F.
Notes
- When seasoning the chicken, I use about 1 teaspoon of salt per pound of chicken.
- The asparagus will cook up perfectly along with the chicken, so no need to par-cook it before stuffing the chicken.
- Fold or break up the mozzarella slices if needed when stuffing.
- Using toothpicks will help hold the chicken together so you can get in that extra bit of stuffing, but make sure not to overdo it. Too much stuffing can also cause the chicken to leak or under-cook.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Asparagus Stuffed Chicken Step by Step
Prep the Chicken: For even and consistent cooking, I recommend letting the chicken sit at room temperature for about 30 minutes before beginning. If working with thicker chicken breasts, pound them into slightly thinner pieces. Preheat your oven to 425°F. Then season 4 boneless, skinless chicken breasts with salt and pepper to taste, 1 teaspoon of garlic powder, and 1 teaspoon of ground paprika.
Cut the Pocket: Using a sharp knife, carefully slice a horizontal pocket into the side of each chicken breast. Be careful not to cut all the way through! You want to create space for the filling, but one side of the chicken should remain attached. This can also be done before seasoning, if you find it easier.
Stuff the Chicken: In the pocket of each chicken breast, spread 1 tablespoon of goat cheese, then top with 4 asparagus spears and 1 slice of mozzarella, and season with salt and pepper to taste. Repeat with all chicken pieces. If the mozzarella slices are larger, cut them down or fold them up to fit inside. Otherwise they will melt and stick to the pan while cooking.
Secure the Chicken: If needed, secure each chicken breast closed with toothpicks. This will help make sure the filling stays stuffed inside while cooking. Just remember to remove them before serving!
Sear the Chicken: Heat a large oven-safe skillet (I use cast iron) over medium-high heat. Add 1 tablespoon of olive oil and coat the pan. Once glistening, stir in 1 tablespoon of balsamic vinegar. Then sear the chicken breasts for 3-4 minutes per side, until browned.
Bake the Chicken: Once chicken is browned, move the skillet to the preheated oven. Bake asparagus stuffed chicken at 425°F for 15-20 minutes, or until the internal temperature reaches 165°F.
Serve: Give the chicken a few minutes to cool before serving–the filling will be hot! I like to drizzle a bit more balsamic on top to finish.
How to Store, Freeze, and Reheat
Store asparagus stuffed chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat stuffed chicken covered in a 350°F oven for 15-20 minutes, or until warmed through. If frozen, defrost in the fridge before reheating.
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