If you’ve been here for a while, I’m sure you know I love a stuffed chicken breast, and this asparagus stuffed chicken breast is no different. I stuffed boneless chicken breasts with a creamy and tangy combination of goat and mozzarella cheeses and delicious spears of asparagus to create a simple meal. It’s all made in one pan in under an hour, which makes it a weeknight favorite at my house!
Asparagus Stuffed Chicken Breast Recipe
This juicy asparagus stuffed chicken is one of my personal favorites. It’s how I first got my kids to agree to try asparagus, and even they liked it. Truly, there is nothing cheese can’t make delicious! The tangy goat cheese pairs so well with the grassy and slightly bitter asparagus spears, and the mozzarella makes the filling nice and gooey.
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How to Store and Reheat
Store leftover asparagus stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.
How to Freeze
Freeze stuffed chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recipe Tip
To prep this stuffed chicken, you’ll need to butterfly the chicken breasts first. Using a sturdy, sharp knife, cut into the side. You’ll be cutting it in half lengthwise, leaving a hinge on one side. Don’t cut all the way through!
Top Reader Review
“We are always ready to try a new chicken recipe and this one is great. We use either queso or ricotta cheese instead of goat cheese. No salt. And we wrap the stuffed chicken with two pieces of low sodium bacon.” -Cletus S.
Asparagus Stuffed Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and freshly ground black 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
Instructions
- Preheat oven to 425°F.
- Season each chicken breast with salt and pepper to taste and then garlic powder and paprika.4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon ground paprika
- Cut each chicken breast in half lengthwise. 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
- Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).16 spears asparagus, 4 slices fresh mozzarella cheese
- Secure each chicken breast closed with 3 toothpicks, taking care that they're as flat as possible so that the chicken will sear fully.
- Heat a large (oven safe) 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, being careful to move them around in the oil so they don’t burn, stick. Flip carefully.
- 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 usually use about 1 teaspoon of salt per pound of chicken.
- The asparagus will cook up perfectly along with the chicken, so no need to cook it before stuffing the chicken.
- Fold up the mozzarella if it’s a larger piece. You don’t want it to touch the skillet while searing the chicken.
- 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.
We are always ready to try a new chicken recipe and this one is great. We use either queso or ricotta cheese instead of goat cheese. No salt. And we wrap the stuffed chicken with two pieces of low sodium bacon.
Sounds delicious!
Not too wild about this, but to be fair I am not wild about white meat. It was still moist, but to me white meat is dry tasting compared to the dark meat. Perhaps I will try this with boneless, skinless thighs. Thank you for the recipe!
You can absolutely make this recipe with thighs instead! I hope it’s more to your taste next time!!
I am super excited to make this tonight, but I had to put out a comment even before the meal is on the table. Just the fact that not only do you have the ingredients listed that are needed, but when you were doing the step by step instructions, you have the ingredients with their measurements listed with those instructions. This is so incredibly freaking awesome! I wish all online chefs who are posting their amazing recipes would do this. When you’re in the middle of cooking things and reading instructions. Sometimes it can be a real pain in the ass to constantly scrolling back up to take a look at what the measurement is for the ingredient that they’re saying in that particular instructions. So I commend you for the way that you have presented this recipe and simply because of that I am 100% using this recipe tonight and I’m not even going to look for her
Thanks so much for your kind words, Megan! It truly is a great recipe writing feature!