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Asparagus Stuffed Chicken Breasts smothered in cheesy garlic goodness and baked in a rich lemon butter sauce are the perfect way to enjoy both comfort and freshness in one dish.
This easy asparagus stuffed chicken recipe is a family favorite because it’s simple, flavorful, and oh-so satisfying. Juicy chicken breasts are filled with garlic-coated asparagus spears and melty mozzarella, then baked until golden in a buttery lemon sauce. Whether you’re craving a quick weeknight dinner or a hearty chicken and asparagus bake, this dish is ready in no time and guaranteed to impress!
What Makes This Recipe Work
What makes Asparagus Stuffed Chicken Breasts so irresistible is the balance of flavors and textures in every bite. The chicken stays tender and juicy, while the asparagus brings a fresh, slightly crisp contrast to the rich mozzarella cheese. Baking everything together in a lemon butter sauce ties it all up with a bright, garlicky finish that tastes indulgent yet wholesome.
Whether you’re serving it as a weeknight dinner or dressing it up for guests, this stuffed chicken breast with asparagus delivers flavor and comfort without the fuss.
What Goes Into Asparagus Stuffed Chicken Breasts
With just a few pantry spices, fresh asparagus, melty cheese, and a bright lemon butter sauce, you’ll have everything you need to make these juicy Asparagus Stuffed Chicken Breasts unforgettable
- Chicken Breasts: Tender, boneless, and skinless chicken fillets create the perfect pocket for stuffing and hold all the flavors together.
- Asparagus: Fresh, crisp spears add a delicious veggie crunch and a pop of color inside every bite.
- Mozzarella Cheese: Creamy and melty, mozzarella (or provolone) pairs beautifully with garlic and asparagus for that irresistible cheesy center.
- Lemon Butter Sauce: A simple mix of butter, garlic, and fresh lemon juice creates a tangy, buttery glaze that ties the whole dish together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Asparagus Stuffed Chicken Breasts
- Preheat Oven: Preheat to 400°F (200°C) with the rack in the center. Set out an oven-safe skillet or heavy nonstick pan and gather all ingredients to streamline cooking.
- Mix Seasoning: In a medium bowl, combine oregano, basil, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Stir well to evenly distribute the spices.
- Cut Pockets: Place each chicken breast flat on a board. With your hand steady on top, slice a pocket about three-quarters through the thickest side, taking care not to cut through.
- Season Chicken: Pat chicken dry with paper towels. Rub the seasoning all over and inside the pockets, then coat with 2 teaspoons olive oil so the spices adhere and brown nicely.
- Prep Stuffing: In the same bowl, toss asparagus with 2 teaspoons olive oil, garlic, and red pepper flakes if using. This lightly oils the spears and seasons them.
- Stuff and Secure: Tuck 3–4 asparagus spears and 2 slices mozzarella into each pocket. Pin the opening with 2–3 toothpicks so the filling stays put while cooking.
- Sear Chicken: Heat the remaining tablespoon of oil over medium-high heat. Sear chicken 3–4 minutes per side until golden, then reduce heat slightly to prevent scorching.
- Sauce and Bake: Add lemon juice, butter, and garlic around chicken. Cover and bake 12–15 minutes, uncover and bake 5 minutes more to 155°F (70°C); rest, then serve.
To make your Asparagus Stuffed Chicken Breasts a complete meal, try pairing them with sides that balance freshness, creaminess, and comfort. A bright and hearty pasta like Creamy Chicken and Broccoli Pumpkin Alfredo adds richness while sneaking in more veggies.
For something on the lighter side, Crispy Greek Lemon Smashed Potatoes bring a tangy, golden crunch that perfectly echoes the lemon butter sauce. And if you’d like a touch of indulgence, Garlic Prawns and Avocado Crostini serve as a quick starter or side that elevates dinner into something special.
Recipe FAQ’s
The key is to sear the chicken first to lock in juices, then bake just until the internal temperature reaches 155°F (70°C). Resting the chicken before serving also helps keep it moist.
Yes! Provolone, Swiss, or even a mild cheddar melt beautifully and pair well with asparagus. Each will give your asparagus stuffed chicken a slightly different flavor.
Absolutely. If stuffing feels tricky, layer seasoned chicken breasts in a baking dish, scatter asparagus on top, cover with cheese, and bake. You’ll have an easy chicken and asparagus bake with the same flavors.
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Cheesy Asparagus Stuffed Chicken Breast
Ingredients
CHICKEN:
- 2 pounds boneless skinless chicken breasts about 4 fillets
- 3/4 teaspoon dried oregano or your choice of herbs
- 3/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1 pinch salt to taste
- 1 pinch cracked pepper
- 2 tablespoons olive oil divided
STUFFING:
- 12-15 spears asparagus woody ends removed
- 1 teaspoon garlic minced
- 1/8 teaspoon red pepper optional
- 8 slices fresh mozzarella cheese or provolone
LEMON BUTTER SAUCE:
- 2-3 tablespoons lemon juice freshly squeezed
- 2 tablespoons butter
- 1 teaspoon garlic minced
Instructions
- PREHEAT OVEN TO 400°F (200°C).
FOR THE CHICKEN
- In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
- Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
- Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.
FOR THE STUFFING
- In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
- Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
- Seal chicken breasts with two or three toothpicks near the opening to seal.
SEAR
- Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
- For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.
BAKE
- Cover and bake for 12-15 minutes.
- Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
- SUGGESTION: Serve with lemon butter pan juices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very good and flavorful!! Chicken and asparagus are such a great combination – not sure why that always surprises me but it does! The butter/lemon sauce was simple and delicious – rustic and refined all at once. I will definitely make this again. Many of my best recipes come from this site, so thanks! You’ve helped me become a pretty good cook 🙂
(I had to use shredded mozzarella because that’s all I had in a pinch, but it worked well! I sprinkled some on top of the chicken after it was done, then stuck it back in for a few minutes to melt it. Basting with the pan sauce afterwards helped it melt.)
I was in a rush so I made the rookie move of not pounding the breasts to even thickness before cutting the pockets so they didn’t cook at the same rate… I won’t cut that corner again!! Also, my asparagus was really thick so I cut the ones that went into the chicken in half lengthwise to make sure they’d cook enough. I had so many extra stalks I threw them in around the chicken it was just great, especially with more cheese on top!
This was delicious. I used thinly sliced chicken breasts that came 5 to a package. I seasoned them and doused some balsamic glaze and pan seared them. I popped them into the oven until they registered 165 degrees on the food thermometer. I made a few with pepper jack cheese for spice lovers. Yum!
I make this dish, with asparagus, sundried tomatoes and feta cheese. I am addicted.
Made this tonight and it’s yummy, but even after searing, it needed a whole lot more time to cook. Both the asparagus & chicken were still raw after 30 mins in the oven. Needs more like 40 mins total in the oven, lasty 10 minutes uncovered.
This was hands down the best Asparagus stuffed chicken breast I’ve ever cooked at 66 years
Old. Definitely a keeper.
this is absolutely delicious it’s like eating out in a fancy restaurant
This was very tasty and simple. The Stuffed Chicken had such a great presentation and flavor! Honestly, so far, every single recipe I have made from Cafe Delites has been incredible. It’s hard to find a blog that you can trust 100% but dang Karina has made a work of art! Thank you!!!
WOW – this was so easy and delicious! Made tonight for dinner and it was a huge HIT! Will absolutely make this again. Served it with wide egg noodles – bathed in the yummy lemon butter sauce with chicken on top. Perfect!!