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You are here: Home / Recipes / Asparagus Stuffed Chicken Breasts

By Karina 10 Comments Filed Under: Chicken

Asparagus Stuffed Chicken Breasts

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Cheesy Garlic Asparagus Stuffed Chicken in a lemon butter sauce is the most delicious way to get your veggies in.

Believe it or not, our Asparagus Stuffed Chicken recipe is loved by the whole family! Why? Garlic smothered asparagus gets stuffed inside juicy chicken breasts with mozzarella cheese, baked in lemon butter and is ready in no time at all!

Four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish | cafedelites.com

ASPARAGUS STUFFED CHICKEN RECIPE

With the abundance of fresh asparagus right now, this asparagus stuffed chicken recipe comes to you just in time! Seasoned with garlic powder, onion powder, herbs, paprika, salt and pepper, you will love the flavours coming out of this pan.

The best part? You’re only a few ingredients away to make this low carb greatness. If you’re sick of the same old, dried out chicken breast recipes, add a mouth-watering twist to your weekly menu and stuff them with cheesy asparagus.

A bunch of garlic and oil coated asparagus spears on a dark grey baking sheet

CUT CHICKEN BREAST FOR STUFFING

Place each chicken breast on a flat clean work surface. With your hand supporting a breast piece, CAREFULLY cut a slit or pocket starting from the top thick middle part of the breast to the other end. Use the sharp end of your knife to create the pocket, being careful not to cut all the way through as the cheese WILL spill out while cooking.

Raw stuffed chicken breasts with asparagus, mozzarella cheese and sun dried tomato strips on a white cutting board.

HOW TO MAKE ASPARAGUS STUFFED CHICKEN BREASTS

  • PREHEAT OVEN at 400°F or 200°C.
  • GRAB YOUR PANS! You can either use an oven-proof pan, OR a regular frying pan to sear them first, then a baking dish for the oven.
  • SLICE a pocket into the side of your chicken breasts as above. Cut each breast lengthwise to create a pocket about 3/4 quarters of the way through, being careful not to cut all the way in.
  • SEASON your chicken all over the outside AND the inside of the pocket. You want the flavours all over and through each breast.
  • STUFF each chicken breast with 3-4 garlic smothered asparagus spears and 2-3 mozzarella slices. You could also add in sun dried tomato strips as shown in the image above OR diced bacon!
  • SEAL with two or three toothpicks near the opening to keep the stuffing inside while cooking.
  • SEAR in a frying pan or oven-proof skillet until beautifully golden browned.
  • ADD in a bit of butter, garlic and a squeeze of lemon juice. These ingredients makes up a delicious sauce that mixes through some incredible tasting pan juices.

An overhead image of four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish | cafedelites.com

BAKE COVERED OR UNCOVERED?

Stuffed chicken breasts cook faster AND retain juices when covered. You want to bake them covered first to ensure the chicken bakes with moisture, guaranteeing juicy meat. Cooking chicken breasts uncovered the entire time will make for dry chicken breasts. NO GOOD!

THEN, uncover and bake for the last 3-5 minutes to further brown the edges and dry out some of those pan juices.

HOW LONG TO COOK STUFFED CHICKEN

Since you’re searing your stuffed chicken breasts first to lock in those juices, they only need about 15-20 minutes in the oven to finish them off. A good rule of thumb is to check if the juices run clear when pierced with a fork/knife, or the internal temperature reaches 155˚F (70˚C) if using a meat thermometer.

A close up image of one asparagus and mozzarella cheese stuffed chicken breast sliced open to see the inside | cafedelites.com

CAN I FREEZE COOKED STUFFED CHICKEN BREAST?

Absolutely! Freeze any COOKED stuffed chicken breasts for up to 3 months in an airtight container or freezer bags to prevent freezer burns.

HOW TO SEAL STUFFED CHICKEN BREAST

The BEST way to prevent your filling from spilling out all over your pan is to secure them with toothpicks. Use 2-3 toothpicks per stuffed chicken breast to seal the opening/edges. Just remember to remove them before serving!

SERVING SUGGESTION

Like our Spinach Artichoke Stuffed Chicken Breast, you can serve this stuffed chicken with a simple side salad, cauliflower rice, garlic mushrooms, mashed potatoes if not watching carbs, or buttery cauliflower mash.

MORE ASPARAGUS RECIPES

Cream of Asparagus Soup
Cheesy Garlic Roasted Asparagus
Crispy Parmesan Asparagus with Garlic Butter

Four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish | cafedelites.com

Cheesy Asparagus Stuffed Chicken Breast

Garlic Asparagus Stuffed Chicken recipe in a lemon butter sauce is the most delicious way to get your veggies in. Loved by the whole family! Why? Garlic smothered asparagus gets stuffed inside juicy chicken breasts with mozzarella cheese, baked in lemon butter and is ready in no time at all!
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Prep: 10 mins
Cook: 25 mins
Total: 40 mins
Serves: 4 people

Ingredients

CHICKEN:

  • 2 pounds (1 kg) boneless, skinless chicken breasts, about 4 fillets
  • 3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
  • 1/2 teaspoon EACH garlic powder and onion salt
  • 1/2 teaspoon paprika
  • salt and cracked black pepper, to taste
  • 2 tablespoons olive oil, divided

STUFFING:

  • 12-15 spears asparagus, woody ends removed
  • 1 teaspoon minced garlic
  • 1/8 teaspoon red pepper/chili flakes, optional
  • 8 slices fresh mozzarella cheese, or provolone

LEMON BUTTER SAUCE:

  • 2-3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons butter
  • 1 teaspoon minced garlic

Instructions

  • PREHEAT OVEN TO 400°F (200°C).

FOR THE CHICKEN

  • In a medium bowl, combine together 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 paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoon 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 mozzarella cheese.
  • Seal chicken breasts with two or three toothpicks near the opening to seal.

SEAR

  • Heat remaining tablespoon of oil in an oven-proof skillet or non stick 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

Cooked asparagus stuffed chicken breasts can be stored in the refrigerator for up to 3 days in an airtight container.

Nutrition

Calories: 498kcal | Carbohydrates: 2g | Protein: 61g | Fat: 24g | Saturated Fat: 9g | Fiber: 1g | Sugar: 1g
« Cream of Asparagus Soup
Perfect Egg Salad »

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Reader Interactions

Comments

  1. Lisa says

    September 28, 2020 at 7:45 am

    I made this a couple of weeks ago for myself and 2 grown children, we’r all loved it and wanted more, so this time, i am making triple, and freezing some. Thank you for sharing this scrumptious recipe.

    Reply
  2. Sica Bishop says

    June 06, 2020 at 1:17 pm

    5 stars
    I never wrote reviews for these things, but my 6 year old son (as well as my husband) just asked for this two nights in a row. It’s*that* good! I added bacon bits to the stuffing, and we did half mushrooms, half asparagus (son wanted something other than asparagus). Also, I stink at stuffing chicken breast, so cooked veggies to the side, which worked fine. Lastly, because we love the sauce so much, we thickened it up at the very end with some cornstarch. This is simply divine! And so easy. Thank you!

    Reply
  3. Laura Palinkas says

    June 02, 2020 at 1:20 am

    The recipe mentions onion salt. Do you mean onion powder?

    Reply
    • SB says

      June 06, 2020 at 1:12 pm

      No, onion salt. It’s a thing.

      Reply
  4. Lynn says

    May 21, 2020 at 7:28 am

    Making this Friday night….can’t wait
    Will let you know how it turns [email protected]

    Reply
  5. Carey BRENT Cowart says

    May 20, 2020 at 10:11 am

    YOU’RE MAKING ME HUNGRY EVERY TIME YOU POST THIS DELICIOUS FOOD:
    THERE ARE SOME THINGS YOU POST I CAN DO WITHOUT, BUT THERE AREN’T MANY:
    YOU’RE A WOMAN AFTER MY OWN HEART:

    Reply
  6. Lisa says

    May 20, 2020 at 1:26 am

    Those look incredible!

    Reply
  7. Wanja Carrez says

    May 20, 2020 at 12:46 am

    5 stars
    I absolutely love ALL of your chicken recipes, they’re so easy to make and never seem to disappoint! You’re a legend Karina. 🙂

    Reply
  8. Caico McCarthy says

    May 20, 2020 at 12:43 am

    5 stars
    My mouth is watering and I can taste this already… I can’t wait to try this seems so yummy😊

    Reply
  9. Capri Mendoza says

    May 20, 2020 at 12:41 am

    5 stars
    Thank you for another amazing recipe Karina, this looks amazing for dinner tonight! The family is definitely gonna love this one!! 👍🏻

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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