Go Back
+ servings
Four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish | cafedelites.com
Print Recipe Add to Collection
5 from 4 votes

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!
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: stuffed chicken breasts
Servings: 4 people
Calories: 498kcal
Author: Karina

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