Chicken breasts stuffed with mozzarella, crisp asparagus, and sun-dried tomatoes, seasoned and baked for a simple yet flavorful dish.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those nights when you stare at the fridge, hoping something magical jumps out and says, “Here, make me!”? Yeah, that was me. Again.
I had chicken breasts. Some asparagus that were dangerously close to going sad and limp. Mozzarella slices leftover from pizza night. And sun-dried tomatoes I bought on a whim because they looked fancy (and I thought, “Sure, I’ll use these… someday”).
Well, friends. Someday arrived.
I decided to stuff everything inside the chicken, cross my fingers, and hope for the best. Spoiler alert: it wasn’t just good. It was amazing. The chicken stayed juicy, the cheese melted into the asparagus in the most dreamy way, and the sun-dried tomatoes? Oh, they added that little “oh wow” moment.
Even my husband, who tends to look suspiciously at “healthy” dishes, asked for seconds. So yeah… this Asparagus Stuffed Chicken Breast Recipe became a keeper.
Why You’ll Love This Asparagus Stuffed Chicken Breast Recipe?
Look, I’m not saying this recipe will change your life. But I’m also not not saying that. 😉
Here’s why it totally rocks:
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Easy but looks impressive: Perfect for when you wanna wow your dinner guests… or just your cat.
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Healthy-ish and hearty: Veggies and cheese? Balance, baby.
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Customizable: You can swap stuff out depending on your mood or fridge situation.
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Quick-ish: About 40 minutes start to finish. Aka faster than waiting for delivery.
Basically, it checks all the boxes.
Ingredient Notes:
Let’s chat about what’s going into your soon-to-be favorite stuffed chicken.
Chicken Breasts: Go for bigger ones so you have room for stuffing. Nobody wants a tiny pocket that barely fits anything.
Italian Seasoning, Garlic Powder & Smoked Paprika: This trio makes the chicken taste like it’s been marinating for hours… even though it hasn’t.
Sea Salt & Pepper: You already know. Season as you go.
Asparagus: Trim those tough ends. You don’t want chewy asparagus ruining your bite.
Sun-Dried Tomatoes: Adds a punch of flavor and makes you feel very chef-y.
Mozzarella Cheese: Melts perfectly. It’s like a warm, cheesy hug in every bite.
Olive Oil: For that beautiful sear before baking. Don’t skip it.
How To Make Asparagus Stuffed Chicken Breast?
Step 1: Prep the oven and season the chicken
First up — heat that oven to 400°F. Meanwhile, sprinkle your chicken with all the good stuff: Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Be generous, okay? Chicken’s a blank canvas.
Step 2: Make the pockets
Use a sharp knife and cut a slit into the thickest part of each chicken breast. Not all the way through, just enough to stuff later. Think of it like creating a little surprise inside.
Step 3: Stuff ‘em good
Slide in a slice of mozzarella, 3 asparagus spears, and a little handful of sun-dried tomatoes. If you need to press them in a bit, go ahead — this is rustic cooking, not rocket science.
Want To Save This Recipe?
Secure the opening with toothpicks. It’s not pretty, but it works.
Step 4: Sear and seal
Heat olive oil in a skillet and sear each chicken breast until golden brown on both sides. You’re not cooking them through here — just getting that color and locking in the juices.
Step 5: Bake and relax
Transfer the chicken to the oven (or keep in your oven-safe skillet) and bake for 15-20 minutes. You’ll know they’re done when there’s no pink left and the cheese looks like it’s throwing a gooey party.
Take out the toothpicks before serving — nobody wants a splinter surprise.
Storage Options:
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Fridge: These last up to 3 days. Reheat gently so you don’t dry out the chicken.
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Freezer: You can freeze them, but honestly? Mozzarella’s better fresh.
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Leftover tip: Slice and toss over a salad for lunch the next day. Game changer.
Variations and Substitutions:
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Different cheeses: Cheddar, Swiss, or even feta for a Greek vibe.
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Change the veggie: No asparagus? Try spinach, bell peppers, or zucchini.
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Add some heat: Crushed red pepper flakes or jalapeños for a spicy twist.
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Make it keto: Ditch the sun-dried tomatoes if you’re watching carbs.
What to Serve with Asparagus Stuffed Chicken Breast?
Alright, let’s round out the meal:
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Roasted potatoes or mashed potatoes: You need something to soak up those juices.
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Garlic bread: Because carbs are life.
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A crisp side salad: Balance, folks.
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White wine or sparkling water: Keep it simple and refreshing.
Frequently Asked Questions:
Can I make this ahead?
Absolutely. Stuff and sear them, then bake later. Super weeknight-friendly.
Do I have to use mozzarella?
Nope — but why wouldn’t you? Mozzarella melts like a dream. Swap if you’re feeling adventurous.
How do I know they’re cooked?
Internal temp of 165°F. Or, when you cut inside and it’s no longer pink.
And that’s the story, my friend. This Asparagus Stuffed Chicken Breast Recipe is way easier than it looks and hits that sweet spot between healthy-ish and totally comforting.
So… what do you think? Gonna give it a shot? Promise it’s way less complicated than it sounds! Drop a comment when you make it — I’m dying to hear if your family fought over the last piece like mine did.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Asparagus Stuffed Chicken Breast Recipe
Ingredients
- 4 Skinless boneless chicken breasts about 1 1/2 pounds
- 1 Teaspoon Italian seasoning mix
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- Sea salt and pepper to taste
- 12 Asparagus stalks ends trimmed
- 1 Ounce Sun-dried Tomatoes chopped
- 4 Slices Mozzarella Cheese
- 1 Tablespoon Olive Oil
Instructions
- Preheat your oven to a temperature of 400 degrees Fahrenheit.
- Place the chicken breasts on a cutting board. Sprinkle them with a combination of seasoning, garlic powder, paprika, salt and pepper.
- Carefully make a halfway slice in each breast to create a pocket opening.
- Take a slice of mozzarella cheese. Add three asparagus spears, along with some sun-dried tomatoes. Roll up this mixture. Insert it into each chicken pocket.
- Use toothpicks to close the openings of the chicken pockets.
- Heat up some olive oil in a skillet. Cook both sides of the chicken until they turn brown usually taking about 3 to 5 minutes per side.
- Transfer the chicken to your oven. Allow it to bake for 15 to 20 minutes or until fully cooked without any pinkness inside.
- Before serving remember to remove all toothpicks from the dish. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
