Juicy chicken breasts stuffed with asparagus, mozzarella, sun-dried tomatoes, and zesty lemon. A flavorful and easy dinner idea!
Let me just say—I did not grow up in a house where asparagus was a thing. It was either canned green beans or bust. But one spring afternoon, I wandered into a farmers’ market, and the asparagus was so fresh and snappy, I just couldn’t resist. I had chicken thawing at home, mozzarella that needed using up, and a lemon that had been rolling around my fridge drawer for way too long. This recipe kind of happened—and honestly? I’ve never looked back. It’s the kind of dish that makes you feel fancy without trying too hard, ya know?
Why You’ll Love This Asparagus-stuffed Chicken Breasts Recipe?
These chicken breasts are juicy, cheesy, and full of flavor. You get that creamy mozzarella pull, the tangy pop from sun-dried tomatoes, and a citrusy finish that’s just… chef’s kiss. It’s low-carb, gluten-free adaptable, and weeknight-friendly. Plus, let’s be real—it looks way fancier than the 30 minutes it actually takes to pull together.
Ingredient Notes:
Before we jump into things, let’s chat through the key players here:
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Chicken Breasts – Boneless, skinless. Look for medium-size so they’re easy to stuff.
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Asparagus – Trim the woody ends. Use thin stalks if you can—they cook faster and are easier to stuff.
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Mozzarella – Fresh slices work beautifully, but shredded works in a pinch.
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Sun-Dried Tomatoes – These give a little sweetness and acidity. I use oil-packed ones, chopped up fine.
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Italian Seasoning + Paprika + Garlic Powder – The holy trinity of quick chicken flavor boosts.
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Lemon Zest + Juice – Adds brightness and cuts through the richness.
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Butter & Olive Oil – For searing and saucing. Because fat = flavor.
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Garlic + Red Pepper Flakes – Optional, but highly encouraged.
How To Make Asparagus-stuffed Chicken Breasts?
Step 1: First, preheat your oven to 400°F. You’ll finish everything off in there.
Step 2: Next, grab those chicken breasts and carefully slice a pocket into each one. Don’t cut all the way through—we’re stuffing, not butterflying.
Step 3: In a small bowl, mix Italian seasoning, paprika, garlic powder, salt, and pepper. Rub that mix all over the chicken. Get in there. Be generous.
Step 4: Now toss your asparagus, minced garlic, and red pepper flakes with a little olive oil in another bowl. That’s your crunchy veggie center.
Step 5: Lay each chicken breast flat and stuff with:
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3 asparagus spears
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A slice of mozzarella
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A spoonful of chopped sun-dried tomatoes
Step 6: Secure with toothpicks if needed. You don’t want your masterpiece spilling out.
Step 7: Heat an oven-safe skillet over medium-high heat. Add olive oil and sear each chicken breast 4–5 minutes per side until golden.
Step 8: Now melt in the butter, splash in that lemon juice, and spoon the liquid over the chicken like you’re basting a turkey on Thanksgiving. It’s not necessary… but it feels luxurious.
Step 9: Transfer the skillet to the oven and bake 10–15 minutes, or until the internal temp hits 165°F.
Want To Save This Recipe?
Step 10: Let rest for a couple minutes. Then serve with extra pan juices and maybe a squeeze of lemon if you’re feeling zesty.
Storage Options:
Leftovers? Pop them in an airtight container and keep them in the fridge for up to 3 days. You can reheat in the oven (covered, 350°F, 10 mins) or microwave, though the cheese might get a little moody. Still tastes amazing.
You can even freeze them after cooking—just wrap individually in foil, freeze for up to 2 months, and thaw overnight before reheating.
Variations and Substitutions:
There’s room to play here:
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Swap mozzarella with goat cheese or provolone for a twist.
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Use baby spinach instead of asparagus, or add it in with the asparagus (why not?).
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Add crumbled bacon inside for a smoky upgrade.
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Want spicy? Toss in a few jalapeño slices.
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Vegetarian? Try stuffing large portobello caps with the same mixture and roast them instead!
What to Serve with Asparagus-stuffed Chicken Breasts?
What do you pair with these beauties? Here’s what I recommend:
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Mashed potatoes – Classic combo.
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Garlic butter noodles – Trust me, it slaps.
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Roasted veggies like carrots or Brussels sprouts.
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Simple mixed greens with a balsamic glaze.
Or, hey—just eat them as is while standing at the kitchen counter. No judgment here.
Frequently Asked Questions:
Can I use frozen asparagus?
You can, but thaw it first and pat it dry! Otherwise it’ll release too much moisture and make your stuffing sad.
What’s the best way to secure the filling?
Toothpicks work great. Or you can use kitchen twine if you’re fancy and want to channel your inner Ina Garten.
Can I meal prep these?
Absolutely! Assemble them the night before, cover, and refrigerate. When you’re ready to cook, just sear and bake.
Let me know if you try it—especially if you go rogue and throw your own twist on it. Can’t wait to hear what you think!
<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 Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 12 asparagus stalks trimmed
- 1 ounce sun-dried tomatoes chopped
- 4 slices mozzarella cheese
- 1 teaspoon Italian seasoning
- 3 teaspoons minced garlic divided
- 1/8 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon zest
- 2 –3 tablespoons lemon juice
- Olive oil for drizzling and cooking
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C).
Prepare the Chicken:
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, taking care not to cut all the way through.
Season the Chicken:
- In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle each chicken breast with olive oil, then rub the seasoning mixture onto the surface. Add 1 teaspoon of minced garlic and lemon zest on top.
Prepare the Filling:
- In a separate bowl, combine the asparagus spears with 1 tablespoon of olive oil, the remaining minced garlic, and red pepper flakes.
Stuff the Chicken:
- Into each chicken pocket, place three asparagus spears, 1/4 of the chopped sun-dried tomatoes, and one slice of mozzarella cheese. If necessary, secure the openings with toothpicks.
Sear the Chicken:
- In an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear each stuffed chicken breast for approximately 4 to 5 minutes per side, or until golden brown.
Add Lemon and Butter:
- Reduce heat slightly, add the butter to the skillet and pour in the lemon juice. Spoon the melted butter-lemon mixture over the chicken.
Bake:
- Transfer the skillet to the preheated oven. Bake uncovered for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is fully melted.
Rest and Serve:
- Allow the chicken to rest for 5 minutes before serving. Remove toothpicks before plating.
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!
