I’m excited to share my Asparagus Stuffed Chicken Breast that tucks asparagus, sun-dried tomatoes and mozzarella into the chicken with a clever little twist that makes it an unexpectedly elegant weeknight dish.
I never thought a weeknight meal could look this clever. Eat Healthy and stay Fit!
My Asparagus Stuffed Chicken Breast always makes people curious, with bright asparagus spears peeking through the cut and a soft center that somehow feels indulgent. I call it Chicken Asparagus Mozzarella Recipe in my messy notes, cause it sounds fancy even when my timing is off.
It’s fancy enough for guests but easy enough to toss on the table after work. I’ve flubbed it more than once and it still gets devoured, so yeah, it’s my reliable little win.
Ingredients
- Lean chicken gives high protein low carbs, filling and great for muscle building
- Asparagus adds fiber vitamins K and C, mild grassy taste slightly earthy
- Sun dried tomatoes give sweet tangy umami, concentrated vitamins and antioxidants
- Fresh mozzarella is creamy mild, adds gooey texture and lots of melty richness
- Olive oil provides healthy fats helps nutrients absorb, gives subtle fruity flavor
- Parmesan gives salty nutty flavor, a little protein and calcium boost
- Garlic brings pungent savory kick, may help immunity small carb content
- Lemon juice adds bright acidity lifts flavors, tiny vitamin C and tang
Ingredient Quantities
- 4 boneless skinless chicken breasts (6 to 8 oz each)
- 8-12 asparagus spears trimmed
- 4 oz sun-dried tomatoes, packed in oil, drained & chopped
- 4 oz fresh mozzarella, sliced
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice (optional)
- 2 tbsp chopped fresh parsley (optional)
How to Make this
1. Preheat oven to 375 F (190 C). Trim woody ends off 8 to 12 asparagus spears and blanch them 1 to 2 minutes in boiling water, then dunk in ice water so they stay bright and not crunchy.
2. Butterfly 4 boneless skinless chicken breasts by slicing almost through the middle and opening like a book, or slice horizontally to make a pocket, then lightly pound to even thickness so they cook evenly.
3. Pat chicken dry and season both sides and inside with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp dried Italian seasoning and the minced clove of garlic. Drizzle a little of the 1 tbsp olive oil over each breast or rub it in.
4. Stuff each breast with sliced 4 oz fresh mozzarella, about a quarter of the chopped 4 oz sun-dried tomatoes (drained if in oil), and 2 to 3 asparagus spears so they fit. Add a pinch of chopped parsley if you want more color. Close and secure with toothpicks so the filling wont fall out.
5. Heat an ovenproof skillet over medium-high and add the remaining olive oil. Sear stuffed breasts 2 to 3 minutes per side until golden brown, pressing gently so they get good contact, but dont crush them.
6. Sprinkle about 1/4 cup grated Parmesan evenly over the tops before going into the oven; this gives a nice crust.
7. Transfer skillet to the preheated oven and bake 18 to 25 minutes, until internal temperature reaches 165 F (74 C) in the thickest part. If cheese browns too fast, tent loosely with foil.
8. Remove from oven and let rest 5 minutes, then pull out toothpicks, squeeze optional 1 tbsp lemon juice over the chicken and sprinkle the remaining chopped parsley. Slice and serve warm.
Equipment Needed
1. Oven (preheat to 375 F / 190 C)
2. Large pot for blanching asparagus
3. Large bowl with ice water for shocking the asparagus
4. Sharp chef knife
5. Cutting board
6. Meat mallet or rolling pin to pound chicken to even thickness
7. Ovenproof skillet, cast iron or stainless steel works best
8. Instant read meat thermometer
9. Tongs for searing and handling the breasts
10. Toothpicks and a small spoon for stuffing and finishing
FAQ
ASPARAGUS STUFFED CHICKEN BREAST Recipe Substitutions and Variations
- Sun-dried tomatoes → roasted red peppers (drained and chopped) or oven-roasted cherry tomatoes. You get the sweet, slightly smoky vibe without the chew, and they fold into the filling nicer if you prefer less intense tomato flavor.
- Fresh mozzarella → goat cheese or shredded fontina. Goat cheese gives a tangy, creamy punch and is easier to spread; fontina melts better if you want gooey cheese when it bakes.
- Asparagus spears → baby spinach (quickly wilted and squeezed dry) or blanched green beans. Spinach stuffs flat so the chicken folds over easier, green beans keep a nice snap if you like texture.
- Grated Parmesan → Pecorino Romano or nutritional yeast for a non-dairy option. Pecorino is saltier and sharper, nutritional yeast gives that savory, cheesy hit for veg swaps.
Pro Tips
1) Soak your toothpicks in water for 10 minutes before you close the pockets, they wont burn in the searing or oven and the filling is less likely to squirt out while you flip. Dont use too many toothpicks tho, one or two per breast is usually enough.
2) If your mozzarella is very moist pat it dry with paper towels or use low moisture mozzarella, otherwise the chicken gets soggy inside and it makes the filling runny when you cut it. Also chop the sun dried tomatoes pretty fine so every bite has flavor not just one giant chunk.
3) Pound the breasts to even thickness inside a resealable bag, but dont smash them flat, just even them out so they cook at the same time. If you stuff them tightly they will split, so leave a little room and dont overstuff.
4) Save a tablespoon of the oil from the sun dried tomatoes if theyre packed in oil and add it to the searing pan for extra flavor, or add a bit of lemon zest at the end for brightness. Always use an instant read thermometer and let the chicken rest 4 to 6 minutes before slicing, it keeps the juices where they belong.
ASPARAGUS STUFFED CHICKEN BREAST Recipe
I’m excited to share my Asparagus Stuffed Chicken Breast that tucks asparagus, sun-dried tomatoes and mozzarella into the chicken with a clever little twist that makes it an unexpectedly elegant weeknight dish.
4
servings
534
kcal
Equipment: 1. Oven (preheat to 375 F / 190 C)
2. Large pot for blanching asparagus
3. Large bowl with ice water for shocking the asparagus
4. Sharp chef knife
5. Cutting board
6. Meat mallet or rolling pin to pound chicken to even thickness
7. Ovenproof skillet, cast iron or stainless steel works best
8. Instant read meat thermometer
9. Tongs for searing and handling the breasts
10. Toothpicks and a small spoon for stuffing and finishing
Ingredients
-
4 boneless skinless chicken breasts (6 to 8 oz each)
-
8-12 asparagus spears trimmed
-
4 oz sun-dried tomatoes, packed in oil, drained & chopped
-
4 oz fresh mozzarella, sliced
-
1 tbsp olive oil
-
1 clove garlic, minced
-
1 tsp dried Italian seasoning
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1/4 cup grated Parmesan cheese
-
1 tbsp lemon juice (optional)
-
2 tbsp chopped fresh parsley (optional)
Directions
- Preheat oven to 375 F (190 C). Trim woody ends off 8 to 12 asparagus spears and blanch them 1 to 2 minutes in boiling water, then dunk in ice water so they stay bright and not crunchy.
- Butterfly 4 boneless skinless chicken breasts by slicing almost through the middle and opening like a book, or slice horizontally to make a pocket, then lightly pound to even thickness so they cook evenly.
- Pat chicken dry and season both sides and inside with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp dried Italian seasoning and the minced clove of garlic. Drizzle a little of the 1 tbsp olive oil over each breast or rub it in.
- Stuff each breast with sliced 4 oz fresh mozzarella, about a quarter of the chopped 4 oz sun-dried tomatoes (drained if in oil), and 2 to 3 asparagus spears so they fit. Add a pinch of chopped parsley if you want more color. Close and secure with toothpicks so the filling wont fall out.
- Heat an ovenproof skillet over medium-high and add the remaining olive oil. Sear stuffed breasts 2 to 3 minutes per side until golden brown, pressing gently so they get good contact, but dont crush them.
- Sprinkle about 1/4 cup grated Parmesan evenly over the tops before going into the oven; this gives a nice crust.
- Transfer skillet to the preheated oven and bake 18 to 25 minutes, until internal temperature reaches 165 F (74 C) in the thickest part. If cheese browns too fast, tent loosely with foil.
- Remove from oven and let rest 5 minutes, then pull out toothpicks, squeeze optional 1 tbsp lemon juice over the chicken and sprinkle the remaining chopped parsley. Slice and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 4
- Calories: 534kcal
- Fat: 22.8g
- Saturated Fat: 7.7g
- Trans Fat: 0.1g
- Polyunsaturated: 3.5g
- Monounsaturated: 12g
- Cholesterol: 183mg
- Sodium: 637mg
- Potassium: 1060mg
- Carbohydrates: 14.5g
- Fiber: 2g
- Sugar: 2g
- Protein: 71g
- Vitamin A: 1500IU
- Vitamin C: 12.5mg
- Calcium: 229mg
- Iron: 3.3mg