I can’t wait to share my Asparagus Stuffed Chicken Breast, filled with asparagus, sun-dried tomatoes and melted mozzarella, which includes a clever trick for quick, healthy weeknight dinners.
I’ve been playing around with Asparagus Stuffed Chicken Breast and it keeps surprising me. I stuff chicken breasts with skinny asparagus spears, bake them until the outside gets a little color and the inside stays juicy.
There’s something about that green snap tucked into the meat that flips an ordinary dinner into a tiny thrill. People always ask me what the secret is, like it’s some trick, but honestly it’s simple and messy sometimes, I overstuff or forget to tie them up, still turns out great.
Try it when you want easy healthy food that feels a bit fancy.
Ingredients
- Lean protein powerhouse, builds muscle and keeps you full, low in carbs.
- High in fiber and folate, fresh green crunch, slightly bitter, full of vitamins.
- Concentrated tomato flavor, tangy and sweet, adds umami and antioxidants.
- Creamy mild cheese, it’s adds gooey richness and calcium, not overly salty.
- Healthy fat, boosts flavor and browning, heart friendly monounsaturated fats.
- Punchy aromatic, gives savory depth, has immune boosting compounds too.
- Salty nutty finish, adds savory umami, a little goes a long way.
- Herb blend brings warmth and savory herbs, no need for many extra spices.
- Simple seasonings that lift flavors, dont overdo or you’ll overpower the filling.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
- 1 bunch asparagus (about 8 to 12 spears), trimmed
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 4 oz fresh mozzarella, sliced or shredded
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (optional but yummy)
- Salt, to taste
- Black pepper, to taste
How to Make this
1. Preheat oven to 375 F (190 C). Pat 4 boneless skinless chicken breasts dry and carefully slice each breast horizontally almost all the way through to make a pocket, or butterfly them and fold back to form a pocket. If breasts are uneven, lightly pound with a rolling pin or meat mallet to even thickness, you’ll get more even cooking.
2. Trim 8 to 12 asparagus spears so ends are clean and about the same length as the chicken breasts. Quickly blanch asparagus in boiling water 1 to 2 minutes then plunge into ice water to stop cooking; pat dry so the filling does not get soggy.
3. Drain and chop 1/3 cup sun dried tomatoes packed in oil. Slice or shred 4 oz fresh mozzarella. Mince 2 cloves garlic.
4. In a small bowl toss the chopped sun dried tomatoes, mozzarella, minced garlic, 1 tsp Italian seasoning, a pinch of salt and black pepper, and 1 tbsp olive oil until combined. Add about 1/4 cup grated Parmesan here if you want it inside too, but you can save it for the top.
5. Stuff each chicken pocket with 2 to 3 asparagus spears and a generous spoonful of the tomato mozzarella mix. Dont overstuff or it will be hard to close. Secure openings with toothpicks or kitchen string, then season the outside of each breast with salt, pepper and a sprinkle more Italian seasoning. Brush outside lightly with olive oil.
6. For extra color and flavor you can sear the breasts 1 to 2 minutes per side in an ovenproof skillet over medium high heat with a little oil before baking. This step is optional but it gives a nicer crust and keeps the chicken juicy.
7. Place stuffed breasts in a lightly oiled baking dish or the same skillet. Sprinkle the top with the remaining 1/4 cup grated Parmesan if you like. Bake in the preheated oven 20 to 30 minutes depending on thickness until an instant read thermometer inserted into the thickest part reads 165 F. If cheese bubbles out its fine, makes it rustic and tasty.
8. Let the chicken rest 5 minutes after baking, remove toothpicks or string, then slice or serve whole. Tip for leftovers cool quickly and store in airtight container for up to 3 days, you can reheat gently in oven or slice cold for salads.
Equipment Needed
1. Oven (preheat to 375 F / 190 C)
2. Ovenproof skillet or baking dish for roasting
3. Chef’s knife for trimming and butterflying the breasts
4. Cutting board
5. Large pot for blanching asparagus
6. Bowl with ice water for the ice bath
7. Meat mallet or rolling pin to even out thick spots
8. Small mixing bowl and spoon to combine the filling
9. Toothpicks or kitchen twine to close the pockets (Dont skimp on these)
10. Instant read thermometer to check for 165 F doneness
FAQ
ASPARAGUS STUFFED CHICKEN BREAST Recipe Substitutions and Variations
- Asparagus: you can use green beans instead (snap and roast them like asparagus) or baby spinach if you want something that wilts and stuffs easier.
- Sun-dried tomatoes: swap for jarred roasted red peppers, or halved cherry tomatoes roasted briefly for a fresher taste.
- Fresh mozzarella: try provolone, fontina, or goat cheese for a tangy twist; shredded cheeses melt more evenly btw.
- Chicken breasts: use butterflied turkey cutlets or boneless skinless chicken thighs if you want juicier meat, tho thighs can be trickier to roll.
Pro Tips
– Drain and blot the sun dried tomatoes and mozzarella well. Too much oil or moisture = soggy filling and cheese that runs everywhere. If the tomatoes are oily, toss them on a paper towel for a minute or two before chopping.
– Even out the chicken thickness, then chill the stuffed breasts in the fridge 10 to 15 minutes before baking. It helps the pocket hold together so less cheese/asparagus escapes while cooking.
– Sear briefly in a hot ovenproof skillet if you want color, but don’t overcook the pan time. Finish in the oven and use an instant read thermometer to pull them at 165 F so the meat stays juicy instead of dry.
– Don’t overstuff. Tuck ends of the asparagus in, secure with 2 toothpicks if needed, and if cheese still bubbles out place a sheet of parchment or foil under the chicken to make cleanup easy.
ASPARAGUS STUFFED CHICKEN BREAST Recipe
I can't wait to share my Asparagus Stuffed Chicken Breast, filled with asparagus, sun-dried tomatoes and melted mozzarella, which includes a clever trick for quick, healthy weeknight dinners.
4
servings
501
kcal
Equipment: 1. Oven (preheat to 375 F / 190 C)
2. Ovenproof skillet or baking dish for roasting
3. Chef’s knife for trimming and butterflying the breasts
4. Cutting board
5. Large pot for blanching asparagus
6. Bowl with ice water for the ice bath
7. Meat mallet or rolling pin to even out thick spots
8. Small mixing bowl and spoon to combine the filling
9. Toothpicks or kitchen twine to close the pockets (Dont skimp on these)
10. Instant read thermometer to check for 165 F doneness
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
-
1 bunch asparagus (about 8 to 12 spears), trimmed
-
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
-
4 oz fresh mozzarella, sliced or shredded
-
1 tbsp olive oil
-
2 cloves garlic, minced
-
1 tsp Italian seasoning
-
1/4 cup grated Parmesan cheese (optional but yummy)
-
Salt, to taste
-
Black pepper, to taste
Directions
- Preheat oven to 375 F (190 C). Pat 4 boneless skinless chicken breasts dry and carefully slice each breast horizontally almost all the way through to make a pocket, or butterfly them and fold back to form a pocket. If breasts are uneven, lightly pound with a rolling pin or meat mallet to even thickness, you'll get more even cooking.
- Trim 8 to 12 asparagus spears so ends are clean and about the same length as the chicken breasts. Quickly blanch asparagus in boiling water 1 to 2 minutes then plunge into ice water to stop cooking; pat dry so the filling does not get soggy.
- Drain and chop 1/3 cup sun dried tomatoes packed in oil. Slice or shred 4 oz fresh mozzarella. Mince 2 cloves garlic.
- In a small bowl toss the chopped sun dried tomatoes, mozzarella, minced garlic, 1 tsp Italian seasoning, a pinch of salt and black pepper, and 1 tbsp olive oil until combined. Add about 1/4 cup grated Parmesan here if you want it inside too, but you can save it for the top.
- Stuff each chicken pocket with 2 to 3 asparagus spears and a generous spoonful of the tomato mozzarella mix. Dont overstuff or it will be hard to close. Secure openings with toothpicks or kitchen string, then season the outside of each breast with salt, pepper and a sprinkle more Italian seasoning. Brush outside lightly with olive oil.
- For extra color and flavor you can sear the breasts 1 to 2 minutes per side in an ovenproof skillet over medium high heat with a little oil before baking. This step is optional but it gives a nicer crust and keeps the chicken juicy.
- Place stuffed breasts in a lightly oiled baking dish or the same skillet. Sprinkle the top with the remaining 1/4 cup grated Parmesan if you like. Bake in the preheated oven 20 to 30 minutes depending on thickness until an instant read thermometer inserted into the thickest part reads 165 F. If cheese bubbles out its fine, makes it rustic and tasty.
- Let the chicken rest 5 minutes after baking, remove toothpicks or string, then slice or serve whole. Tip for leftovers cool quickly and store in airtight container for up to 3 days, you can reheat gently in oven or slice cold for salads.
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: 300g
- Total number of serves: 4
- Calories: 501kcal
- Fat: 20.1g
- Saturated Fat: 9.1g
- Trans Fat: 0.15g
- Polyunsaturated: 1.6g
- Monounsaturated: 7.2g
- Cholesterol: 193mg
- Sodium: 394mg
- Potassium: 821mg
- Carbohydrates: 6.8g
- Fiber: 1.9g
- Sugar: 3g
- Protein: 72.3g
- Vitamin A: 516IU
- Vitamin C: 4.9mg
- Calcium: 238mg
- Iron: 3.7mg
