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Asparagus Stuffed Chicken Breast
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Asparagus Stuffed Chicken Breast

This easy and flavorful chicken recipe features tender chicken breasts stuffed with asparagus, mozzarella cheese, and sun-dried tomatoes. Perfectly seasoned and seared to golden perfection, then baked to juicy tenderness, this dish is simple to prepare yet elegant enough for entertaining.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 277kcal

Ingredients

For the Chicken:

  • 4 skinless boneless chicken breasts (about 1 ½ lb)
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Sea salt and pepper to taste

For the Filling:

  • 12 asparagus stalks ends trimmed
  • 1 ounce sun-dried tomatoes chopped
  • 4 slices mozzarella cheese

For Cooking:

  • 1 tablespoon olive oil

Instructions

Preheat Oven:

  • Preheat your oven to 400°F (200°C).

Season Chicken:

  • Place the chicken breasts on a clean cutting board. Sprinkle both sides with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper.

Cut Pockets:

  • Using a sharp knife, cut a pocket into the side of each chicken breast lengthwise. Be careful not to cut all the way through.

Prepare the Filling:

  • Lay three asparagus stalks and a few pieces of sun-dried tomatoes on a slice of mozzarella cheese, then roll it up to hold the filling together.

Stuff the Chicken:

  • Stuff each chicken breast with the cheese-asparagus-tomato roll. Secure the opening with a toothpick to keep the filling in place.

Sear the Chicken:

  • Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-5 minutes per side until golden brown.

Bake:

  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Serve:

  • Remove the toothpicks and serve immediately. Enjoy!
  • Notes
  • Cheese Substitute: Mozzarella can be swapped for provolone or another favorite cheese.
  • Vegetable Variations: Try using broccoli or another vegetable instead of asparagus.
  • Oil Options: Avocado or grapeseed oil work well in place of olive oil.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain juiciness.