ASPARAGUS STUFFED CHICKEN BREAST Recipe

I’m sharing my Asparagus Stuffed Chicken Breast that tucks asparagus, sun-dried tomatoes, and mozzarella inside chicken for a clever oven-baked healthy meal.

Eat Healthy and stay Fit! I never thought a simple chicken breast could hide such a bold, crunchy surprise until I found this Asparagus Stuffed Chicken Breast.

Filled with tender asparagus and gooey mozzarella the first bite made me pause like wait, where did this flavor come from. The green snaps and melted cheese sing together in a way that feels fancy but not fussy.

If you like meals that look normal but taste like someone put in effort, this is for you. You’ll want to make it again the same week.

I’m telling you, it gets addictive fast.

Ingredients

• Asparagus, crunchy low calorie veggie, full of fiber and folate, adds a fresh, grassy bite.
• Sun-dried tomatoes, tangy sweet and slightly salty, concentrated vitamin C and lycopene, big flavor.
• Fresh mozzarella, mild creamy cheese, adds protein and melty richness, balances acidic ingredients nicely.
• Garlic, sharp aromatic punch, tiny calories but big savory depth, contains allicin with health perks.
• Olive oil, heart healthy monounsaturated fats, great for searing and flavor, use sparingly though.
• Lemon zest and juice, bright acidic pop, lifts flavors, balances richness, adds vitamin C.
• Parmesan, salty nutty umami boost, small amount brings savory depth and crunchy topping when browned.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
• 8 to 12 asparagus spears, woody ends trimmed
• 1/3 cup sun-dried tomatoes oil-packed, drained and chopped
• 4 oz fresh mozzarella, sliced or shredded (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp grated Parmesan cheese (optional)
• 1 tbsp fresh parsley, chopped (optional)
• 1 lemon, zested and juiced (optional)

How to Make this

1. Preheat oven to 400°F and trim woody ends off 8 to 12 asparagus spears; pat 4 chicken breasts dry and set aside.

2. Butterfly each breast by slicing almost through the thick side so it opens like a book, or place between plastic and lightly pound to even thickness with a meat mallet or rolling pin; season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp dried Italian seasoning.

3. Make the filling: chop 1/3 cup sun-dried tomatoes (oil-packed, drained), mince 2 cloves garlic, slice or shred 4 oz fresh mozzarella and toss together with the asparagus spears; drizzle about 1 tbsp olive oil over the filling so it wont be dry when baked.

4. Stuff each breast with 2 to 3 asparagus spears, some sun-dried tomatoes and mozzarella, then fold closed and secure with toothpicks or kitchen twine so the filling stays inside.

5. Heat an oven-safe skillet over medium-high, add the remaining 1 tbsp olive oil and sear the stuffed breasts 2 to 3 minutes per side until golden brown; this step gives better color and flavor, you can skip searing and bake directly if you prefer.

6. Transfer the skillet to the preheated oven and bake until the thickest part of the chicken reaches 165°F on an instant-read thermometer, about 15 to 22 minutes after searing (if not searing, expect about 25 to 30 minutes).

7. If you want a cheesy browned top, sprinkle 2 tbsp grated Parmesan over the chicken during the last 2 minutes and broil on high for 1 to 2 minutes while watching closely.

8. Remove from oven, take out toothpicks or twine and let the chicken rest 5 minutes so juices redistribute, dont skip resting or it will lose moisture.

9. Finish with 1 tbsp chopped fresh parsley and the zest and juice of 1 lemon if using, slice each breast and serve warm; tip – spoon any pan juices over the slices for extra flavor.

Equipment Needed

1. Oven safe skillet (cast iron is great) for searing and finishing in the oven
2. Instant read thermometer to make sure chicken hits 165°F
3. Cutting board and sharp chef knife for trimming asparagus and butterflying breasts
4. Meat mallet or rolling pin (or just a sharp knife) to even the chicken thickness
5. Small mixing bowl and spoon to toss sun dried tomatoes, garlic and mozzarella
6. Measuring spoons and a 1/3 cup measure for the sun dried tomatoes and seasonings
7. Tongs and a spatula for searing and moving the chicken around
8. Toothpicks or kitchen twine to secure the stuffed breasts while cooking
9. Microplane or fine grater for lemon zest and grated Parmesan, plus oven mitts for safety

FAQ

ASPARAGUS STUFFED CHICKEN BREAST Recipe Substitutions and Variations

• Asparagus: if you dont have asparagus, use baby spinach (squeeze out the extra liquid), blanched green beans or broccolini — they all stuff and cook up nicely.
• Sun dried tomatoes oil packed: swap for jarred roasted red peppers, chopped jarred sun dried tomatoes rehydrated if theyre dry, or roasted cherry tomatoes for a fresher sweet tang.
• Fresh mozzarella: try provolone or fontina for a meltier filling, burrata for creamy decadence, or crumbled feta for a salty tang (won’t melt the same).
• Dried Italian seasoning: replace with 1 tsp dried basil plus 1 tsp dried oregano, or use a handful of fresh chopped basil and parsley, or herbes de Provence for a different herb profile.

Pro Tips

– Dont overstuff the breasts. Use just enough asparagus and mozzarella so the seams close easily, otherwise cheese and oil will ooze out while searing and youll lose juiciness. If your asparagus is thick, slice the spear in half or blanch it 30 seconds so it fits without bulging.

– Save and use a little of the oil from the sun dried tomatoes to sear the chicken, it adds flavor and prevents sticking. Also pat the chicken very dry before seasoning, that way you get a nicer brown crust instead of steaming.

– Sear seam-side down first and press gently with a spatula for 10 to 15 seconds to seal it, then finish the other sides. If you dont want toothpicks in the pan, tie with kitchen twine and remove right after resting so it wont drip hot oil while you slice.

– Use an instant read thermometer, insert it into the thickest part near the filling. If you like slightly juicier chicken you can pull it at about 160°F knowing it will rise to 165°F while resting, but dont skip the 5 minute rest or the juices will run out.