Name: Asparagus-Stuffed Chicken Breast Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 skinless boneless chicken breasts (about 1 1/2 lb.); 1 teaspoon Italian seasoning mix; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Sea salt and pepper, to taste; 12 asparagus stalks (ends trimmed); 1 ounce sun-dried tomatoes, chopped; 4 slices mozzarella cheese; 1 tablespoon olive oil

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Introduction

This asparagus stuffed chicken breast recipe combines tender chicken with fresh asparagus, sun-dried tomatoes, and melted mozzarella for a deliciously satisfying meal. It’s a flavorful, elegant dish that’s surprisingly easy to prepare, perfect for weeknight dinners or special occasions.

Three stuffed chicken breasts sit in a white pan, each with a golden brown, crispy outer layer seasoned with black pepper and herbs. The top layer is the chicken breast itself, with visible grill marks and a slight shine from cooking juices. Underneath, there is melted white cheese oozing out, covering some dark brown cooked bacon bits. Green asparagus spears stick out from inside each chicken breast, partly wrapped and fastened with toothpicks. The pan has some caramelized brown sauce and oil pooling around the chicken, enhancing the rich look of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless boneless chicken breasts (about 1 1/2 lb.)
1 teaspoon Italian seasoning mix
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt and pepper, to taste
12 asparagus stalks (ends trimmed)
1 ounce sun-dried tomatoes (chopped)
4 slices mozzarella cheese
1 tablespoon olive oil

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the chicken breasts on a clean chopping board and season evenly with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper.
Step 3: Carefully cut each chicken breast lengthwise to create a pocket, making sure not to cut all the way through.
Step 4: Trim and wash the asparagus stalks. Take three stalks and a few pieces of chopped sun-dried tomatoes, place them on one slice of mozzarella cheese, then roll the cheese to hold the filling together.
Step 5: Stuff each chicken breast pocket with one cheese roll filled with asparagus and sun-dried tomatoes. Secure the opening with a toothpick to keep the filling inside.
Step 6: Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear each side until golden brown, about 3-5 minutes per side.
Step 7: Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until cooked through and no longer pink inside. Remove toothpicks before serving and enjoy!

Tips & Variations

For extra flavor, marinate the chicken breasts in olive oil, garlic, and herbs for 30 minutes before cooking.
Swap mozzarella for provolone or Monterey Jack cheese for a different melt and taste.
Use fresh cherry tomatoes instead of sun-dried tomatoes for a juicier filling.
Serve with a side of roasted potatoes or a fresh green salad to complete the meal.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain moisture and flavor. This dish is best enjoyed fresh but reheats well.

How to Serve

The image shows two stuffed chicken breasts in a round white pan. Each chicken breast is browned with black pepper and spices on top, showing a crispy, golden-brown texture. The middle layer of the chicken is melted white cheese, visible where the breasts are slightly open. Green asparagus tips stick out from the cheese inside the chicken, adding a fresh green color. The pan has orange-colored oil or sauce at the bottom that looks slightly spicy, with some small bits of cooked ingredients mixed in. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can assemble the stuffed chicken breasts up to a day in advance. Keep them covered in the refrigerator until ready to cook, then proceed with searing and baking just before serving.

What can I use if I don’t have a cast-iron skillet?

If you don’t have a cast-iron skillet, use any oven-safe skillet or a heavy-bottomed frying pan that can go in the oven. Alternatively, sear the chicken in a regular pan and then transfer to a baking dish for the oven step.