Dinner feels a little fancier when chicken breasts are sliced open and filled with good things. Not complicated, not precious, just the kind of meal that looks impressive but behaves itself in the pan and the oven. Asparagus Stuffed Chicken Breasts sit right in that sweet spot between weeknight doable and dinner party worthy.

What makes this one extra lovable is how everything cooks together. Juicy chicken, tender asparagus, melty cheese and a buttery garlic finish that seeps into every bite. It eats like comfort food but still feels fresh, balanced, and a bit smug in the best way.

An overhead image of four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish. - 1
  • Why People Love This Recipe (And Keep Making It Again)
  • What Goes Into Asparagus Stuffed Chicken Breasts
  • Add Ins And Smart Swaps (Choose Your Own Adventure)
  • How To Make Asparagus Stuffed Chicken Breasts
  • Pro Tips From Someone Who’s Made This Too Many Times
  • Recipe FAQ’s
  • Cheesy Asparagus Stuffed Chicken Breast Recipe

Why People Love This Recipe (And Keep Making It Again)

This recipe earns its keep because it focuses on technique, not fuss. A few smart choices make a big difference.

  • The chicken stays juicy: Slicing a pocket instead of pounding the chicken keeps the meat thick and tender while protecting it from drying out in the oven.
  • Asparagus actually works here: Quickly sautéed first, it softens just enough so it finishes cooking inside the chicken without turning limp or watery.
  • Pan to oven cooking: Starting on the stovetop builds flavour and colour, then the oven takes over to cook everything evenly without babysitting.
  • Big payoff, minimal prep: It looks impressive on the plate, but the steps are straightforward and forgiving, even on a busy night.

What Goes Into Asparagus Stuffed Chicken Breasts

Top shot of ingredients: Mozzarella cheese, chicken breasts, asparagus, paprika, butter, dried oregano, olive oil, pepper, red pepper, onion salt, salt, dried basil, lemon juice, garlic powder, and garlic. - 2

With just a few pantry spices, fresh asparagus, melty cheese, and a bright lemon butter sauce, you’ll have everything you need to make these juicy Asparagus Stuffed Chicken Breasts unforgettable

  • Chicken Breasts: Tender, boneless, and skinless chicken fillets create the perfect pocket for stuffing and hold all the flavors together.
  • Asparagus: Fresh, crisp spears add a delicious veggie crunch and a pop of color inside every bite.
  • Mozzarella Cheese: Creamy and melty, mozzarella (or provolone) pairs beautifully with garlic and asparagus for that irresistible cheesy center.
  • Lemon Butter Sauce: A simple mix of butter, garlic, and fresh lemon juice creates a tangy, buttery glaze that ties the whole dish together.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Smart Swaps (Choose Your Own Adventure)

Once you have the method down, this recipe is easy to customise without breaking it.

  • Sun Dried Tomatoes: Finely chopped and tucked into the filling for a punchy, slightly sweet contrast.
  • Cream Cheese: Spread a thin layer inside the chicken before adding the asparagus for extra richness and a creamy centre.
  • Swiss or Provolone: Swap the mozzarella for something a little nuttier if you want deeper flavour.
  • Prosciutto: Wrap a thin slice around each stuffed chicken breast before baking for extra savoury drama.

How To Make Asparagus Stuffed Chicken Breasts

Preheating the oven. - 3
  1. Preheat Oven: Preheat to 400°F (200°C) with the rack in the center. Set out an oven-safe skillet or heavy nonstick pan and gather all ingredients to streamline cooking.
Oregano, basil, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper in a bowl. - 4
  1. Mix Seasoning: In a medium bowl, combine oregano, basil, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Stir well to evenly distribute the spices.
Slicing a pocket on the side of the chicken breast. - 5
  1. Cut Pockets: Place each chicken breast flat on a board. With your hand steady on top, slice a pocket about three-quarters through the thickest side, taking care not to cut through.
Patting the chicken dry with paper towels. - 6
  1. Season Chicken: Pat chicken dry with paper towels. Rub the seasoning all over and inside the pockets, then coat with 2 teaspoons olive oil so the spices adhere and brown nicely.
Asparagus coated with seasoning in a bowl. - 7
  1. Prep Stuffing: In the same bowl, toss asparagus with 2 teaspoons olive oil, garlic, and red pepper flakes if using. This lightly oils the spears and seasons them.
Chicken breast with asparagus and mozzarella cheese. - 8
  1. Stuff and Secure: Tuck 3–4 asparagus spears and 2 slices mozzarella into each pocket. Pin the opening with 2–3 toothpicks so the filling stays put while cooking.
Searing the chicken. - 9
  1. Sear Chicken: Heat the remaining tablespoon of oil over medium-high heat. Sear chicken 3–4 minutes per side until golden, then reduce heat slightly to prevent scorching.
Close-up shot of Asparagus Stuffed Chicken Breasts. - 10
  1. Sauce and Bake: Add lemon juice, butter, and garlic around chicken. Cover and bake 12–15 minutes, uncover and bake 5 minutes more to 155°F (70°C); rest, then serve.

To make your Asparagus Stuffed Chicken Breasts a complete meal, try pairing them with sides that balance freshness, creaminess, and comfort. A bright and hearty pasta like Creamy Chicken and Broccoli Pumpkin Alfredo adds richness while sneaking in more veggies.

For something on the lighter side, Crispy Greek Lemon Smashed Potatoes bring a tangy, golden crunch that perfectly echoes the lemon butter sauce. And if you’d like a touch of indulgence, Garlic Prawns and Avocado Crostini serve as a quick starter or side that elevates dinner into something special.

Pro Tips From Someone Who’s Made This Too Many Times

  • Slice the chicken pockets slowly and carefully. A sharp knife and shallow cuts help prevent slicing all the way through.
  • Do not overfill the chicken. If it feels too full to close easily, save the extra filling and cook it alongside the chicken.
  • Sear until golden, not dark. You want colour for flavour, but the oven will finish the cooking.
  • Let the chicken rest for a few minutes before slicing. This keeps the juices where they belong and makes cleaner cuts.

The key is to sear the chicken first to lock in juices, then bake just until the internal temperature reaches 155°F (70°C). Resting the chicken before serving also helps keep it moist.

Yes! Provolone, Swiss, or even a mild cheddar melt beautifully and pair well with asparagus. Each will give your asparagus stuffed chicken a slightly different flavor.

Absolutely. If stuffing feels tricky, layer seasoned chicken breasts in a baking dish, scatter asparagus on top, cover with cheese, and bake. You’ll have an easy chicken and asparagus bake with the same flavors.

A close up image of one asparagus and mozzarella cheese stuffed in chicken breast sliced open to see the inside - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

CHICKEN:

  • ▢ 2 pounds boneless skinless chicken breasts about 4 fillets
  • ▢ 3/4 teaspoon dried oregano or your choice of herbs
  • ▢ 3/4 teaspoon dried basil
  • ▢ 1/2 teaspoon garlic powder
  • ▢ 1/2 teaspoon onion salt
  • ▢ 1/2 teaspoon paprika
  • ▢ 1 pinch salt to taste
  • ▢ 1 pinch cracked pepper
  • ▢ 2 tablespoons olive oil divided

STUFFING:

  • ▢ 12-15 spears asparagus woody ends removed
  • ▢ 1 teaspoon garlic minced
  • ▢ 1/8 teaspoon red pepper optional
  • ▢ 8 slices fresh mozzarella cheese or provolone

LEMON BUTTER SAUCE:

  • ▢ 2-3 tablespoons lemon juice freshly squeezed
  • ▢ 2 tablespoons butter
  • ▢ 1 teaspoon garlic minced

Instructions

  • PREHEAT OVEN TO 400°F (200°C).

FOR THE CHICKEN

  • In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
  • Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
  • Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.

FOR THE STUFFING

  • In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
  • Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
  • Seal chicken breasts with two or three toothpicks near the opening to seal.

SEAR

  • Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
  • For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.

BAKE

  • Cover and bake for 12-15 minutes.
  • Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
  • SUGGESTION: Serve with lemon butter pan juices.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Four asparagus and mozzarella cheese stuffed chicken breasts in a white casserole dish. - 13

Cheesy Asparagus Stuffed Chicken Breast

Ingredients

CHICKEN:

  • 2 pounds boneless skinless chicken breasts about 4 fillets
  • 3/4 teaspoon dried oregano or your choice of herbs
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon paprika
  • 1 pinch salt to taste
  • 1 pinch cracked pepper
  • 2 tablespoons olive oil divided

STUFFING:

  • 12-15 spears asparagus woody ends removed
  • 1 teaspoon garlic minced
  • 1/8 teaspoon red pepper optional
  • 8 slices fresh mozzarella cheese or provolone

LEMON BUTTER SAUCE:

  • 2-3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons butter
  • 1 teaspoon garlic minced

Instructions

  • PREHEAT OVEN TO 400°F (200°C).

FOR THE CHICKEN

  • In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
  • Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
  • Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.

FOR THE STUFFING

  • In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
  • Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
  • Seal chicken breasts with two or three toothpicks near the opening to seal.

SEAR

  • Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
  • For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.

BAKE

  • Cover and bake for 12-15 minutes.
  • Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
  • SUGGESTION: Serve with lemon butter pan juices.

Notes

Nutrition

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