Spring is finally here and the garden-fresh produce is calling your name. There is something so refreshing about bright green asparagus hitting the shelves right now.
This Asparagus Stuffed Chicken Breast is the perfect way to welcome the season. It delivers a healthy reset that actually tastes like a treat. You will love how simple it is to make.
Why You’ll Love This Recipe
This recipe is a total winner for your busy weeknights. It looks like a restaurant dish but requires minimal cleanup. You get your protein and veggies in every single bite.
It is naturally low-carb and keto-friendly for those watching their macros. The cheese stays melty while the chicken remains incredibly juicy. Your whole family will be asking for seconds tonight.
Simple Method
Do not be intimidated by the stuffing process. You simply cut a small pocket into the side of the meat. Even if you are a beginner, you can do this with ease.
We use a quick sear to get that golden-brown crust first. Then, the oven finishes the job perfectly. This two-step method ensures the chicken never dries out.
Ingredients You’ll Need
You likely have most of these pantry staples in your kitchen already. Fresh asparagus makes all the difference here.
- 4 boneless skinless chicken breasts (approx. 6oz each)
- 12-16 medium asparagus spears, ends trimmed
- 4 slices provolone or mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Step-by-Step
- Preheat oven to 400°F (200°C).
- Using a sharp knife, cut a pocket into the thick side of each chicken breast, being careful not to cut all the way through.
- Season the chicken breasts inside and out with salt, pepper, garlic powder, and paprika.
- Stuff each pocket with one slice of cheese and 3-4 asparagus spears.
- Secure the openings with 2-3 toothpicks to prevent cheese from leaking.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before removing toothpicks and serving.
Best Ways to Enjoy It
Serve this warm with a fresh squeeze of lemon juice over the top. It adds a bright pop that highlights the asparagus. A light side salad or quinoa pairs beautifully with this.
For a cozy night in, light a candle and enjoy this guilt-free meal. It feels special enough for a date night too. Just don’t forget to remove those toothpicks first!
Storage & Reheating
Store any leftovers in an airtight container for up to 3 days. This recipe is great for meal prep lunches. Reheat gently in the oven at 350°F to keep it tender. Microwave works too, but the oven preserves the texture better. Enjoy it fresh for the best experience.
Recipe Tips
- Don’t skip the toothpicks or your cheese will escape.
- Trim the woody, tough ends off your asparagus first.
- Use a meat thermometer to avoid overcooking the chicken.
- Pat the chicken dry with paper towels before seasoning.
- For a spring twist, add a pinch of lemon zest.
- Swap provolone for pepper jack if you like a kick.
- Let the chicken rest so the juices stay inside.
Ways to Switch It Up
- Swap the provolone for dairy-free cheese to make it paleo.
- In summer, swap butternut squash for zucchini strips inside.
- Add a thin slice of prosciutto for extra salty flavor.
- Try using honey instead of paprika for a sweet glaze.
Common Questions
Can I make this ahead of time?
Yes, you can stuff the chicken the night before. Keep them covered in the fridge until you are ready to sear. This makes holiday entertaining much easier for you.
What if my chicken breasts are very thin?
If they are too thin to cut a pocket, try rolling them. Place the filling on top and roll the chicken tightly. Secure well with several toothpicks before searing.
Will kids actually eat this?
Most kids love the melty cheese inside this chicken. You can cut the asparagus into smaller pieces if they are picky. It is a fun way to eat greens!
I hope this fresh spring recipe brings a little joy to your table. It is the perfect way to feel good and eat well. Give it a try and let me know how it goes!
— Lidia
Asparagus Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts (approx. 6oz each)
- 12 -16 medium asparagus spears, ends trimmed
- 4 slices provolone or mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Using a sharp knife, cut a pocket into the thick side of each chicken breast, being careful not to cut all the way through.
- Season the chicken breasts inside and out with salt, pepper, garlic powder, and paprika.
- Stuff each pocket with one slice of cheese and 3-4 asparagus spears.
- Secure the openings with 2-3 toothpicks to prevent cheese from leaking.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before removing toothpicks and serving.
