Get ready to indulge in some serious yum with this tasty Asparagus Stuffed Chicken Breast recipe! It's like a flavor explosion in every bite, with juicy chicken and crunchy asparagus teaming up for a meal that'll have you coming back for seconds. So why wait? Let's dive into deliciousness together and make dinner time a breeze!
Asparagus Stuffed Chicken Breast is a culinary gem enjoyed year-round, but it truly shines during Spring and Summer.
For instance, its fresh and vibrant flavors make it a standout dish during the spring months, especially for Easter or Mother's Day gatherings.
Its elegant presentation and delicious taste also make it a popular choice for dinner parties or romantic date nights.
And let's not forget about its versatilityโwhether you're hosting a casual barbecue or a formal dinner party, Asparagus Stuffed Chicken Breast is sure to impress.
Looking for the perfect pairing? Try serving it alongside my amazing mashed potato recipe for a complete and unforgettable meal experience. Looking for another stuffed chicken recipe? Try my Chicken Breast Stuffed with Stuffing.
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๐ Why You'll Love this Recipe
- Irresistible Chicken Delight: Juicy chicken breast with melted mozzarella, asparagus, and honey lime marinade.
- Endless Customization: Swap ingredients for endless variations.
- Moisture Locked In: Foolproof recipe for tender, succulent chicken every time.
๐ฅ Ingredients
The ingredients dictate the dish's flavor profile and texture. For instance, the choice of cheese, such as mozzarella or cheddar, determines the creaminess, while asparagus or alternative vegetables provide a complementary crunch, and the honey lime marinade infuses the chicken with zesty sweetness.
- Cheese: Fresh mozzarella (or cheddar, gouda, provolone, brie, camembert)
- Asparagus (or spinach, kale, carrots, mushrooms)
- Honey Lime Chicken Marinade: Fresh lime juice, honey or maple syrup, herbs
๐ด Equipment
- Chef's Knife
- Chopping Board
- Plastic Zip-Top Bags
- Small Measuring Cup or Bowl
- Oven-Ready Skillet
- Baking Sheet
- Wooden Toothpicks
- Kitchen Thermometer
๐ช Instructions
- Prep the Chicken: Wash and dry chicken breasts, then carefully cut a pocket in each without slicing through. Place them in a plastic bag.
- Make the Marinade: Mix lime juice, honey, and paprika in a bowl, then pour over the chicken in the bag. Let marinate in the fridge overnight.
- Preheat Oven: Set oven to 375ยฐF. Toss asparagus with oil, salt, and pepper.
- Stuff the Chicken: Fill chicken pockets with asparagus and mozzarella, securing with toothpicks.
- Sear: Heat butter in a skillet, then sear stuffed chicken until golden, about 3-4 minutes per side.
- Bake: Transfer chicken to a baking sheet with lime slices on top. Bake for 25-30 minutes until cooked through to 165ยฐF internally.
๐ฉ๐ผโ๐ณ Chefs Tip
- When stuffing the chicken breasts, use a spoon to gently press the filling into the pockets, ensuring they're evenly filled without tearing the chicken.
๐ Substitutions & Variations
- Low-Carb/Keto: Substitute honey with stevia. You can also swap asparagus for broccoli or cauliflower, and choose goat cheese or feta.
- Gluten-Free: Use tamari or gluten-free soy sauce. You can also replace breadcrumbs with crushed gluten-free crackers or almond flour.
- Mediterranean Twist: Use olive oil, lemon juice, garlic, and Mediterranean herbs for the marinade. Use feta instead of mozzarella, and cherry tomatoes, bell peppers, and olives for veggies. Serve with my creamy tzatziki sauce.
- Asian Fusion: Make the marinade with soy sauce, ginger, garlic, and rice vinegar, and use tofu, edamame, bok choy or snap peas, then serve with rice or noodles.
- Tex-Mex Twist: Season with taco seasoning, use pepper jack cheese, swap asparagus for corn, beans, and tomatoes, and serve with pico de gallo salsa, guacamole, and cilantro lime rice.
๐ฅฃ Storage & Reheating
Storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- To reheat, preheat the oven to 350ยฐF (175ยฐC).
- Place the chicken on a baking sheet and cover loosely with foil to prevent drying.
- Heat for about 15-20 minutes or until warmed through.
- Alternatively, reheat in the microwave in short intervals, checking for doneness.
๐ท Wine Pairing
Its citrusy notes and refreshing acidity complement the Mediterranean flavors of olive oil, lemon, and herbs, enhancing the overall dining experience with a delightful balance of flavors.
๐ญ Recipe FAQs
Absolutely! You can marinate the chicken and have it pre-stuffed with the asparagus and mozzarella. Keep it in the fridge, uncooked, for up to a day. Pop it in the oven when you're ready to serve.
The key is to not overcook it. Keep a meat thermometer handy, and ensure the thickest part of the chicken reaches 165 degrees F. Also, letting the chicken rest for a few minutes after baking locks in the juices.
For a lower fat option, choose part-skim mozzarella. If you're trying to keep things lower in carbs, simply enjoy the stuffed chicken without additional sides, as it's already packed with flavor and nutrients.
You can, although I recommend enjoying it fresh for the best texture. If you do decide to freeze, wrap the cooked chicken tightly and consume it within 3 months for optimal flavor.
Feel free to get creative! Bell peppers, zucchini, or cooked spinach make excellent substitutes. Keep in mind that cooking times may slightly vary with different veggies.
๐ Cooking Tips
- Prepping Asparagus: Rinse the asparagus under cold water and trim off the tough ends. You can do this by simply snapping off the ends where they naturally break or by using a knife to cut them.
- Searing Chicken: Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once the oil is hot, carefully add the stuffed chicken breasts to the skillet. Allow them to cook undisturbed for 3-4 minutes on each side until golden brown.
- Using Toothpicks: After stuffing the chicken breasts with asparagus and mozzarella, use toothpicks to secure the openings closed. Simply insert the toothpicks through the edges of the chicken to hold the filling in place.
๐ฟ Related Recipes
๐ฅ Pairing Recommendations
๐ Recipe
Asparagus Stuffed Chicken Breast
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Equipment
- Skillet
- Baking sheet
- Kitchen Thermometer
- Plastic Zip-Top Bag
- Small Measuring Cup or Bowl
- Chopping Board
- Chef's Knife
- Toothpicks
Ingredients
- 4 small boneless skinless Chicken breast
- 2 tablespoon butter
- 8 medium asparagus trimmed
- ยฝ tablespoon olive oil for coating the asparagus
- lime slices for garnish
- cilantro
- 1-2 tablespoon vegetable oil for cooking
- 2-3 slices fresh Mozzarella cheese sliced
Honey Lime Chicken Marinade
- For Honey Lime Chicken Marinade
- 2 tablespoon fresh lime juice
- 1 ยฝ teaspoon salt more/less to taste
- ยฝ teaspoon black pepper
- 1 ยฝ tablespoon honey or maple syrup
- 1 ยฝ teaspoon paprika
- 1 ยฝ tablespoon olive oil
- 1 teaspoon dried Italian herbs
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
Instructions
- Wash and pat dry chicken with a towel and place on a clean chopping board.
- Cut each chicken breast lengthwise to create pockets. Be careful not to cut all the way through. Place chicken breasts in a plastic zip top bag and set aside.
- In a small measuring cup or bowl whisk all the marinade ingredients. Pour the marinade over the chicken breasts making sure they are coated in the marinade. Seal the bag and transfer to the fridge to marinate for at least 2-3 hours, turning the bag every few hours if possible. I usually keep mine overnight.
- Preheat oven to 375 F.
- Trim the asparagus and drizzle with ยฝ โ 1 tablespoon of olive oil, season with salt and pepper to taste.
- Take the chicken breasts out of the bag and set them on an even surface. Open up each pocket in preparation for stuffing.
- Stuffed chicken assembly โ Lift the top flap of the chicken pocket, arranging 3 sprigs of asparagus and 2-3 slices of mozzarella on top. Close the chicken with 2-3 toothpicks. Add a slice of lime on top and set aside.
- Melt two tablespoons of butter in a large skillet over medium-high heat. Once melted add stuffed chicken breasts to the pan and sear until each side has turned golden brown. 3-4 minutes maximum (medium to high heat).
- Transfer to a baking sheet, arrange lime slices on top and bake for 25-30 minutes until chicken is cooked through. (Baking time will vary depending on the size of the chicken breast). Use a kitchen thermometer to test if the deepest part of your chicken has reached an internal temperature of 165 degrees F.
- Remove the toothpicks and serve immediately, garnished with coriander, more lime slices.
Video
Notes
- Storage: Place leftover chicken in an airtight container or wrap tightly with plastic wrap; store in the refrigerator for up to 3-4 days.
- Reheating: Preheat oven to 350ยฐF; place chicken on a baking sheet, cover loosely with foil, and reheat for 15-20 minutes or until warmed through; alternatively, microwave in short intervals, checking for doneness.
- Freezing: Wrap individual chicken portions tightly in plastic wrap, then store in a freezer-safe container or bag; label with the date and freeze for up to 2-3 months; thaw in the refrigerator overnight before reheating.
๐ก๏ธ Food safety
- Chicken - Cook to a minimum temperature of 165 ยฐF (74 ยฐC)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Meghan
This is such a great recipe if you are looking for an easy, fresh, weeknight meal!