Asparagus Stuffed Chicken Breast

This Asparagus Stuffed Chicken Breast delivers a wow factor without complicated steps or specialty shopping. The chicken stays juicy, asparagus gives a pop of color and crunch, and pockets of Parmesan with hints of sun-dried tomato make every forkful taste special. This is my dinner party go to when I need something quick but worthy of the spotlight and every time it disappears fast.

The first time I served this dish my friend asked if I had ordered in from a restaurant. That reaction is why I keep coming back to this recipe over and over again.

Ingredients

• Chicken breasts: Boneless and skinless chicken stays juicy and is easy to stuff Look for ones about the same size for even cooking
• Asparagus: Adds a crisp tender bite and beautiful color Choose stalks that are firm and brightly green
• Sun dried tomatoes: Intensifies flavor with a savory tang Pick ones that are packed in oil for the best texture
• Parmesan cheese: Slices melt into the chicken and heighten the flavor Use fresh Parmesan slices not pre shredded for best melting
• Olive oil: Adds richness and helps with browning Pick a good quality extra virgin olive oil
• Italian seasoning: Brings herby warmth and complements the chicken and veggies Use a blend with oregano basil and rosemary for best results
• Garlic powder: Deepens the flavor with mellow garlicky notes Opt for a garlic powder that is fresh and aromatic
• Smoked paprika: Gives a subtle smokiness and boosts color Sweet smoked paprika is especially nice

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken breasts dry with paper towels as moisture on the surface will interfere with browning. Place the chicken on a board and hold your knife parallel to the board. Carefully slice a deep pocket into the side of each breast being careful not to cut through the other side.

Mix the Filling:

Trim the woody ends from the asparagus and wash well. Chop the sun dried tomatoes if not already diced. Lay three stalks of asparagus in each chicken pocket. Sprinkle with chopped sun dried tomatoes and cover with a slice of Parmesan cheese for even melting.

Stuff and Secure:

Gently press the filling into each chicken breast. Fold the top over and secure with toothpicks at the edges. Make sure the toothpicks run straight through so nothing falls out while cooking.

Season Thoroughly:

Rub both sides of the stuffed chicken breasts with olive oil. Sprinkle with Italian seasoning garlic powder and smoked paprika. Press the seasoning lightly with your hands so it sticks.

Brown on the Stovetop:

Heat a cast iron or heavy oven safe skillet over medium high. Drizzle in olive oil. When the oil is shimmering add chicken breasts and let them sear undisturbed for three to five minutes per side until golden brown. Use tongs to flip gently to keep the filling inside.

Bake to Finish:

Transfer the pan to a hot four hundred degree oven. Bake fifteen to twenty minutes until the chicken is cooked through and juices run clear. Let rest for a few minutes before slicing so the cheese stays put.

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Parmesan is my secret weapon in this dish Its nutty creamy richness melds with the garlicky spices and sun dried tomatoes for the most mouthwatering filling I have ever made. My sister always tries to swipe an extra slice from the pan before it hits the table.

Storage Tips

Store Asparagus Stuffed Chicken Breast in an airtight container for up to three days in the refrigerator. If you want to freeze leftovers let them cool completely then wrap individually in plastic before freezing for up to two months. Reheat in the oven covered so the chicken does not dry out and the cheese stays melty.

Ingredient Substitutions

No sun dried tomatoes Use roasted red peppers for a sweet tangy kick

Swap Parmesan with mozzarella provolone or fontina for a milder cheesy melt

You can use skinless turkey breast cutlets instead of chicken in a pinch

Serving Suggestions

Serve alongside lemony arugula salad or over a pilaf of wild rice for a complete dinner. I love it next to garlic mashed potatoes or even sliced and tucked into a crusty roll with greens for a hearty lunch the next day.

Cultural and Historical Context

Stuffed chicken is an old school comfort food classic but adding asparagus and sun dried tomatoes gives this dish a Mediterranean twist. Italian seasonings are inspired by dishes from northern Italy where asparagus and cheese often appear together.

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Frequently Asked Questions

→ How do you prevent chicken breasts from drying out?

Searing the stuffed chicken briefly before baking locks in moisture and ensures juicy results.

→ Can I substitute another cheese for Parmesan?

Yes, mozzarella or provolone are delicious alternatives that melt well inside the chicken.

→ What’s the best way to keep the stuffing inside?

Secure each chicken breast with toothpicks after stuffing to prevent filling from spilling out during cooking.

→ Should I blanch the asparagus before stuffing?

There's no need to blanch—thin asparagus cooks perfectly tender during baking inside the chicken.

→ What can I serve alongside this dish?

Pair with a fresh salad, roasted potatoes, or wild rice for a balanced and satisfying meal.

→ How do I know when the chicken is cooked through?

Use a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.