Creamy Asparagus Stuffed Chicken Breast
This Creamy Asparagus Stuffed Chicken Breast recipe is a delicious way to take ordinary boneless skinless chicken breasts to the next level. Juicy chicken, melty cheese, and tender asparagus come together in one dish that looks impressive but requires very little effort. Just prep, bake, and serve with your favorite side dishes—it’s the perfect meal for busy weeknights or casual entertaining.
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Ingredient Notes
- asparagus – Look for firm, fresh asparagus spears with bright green tips; about 3–4 spears of asparagus go into each stuffed breast.
- chicken breast – Use large chicken breasts so they’re easier to butterfly and stuff.
- garlic powder – Adds rich, savory flavor throughout.
- paprika – Gives a warm color and a touch of smoky flavor.
- dried parsley – Brings a pop of herby freshness.
- goat cheese – Choose plain or herbed for tangy creaminess in the filling.
- mozzarella cheese – Helps the filling become perfectly gooey and melty cheese.
- Salt & pepper – Essential for seasoning the inside and outside of the chicken.
- Olive oil – For brushing or drizzling before baking to achieve a golden brown finish.
- Toothpicks – Used to secure the folded chicken breasts while baking.
Yes! Stuff and assemble the chicken, cover with plastic wrap, and refrigerate up to 24 hours before baking.
Use a meat thermometer—it should read 165°F in the thickest part of the chicken.
Fresh is best for texture, but thawed and well-drained frozen asparagus works in a pinch.
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Absolutely. Use a large oven-safe skillet or grill pan and sear over medium-high heat, then finish in a preheated oven if needed.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Cool completely, then wrap in foil and place in a resealable freezer bag. Freeze for up to 2 months.
Reheat: Warm in the oven at 350°F until heated through. Avoid microwaving to keep the cheese from becoming rubbery.
Goat cheese → cream cheese or ricotta
Mozzarella → slice of provolone cheese or shredded Swiss
Asparagus → fresh spinach or thin zucchini ribbons
Olive oil → avocado oil or canola
Creamy Asparagus Stuffed Chicken Breast
- Preheat oven to 425 degrees fahrenheit. Cut ends off the stalks of asparagus. Carefully butterfly the boneless chicken breasts lengthwise without cutting all the way through.
- Combine goat cheese and mozzarella. Divide the cheese mixture evenly between each chicken breast, place on one side of the butterflied chicken breast. Sprinkle with a pinch of salt and pepper.
- Place a handful of asparagus stalks on top of cheese.
- Mix together garlic powder, paprika, dried parsley, salt and pepper in a small bowl.
- Fold chicken breast over the top, secure with toothpicks. Season the chicken breasts with your seasoning.
- Bake for 35 minutes or until internal temperature reaches 165 degrees. Remove toothpicks before serving.
Creamy Asparagus Stuffed Chicken Breast
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Ingredients
- 1 bunch of asparagus
- 2 pounds chicken breast depending on size 3-4 breast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounce goat cheese plain or herbed
- 1 cup shredded mozzarella cheese
- Extra salt & pepper to taste
- Olive oil
- Toothpicks
Instructions
- Preheat oven to 425 degrees fahrenheit. Cut ends off the stalks of asparagus. Carefully butterfly the boneless chicken breasts lengthwise without cutting all the way through.
- Combine goat cheese and mozzarella. Divide the cheese mixture evenly between each chicken breast, place on one side of the butterflied chicken breast. Sprinkle with a pinch of salt and pepper.
- Place handful of asparagus stalks on top of cheese.
- Mix together garlic powder, paprika, dried parsley, salt and pepper in a small bowl.
- Fold chicken breast over the top, secure with toothpicks. Season the chicken breasts with your seasoning.
- Bake for 35 minutes or until internal temperature reaches 165 degrees. Remove toothpicks before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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