What's the best way to stuff chicken breast?

Use a soup spoon or your hands to scoop the filling into the pocket of each breast . Pin the breast closed. Use a toothpick to hold each pocket closed by inserting it on either side of the pocket. Brown the breasts.

Is it best to cover chicken breast when baking?

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

How do you stuff a chicken breast without it falling out?

Stash the Good Stuff in a Pocket To successfully stuff a chicken breast, you'll need to cut a pocket into it to hold the filling . The pocket should be deep and wide enough to get the filling into, but not so large that the filling can fall out during cooking.

What's the best way to cook chicken breast so it doesn't dry out?

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

What keeps chicken moist when baking?

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

What cooking method makes chicken most tender?

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Is it better to cook chicken breast in oven or pan?

What Is The Best Way To Cook A Chicken Breast? Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast . You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.

Should I cover chicken breast with foil when baking?

It delivers mouth-watering results: By using foil to bake chicken, you seal in its juices as it steams. This keeps your chicken moist and wonderfully flavorful. It gives you a complete meal in a packet: While you can bake your chicken alone, using foil allows you to build a delicious, all-in-one meal.

Can you put chicken breast in Ziploc bag?

To prevent freezer burn, one method is to wrap the packaged chicken with a layer of heavy-duty aluminum foil. Another approach is as follows: Remove the chicken from the packaging. Place the raw chicken in ziplock plastic freezer bags .

Is it safe to stuff chicken breast?

You can stuff boneless skinless chicken breasts with any combination of cheese, sautéed vegetables (broccoli, spinach, and tomatoes all work well), herbs, and even meat if you like . This Greek-meets-Italy feta, spinach, and Parmesan recipe is simple, tastes fresh, and is the best stuffed chicken breast I've ever had.

How do you keep chicken breast chunks moist?

It's a basic technique—simply use your spoon or spatula to pick up hot oil or butter from the pan, then pour it over the meat as it cooks . This helps distribute the fat and juices, keeps moisture intact as the meat cooks, enhances flavor, and results in a more even cook.

Asparagus Stuffed Chicken Breast Recipe (2024)

Home Chicken Dinners Asparagus Stuffed Chicken Breast Recipe

Becky HardinPosted:8/20/2023Updated:9/06/2023

4.49 from 139 votes

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Asparagus Stuffed Chicken Breast is a simple, beautiful, and flavorful dish. Better yet, it’s stuffed full of goat cheese and mozzarella too! This dinner can be made all in one pan, and it’s baked to juicy perfection.

Asparagus Stuffed Chicken Breast Recipe (1)

What’s in Asparagus Stuffed Chicken?

Chicken breast is stuffed with stalks of asparagus, goat cheese, and mozzarella, then sear and baked to perfection. It’s so easy to make, so flavorful, and it looks impressive.

Chicken Breasts: Large boneless, skinless chicken breasts work best for stuffing.
Salt + Pepper: Enhance the natural flavor of the chicken.
Garlic Powder: Adds an earthy flavor.
Paprika: Adds a mild, sweet, and vegetal flavor.
Goat Cheese: Tart, tangy, and creamy– the perfect cheese for stuffing!
Asparagus: This earthy and slightly bitter vegetable is packed with vitamins and minerals.
Mozzarella Cheese: This mild and creamy cheese helps seal in the asparagus. Opt for the fresh kind rather than block-style or shredded.
Olive Oil: Helps the chicken sear without burning.
Balsamic Vinegar: Adds a touch of tartness and acidity to balance the creaminess of the cheese.

Pro Tip: Fold up the mozzarella if it’s a larger piece. You don’t want it to touch the skillet while searing the chicken.

Variations on Chicken Stuffed with Asparagus

You can season the chicken with just about anything you like– onion powder, Italian seasoning, herbs de Provence, basil, rosemary, coriander… the possibilities are endless!

If you’re not a fan of goat cheese, try subbing in ricotta, blue cheese, crumbled feta, or even Boursin. You could also swap out the asparagus for broccolini or chopped broccoli.

Asparagus Stuffed Chicken Breast Recipe (2)

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What kind of cheese should I use?

We’re stuffing this chicken with both goat cheese and mozzarella. It melts the best and the flavor is perfect with the asparagus.

How do you split chicken breast to stuff?

To prep this asparagus stuffed chicken, you’ll need to butterfly the chicken breasts first. Using a sturdy, sharp knife, cut into the side. You’ll be cutting it in half lengthwise, leaving a hinge on one side. Don’t cut all the way through!

Do I need to cook the asparagus first?

Nope! The asparagus will cook up perfectly along with the chicken, so no need to cool it before stuffing the chicken.

How do you stop stuffed chicken from leaking?

Toothpicks, and lots of ’em! Using toothpicks will help hold the chicken together so you can get in that extra bit of stuffing, but make sure not to overdo it. Too much stuffing can also cause the chicken to leak.

Asparagus Stuffed Chicken Breast Recipe (4)

How to Store and Reheat

Store leftover asparagus stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.

How to Freeze

Freeze stuffed chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This recipe could be a light meal on its own. Chicken breast is stuffed with asparagus and lots of cheese, so you’ve already got some veggies baked right in!

I recommend serving it with some chicken flavored rice or quinoa if you want to add some grains, or a side of greens with a tasty dressing.

Asparagus Stuffed Chicken Breast Recipe

This cheesy asparagus stuffed chicken breast recipe is a weeknight dinner dream come true. It's prepared with just a few ingredients, it's all made in one pan, and it's so cheesy!

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

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Ingredients

▢ 4 boneless, skinless chicken breasts
▢ kosher salt and freshly ground black pepper to taste
▢ 1 teaspoon garlic powder
▢ 1 teaspoon ground paprika
▢ 4 tablespoons goat cheese
▢ 16 spears asparagus firm ends cut off
▢ 4 slices fresh mozzarella cheese
▢ 1 tablespoon olive oil
▢ 1 tablespoon balsamic vinegar

Instructions

Preheat oven to 425°F.
Season each chicken breast with salt and pepper to taste and then garlic powder and paprika.
4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon ground paprika
Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You're just making a place to put the cheese and asparagus.
Spread 1 tablespoon goat cheese into the inside of each chicken breast pocket.
4 tablespoons goat cheese
Top with 4 stalks asparagus (sprinkle lightly with salt and pepper), and then top with the mozzarella. You might need to fold the mozzarella to make sure not too much is sticking out (it will stick to the pan if so).
16 spears asparagus, 4 slices fresh mozzarella cheese
Secure each chicken breast closed with 3 toothpicks, taking care that they're as flat as possible so that the chicken will sear fully.
Heat a large (oven safe) skillet over medium high heat. Add the olive oil and coat the pan. Watch for it to start to glisten. Once glistening, stir in the balsamic vinegar.
1 tablespoon olive oil, 1 tablespoon balsamic vinegar
Sear the chicken breasts 3-4 minutes per side, being careful to move them around in the oil so they don’t burn, stick. Flip carefully.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temp on the chicken reaches 165°F.

Notes

Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
Fold up the mozzarella if it’s a larger piece. You don’t want it to touch the skillet while searing the chicken.
When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
Use toothpicks to secure the stuffed chicken while cooking.
To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!

Storage:Store asparagus stuffed chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

More Stuffed Chicken Recipes We Love

Tuscan Stuffed Chicken
Spinach Stuffed Chicken Breast
Everything Stuffed Chicken Breast
Prosciutto Stuffed Chicken
Pizza Stuffed Chicken
Broccoli and Cheese Stuffed Chicken
Stuffed Chicken Piccata

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Meet Becky Hardin

Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.

Reader Interactions

Leave a Review

Cletus Sickler says
Posted on 8/14 at 5:38PM

We are always ready to try a new chicken recipe and this one is great. We use either queso or ricotta cheese instead of goat cheese. No salt. And we wrap the stuffed chicken with two pieces of low sodium bacon.
Reply
- Becky Hardin says
  Posted on 8/15 at 9:03AM
  Sounds delicious!
  Reply
Lori says
Posted on 11/3 at 5:55PM

Not too wild about this, but to be fair I am not wild about white meat. It was still moist, but to me white meat is dry tasting compared to the dark meat. Perhaps I will try this with boneless, skinless thighs. Thank you for the recipe!
Reply
- Becky Hardin says
  Posted on 11/4 at 9:29AM
  You can absolutely make this recipe with thighs instead! I hope it’s more to your taste next time!!
  Reply
Megan says
Posted on 8/3 at 3:55PM
I am super excited to make this tonight, but I had to put out a comment even before the meal is on the table. Just the fact that not only do you have the ingredients listed that are needed, but when you were doing the step by step instructions, you have the ingredients with their measurements listed with those instructions. This is so incredibly freaking awesome! I wish all online chefs who are posting their amazing recipes would do this. When you’re in the middle of cooking things and reading instructions. Sometimes it can be a real pain in the ass to constantly scrolling back up to take a look at what the measurement is for the ingredient that they’re saying in that particular instructions. So I commend you for the way that you have presented this recipe and simply because of that I am 100% using this recipe tonight and I’m not even going to look for her
Reply
- Becky Hardin says
  Posted on 8/3 at 4:30PM
  Thanks so much for your kind words, Megan! It truly is a great recipe writing feature!
  Reply