Learn how to make stuffed chicken breasts that are loaded with creamy mozzarella, asparagus and coated in delicious honey lime seasoning.
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Creamy, cheesy, coated in perfect seasonings, and stuffed with asparagus this chicken breast is incredibly JUICY and TENDER! I agree, it can be tricky to cook chicken breast sometimes, but not this time! The asparagus and cheese stuffed chicken breast are first seared on the stove, and then baked in the oven until the center of the chicken is perfectly cooked.
This recipe is also easily customizable and can be stuffed with other veggies such as spinach, kale, carrots, mushrooms, and crispy bacon slices. Today I’m going to show you a very easy process of how to make stuffed chicken breast that does require a few steps but it’s definitely worth it!
If you like more juicy and tender chicken recipes that are guaranteed please even picky eaters, you can’t miss my Crispy Chicken Wrap, Creamy Chicken Enchilada Casserole and Crispy Chicken Parmesan or simply type the word ”chicken” into the search bar.
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Ingredients
- Cheese – use fresh mozzarella (not shredded) to ensure a moist filling. Alternatively stronger cheeses such as brie and camembert will work here too. Regarding the thickness of slices, well I think the cheesier the better! But you have to also consider the size of the chicken pocket because you’ll need to close them with toothpicks. You can choose to make it as thin or as thick as you’d like. I’d even add one or two more slices on top of the chicken 10 minutes before the end of the baking time – my family just loves the cheese so much!
- Asparagus – choose regular asparagus and make sure all the pieces (per one chicken breast pocket) are equal in size. Baby asparagus works great here too, just double the number of sprigs to fit in each pocket.
Serving suggestions
If you like asparagus as much as I do, prepare this roasted Asparagus with Parmesan Cheese to pair with the stuffed chicken! Or is that too much asparagus? No worries, I have few other easy side dish suggestions:
Instructions
So are you ready to learn how to make stuffed chicken breast? Let’s go!
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.
Honey Lime Chicken Marinade: In a small measuring cup or bowl whisk all the marinade ingredients.
Pour the marinade over the chicken breasts making sure they are coated well 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 ½ – 1 tbsp 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 – 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, and side portions of a Cabbage and Cucumber Salad.
Tips
- Stuffed Chicken breast filling – it requires a bit of trial and error to find the right stuffing amount. Each chicken breast is different in size and will require more/less filling. You should have just enough of the stuffing to be able to close the pockets with wooden sticks.
- Sear the chicken – important! Make sure to properly heat the pan over high or medium-high heat before adding the chicken breast. Cooking chicken breast can be tricky, so you’ll need to sear them 3-4 minutes tops just enough to get that outer part slightly crispy and golden brown. Don’t overcook, if not sure, rather sear it less and simply bake until internal temperature reaches 165 F.
- Portion sizes – I’d say it is for 3 persons but again depending on the size of the chicken breast (and the side dishes you’re choosing!) you may have some leftovers (hopefully not!).
- Chicken doneness – How long does it take to cook a stuffed chicken? Well, it depends not only on the correct process, oven, temperature but as well as on the chicken thickness. Ideally, you’ll want to use a kitchen thermometer closer to the end of baking and insert it in the deepest part of your chicken making sure it registers 165 F.
Storage and reheating
This kind of dish is best to be served on the same day when it’s done.
I don’t really like to reheat it as much, because of the cheese having to melt and come out of the chicken so much. And it is just not the same as when first time baking it. I reheat most of my leftover food in preheated oven at 400 F for about 10-15 minutes.
But please use your best judgment for freezing and reheating.
Oh and if you plan to only have one piece at a time, then just make one and leave the remaining chicken breast to marinate in the fridge for one more night (without stuffing in with the cheese and asparagus).
If you only plan to have one piece at a time, then just make one and leave the remaining chicken breast to marinate in the fridge for one more day (without stuffing in with the cheese and asparagus).
I hope you’ll enjoy this easy asparagus and cheese stuffed chicken breast recipe and if you do make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Easy Chicken Recipes
- Crockpot Chicken Enchilada
- Chicken Lo Mein Recipe (Gluten-Free)
- Chicken Zucchini Casserole
- Creamy Chicken Pasta In White Wine Sauce
Asparagus And Cheese Stuffed Chicken Breast
Ingredients
For Stuffed Chicken
- 4 small or 3 large boneless skinless Chicken breast
- 2 tbsp butter
- 8 medium sized asparagus trimmed
- ½ tbsp olive oil for coating the asparagus
- lime slices for garnish
- cilantro for garnish
- vegetable oil for cooking
- 27-28 oz about 2-3 sliced per breast fresh Mozzarella cheese, sliced
For Honey Lime Chicken Marinade
- 2 tbsp fresh lime juice
- 1 1/2 tsp salt or more/less to taste
- ½ tsp black pepper
- 1 ½ tbsp honey or maple syrup
- 1 ½ tsp paprika
- 1 ½ tbsp olive oil
- 1 tsp dried italian herbs
- 1/2 tsp garlic powder
- ½ tsp 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 ½ – 1 tbsp 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 – 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, and side portions of a Cabbage and Cucumber Salad.
Notes
- Storage and reheating – This kind of dish is best to be served on the same day when it’s done. But use your best judgment for freezing and reheating. I don’t really like to reheat it as much, because of the cheese having to melt and come out of the chicken so much. And it is just not the same as when first time baking it. I reheat most of my food in preheated oven at 400 F for about 10-15 minutes.
- Portion sizes – I’d say it is for 3 persons but again depending on the size of the chicken breast (and the sides you’re choosing!) you may have some leftovers.
- Sear the chicken – important! Make sure to properly heat the pan over high or medium-high heat before adding the chicken breast. Cooking chicken breast can be tricky, so you’ll need to sear them 3-4 minutes tops just enough to get that outer part slightly crispy and golden brown. Don’t overcook, if not sure, rather sear it in the pan less and bake longer. I speak from experience 🙂
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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