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final shot of plated stuffed chicken breasts

Asparagus And Cheese Stuffed Chicken Breast

Learn how to make stuffed chicken breasts that are loaded with creamy mozzarella, asparagus and coated in delicious honey lime marinade.
5 from 6 votes
Prep Time 15 mins
Cook Time 35 mins
Marinate 3 hrs
Total Time 3 hrs 50 mins
Course Main Course
Cuisine American
Servings 3 stuffed chicken breasts
Calories 637 kcal


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


  • 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.



  • 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 :)
Keyword cheese stuffed chicken breast, easy stuffed chicken recipes, how to make stuffed chicken breast