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one portion of asparagus stuffed chicken breast on a white dinner plate with a green cloth napkin

Asparagus Stuffed Chicken Breast

A delicious one pan chicken dinner with cheese and tender asparagus.
5 from 1 vote
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Course: Main Course
Cuisine: American, Western
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 4
Calories: 397kcal


  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried Italian herbs
  • 4 chicken breasts boneless, skinless
  • 2 tablespoons olive oil
  • 16 ounces (454g) asparagus with the ends snapped off
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 8 ounces (227g) mozzarella cheese cut into 12 equal slices


  • Preheat the oven to 400 degrees F or 200 degrees C.
  • Combine salt, pepper and Italian herbs in a small bowl and set aside.
  • Cut a lengthwise slit in the chicken with a sharp knife to create a pocket. Do not cut all the way through.
  • Coat the inside and the outside of the chicken with the seasoning mix.
  • Heat olive oil in a large oven-safe skillet over medium heat.
  • Sear the chicken for 3-4 minutes or until a nice crust forms, then flip it over and repeat the process. You may need to cook two at a time, depending on how large your skillet is.
  • Remove the chicken from the pan and set it aside on a plate.
  • Add the asparagus, lemon juice, and balsamic vinegar to the pan. Cook for 30 seconds or until the liquid starts to bubble up.
  • Using a slotted spoon, remove the asparagus from the pan and set aside, leaving the cooking liquid in the pan.
  • Gently open the pocket of each chicken breast and add 2 slices of the cheese and 3-5 spears of asparagus to the center, then top with another slice of cheese.
  • Close the pocket with 5-6 toothpicks, return the chicken to the skillet, and place in the preheated oven.
  • Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
  • Let the chicken rest for at least 10 minutes before removing the toothpicks. Garnish with freshly chopped basil or parsley and lemon slices, if desired.



  • Choose chicken breasts that are similar in size for the most even cooking. 
  • Dry the chicken with paper towels before seasoning and searing. 
  • Thinner asparagus is usually more tender than the larger stalks. Be sure to remove the woody ends. 
  • Use slices of mozzarella rather than shredded. 
  • Secure the chicken with toothpicks while baking and remove them before serving. 
  • Easily double the recipe to feed a crowd. 
  • Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
  • Storage - keep in an airtight container inside the fridge for up to 3 days.
  • There are 8 WW Blue Plan SmartPoints in one serving of this.


Calories: 397kcal | Carbohydrates: 7g | Protein: 39g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1072mg | Potassium: 718mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 11mg | Calcium: 325mg | Iron: 3mg