Name: Asparagus Stuffed Chicken Breast – Easy Weeknight Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup Panko breadcrumbs; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 2–4 boneless, skinless chicken breasts; 6–12 fresh asparagus spears, trimmed; 1/2 cup mozzarella cheese, sliced or shredded; Salt and pepper to taste; 2 tablespoons olive oil or melted butter

Asparagus Stuffed Chicken Breast – Easy Weeknight Dinner

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This Asparagus Stuffed Chicken Breast is one of my favorite ways to elevate a simple weeknight dinner without spending hours in the kitchen. Each chicken breast is filled with tender asparagus spears and gooey mozzarella, then coated in a seasoned breadcrumb crust that bakes to golden perfection. It’s easy, flavorful, and feels a little fancy—all with minimal prep and just one skillet.

Why You’ll Love This Recipe

I like this dish because it packs a lot of flavor and texture into every bite. The crispy breadcrumb coating gives the chicken a satisfying crunch, while the asparagus and cheese inside keep it moist and melty. It’s also surprisingly quick to make, making it ideal for busy nights. Plus, it’s easy to customize with different fillings and herbs, so I can keep it fresh every time. Asparagus Stuffed Chicken Breast – Easy Weeknight Dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3/4 cup Panko breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Boneless, skinless chicken breasts (about 2–4 depending on size)
Fresh asparagus spears (trimmed)
Mozzarella cheese (sliced or shredded)
Salt and pepper to taste
Olive oil or melted butter (for brushing or drizzling)

Directions

I preheat my oven to 375°F (190°C).
In a shallow bowl, I mix the Panko breadcrumbs with oregano, basil, onion powder, and garlic powder.
I butterfly each chicken breast by slicing it horizontally (without cutting all the way through) and opening it like a book. I season the inside with salt and pepper.
I lay 2–3 asparagus spears and a few slices of mozzarella inside each breast, then fold it back together and secure with toothpicks if needed.
I brush the top of the chicken with olive oil or melted butter, then press it into the breadcrumb mixture until coated.
I place the stuffed chicken breasts in a lightly greased oven-safe skillet or baking dish.
I bake for 25–30 minutes, or until the chicken is fully cooked and the coating is golden brown.
I let the chicken rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 2 to 4 people, depending on the size of the chicken breasts. It takes about 15 minutes to prep and 30 minutes to cook, so dinner is on the table in around 45 minutes.

Variations

I sometimes switch up the filling by adding sun-dried tomatoes, sautéed mushrooms, or even a layer of pesto inside the chicken. For the cheese, provolone, Swiss, or fontina all melt beautifully. If I want to skip the breadcrumbs, I brush the chicken with olive oil and bake it uncovered for a leaner option. Asparagus Stuffed Chicken Breast – Easy Weeknight Dinner

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) for 10–12 minutes to keep the coating crisp. If I’m short on time, the microwave works too, but the breadcrumb crust won’t be as crunchy.

FAQs

Can I use frozen asparagus?

Yes, I can—just make sure to thaw and pat it dry before stuffing to avoid excess moisture.

What’s the best way to keep the chicken from drying out?

I don’t overbake it. I check for doneness at the 25-minute mark—165°F (74°C) internal temperature is perfect. The cheese and asparagus also help keep the inside moist.

Do I have to use toothpicks?

Toothpicks help hold everything together, but I’ve also used kitchen twine or tucked the chicken tightly enough to skip them for a neater presentation.

Can I make this ahead of time?

Yes, I prepare the chicken and refrigerate it (uncooked) for up to a day in advance. Then I just pop it in the oven when I’m ready to bake.

What can I serve with this dish?

I like pairing it with roasted potatoes, garlic green beans, or a fresh salad. It also goes well with rice or creamy mashed cauliflower for a lighter option.

Conclusion

This Asparagus Stuffed Chicken Breast is the kind of meal I come back to again and again—simple, satisfying, and always impressive. It’s a great way to add veggies and flavor to a chicken dinner, all in one skillet. Whether I’m cooking for myself or guests, it never fails to impress.