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Asparagus Stuffed Chicken Breast – Easy Weeknight Dinner

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Juicy chicken breasts stuffed with tender asparagus and melty mozzarella, coated in a seasoned breadcrumb crust and baked to crispy golden perfection—an easy, elegant weeknight dinner.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix Panko breadcrumbs with oregano, basil, onion powder, and garlic powder in a shallow bowl.
  3. Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open like a book and season inside with salt and pepper.
  4. Place 2–3 asparagus spears and mozzarella inside each breast, fold over, and secure with toothpicks if needed.
  5. Brush tops with olive oil or melted butter, then press into breadcrumb mixture to coat.
  6. Place stuffed chicken in a greased oven-safe skillet or baking dish.
  7. Bake for 25–30 minutes until chicken is cooked through and coating is golden.
  8. Let rest a few minutes before slicing and serving.

Notes

  • Add sun-dried tomatoes, sautéed mushrooms, or pesto for extra flavor.
  • Provolone, Swiss, or fontina can replace mozzarella.
  • Skip breadcrumbs for a leaner, low-carb option.
  • Use thawed frozen asparagus if fresh isn’t available.
  • Check internal temperature for doneness—165°F (74°C) is ideal.

Nutrition

Find it online: https://recipesbyliza.com/asparagus-stuffed-chicken-breast-easy-weeknight-dinner/