Asparagus Stuffed Chicken is loaded with Cheese and Sun-Dried Tomatoes recipe is an easy and healthy weeknight meal that is also super delicious! The perfect quick dinner or meal prep option, delicious stuffed chicken style!
Loved Stuffed Chicken? Try Mushroom Stuffed Chicken, Broccoli Cheese Stuffed Chicken and Spinach and Bacon Stuffed Chicken.
You can never go wrong with chicken and asparagus at dinner time, especially chickens STUFFED with asparagus - they're healthy, nutritious and super speedy to make. This delicious dinner combines protein and veggies all in one place. All done in 30 minutes.
Ingredients for Chicken Stuffed with Asparagus
- Chicken breasts. I recommend medium size chicken breasts. If your chicken breasts are too large, it will be a bit harder to get them to hold their shape with asparagus sprigs inside them. They will look slightly inflated, and it's OK!
- Asparagus. I recommend asparagus with medium thickness in order to preserve the juiciness. Thinner asparagus tends to dry out faster and becomes whithered and too chewy.
- Cheese. Please use sliced cheese for this recipe. You can go with provolone, mozzarella and Asiago cheeses. My favorite kind of cheese is Mozzarella.
- Seasonings and oil. You will need salt and pepper, Italian seasoning, paprika and garlic powder. Olive oil is ideal for this chicken and asparagus recipe!
- Sun-dried tomatoes. I used oil-packed sun-dried tomatoes. Because I like them to be small, I chopped them into little chunks!
How to Make Chicken Stuffed with Asparagus
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Halve chicken breasts - Let's halve each chicken breast lengthwise and season it with salt, pepper and Italian seasoning on the inside.
2. Add Sun-Dried Tomatoes - Arrange sun-dried tomatoes inside the halved chicken breasts. Make sure to chop your sun-dried tomatoes first!
3. Prepare asparagus and cheese - Now let's wrap asparagus with cheese. I used 3 asparagus sprigs and two slices of cheese around them.
4. Assemble: After you folded asparagus with the cheese, add each set into the chicken breast's pocket around it and secure each side with a wooden food pick.
5. Bake: Arrange stuffed chicken breasts inside a large stainless steel pan or a non-stick skillet. Bake for about 20 minutes until chicken is fully cooked at 400 F.
Chicken stuffed with Asparagus, Sun-Dried Tomatoes and Cheese
Chicken, asparagus, some cheese and sun-dried tomatoes are all the basics, needed for this easy healthy protein rich meal. Simply season with salt & pepper, use olive oil, and enjoy.
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Servings: 4
Ingredients
- 1.5 lb chicken breasts medium thickness
- Salt and pepper to taste
- 1 teaspoon Italian Seasoning or Sicilian seasoning
- 6 oz sun-dried tomatoes
- 2 tablespoon olive oil
- 1 tablespoon butter
- ¾ lb asparagus 1 bunch
- 8 slices Mozzarella Cheese
Instructions
- Preheat oven to 400 F.
- Pat the chicken breasts with paper towel until dry and not moist at all. Using a sharp knife, cut each chicken breast lengthwise stopping at the very end to create a pocket for asparagus. You should have 3 or 4 medium chicken breasts.
- Season each chicken breast generously with salt, pepper and Italian seasoning. Arrange chicken breasts on a cutting board or another flat surface, opened up. Add sun-dried tomatoes to each chicken breast.
- Trim your asparagus. Then fold 3 asparagus sprigs in two slices of cheese to go into the chicken breast pockets.
- Once asparagus with cheese is added to the chicken breast pocket, secure each chicken breast with a wooden food pick. Stuffed chicken breasts are ready to be cooked!
- Preheat olive oil and butter in a large stainless steel pan. Once the pan is hot, add stuffed chicken breasts and brown (without moving) on each side for 4 minutes, medium high heat.
- Transfer the pan with chicken into the oven and cook for 20 minutes, or until chicken is completely done.
Calories: 579kcal
Nutrition Facts
Chicken stuffed with Asparagus, Sun-Dried Tomatoes and Cheese
Amount per Serving
Calories
579
% Daily Value*
Fat
28
g
43
%
Saturated Fat
11
g
69
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
161
mg
54
%
Sodium
623
mg
27
%
Potassium
2310
mg
66
%
Carbohydrates
29
g
10
%
Fiber
7
g
29
%
Sugar
18
g
20
%
Protein
57
g
114
%
Vitamin A
1545
IU
31
%
Vitamin C
23
mg
28
%
Calcium
371
mg
37
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Why is my chicken coming out dry?
- Use medium thickness chicken breasts; very large pieces take longer to cook and can dry out before the center is done.
- Check doneness with a thermometer and pull the pan from the oven as soon as the thickest part reaches 165°F instead of relying only on time.
The asparagus turned mushy or stringy. What went wrong?
- Very thin asparagus spears cook too fast and can shrivel; use medium thickness and trim only the woody ends.
- If your oven runs hot, reduce the oven temperature by 25°F or start checking tenderness a few minutes early since the asparagus is inside the chicken and will steam as it bakes.
The cheese all leaked out while baking. How can I fix that?
- Make sure the chicken "pocket" is cut deep but not all the way through, and secure the opening with toothpicks along the cut, not just at the ends.
- Wrap the asparagus tightly in the cheese slices before stuffing; if using very soft cheese, chill the stuffed breasts for 10-15 minutes so the cheese firms up a bit before searing.
My chicken burned in the pan before going in the oven.
- Sear over medium‑high, not full high heat, and only 3-4 minutes per side; the goal is browning, not cooking through.
- If using a very thin stainless pan, add a little extra oil or a small splash of broth after searing to loosen browned bits and prevent scorching before transferring to the oven.
Can I prep asparagus stuffed chicken ahead of time?
- You can assemble the stuffed, raw chicken up to 24 hours in advance; cover tightly and refrigerate, then sear and bake just before serving.
- Allow the chicken to sit at room temperature for about 15-20 minutes before cooking so it cooks more evenly.
Do I need to blanch the asparagus first?
- Because the asparagus is enclosed in the chicken and baked at 400°F for about 20 minutes, blanching is not required for medium‑thickness spears.
- If your asparagus is very thick, you can blanch it for 1-2 minutes in boiling water, then shock in cold water before wrapping in cheese and stuffing, to ensure it becomes tender.
What do you serve with chicken and asparagus?
- It's so good with Instant Pot Mashed Potatoes or scalloped potatoes, rice, or pasta to soak up any juices, plus a simple green salad to balance the richness.
- For a lower‑carb plate, serve with Bang Bang Cauliflower or additional roasted non‑starchy vegetables.
How do I store asparagus stuffed chicken?
- Refrigerate up to 5 days. Add extra cheese and sun-dried tomatoes when reheating! For best texture, cool completely before refrigerating so condensation doesn't make the asparagus and cheese watery.
- Freeze up to 1 month. I recommend freezing each piece individually and once frozen, you can combine them into the same container.
- For best results, thaw overnight in the fridge, then reheat covered at 325°F until hot, adding a little extra cheese and chopped sun‑dried tomatoes on top when reheating to refresh flavor.
Kirk says
Made this for dinner this past weekend. We didn't have any leftovers and will be making it again.