Asparagus Stuffed Chicken Breasts
An easy-breezy dinner for springtime, Asparagus Stuffed Chicken Breasts are simple to prepare but look and taste fabulous. This is a brilliant recipe for an easy dinner party or Easter lunch.
Everywhere there are signs of spring. Cherry blossoms on the trees, daffodils in the parks, and in the markets, bunches of fresh, new season asparagus, my favourite vegetable of all. I wait all year to get my hands on asparagus, and today we’re having Asparagus Stuffed Chicken Breasts
This the best kind of recipe! Super simple and delicious. These chicken breasts are stuffed and then seared to golden brown perfection on the stovetop. They finish cooking in the oven. This method, known as pan-roasting means perfectly juicy, perfectly cooked chicken breasts every time with no stress.
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Ingredients
Apart from the obvious, Asparagus Stuffed Chicken Breasts are filled with an incredibly tasty mixture of fresh mozzarella, Parmesan cheese and sun-dried tomatoes. Cooked in a white wine sauce, this is the perfect one-pan meal for spring. To cook them you’ll need:
- Chicken Breasts: Chicken breasts come in a wide variety of sizes (just like chickens!) The maximum size I would serve for dinner is 200g / 7 oz. per person, so if your chicken breasts are larger than that, trim them down and freeze the trimmings for a stir fry another day (like my Honey Ginger Chicken Recipe!)
- Asparagus: Fresh, green asparagus is one of my favourite things in the world. Go for stems that aren’t too thick for best presentation and ease of eating.
- Semi-dried tomatoes: You’re looking for the ones that are soft and squishy under oil, rather than the super chewy, dried out ones.
- Fresh mozzarella: Adds a lovely melty creaminess to this dish. Make sure it is well drained so you don’t end up with a watery sauce.
- Parmesan cheese: Adds that all important umami, savoury flavour.
- White Wine: for deglazing the pan, creating the sauce and for the chef to enjoy a glass while cooking!
- Butter: Browning in butter rather than oil will give your chicken breasts a goregeous golden crust. It also makes the sauce extra rich and delicious.
- Herbs, spices and stock powder: to flavour the sauce. I use paprika, garlic, oregano and chicken stock powder to round things out.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Instructions
Despite looking super fancy, my stuffed chicken breasts couldn’T be simpler to prepare.
- First, butterfly the chicken breasts, then season with salt and pepper.
- Fill with asparagus, mozzarella, sun-dried tomatoes, and parmesan. Fold closed and secure with toothpicks.
- Season the outside, then sear in butter until golden brown. Add wine, stock powder, and balsamic, scrape up the flavour, and let it bubble.
- Transfer to the oven and roast for 20 minutes, or until cooked through.
- Rest for 5 minutes, then serve with salad, chives, and plenty of the pan-sauce on nice hot plates.
A stress-free host = the best kind of party
The secret to a really good dinner party is a host/cook who isn’t running around in a panic. There is no point trying to be an entire restaurant kitchen crew when you’re alone in the kitchen as you’ll only end up having a terrible time and stressing yourself, and your guests out.
That’s why a recipe like this, which you can prep up earlier in the day and then deal with very quickly when the guests arrive, is a lifesaver. The kitchen is clean, the cook is serene, and there is all the more time to have a glass of wine and a chat with your friends. Win-win.
Searing the chicken breasts in a little butter guarantees a deliciously golden brown crust every time.
Make in advance
You’ve got two options, the first, (which I prefer, as the asparagus stays fresher) is to season and stuff the chicken breasts, ready to cook quickly when your guests arrive. Alternatively, you can just cook the whole thing and gently re-warm it before serving.
feed a crowd
This recipe requires one smallish chicken breast per person, so simply scale it up or down as necessary. If you are making a huge amount I’d recommend browning the chicken in batches for best results.
FREQUENTLY ASKED QUESTIONS
Asparagus isn’t in season! What else can I stuff chicken breasts with?
If asparagus isn’t in season you could try using baby spinach leaves instead. Otherwise, give my delicious Feta and Pesto Chicken a go.
How do I know when chicken is cooked?
Because the chicken is first browned in the pan and then oven roasted if you stick to the temperatures, times and quantities given in this recipe you should be fine. If you want to be double sure, either cut into one of the chicken breasts (yours) to make sure it is cooked through or use a thermometer inserted into the thickest part of the breast.
Note: The USDA recommends a temperature of 71°C/ 160°F when you remove the chicken from the oven. It will continue cooking to 73°C / 165°F as it rests.
Can I freeze Asparagus Stuffed Chicken Breasts?
In this case, I wouldn’t recommend it. You’re better off making these fresh for the best results.
Can I sear the chicken breasts and then finish them off in the oven later?
Par-cooking chicken breasts is not recommended. If you want to prepare these in advance I’d recommend stuffing them and keeping them chilled until you are ready to sear and cook them completely.
I don’t drink wine! What can I substitute?
A great substitute for white wine is a mixture of fresh orange juice and water with a dash of vinegar.
A crisp glass of New Zealand Sauvignon Blanc compliments this recipe wonderfully.
A note on Chicken Breasts
Chicken breasts, much like chickens, vary drastically in size from country to country. European birds are smaller than the kind sold in the U.S and Australia.
As a good rule of thumb, you want breasts that are around 200g / 7 oz. each. If you are dealing with gigantic dinosaur-sized pieces of meat, you’ll need to trim them down to size. I freeze the offcuts and use them for another meal like my Honey Ginger Chicken or Chicken Pie.
Asparagus Stuffed Chicken Breasts
An easy-breezy dinner for springtime, Asparagus Stuffed Chicken Breasts are simple to prepare but look and taste fabulous. Pan roasting guarantees juicy chicken every time, so this is a brilliant recipe for an easy dinner party or Easter lunch.
Ingredients
- 800 g boneless and skinless chicken breasts, 200g / 7 oz. each
- 12 green asparagus spears, trimmed
- 125 g ball of fresh mozzarella
- 100 g sun-dried tomatoes in oil, diced
- 50 g Parmesan cheese,, grated
- 1 tsp dried oregano
- 1 tsp sweet paprika powder
- ½ tsp garlic powder
- 2 Tbsp butter
- 125 ml white wine
- 1 tsp chicken stock powder
- 1 tsp balsamic vinegar
- sea salt and black pepper
to serve:
- rocket / arugula / green salad
- small bunch of chives, sliced
Instructions
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a rack in the middle shelf.
- CUT AND STUFF THE CHICKEN: Butterfly the chicken breasts by cutting them horizontally through the middle and opening them out like a book. Season well with salt and pepper then lay three asparagus spears on each. Top with mozzarella, tomatoes and parmesan, then fold closed, securing each with two wooden toothpicks.800 g boneless and skinless chicken breasts, 12 green asparagus spears, 125 g ball of fresh mozzarella, 100 g sun-dried tomatoes in oil, 50 g Parmesan cheese,
- SEASON AND SEAR THE CHICKEN: Season the outside of the chicken breasts with salt and pepper, then scatter over the oregano, paprika and garlic powder. Heat the butter in a large, oven-proof saucepan and cook the chicken breasts over medium heat for 3 minutes on each side, without moving, until golden brown.1 tsp dried oregano, 1 tsp sweet paprika powder, ½ tsp garlic powder, sea salt and black pepper, 2 Tbsp butter
- ADD THE LIQUID AND ROAST: Mix together the wine, chicken stock powder and balsamic vinegar, then pour into the pan, allowing it to bubble a little and using a wooden spatula to scrape up any browned on flavour. Transfer to the preheated oven and roast for 20 minutes until the chicken is cooked through.125 ml white wine, 1 tsp chicken stock powder, 1 tsp balsamic vinegar
- REST THEN SERVE: Remove the chicken from the oven, allow to rest for 5 minutes, then transfer to warmed plates, spooning over plenty of the sauce. Serve with a leafy green salad and garnish with chives. A good crusty white bread or homemade bread rolls goes well with this to mop up the sauce.WINE RECOMMENDATION: A crisp New Zealand Sauvignon Blanc compliments the asparagus beautifully.rocket / arugula / green salad, small bunch of chives
Notes
A good quality, heavy-based pan that can go from stovetop to the oven is a really useful thing to have in the kitchen. I use and love my enamelled cast-iron cookware, and a large, flat pan like the one below is ideal for a recipe like this.
Recommended Equipment
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Nutrition
Serving: 1breast | Calories: 496kcal | Carbohydrates: 10g | Protein: 56g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 866mg | Potassium: 1297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1481IU | Vitamin C: 31mg | Calcium: 345mg | Iron: 3mg
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About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
