Asparagus Stuffed Chicken Breast

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Tender asparagus stuffed chicken breasts with melty smoked gouda. This is a quick, 30-minute dinner that makes dinner feel fancy and special.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 403kcal

Author: Tania

Preheat oven to 400ºF. Pre-soak the toothpicks in water, we'll use them later for securing the chicken.
Prep the chicken: Slice each chicken breast horizontally being careful not to cut all the way through. It should open like a book. Pat the chicken dry, then season evenly with smoked paprika, Italian seasoning, garlic powder, salt, and pepper (I use ½ teaspoon salt per breast).
Assemble: Divide the trimmed asparagus into 3 portions (4 stalks each). Place 2 slices of gouda cheese and one portion of asparagus inside each chicken breast. Sprinkle lemon zest over the filling.
Secure: Close the chicken and secure with the pre-soaked toothpicks to keep everything in place. Make sure everything fits snug in there.
Sear: Heat a drizzle of olive oil in a large oven-safe skillet over medium heat. Sear the chicken for about 3-4 minutes per side, until almost fully golden brown. It won’t be fully cooked at this point and will continue to brown in the oven.
Finish in the oven: Transfer to the oven and finish cooking for another 8-10 minutes, or until cooked through to 165ºF in the center. Note: For the oven, use the same skillet if it’s oven-safe, if not transfer to a sheet pan first.
Slice and serve: Let the chicken rest for 10 minutes, then remove the toothpicks and slice. Serve with any pan juices.

Use even-sized medium boneless skinless breasts that are thick enough to be sliced horizontally without cutting all the way through.
Avoid chicken thighs as they are too small to hold the filling.
Asparagus prep: Trim 1-2 inches off the woody bottoms. There is no need to pre-cook asparagus, they will soften in the oven.
Pre-soak toothpicks in water for 10 minutes before using them to secure the chicken. This prevents them from burning in the oven.
To get a good sear, let the chicken sear undisturbed per side over medium heat. Turning too soon will disrupt the browning process.
Don't overstuff to avoid causing the chicken to split open during cooking.
Let the chicken rest for 10 minutes before slicing to allow the juices to redistribute. This is how it turns out juicy!
Prep ahead: Assemble up to 24 hours in advance and store it covered in the refrigerator.
Freezing uncooked: Assemble, then store tightly in freezer-friendly bags, removing excess air, for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating: Warm gently in a covered dish at 325°F to prevent drying out. If using the microwave, slice the chicken first.

Substitutions and Variations

Cheeses: Smoked provolone, mozzarella, cheddar, muenster, swiss.
Add-ins: Sun-dried tomatoes, roasted red peppers, or fresh spinach.
Flavor boosts: Spread a thin layer of pesto inside or add chili flakes or cayenne for heat.
If using thin cutlets instead of thick breasts, pound them thin and roll them around the filling

Disclaimer: Nutritional values (per serving) are approximates only.