Mediterranean Asparagus Stuffed Chicken Breast
This elegant yet simple dish combines tender chicken breasts with crisp asparagus and melted mozzarella for a Mediterranean-inspired dinner that feels restaurant-worthy. Seasoned with garlic, paprika, and olive oil, it’s full of flavor without needing heavy sauces. Perfect for weeknights or when you want to serve something impressive with minimal effort.
Total Time: 35–40 minutes
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
12 asparagus spears, trimmed
1 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven:
Set your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the chicken:
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket lengthwise into the thickest part of each breast, being careful not to slice all the way through.
Stuff the chicken:
Season the inside of each pocket lightly with salt, pepper, and a pinch of garlic powder. Place 3 asparagus spears and ¼ cup of mozzarella cheese inside each breast. Use toothpicks to secure the opening if needed.
Season the outside:
Rub each chicken breast with olive oil, then sprinkle evenly with garlic powder, paprika, salt, and pepper on both sides.
Sear (optional but adds flavor):
Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed breast for 2–3 minutes per side until golden brown. This step locks in flavor and gives the chicken a nice crust.
Bake:
Transfer the chicken to the prepared baking dish (or keep it in the same skillet). Bake for 20–25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Rest and serve:
Let the chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve warm.
Tips
Choose uniform chicken breasts:
Try to use chicken breasts that are roughly the same size so they cook evenly. If they’re very thick, you can pound them slightly before cutting the pocket.
Don’t overstuff:
It’s tempting to pack in extra asparagus or cheese, but overfilling can cause the chicken to split open during baking. Three spears and a small handful of cheese are usually perfect.
Secure with toothpicks:
Use a couple of toothpicks to keep the filling in place. Just remember to remove them before serving.
Searing for better flavor:
While you can bake the chicken directly, searing it first adds a beautiful golden crust and richer flavor. It also helps keep the juices inside.
Avoid dry chicken:
Check the chicken a few minutes early to prevent overcooking. Once it reaches 165°F (74°C), it’s done. Letting it rest for 5 minutes keeps it juicy.
Add moisture if baking only:
If you skip searing, drizzle a tablespoon of olive oil or a splash of chicken broth over the chicken before baking to keep it moist.
Variations
Mediterranean twist:
Add sun-dried tomatoes, chopped olives, or a few crumbles of feta to the filling for extra Mediterranean flavor.
Cheese swap:
Substitute mozzarella with provolone, fontina, or goat cheese for a different texture and taste.
Herb lovers’ version:
Mix chopped fresh basil, oregano, or thyme with the cheese before stuffing to give it a fragrant, herbal flavor.
Spicy variation:
Add a pinch of crushed red pepper flakes or drizzle the finished dish with a little chili oil for a gentle kick.
Lemon garlic upgrade:
Squeeze fresh lemon juice over the baked chicken and sprinkle with lemon zest before serving for a bright, tangy finish.
Low-carb meal pairing:
Serve with a side of roasted vegetables, cauliflower rice, or a Greek salad for a balanced, Mediterranean-style low-carb dinner.
Q&A
Q: Can I use chicken thighs instead of breasts?
Yes, you can. Boneless, skinless chicken thighs work well and stay extra juicy. Just note they’ll be smaller, so you may need to reduce the baking time to about 18–20 minutes depending on thickness.
Q: Can I make this recipe ahead of time?
You can prep the stuffed chicken in advance, cover it, and refrigerate for up to 24 hours before cooking. When ready to bake, bring it to room temperature for about 15 minutes first.
Q: How do I prevent the filling from leaking out?
Avoid overstuffing and make sure the asparagus spears are placed lengthwise inside the chicken pocket. Securing the edges with toothpicks or kitchen twine helps keep everything intact.
Q: Can I cook this in an air fryer?
Yes. Cook at 375°F (190°C) for 15–18 minutes, flipping halfway through, until the chicken reaches 165°F (74°C) inside.
Q: What’s the best side dish to serve with it?
This pairs nicely with roasted potatoes, Greek salad, garlic couscous, or steamed green beans. For a lighter meal, try a side of cauliflower rice or sautéed spinach.
Nutrition
(per serving, 1 of 4 servings)
(Values are approximate and vary by brand and ingredient quantities)
Calories: 320
Protein: 43 g
Carbohydrates: 3 g
Fat: 14 g
Saturated Fat: 5 g
Cholesterol: 115 mg
Fiber: 1 g
Sugar: 1 g
Sodium: 420 mg
Calcium: 180 mg
Conclusion
This Mediterranean Asparagus Stuffed Chicken Breast is a perfect mix of elegance and ease. The tender chicken, gooey mozzarella, and crisp asparagus create a dish that feels indulgent but stays light and wholesome. With simple Mediterranean seasoning and olive oil, it’s flavorful without fuss. It’s a great go-to recipe when you want a healthy, high-protein dinner that looks impressive and tastes even better.