This asparagus-stuffed chicken is pan-fried crispy coated chicken breasts stuffed with fresh asparagus and mozzarella cheese. The crispy parmesan panko breadcrumb coating adds exceptional flavor and texture, while the asparagus keeps the chicken moist. I liked to add a little sauteed spinach with sundried tomatoes.
This elegant meal is quick and easy enough for a weeknight dinner, and it will impress your family and friends. I love to serve it with angel hair pasta with garlic, parmesan pasta, or loaded baked potatoes.
This skillet-stuffed chicken is loaded with asparagus, mozzarella, and Parmesan cheese, all wrapped in a crisp panko-breaded coated chicken breast. The good-for-you asparagus helps to keep the chicken moist, and it is all prepared in one ovenproof skillet.
Ingredients Needed
- Panko breadcrumbs: adds just the right crispiness to the coating
- Seasonings: dried oregano, dried basil, garlic powder, onion powder, kosher salt, and freshly ground black pepper
- Cheese: Parmesan and mozzarella
- Eggs: large ones
- Chicken: boneless, skinless chicken breasts
- Asparagus: fresh, please
- Olive oil: extra virgin is best
- Butter: salted or unsalted
- Spinach: baby spinach with long stems removed (optional)
- Sundried tomatoes: packed in oil (optional)
How To Make Asparagus Stuffed Chicken Breast
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, set up your breading stations. In a shallow, wide bowl, mix the breadcrumbs, seasonings, and Parmesan cheese. In another shallow wide bowl, lightly beat the eggs.
Pound the chicken breast to about 1/4 inch thick. Sprinkle with shredded mozzarella cheese, followed by 3-4 asparagus spears and another sprinkle of mozzarella cheese. Wrap the chicken around the asparagus and secure it with a toothpick.
Dunk the rolled chicken in the beaten egg and then roll them gently in the breadcrumb mixture.
Melt the butter and heat the oil in a large skillet over medium heat. Add the chicken and brown it on both sides. Place it on an oven-proof plate and pop it into the oven. Bake for 10 minutes or until cooked through.
Meanwhile, saute the spinach and sundried tomatoes in the skillet. Serve the sauteed spinach with the chicken.
Preparation Tips
- Choose very large chicken breasts. As you can see, mine should have been a little larger. If large ones are not available, purchase four chicken breasts but still pound them thin. You can always stuff them with a little more asparagus.
- Bake them just until cooked through. Cook until the chicken reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy for this.
- Secure the chicken with toothpicks but remove them before serving.
- The sauteed spinach and sundried tomatoes are optional but highly recommended.
Serving Suggestions
- Pasta: fettuccine alfredo, pasta pomodoro, and penne alla vodka
- Potatoes: smashed potatoes, funeral potatoes, and roasted red potatoes
- Salad: mandarin orange salad, olive garden salad, and spring mix salad
Asparagus Stuffed Chicken Breast
Ingredients
- 3/4 cup Panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 2 large bonless skinless chicken breasts cut in half lengthwise
- 1 1/2 cup shredded mozzarella cheese
- 12-16 asparagus stalks trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter, salted or unsalted
- 10 ounces baby spinach
- 1/2 cup sundried tomatoes julienne cut packed in oil
Instructions
- Set up your breading stations. In a shallow, wide bowl, mix the breadcrumbs, dried oregano, dried basil, onion powder, garlic powder, salt, black pepper, and Parmesan cheese. In another shallow wide bowl, lightly beat the eggs.
- Place the chicken on a cutting board and cover with plastic wrap. Pound the chicken breast to about 1/4 inch thick. Sprinkle with shredded mozzarella cheese, followed by 3-4 asparagus spears and another sprinkle of mozzarella cheese. Wrap the chicken around the asparagus and secure it with a couple of toothpicks.
- Dunk the rolled chicken in the beaten egg and then roll them gently in the breadcrumb mixture. pressing the breadcrumbs into the chicken.
- Preheat the oven to 350 degrees Melt the butter and heat the oil in a large skillet over medium heat. Add the chicken and brown it on both sides. Place it on an oven-proof plate and pop it into the oven. Bake for 10 minutes or until cooked through.
- Meanwhile, saute the spinach and sundried tomatoes in the skillet until the spinach is wilted. Remove the toothpicks from the chicken. Serve the sauteed spinach with the chicken.
Notes
- Choose very large chicken breasts. As you can see, mine should have been a little larger. If large ones are not available, purchase four chicken breasts but still pound them thin. You can always stuff them with a little more asparagus.
- Bake them just until cooked through. Cook until the chicken reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy for this.
- Secure the chicken with toothpicks but remove them before serving.
- The sauteed spinach and sundried tomatoes are optional but highly recommended.
Gail Wilson
Turned out great and we all loved it. Made it easier by using Italian Panko rather than going through the crouton crushing and adding spices. Our grocery had thin cut chicken breasts that were perfect for rolling so even easier than splitting breasts. Oddly enough, they were the same cost/pound but I’m all for ‘easy’ so would have paid a bit more just to have evenly sliced portions. Great recipe, thanks for sharing!!
Beth Pierce
My pleasure Gail! I am so glad that you liked it!
Cindi McNiff
This recipe was a definite keeper!! My husband ( who is not usually vocal about recipes) was raving about this dish all through dinner!! Easy, relatively quick and one Pan to cook. Veggie salad and fried apples were our sides!! Thank you for this recipe!!
Beth Pierce
You are most welcome. So glad that you liked it. Your meal sounds wonderful!
Steve
Turned out good. Lots of work. Took 35 minutes to prepare even with cheating. Used Italian panko crumbs. Simply split breats and added asparagus and cheese. Just baked 20 minutes at 390, rather than rolling in skillet on stovetop.
Beth Pierce
Gotcha! Thanks for the tips Steve. Glad that you liked it!
Amber
This was really good. My kids loved it! I think next time we’ll try it with brie!
Beth Pierce
Thanks Amber! So glad that you liked it and Brie sounds delicious!
Nancy C Crafts
This was amazing! I made it last night at my daughter’s and got raves! I did kick up the spices a little in the breading and it was perfect!!!
Beth Pierce
Thanks so much Nancy! So glad that you liked it! We love it too!
Marianne
Is the asparagus raw? I would think such a short time wouldn’t cook it through?
Beth Pierce
No. It cooks just perfectly. Asparagus should not be overcooked. It is best when it is just a tiny bit crisp.
Stephanie
Such a great recipe! I love asparagus so this was perfect for me!
Allyson Zea
Is this for dinner and it was fantastic! Thank you so much for the easy recipe
Rachael Yerkes
this is fantastic
Catharine
My family loved this dish! We just found the breading a little bit bland for our taste so we added some extra spices. Other than that, I made it exactly as suggested and it was incredible. Thank you so much for posting this!
Beth Pierce
Great tip Catharine! Thanks so much and I am glad that you enjoyed it!
Sharon
I love everything about this recipe! The asparagus, which is my favorite summer vegetable, and the fact that it’s one pan and looks amazing.
Sylvie
Oh my goodness, how delicious does this dish look with the melting cheese oozing out of it!? A must try!
Jess
Oh my goodness! One of my favorites!!! Creamy asparagus! Then you stuff it in chicken breasts ….. you have got my attention! YUM!
C Gordon
I love one skillet meals! Makes life so much easier!
Mallory
I’m salivating. Can’t wait to try this tonight!
Bryan
some units of measure are missing – easy enough to guess, but ya might want to fix that up 😉
Beth Pierce
Thanks for the heads up! I have no idea what I was doing that day! 🙂