Juicy chicken breasts are stuffed with tender asparagus, melty mozzarella & tangy sun dried tomatoes then finished with a vibrant homemade spinach pesto. This asparagus stuffed chicken is incredibly easy to prepare & ready to wow anyone who tries it! (Perfect for an easy weeknight dinner + ready in 30 minutes.)
I feel like every year I gravitate towards a few ingredients I just can’t get enough of. This year- asparagus! And sundried tomatoes… I’ve been adding them to everything! And today is the day they come together in the best way possible. This cheesy asparagus stuffed chicken is so easy and the best way to step up your weeknight chicken game!
It’s everything I love in one dish – juicy, flavor-packed, lots of melty cheese + ready in 30 minutes!
Ingredients You’ll Need
Chicken breasts: Boneless skinless chicken breasts are the base of this reicpe – look for chicken breasts similar in size so they finish cooking around the same.
Asparagus: Fresh asparagus adds a pop of color, texture and flavor to the filling. (If you need to, trim the asparagus so they fit easily inside the chicken.)
Mozzarella: Use low-moisture mozzarella (in block form) for the best results. It’s denser and saltier making it less likely to leak out.
Sun-dried tomatoes in oil: These add a slightly sweet and tangy Mediterranean flavor to the filling. Use (julienned) sun-dried tomatoes packed in oil for the best flavor and texture.
Fresh basil & spinach: A handful of basil and spinach are blended together to create the most delicous homemade spinach basil pesto!
Olive oil: Helps to bring the pesto together and gives it a rich smooth consistency. (I always recommend using a lighter tasting olive oil so it won’t overpower the other ingredients.)
Parmesan cheese: Adds a salty, nutty flavor to the pesto. Use freshly shredded parmesan for the best results.
Garlic: Fresh garlic gives the pesto it’s bold aromatic flavor.
Lemon juice: A squeeze of lemon brightens up the pesto and balances the richness of cheese and oil.
Pine nuts: A classic ingredient for homemade pesto! (Pine nuts can be a little pricey so these options can be used instead: walnuts, pistachios or pepitas)
Seasonings: Paprika, salt and black pepper are need to season the chicken and homemade pesto sauce.
How to Make Asparagus Stuffed Chicken
1. Preheat the oven. Preheat the oven to 400 degrees and spray a baking dish with cooking spray.
2. Make the pesto. Add the pesto ingredients to a food processor and blend until smooth.
3. Sear the chicken. Lay the chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Season both sides with a generous amount of paprika, salt and pepper. Heat a large skillet over medium-high heat and add a splash of olive oil to the pan. Once hot, place the chicken in the pan and sear for 2-3 minutes per side.
4. Stuff the chicken. Transfer the chicken breasts to your prepared baking dish and fill each one with sun-dried tomatoes, mozzarella and asparagus (divided evenly). (At this point you can secure the chicken with toothpicks in case you’re nervous about the filling spilling out.)
5. Bake. Bake for 20-22 minutes or until the chicken is cooked through and the cheese is melty.
6. Garnish & serve. Add a dollop of pesto to each chicken breast and serve. (Alternatively, you can slather the pesto over the entire breast.)
Serving Suggestions
This dish is full of bold Mediterranean flavors – I’d suggest serving simple side dishes that compliment it. Here are a few of our favorite ways to round out the meal.
- Serve with roasted/grilled vegetables: Roasted broccoli, zucchini or bell peppers are our favorites!
- Pair with rice, quinoa or orzo: A great optoin for soaking up any extra spinach pesto.
- Add a simple Mediterranean-style salad
- Serve with roasted potatoes: Crispy potatoes make this stuffed chicken dinner feel extra satisfying.
- Add warm bread or pita on the side
Pesto Variations
I love this homemade spinach pesto! It’s bright, herby and comes together in minutes – plus HIGHLY CUSTOMIZABLE! You can use what you have on hand or try a different version every time.
- More basil! Replace the spinach with extra fresh basil for a more traditional taste.
- Swap the greens! Swap the spinach for kale or arugula. (Perfect with my favorite Pesto Pasta Salad!)
- Extra lemon! Add an extra squeeze of lemon + lemon zest for a brighter, more citrusy pesto.
- Nut-free! Leave out the pine nuts or replace them with sunflower seeds or pumpkin seeds (pepitas).
Why you’ll love this stuffed chicken breast recipe
- Packed with bold fresh flavors! Between the cheesy asparagus & sun-dried tomato filling + bright & herby spinach pesto – every bite is loaded with Mediterranean-inspired flavor.
- The BEST homemade spinach pesto! Fresh simple ingredients create the most vibrant & flavorful pesto that pairs perfectly with your chicken!
- Impressive yet suprisingly easy! It looks fancy enough for guests but so simple you can easily make it for a quick weeknight dinner.
- A great way to elevate chicken breast! Make chicken more exciting with this MUST MAKE recipe! It turns simple ingredients into a restaurant-worthy dinner.
More chicken recipes you might like:
- Lemon Paprika Chicken with Avocado & Feta
- Spicy Mediterranean Chicken with Creamy Cucumber Salad
- Easy Bruschetta Chicken (Grilled Baked & Stove Top)
- Honey Lime Grilled Chicken Thighs
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Cheesy Asparagus Stuffed Chicken with Sun-Dried Tomatoes & Pesto
Ingredients
For the chicken:
- 4 chicken breasts
- 12-16 asparagus spears, ends trimmed off
- 8 oz. low moisture mozzarella, sliced
- 4 oz. sun-dried tomatoes in oil, chopped
- Paprika, to taste
- Salt, to taste
- Cracked black pepper, to taste
For the pesto:
- ½ cup fresh basil leaves, packed
- ½ cup spinach, packed
- ¼ cup olive oil (or more depending on your preferred consistency)
- 2 Tbsp shredded parmesan cheese
- 2 Tbsp toasted pine nuts (or walnuts, pistachios, pepitas, etc.) See notes section for toasting instructions
- 1 garlic clove
- 2 tsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat the oven. Preheat the oven to 400 degrees and spray a baking dish with cooking spray.
- Make the pesto. Add the pesto ingredients to a food processor and blend until smooth.
- Prep the chicken. Lay the chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Season both sides with a very generous amount of paprika, salt and pepper. Heat a large skillet over medium-high heat and add a splash of olive oil to the pan. Once hot, place the chicken in the pan and sear for 2-3 minutes per side. Transfer the chicken to your prepared baking dish and fill each one with sun-dried tomatoes, mozzarella and asparagus (divided evenly). (At this point you can secure the chicken with toothpicks in case you're nervous about the filling spilling out.)
- Bake. Bake for 20-22 minutes or until the chicken is cooked through and the cheese is melty. (Every oven is different so I'd suggest checking half way through to make sure the sun-dried tomatoes aren't burning. If they're getting too dark – you can lightly cover the dish with foil and resume baking.)
- Garnish & serve. Add a dollop of pesto to each chicken breast and serve. (Alternatively, you can slather the pesto over the entire breast.)
Notes
- Preheat oven to 350 degrees.
- Spread a few handfuls of pine nuts out on a baking pan lined with parchment paper.
- Bake for 5-6 minutes or until lightly golden.
