Mediterranean Cheesy Asparagus Stuffed Chicken Breast
This dish is juicy, cheesy and full of bright Mediterranean flavors. The chicken stays moist thanks to the creamy filling, and the asparagus adds a bit of crunch. A mix of herbs, sun-dried tomatoes and melted cheese makes every bite rich without feeling heavy. It’s a simple weeknight meal that still looks impressive when you slice it open.
Total Time: About 45 minutes
Servings: 4
Ingredients
For the chicken:
4 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon olive oil
For the filling:
8–10 asparagus spears, trimmed
½ cup shredded mozzarella
¼ cup Parmesan
¼ cup chopped sun-dried tomatoes
1 tablespoon chopped parsley
1 tablespoon olive oil
Pinch of red pepper flakes (optional)
For topping and baking:
1 tablespoon olive oil
Lemon slices (optional)
Extra parsley
Instructions
Preheat your oven to 400°F (205°C).
Pat the chicken dry and season both sides with salt, pepper, paprika, garlic powder and oregano.
Cut a pocket into the side of each chicken breast without slicing all the way through.
Mix mozzarella, Parmesan, sun-dried tomatoes, parsley, olive oil and red pepper flakes in a bowl.
Stuff each chicken breast with a few asparagus spears and a generous scoop of the cheese mixture.
Secure the pocket with toothpicks so the filling stays inside.
Heat a splash of olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken for 2 to 3 minutes on each side until lightly browned.
Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches 165°F (74°C).
Rest for a few minutes before slicing. Garnish with lemon slices and parsley.
Tips
Pick thicker chicken breasts so you can cut a deep pocket without tearing them.
Season the outside well; stuffed chicken needs bold flavor.
Use tender asparagus tips if the stalks are thick.
Don’t overstuff or the filling may spill out during baking.
Sear before baking to lock in juices and add color.
Use an oven-safe pan to avoid moving the chicken mid-cook.
Check temperature early since chicken can dry quickly.
Let it rest so the juices settle and the cheese firms slightly.
Trim toothpicks short to make browning easier.
Add lemon at the end to brighten the Mediterranean flavors.
Variations
Spinach Feta: Replace mozzarella with feta and add sautéed spinach.
Roasted Pepper: Add strips of roasted red pepper inside the pocket.
Artichoke Filling: Mix chopped marinated artichokes with the cheeses.
Olive Stuffed: Add sliced Kalamata olives to the filling.
Pesto Chicken: Add a spoon of basil pesto inside the pocket.
Goat Cheese Creamy Mix: Replace mozzarella with goat cheese for tang.
Caprese Style: Use fresh mozzarella, basil and cherry tomato halves.
Broccoli Cheddar: Swap asparagus for thin broccoli stems and cheddar.
Herb & Lemon: Add lemon zest and extra parsley to the filling.
Spicy Mediterranean: Add harissa paste or Calabrian chili for heat.
Q&A
Can I use chicken thighs?
Bone-in thighs don’t work well here, but large boneless thighs can be stuffed if folded instead of pocketed.
Can I prep this ahead?
Yes. Stuff the chicken, cover and refrigerate up to 12 hours before cooking.
How do I keep the filling from leaking?
Use toothpicks and avoid overfilling. A good sear also helps seal the edges.
Can I grill it instead of bake?
Yes, but grill over medium heat and turn carefully to keep the filling inside.
What cheese melts best?
Mozzarella melts smoothly. Parmesan adds flavor but not stretch.
Can I make it low-carb or keto?
Yes. The recipe is already low-carb.
What sides go best with it?
Rice pilaf, roasted potatoes, couscous, sautéed greens or a Greek salad.
How do I reheat leftovers?
Bake at 325°F (165°C) until warmed through. Avoid microwaving too long or the cheese may turn rubbery.
What if I don’t have sun-dried tomatoes?
Use roasted red peppers or skip them. The asparagus and cheese still carry the dish.
Can I freeze it?
Freeze it raw and stuffed. Thaw overnight and cook as written.
Nutrition
(per serving, approximate)
Calories: 340
Fat: 18g
Carbs: 5g
Protein: 38g
Fiber: 1g
Sugar: 2g
Conclusion
This stuffed chicken brings together everything that makes Mediterranean cooking appealing. The filling is creamy and rich, but the herbs and sun-dried tomatoes keep the flavors bright. The asparagus gives the chicken a bit of crunch and a fresh taste that balances the cheeses. Searing the chicken first helps it hold its shape and adds color, and the short baking time keeps it tender.