Juicy chicken breasts are stuffed with tender asparagus, melty mozzarella and tangy sun-dried tomatoes, then finished with a vibrant homemade spinach-basil pesto. This asparagus stuffed chicken is simple to prepare and impressive to serve—perfect for an easy weeknight dinner and ready in about 30 minutes.
Each year I find a few ingredients I reach for constantly—this year it’s asparagus and sun-dried tomatoes. I’ve been adding them to everything, and here they pair perfectly in a cheesy asparagus stuffed chicken that elevates a basic chicken breast into a flavorful, satisfying meal.
It’s everything I love in one dish: juicy chicken, bright veggies, plenty of melty cheese, and a punchy pesto—ready in 30 minutes.
Ingredients You’ll Need
Chicken breasts: Use boneless, skinless chicken breasts of similar size so they cook evenly.
Asparagus: Fresh asparagus adds color, texture and a mild earthy flavor. Trim the ends so spears fit inside the chicken pockets.
Mozzarella: Low-moisture mozzarella in block form is best—denser and less likely to leak while baking.
Sun-dried tomatoes in oil: Julienned sun-dried tomatoes packed in oil bring a sweet-tangy, Mediterranean note to the filling.
Fresh basil & spinach: Combined to make a bright spinach-basil pesto that finishes the dish.
Olive oil: Use a lighter-tasting olive oil to bind the pesto without overpowering the herbs.
Parmesan cheese: Freshly shredded Parmesan adds savory, nutty depth to the pesto.
Garlic: One clove gives the pesto a bold aromatic base.
Lemon juice: A squeeze of lemon brightens the pesto and balances the oil and cheese.
Pine nuts: Traditional in pesto; swap with walnuts, pistachios or pepitas if preferred.
Seasonings: Paprika, salt and black pepper to season the chicken and pesto to taste.
How to Make Asparagus Stuffed Chicken
1. Preheat the oven. Preheat to 400°F and lightly spray a baking dish with cooking spray.
2. Make the pesto. Add basil, spinach, olive oil, Parmesan, toasted pine nuts (or alternative), garlic, lemon juice, salt and pepper to a food processor and blend until smooth. Adjust oil for desired consistency and taste for seasoning.
3. Prep and sear the chicken. On a cutting board, slice a pocket into each chicken breast about three-quarters of the way through. Season both sides with paprika, salt and pepper. Heat a skillet over medium-high with a splash of olive oil and sear the breasts 2–3 minutes per side until golden.
4. Stuff the chicken. Transfer the seared breasts to the prepared baking dish. Fill each pocket evenly with sun-dried tomatoes, sliced mozzarella and asparagus spears. If you’re worried about the filling spilling, secure each breast with a toothpick.
5. Bake. Bake for 20–22 minutes, or until the chicken is cooked through and the cheese is melted. Check halfway through to ensure sun-dried tomatoes aren’t browning too much—cover with foil briefly if needed.
6. Garnish and serve. Spoon a dollop of pesto on each chicken breast or spread it over the top, then serve immediately.
Serving Suggestions
The flavors are distinctly Mediterranean, so simple, complementary sides work best. Try one of these options:
- Roasted or grilled vegetables: Broccoli, zucchini or bell peppers pair nicely.
- Grains: Rice, quinoa or orzo are great for soaking up extra pesto.
- Simple Mediterranean salad: Fresh greens, cucumber, tomatoes and a light vinaigrette.
- Roasted potatoes: Crispy potatoes make the meal extra hearty.
- Warm bread or pita: Perfect for mopping up juices and pesto.
Pesto Variations
This spinach-basil pesto is bright and versatile. Try different combinations depending on what you have on hand:
- More basil: Use extra fresh basil and less spinach for a traditional pesto flavor.
- Swap the greens: Substitute kale or arugula for spinach for a different, peppery note.
- Extra lemon: Add more lemon juice and zest for a citrus-forward pesto.
- Nut-free: Omit the pine nuts or replace them with sunflower seeds or pepitas.
Why you’ll love this stuffed chicken breast recipe
- Packed with fresh, bold flavors: Cheesy asparagus and sun-dried tomatoes plus a bright spinach-basil pesto make each bite vibrant and satisfying.
- Delicious homemade pesto: Simple ingredients combine into a flavorful sauce that complements the chicken perfectly.
- Impressive but easy: The finished dish looks restaurant-quality while remaining quick and approachable for weeknights.
- A great way to elevate chicken breast: This recipe turns basic chicken into a memorable main course.
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 and 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
- 8 oz low-moisture mozzarella, sliced
- 4 oz sun-dried tomatoes in oil, chopped
- Paprika, salt and cracked black pepper to taste
For the pesto:
- ½ cup fresh basil leaves, packed
- ½ cup spinach, packed
- ¼ cup olive oil (or more for desired consistency)
- 2 Tbsp shredded Parmesan cheese
- 2 Tbsp toasted pine nuts (or walnuts, pistachios, pepitas)
- 1 garlic clove
- 2 tsp lemon juice
- ¼ tsp salt and ⅛ tsp black pepper
Instructions
- Preheat the oven. Preheat to 400°F and spray a baking dish with cooking spray.
- Make the pesto. Combine pesto ingredients in a food processor and blend until smooth. Adjust oil and seasoning to taste.
- Prep and sear the chicken. Cut a pocket into each breast about ¾ of the way through. Season generously with paprika, salt and pepper. Sear in a hot skillet with a little olive oil, 2–3 minutes per side, until golden.
- Stuff the chicken. Place seared breasts in the baking dish and fill each pocket with sun-dried tomatoes, mozzarella and asparagus. Secure with toothpicks if desired.
- Bake. Bake 20–22 minutes until chicken is cooked through and cheese is melted. If the sun-dried tomatoes brown too quickly, cover loosely with foil and continue baking.
- Garnish and serve. Spoon pesto on each breast or spread over the top and serve warm.
Notes
Store-bought pesto can be used—about ½–⅔ cup. To toast pine nuts: preheat oven to 350°F, spread nuts on a parchment-lined pan and bake 5–6 minutes until lightly golden.