Asparagus-Stuffed Chicken

Asparagus-stuffed chicken is tender and juicy and makes for a beautiful meal thanks to the vibrant colors of green and red from the veggies—plus, all that cheese oozing out. The sauce is luscious and thick from butter and rich from the chicken flavor. It's an all-around crowdpleaser and bound to be your new go-to. 

Learn how to make asparagus-stuffed chicken. You're limited only by your imagination with this recipe as a foundation: Use it as a blueprint for making any variation of stuffed chicken.

Ingredients for Asparagus-Stuffed Chicken

The ingredient list is fairly simple, not too unlike your typical weekly grocery list most likely. Here's what you'll need to make asparagus stuffed-chicken breast:

• Chicken: Start with boneless chicken breasts (in the range of 6 to 8 ounces each)
• Fresh asparagus: Thinner, smaller stalks of asparagus cook up quickly and tender.
• Seasonings: You’ll also need dried Italian seasoning, kosher salt, pepper, garlic powder, and onion powder for a simple seasoning mixture for the chicken.
• Jarred roasted red bell pepper strips: These add incredible color to the mixture that's stuffed inside the chicken, and they add a slightly sweet peppery bite.
• Gruyère cheese: This cheese is nutty with a hint of sweetness, the perfect option for pairing with asparagus.
• Olive oil: Used to sear the chicken breast.
• Dry cognac: Fruity, spicy cognac is excellent for the sauce with this dish. It won't add a ton of sweetness but is well balanced against the asparagus.
• Unsalted butter: Added to the sauce for richness.
• All-purpose flour: Adds body to the pan sauce.
• Chicken broth: Adds more volume to the sauce so you have plenty to go around for the final dish.
• Fresh flat-leaf parsley: For garnish.

Everything is available at conventional grocery stores, with the possible exception of the Gruyère. If you struggle to find it, a replacement cheese is fine; Swiss would be well matched to this recipe.

How To Make Asparagus-Stuffed Chicken

You'll have a few steps to get the chicken stuffed and cooked, but this technique is a great one for any type of stuffed chicken you want to make. So commit it to memory; you'll certainly use it again.

• Step 1. Make seasoning mixture, and set aside.
• Step 2. Slice each chicken breast in half but not all the way through. This creates a pocket or a layer in which you can put the vegetables and cheese.
• Step 3. Fill each chicken breast with asparagus, pepper strips, and cheese. Then sprinkle with the seasoning mix. Use long wooden picks to seal each chicken breast and close in the stuffing ingredients.
• Step 4. Sear chicken in a pre-heated skillet until browned on both sides. Then, move the pan to a preheated oven and cook until the center of the chicken reaches 165°F. This should take about 20 minutes. Let chicken rest while you make the sauce.
• Step 5. Pour out any extra drippings, but leave browned bits in tact on the bottom of the pan. They have incredible flavor you'll use to make the sauce.
• Step 6. Add cognac to pan with browned bits, and scrape the pan to loosen up the cooked-on bits. Add the butter, and cook until melted. Then, add the flour and stir constantly to combine the flour and fats. When the flour has no more dry spots, whisk in the broth and simmer until thickened.
• Step 7. Remove the picks from the chicken pieces. Serve with the sauce and any side dishes you prefer.
  

Other Stuffed Chicken Variations

You can stuff chicken with a range of ingredients, from herbs and spices to fruits and vegetables, depending on the season and the taste preferences. For inspiration beyond this asparagus-stuffed chicken recipe, check out our recipes for Kentucky Hot Brown-Stuffed Chicken and Pimiento Cheese-Stuffed Fried Chicken. 

You can even vary this asparagus-stuffed chicken recipe by mixing up the filling: Try hot peppers or pickled jalapeño and Cheddar, Comté and sun-dried tomatoes, or olives and feta.

Tips for Making Fantastic Asparagus-Stuffed Chicken

The Southern Living Test Kitchen made this recipe a few times to really get it right, so they passed along what they learned in the process.

• Sized right. The asparagus should be approximately the size of the breast. The spears might slightly stick out either end, and that’s just fine.
• Appearances matter. For a pretty presentation, consider letting the leafy top end stick out, and tuck the cut end inside the breast.
• No picking. Don’t forget to remove toothpicks before serving. They can be tough to remove as they get baked in, so do that work before your family or guests.
• Watch your hands. Also, note that the handle will be super hot when the pan is removed from the oven. Leave a potholder on it as a reminder to be cautious. (Or invest in a silicone hot pan holder.)

What To Serve With Asparagus-Stuffed Chicken?

Now that you know the main dish you're having, consider rounding out the plate of asparagus-stuffed chicken with one of these side dishes:

• Smashed Baby Red Potatoes
• Harvest Salad
• Chopped Kale Salad With Toasted Breadcrumbs
• Tennessee Onions
• Roasted Fingerling Potatoes

Editorial contributions by Alesandra Dubin.