This easy stuffed chicken breast with mushrooms and asparagus is the perfect main dish to serve at your house parties and get-togethers this holiday season.
It packs in the protein from the chicken and the nutrition from the asparagus and mushrooms. The chicken is cooked until tender and juicy and stuffed with asparagus, and is slathered and swimming in a rich and cheesy sauce.
The flavors are bang on- something you wouldn’t have experienced anywhere else. Go give this recipe a shot
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Ingredients For the Recipe
You’ll need two sets of ingredients to make the stuffed chicken recipe.
For the chicken marination
- Chicken breast: 3
- Onion powder: 1 tbsp
- Paprika powder: 1 tbsp
- Ginger garlic powder: ½ tbsp
- Mixed herb seasoning: 2 tbsp
- Cheese (grated/finely chopped): As required
- Asparagus (head): As required
- Olive oil: 2-3 tbsp
For the sauce
- Butter: 3 tbsp
- Garlic (finely minced): 2 tbsp
- Onions (finely chopped): ¼ cup
- Mushrooms (halved): 2 cups
- Asparagus (chopped): ½ cup
- Salt: ½ tbsp
- Black pepper powder: ½ tbsp
- Cheese (grated/finely diced): ½ cup
- Cream: ¼ cup
- Mixed herb seasoning: 2 tbsp
- Prepared chicken breast
How to Make the Stuffed Chicken Breast with Mushroom & Asparagus
Got all your ingredients ready? Here is what you will need to do to make a stuffed chicken with the asparagus and mushroom sauce.
Make a slit along the sides of the chicken breasts.
Take a mixing bowl. Add the chicken breasts and the spices.
Marinate the chicken and let it rest for at least 15 minutes.
Next, stuff the chicken breasts with cheese and top it up with the asparagus heads.
Use toothpicks to secure the sides as shown in the picture.
Next, heat oil in a non-stick pan and add the chicken breasts to it.
Cook both sides of the chicken breasts for 45 seconds to 1 minute each.
Next, transfer it to a preheated oven and let it cook for 10 more minutes at 200℃ or until the breast is completely cooked. Keep aside once done.
While the chicken breasts are cooking, the sauce can be prepared. Heat butter in the same pan and add the garlic. Saute for 1 minute until the aroma of the garlic disappears.
Next, add the onions and saute for 2-3 minutes or until they become translucent.
Add in the mushroom next and mix well. Cook them for 2-3 minutes. The quantity will start reducing. Keep stirring in between.
Add the asparagus next and cook further 2-3 minutes. Mix everything well.
Sprinkle salt and pepper and mix well.
Next, add the cheese and the cream and mix well.
Add in the mixed herb seasoning and mix well.
Once the sauce is ready, add in the prepared chicken breasts.
Serve hot with herbed rice and veggies of your choice.
Frequently Asked Questions
Based on your personal taste preference, you can adjust the seasonings you are adding. To bring a bit of heat to the dish, you can sprinkle some smoked paprika or cayenne pepper into the sauce and in the chicken marination.
Then also swap the mushroom and the asparagus for any other veggies of your choice. I would recommend using the mushroom with any other veggie to bring another variation to the recipe. Green beans are a great choice! 
If you have any leftovers, you can transfer them to an airtight container and refrigerate them for up to 2 days. I would recommend reheating the leftovers in the microwave for best results.
You can also prepare the mushroom and asparagus sauce up to a day in advance to make things easier.
Tips & Tricks to Make the Stuffed Chicken Breast with Mushroom & Asparagus
While making this dish is super easy, here are a few tips and tricks you might want to take note of.
- To get the nice char on the chicken, cook it in a skillet instead of a nonstick pan.
- If your sauce has started to get thick, you can add a bit of chicken stock or water into it to loosen it up.
- If you need your sauce to thicken up, and it is quite runny, you can add some whole cream into it or mix in a salary of corn flour and water while it is still on heat.
- If you don’t have the fresh garlic and onion needed for this recipe, you can use the dried or powdered versions instead
- You can also try making broccoli and mushroom sauce if you don’t have the asparagus.
- Instead of chicken breast, you can also use chicken thighs- they tend to have a much more tender meat and are much more flavourful as well.
- Remember not to overcook the veggies- you still need them to have that little bite to them.
- Don’t forget to squeeze a generous amount of lemon juice on the top right before you serve the dish.
Serving Ideas & Suggestions
This stuffed chicken with mushroom and asparagus sauce can be enjoyed as a complete meal on its own. If you really want to go the extra mile, you can pair it with some crusty bread on the side.
In fact, you can also serve it on a bed of boiled pasta if you want to make it a hearty Italian style meal.
Enjoyed this chicken recipe? Inspired to try some more ways to use up some extra chicken that you have? Here are a few good options to choose from.
- Spicy Fried Chicken Drumsticks
- Air Fried Stuffed Chicken Breast with Spinach and Feta Cheese
- Air Fried Spicy Chicken Kebabs
📖 Recipe
Chicken Breast With Mushroom And Asparagus Sauce
Ingredients
Ingredients For the chicken marination
- 3 pcs Chicken Breast
- 1 tablespoon Onion Powder
- 1 tablespoon Paprika Powder
- ½ tablespoon Ginger Garlic Powder
- 2 tablespoon Mixed Herb Seasoning
- Cheese , (grated/finely chopped)
- Asparagus , (head)
- 3 tablespoon Olive Oil
Ingredients For the sauce
- 3 tablespoon Butter
- 2 tablespoon Garlic , (finely minced)
- ¼ cup Onions , (finely chopped)
- 2 cups Mushrooms , (halved)
- ½ cup Asparagus , (chopped)
- ½ tablespoon Salt
- ½ tablespoon Black Pepper Powder
- ½ cup Cheese , (grated/finely diced)
- ¼ cup Cream
- 2 tablespoon Mixed Herb Seasoning
- Prepared Chicken Breast
Instructions
- Make a slit along the sides of the chicken breasts.
- Take a mixing bowl. Add the chicken breasts and the spices. Marinate the chicken and let it rest for at least 15 minutes.
- Next, stuff the chicken breasts with cheese and top it up with the asparagus heads.
- Use toothpicks to secure the sides as shown in the picture.
- Next, heat oil in a non-stick pan and add the chicken breasts to it.
- Cook both sides of the chicken breasts for 45 seconds to 1 minute each.
- Next, transfer it to a preheated oven and let it cook for 10 more minutes at 200℃ or until the breast is completely cooked. Keep aside once done.
- While the chicken breasts are cooking, the sauce can be prepared. Heat butter in the same pan and add the garlic. Saute for 1 minute until the aroma of the garlic disappears.
- Next, add the onions and saute for 2-3 minutes or until they become translucent.
- Add in the mushroom next and mix well. Cook them for 2-3 minutes. The quantity will start reducing. Keep stirring in between.
- Add the asparagus next and cook further 2-3 minutes. Mix everything well.
- Sprinkle salt and pepper and mix well.
- Next, add the cheese and the cream and mix well.
- Add in the mixed herb seasoning and mix well.
- Once the sauce is ready, add in the prepared chicken breasts.
- Serve hot with herbed rice and veggies of your choice.
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