Asparagus Stuffed Chicken Breast

By Rena |

Asparagus Stuffed Chicken Breast Recipe– Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven. Tender, juicy, keto-friendly, easy to make chicken breast seasoned with garlic powder, paprika, and Italian seasoning mix.

chicken breast stuffed with asparagus

With only a few ingredients needed to make this low carb asparagus stuffed chicken recipe, dinner will be ready in no time. Tired of having simple chicken breasts? Add a twist to your chicken recipe and stuff them with your favorite veggies and cheese. You can enjoy these stuffed chicken as is, make some roasted veggies on the side or use some of your favorite side dish recipes. We will tag a few side dishes towards the end to go along with this. Also, they will taste great with a side of brown rice or quinoa.

How to make Asparagus Stuffed Chicken Breast Recipe

  • Preheat Oven: We recommend anywhere between 350-400F. For this stuffed chicken recipe we went with 400F.
  • Season the chicken: Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
  • Create a pocket in the chicken: Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Start with the top thick part of the breast as shown in the how-to video down below.
  • Stuff the chicken: Add 3 springs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick.
  • Cook on skillet: Heat oil in a large and cast-iron skillet over medium-high heat. Then, add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
  • Bake: Finally, bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in
    the inside. Enjoy!

three baked chicken on skillet

We have some FAQs for you.

If we missed any questions that you may have, feel free to leave your questions in the comment section below.

How do you make chicken not chewy?

When it comes to cooking chicken breast, it can get a bit dry or chewy when they are overcooked. Try not to overcook your chicken to prevent them from getting that chewy texture. If you aren’t sure at what temperature to cook your chicken, start at 325 F so it cooks slower and retains moisture.

chicken stuffed with cheese and veggies on a skillet

How long should I cook chicken?

If cooking chicken in the oven, it should take approximately 20 to 30 minutes if you prefer baking or roasting and set the oven at 375 degrees F. Cooking your chicken on the grill? it should take about 6-8 minutes on each side when using direct heat.

Can I freeze cooked stuffed chicken breast?

You may freeze leftover the cooked stuffed chicken breast for up to 3 months. Make sure your store the breasts properly in an airtight container to prevent it from getting freezer burned. Stuffed chicken breast lasts  4-5 days when stored in the fridge.

How to cut breast for stuffing?

Lay the chicken breast flat with think part up and lay your hands flat on the chicken breast. Using a knife carefully starts slicing each one lengthwise to create the pockets starting from the top thick middle part of the breast as shown in our video tutorial below. Be careful not to cut all the way through.

close up image of stuffed chicken in pan

Does Chicken Cook faster covered or uncovered?

Chicken in the oven cooks faster when covered and retains moisture best this way. Cooking your chicken uncovered the whole time might cause your chicken to dry out before fully cooked. Cover chicken for the first 20 to 30 minutes to prevent drying out and overcooking and then uncover for the last 10-15 minutes to brown it and get a crispy outside. A Stuffed chicken breast recipe cooks differently though because the chicken is sliced thinner and stuffed with veggies which gives additional moisture to your chicken.

How to seal stuffed chicken breast

We have found that the best and easiest way to seal a stuffed chick breast is by using 2-3 toothpicks to attach the edges of the chicken together to seal them. This will ensure that the stuffing stays in the chicken and doesn’t flow out when it condenses while cooking. You can also see how to do this in our video below.

stuffed chicken with asparagus and sun-dried tomatoes

Making this stuffed chicken breast recipe?

We hope you love this asparagus stuffed chicken breast recipe as much as we do. If you make this recipe and you like it please rate it and leave us some feedback in the comments below. Don’t forget to pin it and tag us on social media so we can see your remake.

What goes with stuffed chicken?

As promised, here are a few side dish recipes that will taste great with this recipe:

picking up chicken with a wooden spoon

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Note: This post was originally posted on May 27th, 2019 and has since been updated and slightly modified to include a video tutorial for your convenience.

stuffed chicken breast recipe

Asparagus Stuffed Chicken Breast

Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.
4.26 from 58 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 277kcal
Author: Rena

Ingredients

  • 4 Skinless boneless chicken breasts about 1 1/2 lb.
  • 1 Tsp Italian seasoning mix
  • 1 Tsp Garlic Powder
  • 1 Tsp Smoked Paprika
  • Sea salt and pepper
  • 12 Asparagus stalks end trimmed
  • 1 oz Sun-dried Tomatoes chopped
  • 4 slices Mozzarella Cheese
  • 1 Tbsp Olive Oil

Instructions

  • Preheat your oven to 400 F.
  • Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
  • Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
  • Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
  • Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
  • Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
  • Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!

Video

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 277kcal | Carbohydrates: 7g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 328mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 6.8mg | Calcium: 168mg | Iron: 2.3mg
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Reader Interactions

Comments

  1. Mary Ellen Schinstock says

    Instead of finishing chicken in the over, can it be grilled on the BBQ Grill? If so, how long?

  2. Alicia says

    5 stars
    I added a little Creole seasoning to the chicken along with the others and it was a hit! I will definitely be making this again!

  3. Stephanie says

    5 stars
    A delicious one pan dinner for the entire family. It doesn’t need a side. Perfect stand-alone dish. Easy to make and easy to clean up. My perfect type of meal for a busy week night!

  4. Beau says

    I’m a bit confused since I need to preheat the oven but the recipe does not indicate to actually use the oven for the dish

  5. Jessica says

    5 stars
    This chicken was amazing, it was my husband and my first time ever cooking Christmas dinner. We decided to go with this and everyone loved it! It was a huge success, my parents and my in laws have been asking if we can make it again❤

  6. Tracey says

    5 stars
    Made this evening was absolutely delicious. Definitely will be making it again. Ive also tried some of your other recipes, think I’m a little obsessed with them

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