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This Asparagus-stuffed Chicken Breast Recipe is one of my favorite chicken meals to make. The perfect weeknight dinner recipe that the entire family will love. Tender, juicy, keto-friendly, and easy to make.
Chicken breasts are seasoned with garlic powder, paprika, and Italian seasoning mix. Stuffed with asparagus, cheese, and sundried tomatoes, they are seared to get a golden hue and then baked to perfection.
With only a few ingredients needed to make this low carb asparagus stuffed chicken recipe, dinner will be ready in no time. 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.
Ingredients needed
Below is a list of ingredients for these stuffed chicken breasts. The full measurements are listed further down in the recipe card.
- Skinless boneless chicken breasts, about 1 1/2 lb.
- Seasonings: Italian seasoning mix, Garlic Powder, Smoked Paprika,
- Asparagus stalks, ends trimmed
- Sun-dried Tomatoes, chopped
- Mozzarella Cheese Slices
- Olive Oil or avocado oil
How to make Asparagus Stuffed Chicken Breast Recipe
- Preheat Oven: Preheat the oven to 350F.
Step 1: Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
Step 2: 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.
Step 3: 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.
Step 4: Heat oil in a large and cast-iron skillet over medium-high heat.
Step 5: Sear the chicken breast until nicely golden brown, about 3-5 minutes per side.
Step 6: Finally, bake the chicken for 15-20 minutes or until it is cooked through and no longer pink on the inside.
Tips for Success
- Do not slice the chicken all the way through.
- Don’t forget to close the chicken breast pockets with a toothpick. You can use a few to close it all the way around so it doesn’t open.
- If you do not like asparagus, you can use other veggies like green beans, broccoli, or zucchini.
- Any white cheese of your choice will work.
- Searing first on a skillet will add flavor and a golden hue to the chicken instead of just baking it. But if you want to skip the searing and bake it outright, you can. Just spray it a bit with cooking spray before adding it to the oven.
How to make it in an air fryer
- Preheat the air fryer to 360F.
- Once you have seasoned and stuffed the chicken breast, close it up with a toothpick and spray each side with cooking spray.
- Place the chicken breasts in a single layer in the air fryer and air fry for 18-22 minutes, depending on the size and thickness of the chicken breasts, or until the chicken reaches an internal temperature of 165°F.
Frequently asked questions
Do not overcook the chicken. Overcooked chicken will cause the chicken to be dough and chewy. 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.
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.
You may freeze leftover the cooked stuffed chicken breast for up to 3 months. Stuffed chicken breast lasts 4-5 days when stored in the fridge.
Lay the chicken breast flat with a think part up and lay your hands flat on the chicken breast. Using a knife carefully start 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.
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.
How to seal stuffed chicken breast
We have found that the best and easiest way to seal a stuffed chicken 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.
What to serve with stuffed chicken
- Avocado Tomato Salad
- Green Beans and Tomato Salad
- Hasselback Butternut Squash
- Maple Roasted Carrots
- Baked Hasselback Potatoes
- Boursin Mashed Potatoes
- Honey Balsamic Grilled Zucchini
- Garlic Roasted Mushrooms
More Chicken Recipes
- Baked Chicken Breast
- Mexican Grilled Chicken Bowl
- Chicken Puttanesca
- Creamy Cajun Chicken Recipe
- Greek Chicken Bowl
- Chicken Burrito Bowl
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Note: This post was originally posted on May 27th, 2019, and has since been updated and slightly modified to include process shots images, and a video tutorial for your convenience.
Asparagus Stuffed Chicken Breast
Ingredients
- 4 Skinless boneless chicken breasts, about 1 1/2 lb.
- 1 teaspoon Italian seasoning mix
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- Sea salt and pepper
- 12 Asparagus stalks, end trimmed
- 1 ounce Sun-dried Tomatoes, chopped
- 4 slices Mozzarella Cheese
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 400 F.
- Place the 4 Skinless boneless chicken breasts on a clean chopping board and sprinkle with 1 teaspoon Italian seasoning mix, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, Sea salt and pepper.
- Start cutting each chicken breast one lengthwise to create the pockets. Be careful not to cut all the way through.
- Trim and wash the 12 Asparagus stalks. Add three sprigs of asparagus and a couple of pieces of 1 ounce Sun-dried Tomatoes to one of the 4 slices Mozzarella Cheese, then roll it to hold them inside. Stuff the chicken breasts with it.
- Close the pocket with a toothpick. Heat 1 tablespoon Olive 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
- Cheese: you may substitute the Mozzarella cheese with another cheese like provolone.
- Asparagus: Use another veggie like broccoli
- Oil: any oil of choice will work
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome so simple and so delicious!
Thanks
Can I just cook it on a pan? Or do I have to cook it in the oven?
You can cook in the pan as well. if you can cover it for a few minutes and let it cook on medium heat to ensure the chicken cooked through. You may have to allow the chicken to cook for about 3-4 minutes on each side
This was delicious! I served it with simple smashed potatoes and applesauce. The only thing I did differently was use boneless thighs instead of breasts. They took a little longer to prepare but it was really good!
Best recipe! Healthier too. I make it at least once a month
Thanks for the feedback, Harry. Glad you liked it.
Do you have a cookbook I can buy with all your great, healthy recipes?
Hi Cindy! I wish. It will be a project I would like to work on soon though. You are so kind. Thanks for all the support
My 16 year old said I could make it again.
That’s great!Yay
5 stars!
Thank you!
I skipped the skillet–wrapped breasts in heavy duty foil sprayed with olive oil and put them on a cookie sheet –did them in the oven but I am sure would be great on bbq also. Less mess and they were perfect! Love this recipe!
Can you prepare this ahead of time but not cook till later?
I made this tonight and my husband and I loved it. I paired it with sautéed portobello mushrooms with garlic and light balsamic. It was delicious.
sounds amazing. So glad you guys loved it.
Can you just skip the skillet part?
Yes, You can skip it.
So good! Easily adjusted to two servings rather than four. Easy to make and delicious!
So glad you loved it.
This is our second time to make it. It is so delicious and elegant looking. Great for company.
Glad you liked it!
Can this be cooked in an instant pot?
I haven’t tried making this in an IP but I don’t think you will get the desired crispy result you would typically get from baking it.
Any suggestions to substitute the sun dried tomatoes? They are a little pricey.
Hey. You can totally skip it or add some fresh tomatoes
Perfect meal! I adapted my portion with dairy free cheese. Everyone loved it.
Awesome! So happy you loved it
Awesome so simple and so delicious!
Thank you
Just made this this evening, was soooo good! Thank you for another wonderful recipe!
So glad you loved it. Thanks for the feedback.
Instead of finishing chicken in the over, can it be grilled on the BBQ Grill? If so, how long?
Yes you definitely can
Depends on your grill. I always, as a rule, temp all my meats when cooking. Temp Chicken to 165.
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!
That sounds amazing! Glad you loved it. Thank you!
Can I just cook in the oven or do I have to pan sear it ?
Hi there
Yes, you can cook in the oven without pan searing.