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.
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 on the inside. Enjoy!
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.
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 them 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.
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.
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:
- Avocado Tomato Salad
- Green Beans and Tomato Salad
- Hasselback Butternut Squash
- Maple Roasted Carrots
- Garlic Roasted Mushrooms
More Chicken Recipes to Check out:
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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.
Asparagus Stuffed Chicken Breast
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
- Cheese: you may sub the Mozzarella cheese with another cheese like provolone.
- Asparagus: Use another veggie like broccoli
- Oil: any oil of choice will work
Eric Todd says
I tried this one a few months back and it turned out absolutely perfect. It was a really visually impressive dish to have as my main. I will be making this again.
Rena says
Appreciate the feedback, Eric. Thank you. So glad you liked it
Chelle Thompson says
We made this last night and LOVED it. Thank you for sharing.
Question…..I used my cast iron skillet but I am wondering if any oven proof skillet could be used. My kids do not have cast iron and I want to share this recipe with them. THANK YOU!
Rena says
Yes, that should be perfectly fine. Thanks for sharing it with the fam!
Anita Richardson says
Thank you for sharing this recipe. Love it and I omitted the tomatoes. Due to the fact that they flair up my arthritis. I have made it a weekly meal for my family. And they gobble it up.
Rena says
So glad you liked it
Becky says
I will go off my diet for this one it looks so good!!
Stephanie says
I don’t have slices, could I use shredder mozzarella?
Rena says
Yes you can
Carolyne says
Loved this Chicken, easy to make, moist and tasty
Rena says
Thanks for the feedback
Samantha says
Easy. Delicious! Will make this again soon! Drizzled marinara over the top before serving.
Rena says
Sounds yummy.
Janelle says
Thank you so much for this delicious recipe. I love all of the recipes that i’ve try and will continue to try some other ones you have posted. Keep up the good work.
Rena says
So glad you liked it. Thank you
Ford says
thank you for sharing
Rena says
thank you
Shaun Padgett says
Best chicken ever!!
Ford says
Awesome so simple and so delicious!
Rena says
Thanks
Alli says
Can I just cook it on a pan? Or do I have to cook it in the oven?
Rena says
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
Ronda says
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!
Harry says
Best recipe! Healthier too. I make it at least once a month
Rena says
Thanks for the feedback, Harry. Glad you liked it.
Cindy says
Do you have a cookbook I can buy with all your great, healthy recipes?
Rena says
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
Joshua Cowart says
My 16 year old said I could make it again.
Rena says
That’s great!Yay
Hazel Rattigan says
5 stars!
Rena says
Thank you!
Jackie says
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!
Debra says
Can you prepare this ahead of time but not cook till later?
Erica Kushner says
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.
Rena says
sounds amazing. So glad you guys loved it.
Ali says
Can you just skip the skillet part?
Rena says
Yes, You can skip it.
Diane says
So good! Easily adjusted to two servings rather than four. Easy to make and delicious!
Rena says
So glad you loved it.
Jo says
This is our second time to make it. It is so delicious and elegant looking. Great for company.
Rena says
Glad you liked it!
Jo says
Can this be cooked in an instant pot?
Rena says
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.
Debby says
Any suggestions to substitute the sun dried tomatoes? They are a little pricey.
Rena says
Hey. You can totally skip it or add some fresh tomatoes
TB says
Perfect meal! I adapted my portion with dairy free cheese. Everyone loved it.
Rena says
Awesome! So happy you loved it
Imayasil says
Awesome so simple and so delicious!
Rena says
Thank you