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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
Video
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!
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.
Perfect every time. Definitely a go to recipe when I don’t really feel like cooking.
Thanks Harry
I can’t eat asparagus if it is crunchy. Does it get soft when it’s cooked in the chicken?
No, it won’t be too soft, it has a slight crunch. You can try cooking it half way through first and then stuff the chicken.
My husband made it with boneless chicken thighs and loved it!!
Glad you loved it! I bet they were so juicy.
Now I have a question when putting it in the oven do I put water in the pan or what so I can avoid it drying out
You don’t need to put water in the pan. It shouldn’t dry out. Do you have a food thermometer?
Good recipe! It was really good. I put the cast iron skillet in the oven after searing the breasts and did the 15 minute time to bake. Probably should have gone closer to 20 because the asparagus in the chicken was a little crunchy. Overall though, great recipe! Thanks so much!
This is the most delicious way to eat asparagus! My whole family loves this recipe, even my kids who are impossible to get to eat their veggies! I was wondering if this chicken would stay good when frozen and reheated? Thank you!
Thanks! Yes you can certainly freeze and reheat it later
Can I use a Dutch oven instead of a cast iron skillet? I don’t know what other pan I would have that would be oven safe.
Yes that should be fine.
Can you grill this also??
Yes. I don’t see why not. Just make sure you cook on moderate/medium heat to allow the chicken to cook through.
Delicious! I added mushrooms and asparagus spears in the Dutch oven. Sautéed for 3 minutes. Then wrapped the the asparagus and mushrooms with fresh chopped tomatoes with mozzarella cheese. Returned to Dutch oven and baked for 20 minutes. Definitely will be cooking this when the kids visit.
Sounds awesome!
Yes and the was nice and not overcooked, everything was just right even down to the amount of season to use and I’m not a big breast person but his okay was nice.
This looks awesome — I’m going to try it, but air fry vs pan sear……We’ll see how it works!
Hi! Let me know what you end up doing and how you liked it.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Is it OK to put the chicken, cheese and asparagus together ahead of time and put it in the refrigerator until ready to sear and bake?
Yes. You certainly can prep this ahead
Moist and tasty. Had six fat breast that were stuffed. We had 3 breasts left over and 6 stuffed people.
This is the second time I’ve used this recipe and it’s already been requested again for the next family gathering!!!
This is amazing. Thank you
I really want to give this recipe a try but I do not have a cast iron skillet. Is this still possible to make, what modifications would I need to make in order to do so?
TIA
Yes you can still make it on any skillet you have and if adding to the oven, use an oven safe pan
You could sear them in a regular frying pan then transfer them to a casserole dish to continue baking. I just skip searing the chicken and just bake them a little longer.
Yes that totally works too
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.
Appreciate the feedback, Eric. Thank you. So glad you liked it
So good and so easy!!! I shared this recipe with my friends. My neighbor made it and loved it!!!
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!
Yes, that should be perfectly fine. Thanks for sharing it with the fam!
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.
So glad you liked it
I will go off my diet for this one it looks so good!!
I don’t have slices, could I use shredder mozzarella?
Yes you can
Loved this Chicken, easy to make, moist and tasty
Thanks for the feedback
Easy. Delicious! Will make this again soon! Drizzled marinara over the top before serving.
Sounds yummy.
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.
So glad you liked it. Thank you
thank you for sharing
thank you
Best chicken ever!!