This post may contain affiliate links. Please read our disclosure policy.
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:
If you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
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
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!!