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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.
On the baking portion is it better to cover the chicken or cook uncovered?
It’s up to you. It will be brown better without covering it.
This was delicious and so easy! We used Swiss-Gruyère instead of mozzarella which was lovely. We will definitely be making this again and again. Thank you for the recipe!
This is a good one! We love Gruyere
I made this tonight for dinner. It was delicious! I sent the recipe to my Sisters..
Thanks Jill. Glad you loved it.
In Dubai spending time with our son and family, I made yesterday, whooo they said delicious, delicious.
I put a few leaves of basil in . Also I cooked your salmon recipes , the same comment delicious.
Amazing! Glad you liked it
This was a delicious and easy recipe. My family enjoyed it.
Thanks. Glad you loved it.
This was a great recipe, the whole family loved it! ☺️
Thanks so much
We made recipe tonight to try it out for one of our Easter entrees it was delish with a great presentation. I was wondering if anyone tried a lemon sauce on top. Chicken did dry out a bit. Awesome recipe thanks!
This sounds delicious, can frozen asparagus be used?
Yes. It should be fine.
Couldn’t get the breast butterflies correctly so made the asparagus on the side. Stuff with mozerella and still turned out soooo good! My 10 year old has been requesting it every night!
That’s amazing! Thanks for the feedback.
This was wonderful! Chicken cooked perfectly, lots of flavor! I added a delicate lemon wine cream sauce with the browned bits left in the pan and juiced the lemon . Thank you for making dinner special with your great recipes!
What if I only have chicken tenders?
Not so sure chicken tenders would work since there arent large enough to stuff.
Barbara,
May I suggest taking 2 chicken tenders, shaving/cutting off the breading on one side of each chicken tender. Then place the asparagus and cheese as directed and close with toothpicks.
Sounds like you have a winning dinner idea!!
🙂
Is this gluten free?
Yes it is
These are easy and absolutely delicious. They are simple enough to make for a weeknight family dinner but definitely impressive enough for company. We will be having them regularly.
Awesome! Thank you so much for the feedback.
Husband loved it, this recipe is definitely a keeper! Thank you for sharing!!!
The Newkirks
Amazing. Glad you loved it.
This is awesome! Thanks for sharing. The Brown’s in SC
Thanks. Glad the Brown’s in SC loved it.
Trying this recipe tonight! Looks amazing. Thank you.
Thanks! let us know what you think.
Can I freeze this if ii make too many?
Hi. yes you can.
Reading through the comments I decided to par boil the asparagus a bit before stuffing and I added some mushrooms. This recipe was perfect and pretty. I really enjoy the plating process and this dish topped some cilantro rice with a sprinkle of chopped parsley on top. Beautiful!
That’s a great idea! Love the addition of mushrooms.
Don’t have a skillet can I transfer it into a oven proof dish??
Hi Peter. Yes you can
This was really easy and delicious! I didn’t have sundried tomatoes so I used cherry cut in half and they were perfect! It was hard to check the correct cooking time, but I would air ore to the 20 minute time for medium to large chicken breasts. Loved the recipe!
Thanks for the feedback. So glad you loved it. I have to try it with fresh tomatoes soon. 🙂