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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
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. 🙂