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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.
Super tasty dish, my third time making it, my husband keeps asking for it! Thanks so much!
So awesome. Thanks for the feedback
Delicious and easier than I thought it would be. The hardest part was slicing the chicken breasts, and that took just seconds. The biggest suggestion I’d have for next time is to have everything sliced (used whole fresh mozzarella) and chopped (sun dried tomatoes)before starting to assemble. Had to wash my hands multiple times after handling the raw chicken.
It was done with meat thermometer short of 15 minutes in my oven. A BIG hit with my family, will definitely make it again.
Glad you loved it
Absolutely, unbelievably DELICIOUS!!!!
I accidentally bought thin chicken breasts, so I wasn’t able to cut a pocket in them. Instead, I used a piece of chicken for the top layer and one for the bottom layer, and then used a toothpick on each side to create a pocket. I also used some leftover bacon from this morning’s breakfast. It took a little longer to cook and I used a digital meat thermometer to gauge it every 15 minutes. The seasonings were on point!! A new favorite in my household for sure!
Thank you Bambi. Love your name
I am making this tonight for diner…do I wrap it in aluminum foil after searing and bake for 20 minutes?
You dont have to cover it. I prefer not to.
Can I use fresh grape/cherry tomatoes instead of sundried tomatoes?
yes you can
I’m planning on making this for Easter dinner. Can I sear the breasts early in the day and finish cooking after my guests arrive so I’m not in the kitchen as long?
Yes, you sure can.
Can I cook without seating first, just put chicken straight in the oven?
Yes you can
I wouldn’t do that, because when you sear the chicken, it’s still uncooked until you finish it in the oven. That time in between will invite food borne bacteria.
I would do all the prep work ahead of time, store covered in the fridge, and then sear/bake in time for dinner. That’ll save you a lot of time once your guests arrive!
This was so good and the presentation is so pretty that it’s a great dish for company. I used Provolone cheese instead of the mozzarella and it was yummy! We will definitely be making this again!
Perfect! glad you loved it
Just made this tonight. Definitely a keeper.
Perfect. Glad you loved it
Absolutely delicious.
Very quick easy and so delicious.
Thank you Maria
Chicken was so juicy and tasty! This recipe is definitely going in my rotation. Absolutely loved it
Amazing. Thank you so much
Love this recipe!
I gave 5 stars as I am willing to make it for my guests.
I added chicken broth and covered it before putting in the oven so it wouldn’t dry out.
Thanks Val. Love the positive review
I never comment on anything and I gotta say this recipe post is brilliant. I absolutely love it.
Thank you.
Can you make it in just a regular skillet?
Yes. One that can go in the oven
Could I cook this in my crockpot XL? Going to make tonight!
Yes, But it wont look the same
Could we sub the asparagus for zucchini or another vegetable? Not an asparagus fan, sorry. Maybe broccoli?
My first choice would be Broccoli. But you can use any veggie of choice.
These wings look absolutely amazing. I love the teriyaki flavour but don’t have it too often – I am definitely going to be making these.
Thank you.
Gonna try this chicken w asparagus tonight
Yay. Thanks.
Easy to follow tasted great will do this again. Thanks for the tutorial.
Thanks!
Can these be air fried after searing them?
Yes, you should be able to. I haven’t tried the air frier for stuffed chicken breast so I am not sure how long it will take for the chicken to cook through
This recipe sounds delicious!
But do I use sun-dried tomatoes in oil or dried ones packed in plastic?
Either one you prefer. It won’t make much of a difference in this recipe. They are all flavorful.
Wow! Great recipe! So tasty! I didn’t have sun dried tomato so added artichoke hearts. Yummy!
Artichokes sound amazing