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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.
These were very good. I didn’t have any roasted red peppers, so I’m sure that would only make them better. We had leftovers and used them in alfredo sauce. Will make these again.
Excellent. Both my husband and I enjoyed this.
Do you cover the chicken while baking?
No, you don’t have to. I didn’t
Fantastic I loved it! Paired it with butternut squash and mashed potatoes with a side of broccoli. Thanks so much.
Love this, it’s a great “Man Food”!
Great recipe. Turned out really good.
What is the best way to reheat the chicken breast?
microwave would be the best option
Are the sun dried tomatoes the ones in oil or just dried? Thank you!
You can use either or but the ones in the jar may add way more flavor
I used prosciutto ham and Fontina cheese instead of sun dried tomatoes and mozzarella or provolone. It was amazing!
So good and juicy! We will definitely make it again. It easy to make, too!
Fantastic recipe with loads of varied filling options! This will definitely go in the file for great entertaining dinners.
Thanks Wendy. Glad you loved it
It was great. Thanks for the share!
I would like to have this when I entertain. Could you Stuff and cook it in the frying pan and then bake it later in the day?
Yes. You sure can
Wat can u use in place of toothlpicks…i only have mint ones
I tie mine with string. Cooking string is best but I have used sewing thread when I was in big pinch
How about using boneless skinless chicken thighs instead of the breast?
You can definitely try. why not
I just made it, it was so delicious.
It’s just my wife and I, so I took one chicken breast cut it In half, then pounded it a little thicker than a 1/4 inch. Put seasonings on both sides add cheese, asparagus rolled it up and used tooth picks to HD it together.
Followed the cooking directions (I cooked it at 350 degrees) and it turned out wonderful.
Will definitely be making this again.
Thank you for the recipe.
I’m going to try this recipe. It looks delicious. Do you mean Italian seasoning as in the spice or Italian seasoning mix as in the dry salad dressing mix? Thank you
the spice
Just put in the oven. I’ll try pesto next time too.
Pesto sounds like a nice addition
How many calories for cheese wrapped asparagus stuffed into chicken breast?
Thanks for the post. It was very interesting and meaningful. I really appreciate it! Keep updating stuffs like this. Damn! It’s looks so delicious chicken breast.
I’ve made this many times and my family loves it. I most recently made it for Easter as it looks so holiday worthy. Some alternatives I’ve tried and like: 1. spread a tablespoon or more of pesto inside the chicken before adding the other fillings. 2. Use provolone cheese instead of mozzarella. 3. Swap diced roasted pepper for the sun dried tomato. All good!
Thanks for the tips. I am sure it will be helpful for many.
Just popped it in the oven and read your comment about pesto. I make my own pesto in the fall (September Toronto Canada). Then freeze it in ice cube trays. Next time for sure I will add pesto, great idea. I also love that asparagus is just coming to season. Great recipe
Awesome recipe.great combination of asparagus and moz cheese with red peppers..primo!!Thank you !!