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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
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!
Video
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.
Delicious
Can this be made using an air-fryer?
Yes! You can for sure use an air fryer.
How long would you say to bake it for and what temp would you set your air fryer to?
Some air fryers need to be preheated. But you can air fry at 375F for 18-20 minutes. If you arent sure if they are cooked thought you can check with a thermometer to make sure it reads 165. But 20 minutes should be more than enough.
Very easy to prepare with common ingredients, quite delicious!
Next time I make this, I will boil the asparagus prior to using it this recipe though- it wasn’t cooked enough and the lower parts of the asparagus was stringy which made it troublesome to eat.
Thanks for the feedback
Your recipes look so good. I would love to have them. I have a family of 40 people. I guess I can. Triple a double I would love to see more of these.
Thank you. Let me know how can help
Thank you, I really liked it.
Very good and easy to make. I also seasoned the asparagus.
Thanks
Chicken with asparagus I’m going to make this today for 13 people. I hope I got the right amount of spices and stuff. Don’t need to add more or less it sounds so good can hardly wait. Let me know if I have to add more spice or less.
If you are doubling the recipe i do recommend you double up on the spices so it is seasoned well
Made it & loved it!!
So glad! Thanks for the feedback
It was definitely delicious
Thanks. So glad you loved it
Made this for dinner tonight. It was delicious
So glad you loved it
Correction on last entry:
I don’t see anywhere to click to see video. If I click on black box that says video, nothing happens, it’s not executable.
Hi Zaida. the video is right under the first image. You do not have to click anything. Give it a few seconds it will load and start to play
I don’t see anything!! Have scrolled back and forth, nothing under first image except text. ???
Hi Carol. I am so sorry, but I didn’t realize it changed. It is right under the heading: How to make Asparagus Stuffed Chicken Breast Recipe
How can I make this recipe ahead for company? Can I stuff and fry and save baking for a few hours later?
Yes you sure can
Instead of the thin toothpicks,I use some small thin Barbecue skewers,as I found the wooden toothpicks broke when I tried secure the two sides if the chicken breast, but they were large, so maybe that was the problem,other than that a lovely recipe.
Thanks. happy you loved it.
Can you tell me his to access the video?
Thank you
The video is included in the post? Were you unable to view it?
Still unable to view video, all I get is Domino’s stuffed balls!!
That’s odd. Will look into this
There isn’t a video.
Hi. The video is right under the first image.
I made this last night. It was delicious. Very easy to pu together. I read the reviews and followed the recommendations to add more cheese and dried tomatoes. I tossed the extra asparagus on top of the chicken to bake in the oven. Mine cooked for 20 minutes in the oven. It was perfect. Thank you for the recipe. Yummo!
Thanks for the feedback Beth
Can this be done in a non-cast-iron skillet?
Yes. If you plan on continuing baking in the oven you would have to transfer it into an oven-safe baking dish.
Delicious! Made this according to the recipe except when I opened what I thought was sun dried tomatoes I discovered roasted red bell peppers in oil. It was too late to head to the store and these substituted just fine. Also added the touch of red since it was Valentines Day.
So glad you loved it Yay