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Asparagus Stuffed Chicken Breasts

Tender stuffed chicken breasts filled with melty cheese and asparagus. This cheesy Asparagus Stuffed Chicken Breasts recipe takes only 30 minutes to make and is so amazingly good!

Cheesy Asparagus Stuffed Chicken Breasts

Asparagus Stuffed Chicken

Ready for a super tasty chicken dish that’s, like, really tasty? Our Asparagus Stuffed Chicken Breasts are just that. It’s a combo of juicy chicken, fresh asparagus, and melty cheese that comes together in a snap. Whether you’ve had a long day or are looking to impress some guests, this recipe has got your back. In 30 minutes, you’ll have a delicious chicken dinner on the table.

When two incredible ingredients come together, they can create a combination of flavors and textures that is nothing short of food magic. Such is the tale of the asparagus and chicken. Asparagus, with its fresh and crunchy notes, has long been a springtime favorite. And when paired with chicken and mozzarella, it creates a low-carb meal that’s not just wholesome but also pretty!

Why We Love This Stuffed Chicken Recipe

  • Quick and Easy: Ready in just 30 minutes, it’s perfect for busy nights.
  • Versatile: Simple enough for a weeknight dinner, but fancy enough for special occasions.
  • Low-Carb: A keto-friendly option that doesn’t skimp on taste.
  • One-Pan Magic: If you have an oven-safe skillet, you can sear and bake it all in one pan, making cleanup a breeze.
  • Customizable: Use slices or shredded melty cheese based on preferences and what you have on hand.
Top view of two browned chicken breasts stuffed with melted cheese and asparagus stalks.

How To Cut Chicken Breasts For Stuffing

This method ensures a deep enough pocket for the cheese and asparagus stuffing without cutting all the way through the chicken.

  • Hold the chicken breast steady with one hand on top.
  • Using a sharp knife, insert it on the side and into the thickest part of the chicken.
  • Carefully slice three-quarters of the way through the middle to create a pocket.

How To Cook Asparagus Stuffed Chicken Breast

Quick and easy cheesy Asparagus Stuffed Chicken filled with so much flavor, ready and on your table in 30 minutes.

Ingredients For Asparagus Stuffed Chicken

  • boneless skinless chicken breasts
  • olive oil
  • seasonings: garlic powder, sweet paprika, cayenne pepper, dried thyme, dried oregano, salt, and pepper
  • mozzarella cheese slices
  • asparagus stalks, ends trimmed
  • fresh lemon juice for serving, optional
Raw chicken breasts stuffed with Asparagus and a slice of mozzarella cheese.


  • We are going to start with cutting pockets into the sides of 4 chicken breasts. Don’t cut all the way through.
  • Then, we will drizzle olive oil over each chicken breast and season all over with the seasoning rub.
  • Next, stuff the chicken breasts with mozzarella cheese and stalks of asparagus, and seal them with toothpicks.
  • Heat up some olive oil in a cast iron skillet and add the chicken breasts to the hot skillet; sear for about 4 minutes per side or until the chicken is browned.
  • Transfer the skillet to the oven and continue to cook for 12 to 15 minutes or until the chicken is cooked through.
  • Remove from oven; take out the toothpicks, squeeze lemon juice over the chicken, and serve.

How Long To Cook Stuffed Chicken

Since we are searing the chicken breasts for around 8 minutes before baking them, they will only need about 15 more minutes in a 400˚F oven to finish cooking.

Cheesy Asparagus Stuffed Chicken Breast in a skillet.

Tips For The Best Stuffed Chicken

If you like easy, healthier dinner recipes that you can make in 30-ish minutes, this stuffed chicken should be your next meal. Here are some tips to help you along:

  • Cheese Choices: While mozzarella is delicious, feel free to experiment with other cheeses. Provolone, fontina, or even a sharp cheddar can add a unique twist.
  • Herb Infusion: Consider adding some minced garlic, rosemary, or thyme to the olive oil when searing the chicken. This will infuse the chicken with added flavors.
  • Asparagus Prep: For an even richer flavor, you can lightly sauté or grill the asparagus before stuffing it into the chicken.
  • Spice it Up: If you enjoy a kick, sprinkle some red chili flakes or a bit of cayenne pepper into your seasoning rub.
  • Alternative Cooking Methods: If you don’t want to use the oven, after searing the chicken breasts in the skillet, cover and let them simmer on a low heat until fully cooked. This retains moisture and keeps the chicken juicy.
  • Avoid Overcooking: Chicken can dry out if overcooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for perfectly cooked chicken.
  • Skillet Choices: If you don’t have an oven-safe skillet, sear the chicken in a regular pan and then transfer to a baking dish before putting in the oven. This method ensures even cooking.
Four stuffed chicken breasts with asparagus and melted mozzarella cheese.

Serving Suggestions

Asparagus Stuffed Chicken Breasts are all about juicy chicken, crispy asparagus, and gooey melted cheese. Perfectly seasoned, seared to golden perfection, and baked just right, this dish is quick, easy, and indulgent. Serve it with some of the following ideas to make it a complete meal.

Storing Leftovers

  • Store any leftovers in an airtight container and keep in the fridge for 3 to 4 days.
  • To reheat, preheat your oven to 350°F and reheat the chicken breasts for 12 to 15 minutes or until they’re warm throughout. While you can use a microwave for reheating, using the oven is recommended to maintain the chicken’s texture.
  • If you want to freeze cooked stuffed chicken breasts, ensure they’re in airtight containers or freezer bags to avoid freezer burn. They’ll stay good for up to 3 months

More Stuffed Chicken Recipes


Cheesy Asparagus Stuffed Chicken Breasts

Cheesy Asparagus Stuffed Chicken Breasts Recipe

Katerina | Diethood
This cheesy Asparagus Stuffed Chicken takes only 30 minutes to make, and it's keto-friendly, low-carb, and gluten-free.
4.84 from 18 votes
Servings : 4 serves
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes


  • 4 boneless skinless chicken breasts
  • 3 tablespoons vegetable oil or olive oil, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • teaspoon cayenne pepper, or to taste
  • salt and fresh ground black pepper, to taste
  • 4 slices mozzarella cheese, you can use more cheese slices if you want
  • 12 asparagus stalks, ends trimmed, divided
  • squeeze of fresh lemon juice, for serving, optional


  • Preheat oven to 400˚F.
  • Lay each chicken breast on a flat surface. While holding the chicken steady, carefully make a slit or pocket in it, cutting about three-quarters deep, ensuring not to slice completely through. Set aside.
  • Heat 2 tablespoons oil in a cast iron skillet set over medium-high heat.
  • In a small mixing bowl, combine garlic powder, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
  • Rub the remaining oil over each chicken breast and season the chicken with the prepared seasoning rub.
  • Stuff the chicken breasts with mozzarella slices and asparagus stalks. Secure with toothpicks.
  • Transfer the chicken breasts to the hot oil and cook until seared and golden on all sides, about 4 minutes per side. You may have to do this in batches.
  • Transfer the skillet to the oven and continue to cook for 12 to 15 minutes or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165˚F.
  • Remove the chicken from the oven and let stand for 5 to 8 minutes.
  • Remove the toothpicks.
  • Squeeze fresh lemon juice over the chicken breasts and serve.


  • To make a cut for stuffing the chicken, place one hand on top of the chicken breast to keep it steady. Insert a sharp knife on the side and in the middle of the thickest part, and carefully cut three-quarters of the way through the middle to create a pocket.
  • Trim the Asparagus: Using a knife, slice off the bottom tough parts of the stalks just where the color turns from green to white. For more flavor, lightly sauté or grill the asparagus before stuffing.
  • Cheese Options: Swap mozzarella with provolone, fontina, or sharp cheddar for a twist. You can use more cheese slices than suggested if you want, and you can also use shredded cheese instead of cheese slices.
  • Different Cooking: Instead of the oven, sear and then simmer the chicken covered on low heat to keep it juicy.
  • Toothpick Alert: Don’t forget to pull out all toothpicks before serving!
  • Storage: Leftovers should be placed in airtight containers and stored in the fridge for about 3 to 4 days.


Serving: 1 Stuffed Chicken Breast | Calories: 301 kcal | Carbohydrates: 5 g | Protein: 32 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 94 mg | Sodium: 312 mg | Potassium: 670 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1170 IU | Vitamin C: 7.7 mg | Calcium: 180 mg | Iron: 3.2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mediterranean
Keyword: asparagus recipe, cheese, chicken breasts recipe, keto chicken recipes, stuffed chicken recipes
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42 comments on “Asparagus Stuffed Chicken Breasts”

  1. Avatar photo
    Cheryl Lewandowski

    This is soooooo good! I’ve made it a few times now and my husband just loves it. I love the seasonings so much that I mixed up a larger batch and put it in a shaker to use on other dishes!

  2. This was way too bland for our tastes. We are Mexican so spicy is how we roll. I always make recipes as written when I make for the first time and I agree with those who suggested doubling the spices and I would put some inside the pocket too. I think a sauce of some kind would help a bit with the dryness typical of chicken breasts. I will make it again but with some tweaks. It sure was pretty on a plate!

  3. I made this for the 3rd time tonight for my mother in law which, I have not yet cooked for before this week. I do everything as written except increase the amount of seasonings because we like more… She RAVED! And so quick to prepare but “looks gourmet”. Highly recommend!

  4. We tried this last night and it was fantastic! I always follow a recipe the way it was written before making any changes. The only change I made was doubling the spices… it was sooo delicious! I thought there would be leftovers but we ate it all!

  5. I wish it would tell you what temperature to cook the chicken on after the 4 x 4 see her in the pen. Is it 350 or 375 or 400? I don’t know the best way to not make it dry thank you for any insight

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! All the ingredients, instructions, and notes are in the recipe box found toward the bottom of the post. To make it easier, you can also click on “Jump To Recipe” at the very top of the post and that will automatically scroll you down to the recipe.

  6. PS: your brain runs on glycogen, which is derived from carbs. All this “low carb” and “keto” stuff is eye roll worthy. Gonna pair this with a nice side of carbs. Thank youuu

  7. Avatar photo
    Mobasir Hassan

    Adding asparagus made the recipe unique . It is a must try recipe for us. Thank you for a healthy recipe like this.

    1. I tried this tonite as a trial run because I want to have it in a few weeks with friends it was good but too dry. Any ideas on how to tweak that?

  8. Katerina,
    this looks amazing, can’t wait to try it. Just one question, in the pic of your recipe there is something dark on top of the cheese and then you have the asparagus on top. At first I thought it was sundried tomatoes but there is none in the recipe. Maybe its just me or they way the photo was taken.

  9. I just made this for my husband all I hear is hmmm so good! I didn’t have cyanne pepper and added cooked leftover bacon in with asparagus and cheese followed the recipe other then that. He loves it

  10. Do you precook the asparagus before stuffing in the raw chicken? Or just put uncooked asparagus in the raw chicken?

  11. Avatar photo
    Melanie Bauer

    Oh my goodness, this look absolutely sensational! I’d love to try this, so tasty and flavorful!

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