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Cheesy Asparagus Stuffed Chicken Breasts Recipe

30 Minute MealsChicken RecipeGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

Tender, juicy and deliciously seasoned chicken breasts stuffed with melty cheese and asparagus. This Cheesy Asparagus Stuffed Chicken takes only 30 minutes to make and it’s keto friendly, low carb, and gluten free.

Cheesy Asparagus Stuffed Chicken Breasts

Cheesy Asparagus Stuffed Chicken Breasts Recipe

Quick and easy Cheesy Asparagus Stuffed Chicken filled with so much flavor, ready and on your table in 30 minutes? YEP! It’s also simple enough to prepare for any night of the week, yet elegant enough for a special occasion.

Cheesy Asparagus Stuffed Chicken Breasts Recipe

HOW TO MAKE ASPARAGUS STUFFED CHICKEN BREASTS

A low carb winner of a chicken dinner! These Asparagus Stuffed Chicken Breasts are an easy Keto chicken dinner idea that your family will love.

  • 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 some olive oil over each chicken breast and season all over with the perfect seasoning rub.
  • Next step is to stuff the chicken breasts with mozzarella cheese and stalks of asparagus, and seal with toothpicks.
  • In the meantime, you’ll want to 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 chicken is browned.
  • Transfer skillet to a preheated oven and continue to cook for 12 to 15 minutes, or until chicken is cooked through.
  • Remove from oven; take out the toothpicks, squeeze lemon juice over the chicken, and serve.

If you like easy, healthier dinner recipes that you can make in 30-ish minutes, this Cheesy Asparagus Stuffed Chicken should be your next meal.

Cheesy Asparagus Stuffed Chicken Breasts Recipe

TIPS: HOW TO MAKE THIS STUFFED CHICKEN BREASTS RECIPE PERFECTLY

  • 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 in the middle of the thickest part and carefully cut three-quarters of the way through the middle.
  • Place a slice, or two, of mozzarella cheese OR shredded mozzarella inside the pocket that you just cut and put 3 asparagus stalks on top of the cheese.
  • Secure each chicken breast with toothpicks.
  • If you have a cast iron skillet, I highly recommend using it for this recipe, but any oven-safe skillet is fine.
  • In case that you do not have an oven-safe skillet, simply transfer the pan-seared chicken breasts to a baking dish and place in the oven.

Cheesy Asparagus Stuffed Chicken Breasts Recipe

HOW TO STORE STUFFED CHICKEN BREASTS

Leftovers should be placed in airtight containers and stored in the fridge for about 3 to 4 days.

To reheat, place chicken breasts in a 350F preheated oven for 20 minutes, or until heated through. You can also reheat in the microwave, but to avoid that rubbery texture, I advise to reheat them in the oven.

MORE STUFFED CHICKEN RECIPES

ENJOY!

5 from 11 votes
Cheesy Asparagus Stuffed Chicken Breasts
Cheesy Asparagus Stuffed Chicken Breasts Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This Cheesy Asparagus Stuffed Chicken takes only 30 minutes to make and it's keto friendly, low carb, and gluten free.

Course: Dinner
Cuisine: Mediterranean
Keyword: asparagus recipe, cheese, chicken breasts recipe, keto chicken recipes, stuffed chicken recipes
Servings: 4 serves
Calories: 301 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and fresh ground 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
Instructions
  1. Preheat oven to 400F.
  2. Heat 1-1/2 tablespoons extra virgin olive oil in a cast iron skillet over medium-high heat.

  3. In a small mixing bowl combine garlic powder, paprika, cayenne pepper, thyme, oregano, salt and pepper.
    Juicy Oven Baked Chicken Breasts - Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.
  4. Rub the remaining extra virgin olive oil over each chicken breast and season chicken with prepared seasoning rub.
  5. Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.
    Cheesy Asparagus Stuffed Chicken Breasts Recipe
  6. Add chicken breasts to the hot oil and cook until seared and golden on all sides; about 4 minutes per side.
  7. Transfer skillet to oven and continue to cook for 12 to 15 minutes, or until chicken is cooked through. Chicken is done when internal temperature reaches 165F.
  8. Remove from oven.
  9. Remove toothpicks.
  10. Squeeze fresh lemon juice over chicken breasts and serve.
Recipe Notes

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 in the middle of the thickest part and carefully cut three-quarters of the way through the middle.

HOW TO STORE STUFFED CHICKEN BREASTS

  • Leftovers should be placed in airtight containers and stored in the fridge for about 3 to 4 days.

WW FREESTYLE POINTS: 4

Nutrition Facts
Cheesy Asparagus Stuffed Chicken Breasts Recipe
Amount Per Serving (1 Stuffed Chicken Breast)
Calories 301 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 94mg 31%
Sodium 312mg 13%
Potassium 670mg 19%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 32g 64%
Vitamin A 23.4%
Vitamin C 9.3%
Calcium 18%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

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17 Responses
  1. Diane

    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.

  2. Lisa

    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

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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