Asparagus Stuffed Chicken Breasts- This isn’t your average chicken dish; it’s out of this world! This low-carb/keto Asparagus Stuffed Chicken is juicy, cheesy, and simply amazing. You can make a batch in about 30 minutes, making it ideal for hectic evenings.
Tender chicken breasts are packed with melty cheese and asparagus. This meal is a terrific, quick weekday supper that looks good enough to serve for company when you need something failsafe and tasty. It’s also one of those recipes that requires a lot of effort to botch up. The most delicious way to get your veggies in is with cheesy garlic asparagus stuffed chicken in a lemon butter sauce. Our dish, believe it or not, is a family favorite! Why? Garlic-smothered asparagus is packed between succulent chicken breasts with mozzarella cheese, cooked in lemon butter, and served in minutes!
Asparagus Stuffed Chicken Breasts:
With an abundance of fresh asparagus available right now, this asparagus filled chicken dish arrives just in time! You’ll adore the flavors that come out of this pan, which is seasoned with garlic powder, onion powder, herbs, paprika, salt, and pepper.
What’s the best part? You just need a few ingredients to produce this low carb yumminess. If you’re tired of the same old, dried out chicken breast recipes, try stuffing them with cheesy asparagus for a delicious change on your weekly meal.
What You’ll Need for Asparagus Stuffed Chicken Breasts:
- Boneless skinless chicken breasts: Because you’ll be filling the bird, boneless is preferable. You could substitute boneless thighs for the breast, but they are more difficult to fill.
- Extra virgin olive oil: A small amount of oil is all that is required.
- Seasonings: Garlic powder, paprika, dried thyme, oregano, and salt are the ideal complements to this asparagus filled chicken.
- Mozzarella cheese: I like the texture and flavor of mozzarella cheese, but you could use any of your favorite melting cheese instead.
- Asparagus stalks: For the best results, trim the ends of the asparagus. It’s delicious, and I can’t wait for you to try it.
- Fresh lemon juice: Drizzle fresh lemon juice over the chicken and asparagus just before serving. Things elevates it to a higher degree.
Notes On Ingredients:
- Small-to-medium boneless skinless chicken breasts: For this dish, stick with smaller chicken breasts, around 8 ounces. If you use big chicken breasts, your asparagus will brown before the chicken is fully cooked.
- Thin asparagus spears: Because thin asparagus spears are my personal preference, this recipe asks for them. You can use medium/average size spears if you can locate them, but avoid the very thick spears. They make the chicken difficult to chop and consume, and they have a poor texture.
- Panko: If you don’t regularly cook using panko, you can generally locate it alongside the breadcrumbs at the grocery store. It provides a great crispy crunchy texture that is *so good* on chicken, but you may use ordinary bread crumbs instead.
How To Make Asparagus Stuffed chicken Breasts?
A low-carb chicken supper winner! These Asparagus Stuffed Chicken Breasts are a simple Keto chicken supper recipe that your family will enjoy.
- We’ll begin by cutting pockets into the sides of four chicken breasts. Make sure you don’t cut all the way through.
- Then we’ll pour olive oil over each chicken breast and season with the ideal spice rub.
- Stuff the chicken breasts with mozzarella cheese and asparagus stems, then secure with toothpicks.
- In the meantime, heat some olive oil in a cast iron pan and add the chicken breasts; sear for about 4 minutes per side, or until the chicken is browned.
- Cook for another 12 to 15 minutes, or until the chicken is cooked through, in a preheated oven.
- Remove from the oven, remove the toothpicks, and serve the chicken with lemon juice.
This Cheesy Asparagus Stuffed Chicken should be your next supper if you enjoy quick, healthy dinner ideas that can be made in 30 minutes or less.
How To Cut Chicken Breasts For Stuffing?
Place one chicken breast on a clean, flat surface. CAREFULLY cut a slit or pocket from the top thick center portion of the breast to the opposite end, with your hand supporting a breast piece. Create the pocket with the sharp point of the knife, taking careful not to cut all the way through since the cheese WILL pour out when frying.
Tips And Tricks:
- To create a cut for filling the chicken, maintain one hand stable on top of the chicken breast.
- Insert a sharp knife into the thickest section and carefully cut three-quarters of the way through.
- Place a slice or two of mozzarella cheese OR shredded mozzarella into the pocket you just cut, then top with three asparagus stalks.
- Toothpicks are used to secure each chicken breast.
- I suggest using a cast iron pan for this dish, but any oven-safe skillet will suffice.
- 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.
Can I Prepare This Recipe Ahead Of Time And Bake It Later?
I don’t suggest it since the panko will go soggy. Instead, prepare all of the ingredients ahead of time (toast the panko, shred the cheese, cut the asparagus, butterfly the chicken, and so on) and then assemble everything immediately before baking.
If all of your components are prepared ahead of time, the chicken may be assembled and baked in approximately 10 minutes.
Can I Cut This Recipe In Half Or Double It?
Absolutely. Hover over the number of servings in the recipe card (or click if you’re on mobile) and drag the slider to modify the yield.
Is Asparagus Stuffed Chicken Good For You?
This asparagus filled chicken is, of course, nutritious! Asparagus is a nutrient-dense vegetable high in vitamin A, vitamin C, iron, fiber, folate, and potassium.
Chicken breast is a lean protein that also contains certain important minerals, including vitamin B, magnesium, potassium, phosphorus, and zinc.
Serve this nutritious chicken with a garden salad and fresh fruit for added flavor and nutrition.
Is Asparagus Stuffed Chicken Keto?
Yes, all of the components in this chicken stuffed with asparagus are low carb friendly. Keto components include mozzarella cheese, chicken breast, asparagus, and spices.
Is It Better To Bake Covered Or Uncovered?
When covered, stuffed chicken breasts cook faster and retain more juices. You should bake them covered first to ensure that the chicken bakes with moisture, resulting in luscious flesh. Cooking chicken breasts uncovered for the whole cooking period will result in dry chicken breasts. NOT AT ALL!
THEN, bake for another 3-5 minutes, uncovered, to brown the edges and dry off some of the pan juices.
How Long To Cook Asparagus Stuffed Chicken Breasts?
Because you seared your filled chicken breasts first to seal in the fluids, they only require 15-20 minutes in the oven to complete. Check to see whether the juices flow clear when punctured with a fork/knife, or if the internal temperature reaches 155 F (70 C) if using a meat thermometer.
Is It Possible To Freeze Cooked Stuffed Chicken Breasts?
Absolutely! To avoid freezer burns, store any COOKED filled chicken breasts in an airtight container or freezer bags for up to 3 months.
How To Make a Seal For Filled Chicken Breasts?
The BEST method to keep your filling from leaking all over your pan is to use toothpicks to hold them. To close the opening/edges of the stuffed chicken breast, use 2-3 toothpicks per stuffed chicken breast. Just keep in mind to take them out before serving!
How Should Stuffed Chicken Breasts Be Kept?
Leftovers should be kept in sealed containers in the fridge for 3 to 4 days.
To reheat, place the chicken breasts in a 350°F preheated oven for 20 minutes, or until well cooked. You may also reheat them in the microwave, however to avoid the rubbery feel, I recommend baking them.
What To Serve With Stuffed Asparagus Chicken Breasts:
Asparagus chicken pairs beautifully with orzo (my favorite is Parmesan Orzo) or rice. Additional asparagus can be roasted and served together or paired with a different green veggie, such as Roasted Broccoli, Roasted Green Beans, or Butter & Garlic Green Beans.
MORE DELICIOIUS RECIPES HERE:
- 1 kg boneless, skinless chicken breasts (about 4 fillets)
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- a half teaspoon paprika
- to taste, salt and crushed black pepper
- 2 tbsp. olive oil
- 12-15 asparagus spears, woody ends removed
- 1 garlic clove, minced
- Optional: 1/8 teaspoon red pepper/chili flakes
- 8 slices fresh mozzarella or provolone cheese
- SAUCE WITH LEMON BUTTER:
- 2 – 3 tbsp. freshly squeezed lemon juice
- 2 tbsp. melted butter
- 1 garlic clove, minced
SET THE OVEN TO 400°F (200°C).
IN THE CASE OF CHICKEN
Combine dried herbs, garlic powder, onion salt, paprika, a generous sprinkle of salt, and cracked black pepper in a medium mixing bowl. Place aside.
Place a flat surface on top of each chicken breast. Cut a slit or pocket about 3/4 quarter of the way through each piece, being cautious not to cut all the way through.
Using a paper towel, pat the chicken dry. Season the chicken all over, including within the pockets, with the spice mix. 2 teaspoon olive oil, rubbed in to coat evenly
FOR THE SURFACE STUFFING
Toss asparagus with 2 tablespoons olive oil, minced garlic, and red pepper flakes, if using, in the same dish that the seasoning was in.
Stuff 3-4 asparagus stalks and 2 slices mozzarella cheese into each chicken breast.
To seal the chicken breasts, use two or three toothpicks at the opening.
In an oven-proof skillet or nonstick pan, heat the remaining tablespoon of oil over medium-high heat. Sear the chicken until browned on all sides, 3-4 minutes per side.
To make the sauce, combine the lemon juice, butter, and minced garlic in the pan with the chicken.
Bake for 12-15 minutes, covered.
Uncover and bake for 5 minutes more, or until the chicken is cooked through (internal temperature should be 155 F (70 C) if using a meat thermometer.)
SERVING RECOMMENDATION: Serve with lemon butter pan juices.
To create a cut for filling the chicken, maintain one hand stable on top of the chicken breast. Insert a sharp knife into the thickest section and carefully cut three-quarters of the way through.
HOW SHOULD STUFFED CHICKEN BREASTS BE KEPT?
Leftovers should be kept in sealed containers in the fridge for 3 to 4 days.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 736Total Fat 35gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 17gCholesterol 270mgSodium 1468mgCarbohydrates 12gFiber 3gSugar 4gProtein 92g