The Asparagus Stuffed Chicken Breast recipe is a delicious simple entree that is also a great choice as a low carb dinner. It's a quick and easy dish that can be prepared in about 30 minutes with just a few ingredients; chicken breast, stalks of asparagus, cheese, oil, and seasonings.
Asparagus Stuffed Chicken
This is a great recipe to go to if you have asparagus spears on hand that are starting to wilt. Of course, fresh crisp asparagus works great in these stuffed chicken breasts too, but it is forgiving of slightly wilted ones. While you can swap cheddar cheese or mozzarella cheese if you prefer, I like Swiss inside my chicken breast stuffed with asparagus.
The stuffed chicken with asparagus and cheese is baked in a cast iron skillet or an oven safe skillet or baking dish. I prefer making it in a skillet then reusing to flavorful oil in the pan to sauté vegetables or noodles later.
The stuffed chicken makes a great keto meal alone or teamed with a low carb side dish. Just scoop some rice or potatoes on the plates of those who are not a low carb diet.
How to Cook Asparagus Stuffed Chicken
Some readers have an easier time following along with this juicy chicken breast recipe visually. I think we all find it reassuring to have a visual cue to know we are proceeding in the right direction, so I am trying to add more preparation pictures. Here is how to make this gluten free low carb entree. Full printable recipe card below.
The recipe makes 4 servings.
Prep Time: 5 mins Cooking Time: 25 mins
Equipment: Oven safe skillet, baking sheet or baking dish, sharp knife, meat pounder (optional), wood picks to hold together (optional) and meat thermometer (optional)
Ingredients Needed:
- 1 pound boneless chicken breasts ( four 4 oz chicken breast portions)
- 16 fresh asparagus spears (average size, number will vary based on size)
- 3 oz Swiss, Cheddar or Mozzarella cheese, shredded* or 4 slices provolone cheese
- 1 tablespoon olive oil
- sea or Kosher salt to taste
- black pepper to taste
- a few sprigs of thyme
- 1 clove garlic, chopped (or ⅛ teaspoon garlic powder)
Preparation and Cooking Process
After preheating the oven to 375 degrees, I butterfly the chicken breasts and snap the woody ends off the asparagus stalks.
Place 3-5 spears of asparagus in each chicken breast. Number will depend on thickness of each spear. Mine were average size and four fit perfectly. Top with cheese and fold the top of the chicken over to envelope the cheese and asparagus.
Place the stuffed chicken in a skillet or dish drizzled with olive oil. Season chicken with salt and pepper.
Top with fresh sprigs of thyme. If you don't have the herb readily available, top with some rosemary or simply sprinkle on some Italian seasoning.
Finally I add some chopped garlic. I keep the pieces large and just push them aside when eating. This infuses some flavor without a strong garlic flavor. If you are a garlic lover mince it up and spread it on. You can up it to two cloves if you really love the stuff.
How Long to Bake Asparagus Stuffed Chicken Breasts?
Bake for 25 to 30 minutes in a 350f degree preheated oven. Spoon some of the oil in bottom of pan over the chicken and asparagus after 15 minutes to help keep it from drying out and as a flavor boost. When the a meat thermometer inserted into the center of a stuffed chicken breast reaches an internal temperature of 160 degrees F, and the edges are golden brown it is done.
Recipe Variations
Here are a few easy add-ins or swaps to make this stuffed chicken breast recipe your own.
- For a creamier filling and easier roll up mix the shredded cheese with ¼ cup of cream cheese, then divide this mixture evenly between the chicken breasts when stuffing.
- Include a tablespoon lemon zest sprinkled along with the other seasonings to add a bright flavor.
- Not a big fan of garlic, swap some onion powder.
- Spice things up by swapping a seasoning mix to flavor the outside of each chicken breast. Consider Cajun Seasoning, Chicken Dry Rub or even sprinkle on some Homemade Ranch Seasoning.
Storing
Leftover asparagus and cheese stuffed chicken is a delicious meal that can be enjoyed for days after it is prepared.
Allow the chicken to cool off, then store leftovers in and airtight container or well sealed bowl covered with plastic wrap. It will last for up to 3-4 days in the fridge.
For longer term storage wrap the stuffed chciken breasts in foil or plastic wrap then place in a freezer bag and freeze for up to 3 months.
Serve with your choice of side dishes. I recommend a simple pasta, Oven Fried Potatoes or Ravioli Lasagna as starchy sides. For those looking to keep carbs down, Frozen Cauliflower Rice Pilaf or a nice green salad with some Avocado Lime Ranch Dressing would be great options.
If you enjoy this stuffed chicken breast, be sure to also try my Broccoli Cheese Stuffed Chicken recipe and my Italian Grilled Stuffed Chicken Breast Recipe (stuffed with roasted red pepper, basil and mozzarella cheese).
Asparagus Stuffed Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breasts ( four 4 oz breasts)
- 16 asparagus spears (average size, number will vary based on size)
- 3 oz Swiss cheese , shredded*
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
- thyme
- 1 clove garlic , chopped (or ⅛ teaspoon garlic powder)
Instructions
- Preheat the oven to 375 degrees F.
- Cut the chicken breasts butterfly style. Pound chicken with mallet or back of a heavy skillet to flatten if necessary. Snap off the woody part of the asparagus spears.1 pound boneless skinless chicken breasts, 16 asparagus spears
- Insert 4 spears into each piece of chicken, top with ¼ of the cheese and fold the chicken over it.1 pound boneless skinless chicken breasts, 16 asparagus spears, 3 oz Swiss cheese
- Pour olive oil in an oven safe skillet or baking dish. Place the chicken in pan and season with salt and pepper.1 tablespoon olive oil, sea salt, black pepper
- Top with thyme and chopped garlic, then bake for 25- 30 minutes. Baste at the 15 minute point. Asparagus will be tender crisp when the chicken is cooked through and meat thermometer inserted in center reads 160 degrees F.thyme, 1 clove garlic
Notes
Variations
- For a creamier filling and easier roll up mix the shredded cheese with ¼ cup of cream cheese, then divide this mixture evenly between the chicken breasts when stuffing.
- Include a tablespoon lemon zest sprinkled along with the other seasonings to add a bright flavor.
- Not a big fan of garlic, swap some onion powder.
- Spice things up by swapping a seasoning mix to flavor the outside of each chicken breast.
Nutrition
Aimee Shugarman says
A weeknight favorite at our house. So flavorful.
Linda says
What a wonderful idea for dinner! I love to cook stuffed chicken and this is something new to cook in the middle. And I always seem to wind up with some wilting asparagus so this recipe will come in handy. I think it's even pretty enough for company!