Asparagus Stuffed Chicken Breasts

Asparagus Stuffed Chicken Breasts

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 25 minutes
Asparagus Stuffed Chicken Breasts


  • 2 pounds (1 kg) boneless, skinless chicken breasts, about 4 fillets
  • 3/4 teaspoon EACH dried oregano and dried basil, or your choice of herbs
  • 1/2 teaspoon EACH garlic powder and onion salt
  • 1/2 teaspoon paprika
  • Salt and cracked black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 12-15 spears asparagus, woody ends removed
  • 1 teaspoon minced garlic
  • 1/8 teaspoon red pepper/chili flakes, optional
  • 8 slices fresh mozzarella cheese, or provolone
Lemon Butter Sauce:
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons butter
  • 1 teaspoon minced garlic


Print This Recipe

Re-define dinner time for you and your family; these asparagus stuffed chicken breasts will blow your mind! Just imagine chicken stuffed with fresh tomatoes, creamy mozzarella cheese, a sprinkle of spices, asparagus, and then baked to perfection.

This recipe is healthy and quick to make – it uses a few ingredients and simple methods, so your dinner will be ready in no time! Asparagus stuffed chicken breasts are so good; it might just be the best-stuffed chicken recipe ever!

This dish can be enjoyed just like this, but where's the fun in that? Add some of your favorite side dish options and have a quality dinner time with your family. What else do we have to say to convince you to make this tasty dish tonight? Oh yeah, did you now this recipe is low-carb and keto-friendly?

For the Chicken:
  1. Preheat the oven to 400°F (200°C). In a medium bowl, combine together dried herbs, garlic powder, onion salt, paprika, a good pinch of salt and cracked black pepper. Set aside.
  2. Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
  3. Pat chicken dry with paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with olive oil to evenly coat.
For the Stuffing:
  1. In the same bowl the seasoning was in, toss asparagus with olive oil, minced garlic and red pepper flakes if using.
  2. Stuff each chicken breast with 3-4 asparagus spears and 2 slices mozzarella cheese. Seal chicken breasts with two or three toothpicks near the opening to seal.
  1. Heat remaining tablespoon of oil in an oven-proof skillet or non stick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
  2. For the sauce, add lemon juice, butter and minced garlic to the pan around the chicken.
  1. Cover and bake for 12-15 minutes. Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C)).