This isn’t your ordinary chicken recipe, it’s extraordinary! This Low-carb/ Keto-friendly Asparagus Stuffed Chicken is juicy, cheesy, and positively delicious. You can quickly whip up a batch in under 30 minutes, so it’s fantastic for busy evenings.
Eating chicken at our house is always a staple. It can be made with several other ingredients, and you know that it’s going to taste great. It can be sweet or savory. This comforting asparagus stuffed chicken is the perfect meal to make to keep the entire family satisfied.
It’s important to me to not only make meals that taste great, but I also want them to be healthy too. Thankfully, with this chicken and asparagus recipe, we get the best of both worlds.
What You Need To Make Asparagus Stuffed Chicken
- Boneless skinless chicken breasts: Because you are stuffing the chicken, it’s far better to use boneless. You could exchange the breast for boneless thighs, but they aren’t very easy to stuff.
- Extra virgin olive oil: Just a little bit of oil is all you need.
- Seasonings: A combination of garlic powder, paprika, dried thyme, oregano, and salt are the perfect addition to this asparagus stuffed chicken.
- Mozzarella cheese: I love the texture and flavor of mozzarella cheese, but you could also exchange that for any of your favorite melting cheese.
- Asparagus stalks: Trim off the ends of the asparagus for the best results. It’s so tasty, and I can’t wait for you to try it.
- Fresh lemon juice: Right before you serve the chicken and asparagus, give it a drizzle of fresh lemon juice. It takes it to the next level.
How To Make Asparagus Stuffed Chicken
If you have never made a recipe with stuffed chicken breast, this is a great one to start with. It’s simple, and using asparagus makes it easy to work with, even if you are a beginner.
You will need to heat up the oven to 400 degrees F, then start cutting the chicken breasts on a cutting board. You don’t need to cut the entire way through, just 3/4 of the way. You should end up with pockets in each chicken breast.
Next, sprinkle on the garlic powder, paprika, thyme, oregano, and salt onto the chicken breasts. Fill up the boneless chicken breasts with mozzarella slices and pieces of asparagus. I find it’s easiest to secure them with toothpicks, so they don’t come apart as they bake.
Heat up the olive oil in a cast-iron skillet. Use medium-high heat and add the chicken breasts. Cook them for 4-5 minutes on each side, so they are seared and browned lightly.
Remove the skillet from the stove and place it in the oven and bake it for 15 minutes. The chicken should be cooked all the way through and reach 165 degrees F when it’s done.
Take out the toothpicks and add a drizzle or two of fresh lemon juice. Serve and enjoy!
Is Asparagus Stuffed Chicken Healthy?
Of course, this asparagus stuffed chicken is healthy! Asparagus is a nutrient-rich roof that is filled with vitamin A, vitamin C, iron, fiber, folate, and potassium.
Chicken breast is a lean protein that has some useful nutrients too: vitamin B, magnesium, potassium, phosphorus, and zinc.
Serve this healthy chicken with a garden salad and some fresh fruit for even more delicious nutrients.
Is Chicken Stuffed With Asparagus Keto?
Yes, all of the ingredients in this chicken stuffed with asparagus will easily fit into a low carb diet. Mozzarella cheese, chicken breast, asparagus, and seasonings are all keto ingredients.
How Do You Store Asparagus Stuffed Chicken?
Allow the stuffed chicken to cook all the way down after cooking. Then keep it stored in an airtight container for up to 3 days. You can reheat the chicken in the microwave for 1-2 minutes. Once hot, serve, and enjoy.
Asparagus & Cheese Stuffed Chicken {Low-carb/ Keto Friendly!}
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teasponn paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 4 slices mozzarella cheese, (can repalce with melting cheese of choice if desired)
- 12 stalks asparagus, (ends trimmed)
- fresh lemon juice, (optional)
Instructions
- Preheat oven to 400F.
- Place chicken breasts on a cutting board and cut ¾ way through to form pockets.
- Season chicken with garlic powder, paprika, thyme, oregano, and salt.
- Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.
- Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Add the chicken breasts to the hot pan and 4-5 minutes per side or until seared and lightly browned.
- Transfer skillet to the oven and bake for 15 minutes or until chicken is fully cooked through and internal temperature reaches 165F.
- Remove toothpicks and drizzle with fresh lemon. Serve immediately.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Totally delicious. These type of recipes you can alter spices as you want, which I did. Just substituted thyme and oregano for Italian seasoning. I also wrapped it in bacon. Review as you wish, measure with your heart, and enjoy.
Please pardon me for rating and commenting before trying the recipe, but I just really have a question. Could you just put a lid on the pan and make the entire dish on the stove top rather than heating up the oven? I’m not trying to be critical or smart; we don’t have A/C so I try to avoid 400 degree ovens when it’s hot out. Thank you! Looks and sounds delish, regardless!
I have made this before and yes, did it on the stovetop and just simmered chicken on low heat with lid on it. delicious and juicy!
I followed the recipe exactly. Great presentation,looked delicious.
However, the chicken dry! What a disappointment!
Don’t know what to do next time to keep it juicy!?
I made this last night!! My boyfriend was wicked impressed! Looked at me I’m amazement when he saw it come out of the oven. We both loved it but agreed that it would be next level delicious with some kind of sauce either inside or on the outside of the chicken. Finishing with lemon added a ton to the experience but not quite enough. Ideas? GF and DF please, thank you!!
Loved it! I wrapped the asparagus with prosciutto then tucked it into the motzerella lined chicken and it was deeeeelish!
I noticed when you put the pan in the oven it’s did NOT have lemon slices. But when you pulled it out of the oven there were lemon slices under the chicken breasts…..? Do you lay the chicken on top of the lemon slices before you bake the chicken?
The lemon slices were added in the end for decor!
We made this last night and LOVED it. Thank you for sharing.
Question…..I used my cast iron skillet but I am wondering if any oven proof skillet could be used. My kids do not have cast iron and I want to share this recipe with them. THANK YOU!
So glad to hear that! Yes, any oven-safe pan will work 🙂
Can this be made in air fryer?
I haven’t tried it in the air fryer so I honestly can’t say!
I made this recipe last night and even my 20-year old who usually holds his nose at my creations ate it all up! I added Kalamata Olives (has to poke them with tooth pic). next, on to a Keto-friendly shrimp dish.
So happy he enjoyed it!
Could this recipe be made on the grill? Thanks
I’m not sure how it would work on the grill because of the cheese falling. If you do grill it, I suggest wrapping it in foil.
I live alone so I make BIG batches of several recipes and freeze the leftovers for future easy microwave meals. Will this asparagus stuffed chicken freeze ok for several weeks? Thank you!