Asparagus Stuffed Chicken Breast

Asparagus stuffed chicken breast is easy to make with only a handful of ingredients. This one-pan dinner is a filling and satisfying chicken recipe that everyone will love! 

Suitable for low carb and gluten free diets. Post includes Weight Watchers points.

Chicken breast stuffed with asparagus is a great way to liven up your weeknight chicken dinner. Simple to make yet full of flavor, asparagus stuffed chicken breast tastes great and is ready in no time. 

Stuffed chicken breast with asparagus combines your meat and vegetable into one simple package. And, since the veggies are tucked inside the chicken, it’s a great way to sneak in some extra nutrition for those picky eaters.

Plus, you can easily make it a full meal by adding potatoes or rice to serve on the side. Weeknight dinners never tasted so good!

Why Make This Recipe

• Low Carb – This high protein dish is perfect for low carb and keto diets and is gluten free. 
• One Pan – Sear the chicken, pre-cook the asparagus and bake everything in one skillet for easy cleanup. 
• Easy To Scale – It’s easy to double this recipe to feed a crowd or for easy meal prep. Or, cut it in half to make a romantic dinner for two. 

Ingredient Notes

• Chicken – Select 4 boneless, skinless chicken breasts that are similar in size. Dry with a paper towel before seasoning and searing. 
• Seasoning – A simple seasoning blend of salt, pepper and dried Italian herbs gives this chicken lots of flavor. 
• Oil – Use olive oil or another light, neutral flavored oil. 
• Asparagus – Thinner asparagus is usually more tender and will fit inside the chicken easier. Be sure to trim off the woody ends. 
• Acid – A combination of lemon juice and balsamic vinegar creates a flavorful sauce for the asparagus and the chicken. 
• Mozzarella cheese – Look for a fresh mozzarella log or mozzarella slices rather than shredded cheese. 

How To Make Stuffed Chicken Breast with Asparagus

Get full ingredients list and instructions from the recipe card below.

1. Preheat the oven to 400 degrees F or 200 degrees C.
2. Combine salt, pepper, and Italian herbs in a small bowl and set aside.
3. Cut a lengthwise slit in each chicken breast with a sharp knife to create a pocket. Do not cut all the way through.
4. Coat the inside and the outside of the chicken with the seasoning mix.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Sear the chicken for 3-4 minutes or until a nice crust forms, then flip it over and repeat the process. You may need to cook the chicken 2 at a time, depending on how large your skillet is.
7. Remove the chicken from the pan and set it aside on a plate.
8. Add the asparagus, lemon juice and balsamic vinegar to the pan cook for 30 seconds or until the liquid starts to bubble up.
9. Using a slotted spoon, remove the asparagus from the pan and set aside, leaving the cooking liquid in the pan.
10.  Gently open the pocket of each chicken breast and add 2 slices of the cheese and 3-5 spears of asparagus to the center, then top with another slice of cheese.
11.  Close the pocket with 5-6 toothpicks, return the chicken to the skillet, and place in the preheated oven.
12. Bake for 15-20 minutes or until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
13. Let the chicken rest for at least 10 minutes before removing the toothpicks. Garnish with freshly chopped basil or parsley and lemon slices, if desired.
    

Note: Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of the chicken.

Tips For Success

• Choose chicken breasts that are similar in size for the most even cooking. 
• Dry the chicken with paper towels before seasoning and searing. 
• Thinner asparagus is usually more tender than the larger stalks. Be sure to remove the woody ends. 
• Use slices of mozzarella rather than shredded. 
• Secure the chicken with toothpicks while baking and remove them before serving. 
• Easily double the recipe to feed a crowd. 
• Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.

Variations

• Swap The Seasoning – Asparagus stuffed chicken recipes are great with Italian herbs, but you can swap in your favorite herbs and spices. Try greek seasoning, garlic powder, paprika and more. 
• Make it Spicy – Add a bit of cayenne or crushed red pepper to the seasoning for a bit of spice. 
• Add More Veggies – Try adding sun dried tomatoes, spinach or broccoli to the filling. 

Budget-Friendly Tips 

• Buy In Bulk – Purchase chicken in bulk or when it’s on sale and store it in the freezer for later use. Chicken will keep for 6 months in the freezer. 
• Make It A Meal – Serve with rice, roasted potatoes or additional roasted vegetable to make this a full meal.  

Prep Ahead And Storage

• Prep Ahead – Season and sear the chicken and stuff with the filling up to 24 hours in advance before baking. Allow the chicken to come to room temperature for 30 minutes before baking. You may need to add a few more minutes to the cooking time. 
• Store – This chicken can be stored in an airtight container in the fridge for up to 4 days.  
• Freeze – Once cooked and cooled, wrap individual asparagus stuffed chicken breast in plastic wrap and store in a freezer for up to 3 months. Thaw overnight and reheat before serving. 

Meal Prep

• Enjoy dinner and then eat the leftovers for 3 more days.
• Prep one night and bake the next day.
• Prepare the stuffed chicken and freeze for easy meal prep later on. 

FAQs

More Recipes You May Like

• Bacon Wrapped Stuffed Chicken Breast.
• Air Fryer Stuffed Chicken Breast.
• Creamy Chicken Florentine.

Serving Suggestions

• Instant Pot Cilantro Lime Rice.
• Smothered Cabbage.
• Garlic Mashed Potatoes.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in one serving of this.

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