Asparagus Stuffed Chicken
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If you’re looking for a fast and easy dinner recipe that’ll knock your socks off, this asparagus stuffed chicken breast is the answer! In less than 30 minutes, you can have juicy chicken breasts wrapped around tender asparagus and melty provolone cheese. It’s a tasty, keto-friendly meal that’s perfect for weeknight dinners.
Why You’ll Love This Recipe
I get it, not everyone in my family loves asparagus, but I sure do! This veggie is low-carb, packed with nutrients, and pairs perfectly with protein-rich chicken breasts for a no-guilt dinner. Plus, it’s fast, easy, and super tasty—a winning combination for a weeknight meal!
Ingredients
- Chicken breasts
- Asparagus spears
- Provolone or mozzarella cheese
- Italian seasoning
- Italian breadcrumbs (optional)
- Salt and pepper
How to Make Asparagus Stuffed Chicken Breasts
Preheat your oven to 375°F and grease a baking dish with nonstick cooking spray. Now, let’s talk chicken. While some people prefer slicing a thick chicken breast and stuffing it that way, I find it easier to pound the chicken flat. Not only does it cook more evenly, but it also makes the rolling part a breeze!
Place a piece of plastic wrap on a flat surface and lay a chicken breast on top. Cover with another piece of plastic wrap, then grab your meat mallet and pound the chicken until it’s about 1/2 inch thick.
No plastic wrap? A large gallon-sized bag works just as well. Try to keep the chicken as even as possible so it cooks uniformly.
Generously season the chicken with salt, pepper, and Italian seasoning. Place 5 asparagus spears in the center of each chicken breast, then sprinkle half of the provolone cheese (or mozzarella, if you prefer) over the asparagus.
Carefully roll up the chicken breast, keeping the filling inside, and place it seam-side down on the prepared baking dish. If you want to make sure everything stays put, feel free to secure the chicken with a toothpick—just remember to remove it before serving!
For a crispy finish, sprinkle the top of the rolled chicken with Italian breadcrumbs. If you’re following a keto diet, simply skip this step for a lower carb version.
Bake the chicken for about 25 minutes, or until fully cooked through. I like to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F, which guarantees it’s cooked safely.
Frequently Asked Questions
This recipe can be adapted quite easily to make asparagus stuffed chicken keto-friendly. While my recipe includes breadcrumbs, which might not fit strict keto diets, you can easily skip them and use a mixture of Parmesan and Hellman’s mayo to create a keto-friendly “crust.” Just combine 1/2 cup of Hellman’s mayo with 1/2 cup of shredded Parmesan, mix, and spread it over the chicken breasts instead of breadcrumbs.
Absolutely! While mozzarella is a family favorite, you can easily swap it for provolone or mild cheddar. This recipe is also versatile—you can add sliced mushrooms inside or even top the chicken with a mushroom cream sauce. For a twist, try adding bits of cooked bacon, or if you’re not an asparagus fan, substitute it with spinach instead!
Asparagus stuffed chicken pairs perfectly with roasted potatoes, easy corn succotash, or served over a bed of loaded cauliflower rice.
More Asparagus recipes you’ll love!
Asparagus Stuffed Chicken Breast
Ingredients
- 2 chicken breasts pounded 1/2 inch thick
- 10 asparagus spears
- 1/2 cup mozzarella cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons Italian bread crumbs
- salt and pepper
Instructions
- Preheat your oven to 375°F and grease a baking dish with nonstick cooking spray.2 chicken breasts
- Lay a piece of plastic wrap on a flat surface and place a chicken breast on top. Cover it with another piece of plastic wrap.
- Using a meat tenderizer, pound the chicken until it's about 1/2 inch thick. Season both sides generously with salt and black pepper.salt and pepper
- Place 5 asparagus spears in the center of the chicken breast, then sprinkle half of the mozzarella cheese and half of the Italian seasoning over the asparagus.10 asparagus spears, 1/2 cup mozzarella cheese, 1 teaspoon Italian seasoning, 2 tablespoons Italian bread crumbs
- Carefully roll up the chicken breast, keeping the filling inside, and place it seam-side down in the prepared baking dish. Sprinkle half of the breadcrumbs on top.
- Repeat the process with the second chicken breast, using the remaining asparagus, cheese, seasoning, and breadcrumbs.
- Bake for 25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Video
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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You have a beautiful blog and great recipes, I hope one day you will add the nutritional information also. 🙂
Hi Jacquie, thank you for visiting and your lovely comment! I didn’t realize nutritional information was something readers wanted as much. I do have it on my recipes cards but the few times I tried to calculate recipes (it bases if off ingredients) its kinda hit or miss on what it displays. I was worried that I would be providing false information (in both directions) but I will relook at options to see what I can do. I just want to make sure what I am telling readers is accurate.
MADE THIS FOR DINNER TONIGHT FOR 4 AND IT WAS GREAT. EVERYONE LIKED IT. I PAIRED IT WITH A SIDEDISH OF ROASTED POTATOES AND SOME CORN ON THE COB. WILL DEFINITELY MAKE THIS OFTEN NOW. I RATED THIS A 5 FOR GREAT TASTE, EASE TO PREPARE AND FOR COOKING TIME.
Sharon, your comment made my night!! Your side dishes also sound delicious and corn on the cobb is a personal favorite of mine. I am glad it is on your rotation and please come back and visit. ~Trisha
I just made this tonight and loved it. But it was a little dry. I’m wondering if I should have covered it or if I cooked it too long. Or maybe flattened the breasts too much. ?? But it was very good! I will making it again Thank you for sharing.
Hi Roxanne, first thank you for visiting my blog and trying this stuffed chicken recipe. Either one of those things could have resulted in dry chicken but my guess is you pounded it out a bit too much and it cooked faster, which resulted in being cooked “too long”. Additionally all chicken breasts tend to be different in size from the store in general so yours might have slightly smaller than mine. A few months back I bought one of those grill thermometers that let you know if chicken is done by internal temperature and that may be helpful for you. That way about 30 minutes in you can just poke the chicken and find out in about 5 seconds if its ready. They are not overly pricy and are amazing to have on hand. The one I have does beef and tells you if its rare, medium, etc , chicken and pork! I hope you have a better outcome next time since the flavors are there. Let me know if I can be of any more assistance.
Trisha
Instead of bread crumbs,I used Chicharron for crumbs on outside of chicken
Do you need to cook the asparagus first?
Nope, it cooks in the oven with your chicken.
First time making this, does it need to be covered while baking or not?
I dont cover mine while baking.
Sounds like a great recipe, I’m going to give it a try. Thank you for the post
I would like to make this recipe for a dinner party (10) guests. My concern is the finished color of the chicken as it looks almost raw on your website. Could I spray the crumbs with Pam and then perhaps broil the chicken for a few seconds before serving? Any ideas how I could put some color on them? The recipe looks awesome and can be made ahead and put in oven as guest arrive!!! Love it.
You can 🙂 Just be careful, almost every time i turn on the broiler it goes wrong. LOL!
Did you ever think of dusting them with paprika before you bake?
I think that would be a lovely idea!
Made the today they were wonderful!!!
Thankyou! I am so glad you loved the asparagus chicken!
Hello Trisha,
I absolutely love this recipe. I typically hate making chicken because, to me, it’s a more boring protein to cook with. This dish feels almost fancy and takes no time. I was wondering if I could share it on my website as one of my favorite recipes? I would post your link and just share any substitutions I made to the dish and my own photos.
Hi Arielle,
that would be great! Thank you! And so glad you loved my asparagus stuffed chicken 🙂
Thank you!! Love this recipe! Especially since they are baked and not fried!I have also used asparagus, feta cheese and added some craisins. If we are having company I’ll make both and sometimes I’ll even make a third with Swiss cheese, sundried tomatoes, and asparagus. All are DELICIOUS,
Hi Evelyn, thank you for stopping by to let me know you loved the asparagus chicken! I adore the idea of feta and craisins!!! I think I may try that one myself!
Hello!
I made this today, just changed a bit, instead of crumbs, I just sprinkled some romero (rosemary) , sea salt and little olive oil.
It was delicious!!
thank you for coming back to tell me!
COULD I WRAP ALL THIS GOODNESS IN BACON AND COOK AS STATED?
Thanks, Jan
I really do not see why not!
Could be just a little more lemony, but I love Meyer lemons. Everyone loved it.
Excellent! I’m doing Keto, so I coated the outside of the chicken breast with the Treager Seasoning we like. I cooked it on the grill. They were super moist and oh so good.
Does your cheese not melt into the grill?
I am not Beverley, but I imagine she used a piece of foil on her grill grates.
Can you use chicken thighs in addition to the chicken breast?
I dont see why not! You may just need to adjust your cooking time. Always cook to 165 on chicken.
Loved this chicken and asparagus. We ate every bite!!
Didn’t have any flavor, it was nothing special. Now I have 2 breasts leftover and my husband refuses to eat it again. Sorry for the poor review, it looked so good but was very bland.
Hi Linda, I am sorry this dish didnt work for you. We all have different tastebuds and I respect your thoughts and comment. You are welcome to alter this recipe in anyway you want, adding spices and seasonings you may prefer on the dish of course. Have a wonderful week!
Trisha
I added garlic powder and onion powder more salt and pepper along with the Italian seasoning and it was not bland and amazing. For a kick of heat you could add chili flakes too.
You mentioned that you purchased a instant read grill thermometer. Can you please tell me what kind you got and where I can get it. Thanks
Hi Donna, I just bought a $10 one from Walmart. Its pretty basic.