Make this Asparagus Stuffed Chicken Breasts in minutes with only a few ingredients! Feels like Spring is in the air with this delicious and easy to make chicken breast recipe. Easy enough for weeknight dinners and fancy enough for company!
This stuffed chicken recipe is also Keto and Low Carb if you follow that nutrition plan….we just love it cause it’s good!
Ingredients to make stuffed chicken breasts:
- boneless chicken breasts
- mozzarella cheese – grated or sliced
- fresh asparagus
- italian seasonings
- cherry tomatoes (if desired)
How to make Asparagus Stuffed Chicken Breasts:
Start simply by slicing the chicken breasts open. Do not cut all the way through. You want to be able to open it like a book. Delicious tasty book!
After slicing open the chickens sprinkle on the seasoning.
Place cheese and uncooked asparagus into the chicken pocket and seal with a couple toothpicks.
Sprinkle with more seasoning.
Heat an oven safe skillet, like cast iron, on medium high heat. Add olive oil and brown the chicken on both sides for about 3-4 minutes. ( Your chicken will not be cooked through but will finish in the oven.)
PRO TIP : Before placing your skillet in the oven, sprinkle additional cut asparagus and a handful of cherry tomatoes in the pan and let them roast while your chicken finishes cooking!
What should I serve with these chicken breasts?
A few more easy stuffed chicken breast recipes we think you will love!
- Pesto, Tomato and Mozz Stuffed Chicken
- Fajita Stuffed Chicken
- Jalapeno Popper Stuffed Chicken
- Chicken Rollatini stuffed with Ricotta
Lets EAT!
Kathi and Rachel
Asparagus and Cheese Stuffed Chicken Breasts
Ingredients
- 1 tablespoon olive oil
- 4 boneless chicken breasts
- 1 pound fresh asparagus
- 1 cup shredded mozzarella
- 1 cup cherry tomatoes
Seasoning Blend
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Instructions
- Preheat oven to 375 degrees.
- In a small bowl combine paprika, Italian seasoning, salt and pepper.
- Pat dry chicken breasts. Place each chicken breast on a flat surface. Cut 3/4 thru the chicken to form a pocket. Season inside and out with seasoning blend.
- Sprinkle 1/4 cup cheese into the pocket of each chicken breast. Top with 3-4 spears of asparagus. Seal with toothpicks.
- Heat a large oven safe skillet with one tablespoon olive oil over medium high heat. Sear the chicken on both sides until brown. About 3-4 minutes per side. (the chicken will not be done but will finish in the oven.)
- Toss in any remaining asparagus and cherry tomatoes into the skillet and let them roast with the chicken. Bake for about 10-12 minutes or until meat thermometer reaches 165 degrees. Let rest for 10 minutes. Slice and serve!
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