This is one of the best chicken recipes you’ll ever make! Tender and juicy chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese. This is an easy keto-friendly Asparagus Stuffed Chicken Breast recipe that you can make at any time. Serve this delicious dish with some roasted veggies, brown rice, quinoa, or your favorite side dish.
2 tablespoons Butter
4 Boneless, skinless chicken breasts
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 teaspoon Italian seasoning mix
1 tablespoon Lemon zest
3 teaspoons garlic – minced and divided (2 teaspoons and 1 teaspoon)
4 slices Fresh Mozzarella Cheese
12 Asparagus stalks – ends trimmed
1-ounce Sun-dried Tomatoes – chopped
2-3 tablespoons fresh lemon juice
½ teaspoon Salt
¼ teaspoon Cracked Pepper
⅛ teaspoon red pepper/chili flakes – optional
HOW TO MAKE ASPARAGUS-STUFFED CHICKEN BREAST
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Prepare the Chicken:
Step 2: Place the Italian seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Mix well until blended.
Step 3: On a clean chopping board, place the chicken. On the underside of the chicken, slice a pocket about ¾ of the way through. Then, pat dries the chicken using paper towels.
Step 4: With oil, lightly coat the chicken breasts and sprinkle with herbs and spice mixture. Do not forget to coat and sprinkle the pockets, too.
Step 5: In the pockets, drizzle the lemon zest and sprinkle with garlic.
Stuff the Chicken:
Step 6: Mix 2 tsp olive oil, 2 tsp minced garlic, and red pepper flakes (optional). Toss in the asparagus.
Step 7: In the pocket of each chicken breast, place 2 slices of fresh mozzarella, 3 sprigs of asparagus, and a few pieces of sun-dried tomatoes.
Step 8: Using 2 to 3 toothpicks, close each pocket.
To Sear the Chicken:
Step 9: In a large cast iron skillet (or oven-proof skillet), heat 2 to 2 tbsp olive oil over medium-high heat. Once hot, add the chicken and sear for about 5 minutes on each side until golden brown. Flip and continue to sear the other side until golden brown.
Step 10: Take off the heat and pour over the lemon juice and 1 tsp minced garlic. Put the lid on or cover the skillet with foil.
Finish Chicken in Oven – Immediately after Searing:
Step 11: In the preheated oven, place the skillet. If not using a cast-iron skillet, transfer everything into an oven-proof dish. Bake the chicken, covered with a lid of foil for about 10 to 15 minutes. Uncover and continue baking for another 5 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 12: Take the skillet out of the oven when done and tent the dish. Let the chicken rest for about 5 to 10 minutes.
Step 13: Before serving, remove the toothpick. Over the chicken, spoon a bit of the pan juices. Enjoy!
If you would like to use a different cheese, Swiss-Gruyère and Provolone are great options.
Cut the chicken breast for stuffing. First, lay the chicken flat with the underside facing up, using one hand to stabilize the chicken breast. Slice the chicken lengthwise to create a pocket with a sharp knife, beginning from the top thick middle part of the breast. Pinch the meat together if you accidentally cut through and use toothpicks to close the holes.
Use 2 to 3 toothpicks to attach the edges of the chicken to seal them. This is the best and easiest way to seal a stuffed chicken breast.
Wrap any leftovers in plastic wrap, then store them in a freezer bag or airtight container and keep them in the freezer for up to 3 months.
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