Asparagus Stuffed Chicken Breasts
Asparagus Stuffed Chicken Breasts! Tender and juicy oven-baked chicken breast stuffed with cream cheese, asparagus, and parmesan cheese.
This chicken breast recipe is a winner and I am sure you will love it too. Let me show you how to make it with my step-by-step guide.
Asparagus stuffed chicken breasts recipe
This stuffed chicken is simply delicious! Enjoy this one-pan oven-baked chicken with any side of choice. This dish is healthy, low-carb, keto-friendly, and most importantly, delicious.
Rather than mozzarella cheese, I stuffed the chicken with garlic and herb, and parmesan cheese. This stuffing added a ton of flavor to the chicken, in fact, you might even get away with seasoning the chicken with extra spices other than salt and pepper. Like you know, I adore smoked paprika and garlic and I use them to season chicken all the time, so they had to be used in this dish.
This is a wonderful recipe for anybody who wants to eat and enjoy chicken breast in a new way. I’m sure this dish will be a hit during dinner and will soon be on rotation. I’ve included instructions for using an air fryer, which should make my air fryer fans extremely happy.
Related posts: asparagus peas pasta, bacon-wrapped chicken breast, baked Mississippi chicken, and spinach stuffed chicken breast
Why you will love this recipe
- It is easy to make, all you need to do is to make a pocket in the chicken breast and season it, then stuff it with the cream cheese and asparagus.
- Minimal prep and use everyday ingredients
- Creamy and cheesy, the filling makes it simply delicious and irresistible! Restaurant quality dish served at home.
- Chicken breast meat is low in fat and calories yet high in protein, making this a healthy recipe not forgetting the health benefit of the asparagus as well.
- You can make this stuffed chicken breast in your air fry without the need to sear it on the stove first. You will get the golden brown finish in the air fryer.
Tools needed
A flat plate or a chopping board in my case, you may need both.
A small mixing bowl
Toothpicks to hold the stuffed chicken together
Asparagus Stuffed Chicken Breasts ingredients
Boneless skinless chicken breasts
Asparagus: select the ones that are similar in size and make sure it is not too thin as well
Cream cheese: I am using garlic and herb cream cheese for additional flavor, use this if you can find it otherwise stick with the good ol’ plain cream cheese
Parmesan cheese
Smoked paprika
Garlic granules
Olive oil: vegetable oil or any other flavorless cooking oil would work too
Salt and ground black pepper
How to make Asparagus Stuffed Chicken Breasts
Preheat the oven at 200C/400F
Pat the chicken breasts dry with a kitchen paper towel. Place it on a chopping board or a flat plate, using a sharp knife, create a pocket in the chicken breast lengthwise, make sure not to cut it all the way through
Clean the asparagus and cut off the end (woody part) about an inch off.
Season each chicken with salt, black pepper, paprika, garlic granules all over thoroughly.
To a small bowl, add grated parmesan cheese, cream cheese, and mix to combine.
Spoon about 1½ Tablespoon of the cheese filling in the pocket, add 3 asparagus stalks, and secure the ends of the pocket with toothpicks to stop the filling from spilling.
Place a cast iron on medium heat, add olive oil, and heat until hot. Carefully add the chicken breast to the cast iron and sear on each side for about 3 minutes or until slightly golden brown. This process will build up the flavor of the chicken and give it a nice finish.
Remove it from the heat and place the pan in the oven. Bake the stuffed chicken for 15-20 minutes or until the internal temperature registers 165F/73C. Remove it from the oven and rest for about 3-5 minutes for the juice to redistribute back into the chicken breast. Serve and enjoy.
PS: remove the toothpick before serving
Air fryer stuffed chicken instructions
Preheat the air fryer at 180C/365F for 5 minutes
Make a pocket in the chicken and season with the chicken seasoning
Stuff the chicken with the cream cheese filling, add 3 asparagus stalks, and secure the end of the pocket with toothpicks
Spray the air fryer basket with cooking oil spray. Carefully place the stuffed chicken in the preheated air fryer, lightly spray the top with some oil and cook for 10 minutes. Flip the chicken with a tong and continue to cook for an additional 10-15 minutes or until the internal temperature registers 165F/73C.
Rest the chicken for about 3-5 minutes before you cut into it. Serve and enjoy
Storage instructions
Fridge: store in an airtight container for 3-4 days.
Freezer: store cooked and cooled stuffed chicken breast in a freezer-safe, sealable bag or an airtight container for up to 3 months. Thaw overnight in the fridge before use.
Watch how to make it
Tips
- Pound the chicken to similar sizes for even cooking.
- Always rest the cooked chicken for at least 5 minutes before cutting into it or serving, this will ensure that the juices redistribute back into the chicken.
- Remember to use toothpicks to secure the stuffed chicken breast so that the filling does not fall out.
- Do not overcook or undercook your stuffed chicken breast, keep an eye on it while it cooks, especially if you are cooking in the oven as oven temperatures may vary slightly. I recommend you start checking from 10 minutes. This cooking time is based on roughly 400F/200C. Use a meat thermometer to check the internal temperature of your chicken.
- You can freeze the leftover stuffed chicken and use it next time you need a quick dinner.
What to serve it with
I served mine with buttery-boiled baby potatoes. You can serve it with rice such as garlic butter rice or coconut rice. It is also perfect with salad or coleslaw.
More side dish ideas include
FAQs
How long to cook stuffed chicken breast in oven
This will depend on the size of the chicken breast and the temperature you cook it at. If you use a small and thin chicken breast it will take less time to cook, if you cook at 180C/365F, it should cook between 18-20 minutes, at 400F/200C, it should cook between 12-15 minutes. This time does not include the searing time.
Can I bake stuffed chicken breast without searing first
You don’t need to sear the chicken breast first, but if you do, it will give you a golden brown and crispy texture on the outside. Also, searing helps to lock all the flavors in before baking it. You can bake it in the oven without searing for 25-30 minutes at 180C/365F or until the internal temperature registers 165F/73C.
Is stuffed chicken healthy
Yes, stuffed chicken is healthy! It is low in calories and high in protein.
More chicken breast recipes
How to cook chicken breast in a pan
How to boil chicken breast to shred
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Asparagus Stuffed Chicken Breasts
Equipment
- cast iron
Ingredients
- 4 Boneless skinless chicken breast
- 12 asparagus spears
- 150 g cream cheese I used garlic and herb cream cheese
- ½ cup parmesan cheese
- ½ Tablespoon smoked paprika
- 1 teaspoon garlic granules
- 2 Tablespoons olive oil
- Salt and ground black pepper to taste
Instructions
- Pat the chicken breasts dry with a kitchen paper towel. Place it on a chopping board or a flat plate, using a sharp knife, create a pocket in the chicken breast lengthwise, make sure not to cut it all the way through
- Clean the asparagus and cut off the end (woody part) about an inch off.
- Season each chicken with salt, black pepper, paprika, garlic granules all over thoroughly.
- To a small bowl, add grated parmesan cheese, cream cheese, and mix to combine.
- Spoon about 1½Tablespoon of the cheese filling in the pocket, add 3 asparagus spears, and secure the ends of the pocket with toothpicks to stop the filling from spilling.
- Place a cast iron on medium heat, add olive oil, and heat until hot. Carefully add the chicken breast to the cast iron and sear on each side for about 3 minutes or until slightly golden brown. This process will build up the flavor of the chicken and give it a nice golden finish.
- Remove it from the heat and place the pan in the oven. Bake the stuffed chicken for 15-20 minutes or until the internal temperature registers 165F/73C. Remove it from the oven and rest for about 3-5 minutes for the juice to redistribute back into the chicken breast. Serve and enjoy.PS: remove the toothpick before serving
Notes
- Pound the chicken to similar sizes for even cooking.
- Always rest the cooked chicken for at least 5 minutes before cutting into it or serving, this will ensure that the juices redistribute back into the chicken.
- Remember to use toothpicks to secure the stuffed chicken breast so that the filling does not fall out.
- Do not overcook or undercook your stuffed chicken breast, keep an eye on it while it cooks, especially if you are cooking in the oven as oven temperatures may vary slightly. This cooking time is based on roughly 400F/200C. Use a meat thermometer to check the internal temperature of your stuffed chicken breast.
- You can freeze the leftover stuffed chicken and use it next time you need a quick dinner.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
This recipe is amazing! I took before and after photos and sent them, with a link to your recipe, to all my kids and friends. I’m cooking the lemon chicken tonight. I’m sure it’s going to just as amazing. Thank you for what you do and for sharing. xoxo
This melt my heart!! Thank you so much for this great feedback. I am glad you enjoyed and thanks again for sharing the recipe with your family and friends.