Our Asparagus Stuffed Chicken Breast is a simple way to get a nice meal on the table! Creamy mozzarella cheese and fresh asparagus take moist chicken breasts to a whole new level!
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I’ve been working hard over the years to learn to love asparagus and I’m finally there!
For a long time, I thought asparagus tasted like grass but I just kept trying it prepared in different ways and now it’s actually one of my favorite veggies!
I’ve used this method of getting my kids to learn to love veggies since they were babies and it works great – just keep presenting it in different ways and always pair it with another food that they do like!
In this case, we’ve paired fresh asparagus with juicy chicken, melty mozzarella, and crispy bacon. What’s not to love about these asparagus stuffed chicken breasts?
Another favorite way to enjoy asparagus is my Alfredo baked asparagus and prosciutto wrapped asparagus!
Stuffed chicken breasts are my thing lately and chicken stuffed with asparagus and cheese and wrapped in bacon is a total win in my house. I bet it will be in yours too!
Our spinach stuffed chicken and broccoli stuffed chicken are also huge hits!
Ingredient Notes:
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Chicken – I’m using boneless, skinless chicken breasts for this asparagus stuffed chicken recipe.
Asparagus- You’ll need some fresh, trimmed asparagus spears.
Bacon – I’m a fan of pretty much anything wrapped in bacon! It adds flavor and fat and will help lock in moisture to keep the chicken nice and juicy and prevent it from drying out.
Seasoning – I’m keeping the seasoning pretty simple with just some salt, garlic powder, and paprika. You could use smoked paprika here too.
Mozzarella – We’re stuffing this chicken with lots of shredded mozzarella cheese! It gets perfectly melty. You can use other cheeses here too if you want to substitute or use a mixture.
- Asparagus: It’s a nutritious vegetable and a good one to work into your diet. If you already enjoy asparagus, great! If not, then this is a great recipe to test out.
- Fancy: This recipe looks like a fancy, gourmet chicken dinner but it’s actually quite simple to prepare!
- Juicy: No boring, dry chicken breasts here! The cheese and bacon work together to ensure you have a juicy chicken breast every time.
How To Make Asparagus Stuffed Chicken Breast:
- Seasoning – Stir together the garlic powder, smoked paprika, and salt in a bowl.
- Chicken – Start with trimmed chicken breasts and cut a deep pocket into each breast. You’ll basically butterfly the chicken breast, or come very close to it. To do this, place on hand on top of the chicken to hold it in place and use a knife to slice the chicken nearly in half. Don’t cut all the way through. Watch my video to see just how I do this! Once your chicken is cut, drizzle it with a little olive or avocado oil and then coat it in the seasoning.
- Stuff – Stuff a layer of cheese inside the bottom of each chicken breast and top with 3-4 spears of trimmed asparagus over the cheese. Close the top of the breast back over the asparagus.
- Bacon – To help keep the chicken closed during cooking, we’re going to use a couple of pieces of bacon to hold it all together. Just take your bacon and lay it over the top, tucking the edges under the breast. I used one piece of bacon, cut in half, for each chicken breast, but you can certainly use more if you like. A toothpick can help secure it if necessary.
- Bake – This gets baked at 375 degrees for about 35-40 minutes. The chicken turns out nice and juicy with a cheesy center full of asparagus. So good!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
What To Serve With Asparagus Stuffed Chicken:
This recipe is a great main dish that would go well with all kinds of low carb sides. Try this stuffed chicken with one of my other favorite recipes:
- Italian Cauliflower Salad: Make a big batch and eat it all week long.
- Fried Radishes: Believe it or not, these taste a lot like potatoes!
- Brussels Sprouts with Bacon: Bacon makes everything better, especially Brussels sprouts!
- Broccoli Salad: Also loaded up with bacon!
- Cauliflower Breadsticks: An excellent low carb alternative!
FAQ’s:
You can keep any leftovers stored in your refrigerator in an airtight container for about 2 to 3 days. The bacon wrapped stuffed chicken breasts can be reheated in the oven.
Yes, you could freeze any leftovers. Keep the chicken in a freezer safe container for up to a few months. Thaw before reheating in the oven.
MORE STUFFED CHICKEN RECIPES!
- Lasagna Stuffed Chicken: All your favorite Italian flavors right here!
- Spinach Stuffed Chicken: Literally the most popular recipe on this site and it has great reviews!
- Jalapeno Popper Stuffed Chicken: This one is for the spice lovers!
- Mississippi Stuffed Chicken: So much flavor!
- Air Fryer Stuffed Chicken: Spinach stuffed and air fried!
- Pizza Stuffed Chicken: Marinara, cheese, and pizza toppings!
Asparagus Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 5 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup shredded mozzarella
- 16 spears asparagus trimmed
- 4 slices bacon
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
- Place the chicken on a cutting board and use a sharp knife to butterfly the chicken.
- Drizzle the outside of the chicken with olive oil. Mix together the garlic powder, paprika, and salt and sprinkle over each chicken breast.
- Open up the chicken breasts and lay 1/4 cup of mozzarella on the bottom portion of each breast.
- Top the cheese with 3-4 spears of asparagus, depending on how large each breast is.
- Bring the top of the chicken up over the asparagus to close.
- Cut each slice of bacon in half. Lay 2 half pieces over each breast, tucking the ends under the breast.
- Bake for 35-40 minutes or until a thermometer reads 165 degrees and juices run clear.
- Serve immediately.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2018. It was updated with new photos in 2024. Original photo below:
Natalie B Gillilan says
I have everything to make this but don’t want to heat up the oven as it’s a hot summer day here! Do you think it could be made on the grill??
Karly Campbell says
I haven’t tried this on the grill, but it would probably work fine. It would be great in the air fryer too.