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!
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:
Jenny says
Awesome! Didn’t wrapped it with bacon but everything else turned out really good ☺️
And it’s super easy to make!
Erin H says
Way over cooked!! This recipe is awesome for flavor but I over cooked them by so much! I baked for 35 minutes at 375 and I can’t chew enough to swallow… maybe these would be better with chicken thighs? Or if I pounded the meat to thin and rolled them up? Delicious flavor. The temp and timing didn’t work out for me.
Karly Campbell says
So sorry these were overcooked for you. As stated in the recipe, the chicken should cook for 35 minutes or until cooked through. Your oven might run hot, your chicken may be thinner than mine, etc. It makes it hard to give an exact time and you really just need to watch it and pull it out when cooked through.
Nancy says
Trying out the stuffed chicken breast tonight,
Was very easy to prepare( the easier the better for me)! Will let u know how we liked it!
Karly Campbell says
Hope you enjoyed!
Chef Reynolds says
I’ve been cooking this at home for a while and it is an excellent recipe, thank you Karly, for sharing. As a chef, I can tell you that you double your flavour, and melty-goodness by using a Gruyere or Raclette instead of mozzarella. Mozzarella is a rather plain cheese which may contribute to the “blandness” others are commenting on. Chicken and asparagus are pretty straightforward, so if you’re experiencing some “blah-ness” in your dish, change your cheese. If you want to get REALLY adventurous, try a nice dilled Havarti, but my favourite is still Gruyere or Raclette.
Kathi says
Looking forward to trying this recipe- would it be possible to prep and stuff the chicken and put in the refrigerator until later in the day and cook when I got home from work?
Karly Campbell says
Yes, I think that would work just fine! 🙂
Kim says
I did that: par-cooked the bacon, stuffed and wrapped the chicken and left in the fridge for about 3 hours. The bacon came out crispy and i think drying the chicken out helped it get a nice crust as well
Athina Shelston says
My family loved it. Thank you.
Patti says
Trying the stuffed chicken tonight. We don’t have any asparagus so we are using zucchini stalks.
Karly Campbell says
Hope it turns out for you! Sounds good!
Joy says
Will be making these today. Looks delicious. Thanks for sharing..
Julie Miller says
Doing these tonight, would they freeze if wrapped in parchment paper.
Karly Campbell says
I haven’t tried freezing these so I can’t say.
Susie says
Can you reheat these for later? Can I reheat in Microwave? Or oven best?
Karly Campbell says
Yes, we reheated them in the microwave.
Will says
Tried asparagus stuffed chicken. Came out great with one exception. The bacon did not cook enough for us. My wife recommends pre cooking the bacon until it it cooked a bit but still flexible to wrap the breast. This was a big hit, thanks for the recipe!!!
Karly Campbell says
You could also pop the dish under the broiler if you like the bacon crisper.
shelley strachan says
making it right now! cant wait till its done!!
Karly Campbell says
Hope you enjoyed!
Linda says
Looks amazingly delicious and anxious to try. Quick question, is the asparagus par boiled or does it cook with the kitchen? Thanks!
Karly Campbell says
I don’t parboil at all, but if you like it softer you can. As it is, it’s tender crisp. 🙂
Shannon says
Making the chicken and asparagus soon. Looks so good and I got the recipe from a great friend. Just starting Keto.
Karly Campbell says
Hope you enjoy!
Danny Boyens says
Making it this evening !!!
Julie says
Made these for dinner last night. So easy and delicious. Thank you for the recipe
Karly Campbell says
Glad to hear that! Thanks!
Shery says
My husband doesn’t like asparagus either. I was thinking of putting fresh green beans in his. What’s your opinion on that?
Karly Campbell says
I think that would be good!
Ivory says
Yum, looks amazing. Thanks for sharing.
Diane says
Haven’t tried asparagus stuffed chicken breasts yet, but your comment about fried radishes is great! Anyone who hasn’t tried them doesn’t know what they’re missing . . . last weekend, I fried Daikon radishes with chicken bratwurst. . .yum!
Karly Campbell says
I love Daikon radishes, but they’re so hard to find around here!
Patricia Flanagan says
Just made these this evening and they are excellent. The bacon seasons the chicken well.
Will make again.
Karly Campbell says
Thanks for sharing! 🙂
Lori Collins says
Can you use center cut pork chops instead?
Karly Campbell says
I haven’t tried it, but it would probably work fine.