Home » Recipes » Dinner » Asparagus Stuffed Chicken
A plate of food with a fork, with Chicken and Cheese

Asparagus Stuffed Chicken

Asparagus stuffed chicken breast is easier than you think! Just season some chicken, stuff it with a little cheese and fresh asparagus, and bake! We wrap the chicken in bacon for extra flavor and fat, making it perfect for keto or low carb. This healthy dinner is ready in about 45 minutes. 
Asparagus Stuffed Chicken on white plate

I’m just going to be honest with you guys for a second – I’m not the world’s biggest asparagus fan.

I mean, fine. I’ll eat it if you put it on my plate, but I’m not going to ask for seconds.

It just…it kind of tastes like grass to me.

My husband and son, however, LOVE asparagus.

chicken stuffed with asparagus and wrapped in bacon on white plate

So, I make asparagus every now and then to keep them happy and I’m always looking for new ways to use this low carb vegetable that will get me excited too.

Boom. Done. Found an exciting way to eat asparagus.

Stuffed chicken breasts are my thing lately and chicken stuffed with asparagus and cheese is a total win in my house. I bet it will be in yours too!

chicken stuffed with asparagus and wrapped in bacon in white baking dish

How to make asparagus stuffed chicken breast:

Start with trimmed chicken breasts and cut a deep pocket into each breast. I don’t quite butterfly the chicken, but you’ll come close. 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 above to see just how I do this!

seasoned chicken on cutting board

Once your chicken is cut, drizzle it with a little olive or avocado oil and then season it up. I’m using garlic powder, paprika, and salt.

chicken breast stuffed with cheese on cutting board

Grate some mozzarella cheese (provolone would be good too!), open up that chicken breast, and then place a layer of cheese inside the bottom of each chicken breast.

chicken stuffed with cheese and asparagus

Add 3-4 spears of trimmed asparagus over the cheese and lay the top of the breast back over the asparagus to close it.

bacon wrapped chicken in baking dish

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.

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!

asparagus stuffed chicken on white plate

More stuffed chicken recipes you might like: 

What to serve with Asparagus Stuffed Chicken: 

If you give this asparagus stuffed chicken recipe a try, please let me know what you think! For more tasty recipes, follow me on Facebook!

chicken in baking dish wrapped in bacon

Follow me on social for more recipe ideas & inspiration!

Asparagus Stuffed Chicken

Ready in about 40 minutes, this low carb stuffed chicken is full of cheese and asparagus!

Yield 4
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 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 grated mozzarella
  • 16 spears asparagus, trimmed
  • 4 slices bacon


  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken on a cutting board and use a sharp knife to butterfly the chicken. 
  3. Drizzle the outside of the chicken with olive oil. Mix together the garlic powder, paprika, and salt and sprinkle over each chicken breast.
  4. Open up the chicken breasts and lay 1/4 cup of mozzarella on the bottom portion of each breast. 
  5. Top the cheese with 3-4 spears of asparagus, depending on how large each breast is. 
  6. Bring the top of the chicken up over the asparagus to close.
  7. Cut each slice of bacon in half. Lay 2 half pieces over each breast, tucking the ends under the breast. 
  8. Bake for 35-40 minutes or until a thermometer reads 165 degrees and juices run clear. 
  9. Serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 669mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 23g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

68 thoughts on “Asparagus Stuffed Chicken”

  1. Awesome! Didn’t wrapped it with bacon but everything else turned out really good ☺️
    And it’s super easy to make!

  2. 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.

    1. Karly Campbell

      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.

  3. 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!

  4. Chef Reynolds

    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.

  5. 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?

    1. 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

  6. Trying the stuffed chicken tonight. We don’t have any asparagus so we are using zucchini stalks.

  7. 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!!!

  8. Looks amazingly delicious and anxious to try. Quick question, is the asparagus par boiled or does it cook with the kitchen? Thanks!

    1. Karly Campbell

      I don’t parboil at all, but if you like it softer you can. As it is, it’s tender crisp. 🙂

  9. Making the chicken and asparagus soon. Looks so good and I got the recipe from a great friend. Just starting Keto.

  10. My husband doesn’t like asparagus either. I was thinking of putting fresh green beans in his. What’s your opinion on that?

  11. 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!

  12. Patricia Flanagan

    Just made these this evening and they are excellent. The bacon seasons the chicken well.
    Will make again.

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top