Fresh, green asparagus, creamy and sharp Swiss cheese, and perfectly thin prosciutto. All rolled up into an elegant, extra special chicken dinner. This asparagus stuffed chicken is a restaurant-quality recipe that you can make while resting in the comfort of your own home.
The Good Stuff
Once upon a market, I got a little overzealous and ended up with a lot of asparagus on my hands. Like, A LOT. I used classic flavor combinations to inspire this dish and the result is mouthwatering and beautiful.
Bright asparagus pairs well with the salty goodness of the prosciutto and the creamy tang of the Swiss cheese. A little freshness from the lemon zest really makes each flavor pop—every single bite is bursting with flavor. This is all about layers of flavor that really work together.
An abundance of asparagus never tasted so good! – Linds x
How to Cut Chicken Breast for Stuffing?
Place your hand over your chicken breast so it stays in place. Use a sharp knife to carefully cut it through the thickest part, 3/4 of the way through.
If you do cut all the way through, no worries! It won’t be as pretty, but you can still place one-half over the stuffing, and keep the breasts together using toothpicks.
How to Seal Stuffed Chicken Breast
Typically, you can fold the chicken breast over itself. But, if you’re using a really small breast or lots of filling, you may need to reinforce the fold with toothpicks. Just be sure to remove the toothpicks before eating!
How do You Cook Asparagus Stuffed Chicken Breast?
1. Sprinkle sliced chicken with lemon peel.
2. Layer a piece of prosciutto on one half of the sliced breast.
3. Followed by a slice of swiss.
4. Then 3-4 asparagus spears.
5. Fold the breast over itself. Season both sides with salt and pepper.
6. Options to sear the chicken on each side until the exterior has a golden crust. Place the chicken breast on a baking sheet and cook in a preheated oven until the chicken has cooked through.
How do you keep chicken breast moist in the oven?
The trick to keeping chicken moist is not overcooking it. And the best way I’ve found to not overcook chicken is by using a meat thermometer. Check the chicken frequently as the thickest point. You want to make sure the center of your chicken reaches an internal temp of 165 F.
Can I freeze cooked stuffed chicken breast?
You can, however, since the chicken breast is so lean, it dries if overcooked. And reheating it will overcook it. If you want to freeze this stuffed chicken breast, I suggest freezing it raw. Then defrost and cook it.
What Goes with Stuffed Chicken?
This stuffed chicken is delicious with a side of simple veggies, think sauteed mushrooms or spinach.
Looking to make this recipe more your own? Look no further – I’m here to help!
- Use bacon instead. You can never go wrong with making this asparagus stuffed chicken wrapped in BACON! Or, try this keto bacon wrapped meatloaf for another protein back and scrumptious dinner.
- Try using different types of cheese! You can use lots of varieties of cheese in this asparagus stuffed chicken, but one of the main things you’re looking for is a punch of salt and flavor. Feel free to switch up the swiss for feta, gouda or provolone. For another delicious dinner, try this mozzarella stuffed chicken, or this cream cheese stuffed chicken.
- Add in more greens. You could do lots of fun variations with veggies on this dish, like swapping asparagus for green beans, artichokes or swiss chard. You’ll also go nuts for this flavorful broccoli and cheese stuffed chicken and creamy spinach stuffed chicken.
- Use Different Chicken Cuts. I prefer chicken breast as there’s more room to stuff your chicken. However, chicken thighs are MUCH more flavorful! And make for delicious stuffed chicken thighs, if that’s what you prefer.
- Chicken Stuffed Peppers
- Salsa Verde Stuffed Peppers without Rice
- Chicken Crust Pizza
- Keto Chicken Casserole
- Rotisserie Chicken Salad
Asparagus Stuffed ChickenPrint Recipe Pin Recipe
- 4 Chicken Breast
- 1 Tablespoon Lemon Zest
- 6 Slices Swiss
- 4 Slices Proscuitto
- 16 Asparagus Spears
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Mild Tasting Oil (see notes below)
- Preheat oven to 400 F.
- Pat the chicken dry. Carefully cut a pocket through the center of each breast, trying not to pierce through the other side.
- Open the breast, and sprinkle the inside with lemon zest. Layer a slice of cheese, then prosciutto, then 3-4 asparagus spears (depending on the size of your chicken) on one side of each breast.
- Fold the other side of your breast over the filling. Sprinkle the top of each with salt, pepper, and garlic powder. Press to adhere seasoning.
- Option to sear the chicken breast in oil for a golden crust (3-5 minutes on each side) before moving forward. If not, place chicken on a skillet or baking sheet, and bake for 20 minutes, you'll know the chicken is done once the internal temp of the breasts has reached 165 F. Allow chicken to rest for 10 minutes before serving, and enjoy!
Fans Also Made These Low Carb Recipes:
- Nutritional information is for 1 chicken breast if you evenly divide the filling into 4 breasts: