Asparagus & Sun-Dried Tomato Stuffed Chicken

Juicy chicken breasts stuffed with tender asparagus, tangy sun-dried tomatoes, and melty mozzarella, then seasoned and baked until golden and delicious.

Why You'll Love It

• Elegant but Easy: Looks fancy enough for guests but is simple enough for a weeknight.
• High Protein & Low Carb: Fits perfectly into low-carb and keto diets.
• Flavor-Packed: The tangy sun-dried tomatoes pair perfectly with the gooey melted mozzarella.

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: About 40 minutes
• Servings: 3

Nutrition (per serving)

• Calories: 417
• Protein: 11g
• Carbohydrates: 21g
• Fat: 25g

Ingredients

• 3 large chicken breasts
• 6–9 asparagus spears, trimmed
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Toothpicks

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
2. Carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
3. Season the chicken inside and out with garlic powder, Italian seasoning, paprika, salt, and black pepper.
4. Fill each chicken breast with 2–3 asparagus spears, chopped sun-dried tomatoes, and shredded mozzarella.
5. Fold the chicken over the filling and secure the edges with toothpicks.
6. Place the stuffed chicken breasts in the prepared baking dish and drizzle with olive oil.
7. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
8. Let the chicken rest for 5 minutes before carefully removing the toothpicks. Serve warm.

Pro Tip: Secure the chicken tightly with toothpicks to keep the cheese from leaking out while baking. Just remember to count how many toothpicks you use so you can ensure you remove them all before serving!

Ingredient Spotlight

• Chicken Breasts: A fantastic source of lean protein.
• Asparagus: Adds a nice crunch and is packed with vitamins A, C, and K.
• Sun-Dried Tomatoes: Provide a concentrated, sweet, and tangy umami flavor.

Easy Swaps

• Swap mozzarella for provolone, feta, or goat cheese for a different flavor profile.
• If you don't have asparagus, you can stuff the chicken with fresh spinach or thin zucchini strips.
• Use avocado oil instead of olive oil if preferred.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F or in an air fryer to prevent the chicken from becoming rubbery in the microwave.

Serving Ideas

• Serve alongside a crisp green side salad with vinaigrette.
• Pair with roasted cauliflower mash or zucchini noodles for a complete low-carb meal.

Recipe FAQs

Can I make this ahead of time?
Yes! You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator.

What can I substitute for the main ingredient?
Feel free to swap in your favorite lean protein or low-carb vegetable based on what you have on hand.

Why did my dish turn out differently than expected?
Make sure your oven is fully preheated and you follow the ingredient quantities closely for best results.