This dish is a classic Asparagus and Mozzarella Stuffed Chicken Breast. It’s a keto-friendly, high-protein meal that looks impressive but is actually quite simple to pull off.
The key to that golden-brown crust you see in the photo is a quick sear in a skillet before finishing it in the oven.
Asparagus & Cheese Stuffed Chicken
Prep time: 15 minutes
Cook time: 20-25 minutes
Servings: 4
Ingredients
4 large Boneless skinless chicken breasts
12-16 spears Fresh asparagus (woody ends trimmed)
4 slices Mozzarella cheese (or shredded provolone)
1 tbsp Olive oil
2 tbsp Butter
Fresh parsley, chopped (for garnish)
The Rub:
1 tsp Garlic powder
1 tsp Paprika (smoked or sweet)
1/2 tsp Onion powder
Salt and pepper to taste
Instructions
Prep the Chicken: Place your hand flat on top of the chicken breast and use a sharp knife to slice a pocket into the thickest side. Be careful not to cut all the way through to the other side.
Season: Mix the garlic powder, paprika, onion powder, salt, and pepper. Season the chicken generously inside the pocket and on the outside.
Stuff It: Place one slice of cheese (folded) and 3–4 asparagus spears into each pocket. If the pocket is loose, you can secure the edge with 2–3 toothpicks.
The Sear: Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken in the pan and sear for 3–5 minutes per side until the skin is golden and crispy.
The Bake: Preheat your oven to 400°F (200°C). Add the butter to the skillet, letting it melt around the chicken. Transfer the skillet directly into the oven.
Finish: Bake for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve: Spoon the pan juices over the chicken and garnish with a heavy sprinkle of fresh parsley.