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Stuffed Chicken Recipe
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4 from 1 vote

Baked Asparagus Stuffed Parmesan Chicken

Low Carb, Gluten-Free and Keto Baked Asparagus Stuffed Parmesan Chicken!
Prep Time4 mins
Cook Time28 mins
Total Time32 mins
Course: Dinner
Cuisine: American, Italian
Keyword: Asparagus Parmesan Stuffed Chicken, Baked Chicken Parmesan, Chicken Parmigiana, Stuffed Chicken Recipe
Servings: 3 servings
Author: Silvia Ribas


  • 3 whole chicken breasts, washed and trimmed
  • 1 tbsp olive oil
  • 6 stalks asparagus, 2 for each breast
  • 3/4 cup shredded mozzarella cheese or provolone
  • 1/3 cup marinara sauce
  • 1 pinch sea salt, pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder


  • Pre-heat oven to 425F degrees
  • Wash and trim each breast, dry with a paper towel. Make a pocket-like cut on the side of the chicken (the long way). Do not cut through, all you need is a little opening
  • Season the breasts on both sides including the inside pocket.
  • While you are quick prepping the chicken, make sure to heat your cast iron with olive oil. 
  • Place two asparagus inside of each breast. Let the asparagus hang of the ends. Stuff the breast with and a handful shredded cheese (this is literally how I measure things!). You can’t go wrong here, so add more or less depending on your preference.  
  • Place stuffed chicken breasts top side down in the heated cast iron and sear  for 3-4 minutes on each side.
  • Transfer the cast iron to the pre-heated oven and bake for 20 minutes.
  • Remove chicken from oven. This is a good time to check and see if the chicken is cooked through (internal temperature of 165F). Spoon some marinara sauce on top the chicken and top it with mozzarella cheese.
  • Bake for another 2-3 minutes just enough time to melt the cheese.
  • Remove from oven and serve with fresh parsley and grated cheese.