These Asparagus Stuffed Chicken Breasts are a delicious low-carb dinner you can make on the BBQ or in the oven with goat cheese and spinach!
Talk about healthy and flavour-packed! This dish is so simple to prepare and impresses every time!
Why you’ll love this recipe
- Impressively easy: It delivers gourmet taste and presentation with minimal effort on your part – a win win!
- New flavours: The classic Margherita combination with goat cheese and spinach will add something fresh to your palate!
Ingredients and substitutions
- Boneless skinless chicken breasts – you can try using boneless skinless chicken thighs, but they might not stuff as well as breasts.
- Paprika – chili powder will provide a similar flavour.
- Garlic powder – you could also use freshly minced garlic.
- Asparagus spears – finely chopped broccoli would be yummy.
- Fire-roasted tomatoes – regular canned tomatoes, fresh diced tomatoes or sundried tomatoes can be used instead.
- Goat cheese – use any type of cheese you want like feta, white cheddar, provolone or Monterey jack.
- Spinach – kale or arugula are good substitutes.
- Fresh basil – you can use dried basil, but the flavour will be slightly different.
- Chili flakes – leave this out if you don’t like spice.
How to make stuffed chicken
Step 1: Prepare the chicken breasts.
Make a deep cut in the middle of chicken and season.
Step 2: Fill with margherita goodness.
Stuff the toppings inside the chicken.
Step 3: Fold and cook.
Fold the chicken and secure with kitchen string or toothpicks. Cook on the BBQ for 6–7 minutes per side, or bake in the oven at 400°F for 25–30 minutes. In both cases, cook until the internal temperature reaches 165°F (74°C).
Step 4: Garnish and enjoy.
Remove the cooked chicken, garnish with fresh basil and red chili flakes, and serve.
Recipe Tips and variations
You can easily switch up the ingredients in this recipe to suit what you have on hand—here are a few simple ideas to try:
- Seasonings: Swap the seasonings or fresh herbs to change the flavour profile, and try stuffing the chicken with parmesan or feta for a different twist.
- Protein: Use boneless skinless chicken thighs instead of chicken breasts for a juicier option.
- Add Veggies: Mix in extra veggies like baby spinach, kale, green beans, artichokes or sun-dried tomatoes.
Frequently asked questions
How do I prevent the asparagus from becoming mushy?
Blanch the asparagus briefly in boiling water and then immediately plunge it into ice water to stop the cooking process. This will keep them crisp-tender.
How do I achieve a perfectly charred look on the chicken?
Use indirect heat on the BBQ, or sear the chicken briefly on high heat before moving it to a cooler part of the grill to finish cooking.
How do I know when the chicken is cooked through?
The chicken is done when the internal temperature reaches 165°F. If you’re unsure, use a meat thermometer in the thickest part of the breast to check for doneness.
What to serve with this dish
Here are a few side dish ideas that really bring out the delicious flavours of the chicken.
- A simple green salad, cucumber and tomato salad or caprese salad
- Quinoa or couscous
- Cauliflower rice
- Polenta
How to store and reheat
Make-ahead: Assemble stuffing, store separately; stuff chicken just before cooking.
Store: Store any leftovers in the fridge for up to 5 days then reheat in the microwave.
Freeze and reheat: Freeze the stuffed chicken raw or cooked, then defrost in the fridge overnight before cooking or reheating.
More stuffed chicken recipes
Meal prep tools
- Grab some glass meal prep bowls for storing the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Asparagus Stuffed Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 6 asparagus spears
- 1 cup fire roasted tomatoes
- 1/2 cup goat cheese
- 1/2 cup chopped spinach
- 1/4 cup chopped fresh basil, for garnish
- chili flakes, for garnish
- Side dish ideas: roasted baby potatoes, sweet potato fries, corn on the cob, arugula salad
Instructions
- Preheat BBQ or oven to 425 F. Make a deep cut in the middle of chicken.
- Season with a mix of paprika, garlic powder and salt, rubbing chicken well all over. Add two asparagus spears to each breast, then top with about 1/4 cup of fire roasted tomatoes, 2 tbsp of goat cheese and 2 tbsp fresh chopped spinach.
- Fold each chicken breast over, tying with a string to hold together if desired. Place on BBQ or in oven and cook for 15-20 minutes until chicken is fully cooked (should register 165 F if using a meat thermometre to measure doneness).
- Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!
Video
Comments & Reviews
Sarah says
I am for sure making this! But I don’t have a grill. Do you know what to preheat the oven to and how long to bake for? Thanks!
Taylor Stinson says
Hey Sarah! You could try baking at 400 F for 30 minutes 🙂