This easy keto asparagus stuffed chicken breast is a juicy, cheesy, and flavorful dinner ready in just 30 minutes! Tender chicken is filled with creamy provolone and fresh asparagus, then seared and baked to perfection. A low-carb, high-protein meal that’s simple to make and perfect for busy weeknights. Swap the cheese or seasoning for variety!
Ingredients Needed
- 4 large boneless, skinless chicken breasts
- 60ml (¼ cup) olive oil, divided
- 2 tbsp lemon juice
- Sea salt, to taste
- Black pepper, to taste
- 4 cloves garlic, minced
- 8 slices provolone cheese
- 12 asparagus spears, trimmed
- ½ tsp smoked paprika (optional)
How To Make Low Carb Keto Asparagus Stuffed Chicken Breast
- Brine the chicken: Place the chicken breasts in a large bowl with warm water and 2 tbsp salt. Stir to dissolve and let brine for 10–20 minutes.
- Preheat the oven: Set to 200°C (400°F).
- Prepare the chicken: Remove the chicken from the brine and pat dry. Butterfly each breast by slicing horizontally without cutting through, then open it flat. Use a meat mallet to pound to 6mm (¼ inch) thick.
- Season the chicken: Whisk together 2 tbsp olive oil and lemon juice. Brush one side of each chicken breast with the mixture, then season with salt and pepper. Flip and repeat.
- Add the filling: Spread minced garlic down the center, then top with 2 slices of provolone and 3 asparagus spears per chicken breast.
- Roll and secure: Roll up the chicken tightly, keeping the filling inside. Brush any exposed asparagus tips with the remaining oil mixture. If using, sprinkle with smoked paprika.
- Sear the chicken: Heat the remaining 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown.
- Bake: Transfer the skillet to the oven and bake for 10–15 minutes until cooked through (internal temperature: 75°C/165°F).
- Rest and serve: Let the chicken rest for 5 minutes before slicing and serving.
Recipe Tips
- Brine for Juicy Chicken: Soaking the chicken in saltwater for 10–20 minutes makes it extra juicy and flavorful. Don’t skip this step!
- Pound Evenly for Perfect Cooking: Use a meat mallet to pound the chicken evenly to ¼ inch (6mm) thick. This helps it cook evenly and roll up easily.
- Secure the Rolls Well: If the chicken won’t stay closed, use toothpicks to hold it together while cooking. Just remember to remove them before serving!
- Sear for Extra Flavor: Browning the chicken in a pan before baking gives it a golden, crispy outside and locks in flavor.
- Check the Temperature: Use a meat thermometer to ensure the inside reaches 75°C (165°F) so the chicken is fully cooked but still tender.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover asparagus stuffed chicken breast cool to room temperature. Store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap each stuffed chicken breast tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven at 180°C (350°F) until heated through.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken in a baking dish, cover with foil, and bake for 10–15 minutes until heated through.
Nutrition Facts
Serving Size: 1 stuffed chicken breast
- Calories: 388
- Total Fat: 26.6g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 298mg
- Potassium: 586mg
- Total Carbohydrate: 2.4g
- Dietary Fiber: 0.2g
- Sugars: 0.7g
- Protein: 34g
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Low Carb Keto Asparagus Stuffed Chicken Breast
Description
This easy keto asparagus stuffed chicken breast is a juicy, cheesy, and flavorful dinner ready in just 30 minutes! Tender chicken is filled with creamy provolone and fresh asparagus, then seared and baked to perfection. A low-carb, high-protein meal that’s simple to make and perfect for busy weeknights. Swap the cheese or seasoning for variety!
Ingredients
Instructions
- Brine the chicken: Place the chicken breasts in a large bowl with warm water and 2 tbsp salt. Stir to dissolve and let brine for 10–20 minutes.
- Preheat the oven: Set to 200°C (400°F).
- Prepare the chicken: Remove the chicken from the brine and pat dry. Butterfly each breast by slicing horizontally without cutting through, then open it flat. Use a meat mallet to pound to 6mm (¼ inch) thick.
- Season the chicken: Whisk together 2 tbsp olive oil and lemon juice. Brush one side of each chicken breast with the mixture, then season with salt and pepper. Flip and repeat.
- Add the filling: Spread minced garlic down the center, then top with 2 slices of provolone and 3 asparagus spears per chicken breast.
- Roll and secure: Roll up the chicken tightly, keeping the filling inside. Brush any exposed asparagus tips with the remaining oil mixture. If using, sprinkle with smoked paprika.
- Sear the chicken: Heat the remaining 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown.
- Bake: Transfer the skillet to the oven and bake for 10–15 minutes until cooked through (internal temperature: 75°C/165°F).
- Rest and serve: Let the chicken rest for 5 minutes before slicing and serving.
Notes
- Brine for Juicy Chicken: Soaking the chicken in saltwater for 10–20 minutes makes it extra juicy and flavorful. Don’t skip this step!
Pound Evenly for Perfect Cooking: Use a meat mallet to pound the chicken evenly to ¼ inch (6mm) thick. This helps it cook evenly and roll up easily.
Secure the Rolls Well: If the chicken won’t stay closed, use toothpicks to hold it together while cooking. Just remember to remove them before serving!
Sear for Extra Flavor: Browning the chicken in a pan before baking gives it a golden, crispy outside and locks in flavor.
Check the Temperature: Use a meat thermometer to ensure the inside reaches 75°C (165°F) so the chicken is fully cooked but still tender.
Low Carb Keto Asparagus Stuffed Chicken Breast
