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A white plate with a green salad next to an asparagus stuffed chicken breast.
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4.75 from 4 votes

Asparagus Stuffed Chicken

A delicious, low carb stuffed chicken recipe, with asparagus and cheese. These are coated in an optional almond flour mixture for extra flavor and healthy fats.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: keto stuffed chicken, low carb chicken recipes, stuffed chicken, stuffed chicken breasts
Servings: 4 servings
Calories: 306kcal


  • 1 pound chicken breasts in 4 4-ounce pieces
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon poultry seasoning
  • 1 egg
  • 1/2 cup almond flour
  • 8 pieces asparagus ends trimmed
  • 2 ounces mozzarella cheese shredded


  • Cut chicken breasts into 4 ounce portions.
  • Once all pieces of chicken are flattened, marinate the chicken in the olive oil, lemon juice, poultry seasoning and salt. Allow to sit coated in seasonings about 20 minutes or longer.
  • Place each piece of chicken in a plastic bag. Use a rolling pin to pound the chicken into a flat piece. Do this gently to keep from tearing the chicken.
  • Preheat oven to 425º F.
  • Take 1 piece of chicken, and add 1/2 ounce of mozzarella and 2 asparagus spears to the center, and then roll the edges into a wrap. Repeat with all 4 pieces of chicken.
  • Add almond flour and egg into separate bowls, and beat the egg.
  • Gently take each piece of chicken and coat both sides in egg first, and then almond flour. This doesn't need to be done perfectly. It's difficult to coat the chicken and keep the fillings in, but just a little on both sides adds a lot of flavor. Add a bit more almond flour to each chicken breast after adding them to the baking pan.
  • Sprinkle stuffed chicken breasts with paprika, if desired, and then bake for 20 minutes, until cheese is oozing out of the roll ups.
  • Serve immediately, or store in air tight containers in the refrigerator for up to 3 days.



The almond flour coating is a bit difficult to work with, but adds the best flavor, similar to a fried chicken coating. Feel free to omit it! If you opt to use it, don't worry about making it look perfect. Just gently coat both sides and even use a spoon to add a bit more around the edges if you like. 
Feel free to experiment and stuff these chicken breasts with sauteed peppers and onions, or spinach, along with the cheese.
Dairy free? Skip the cheese, and add some roasted red peppers, sliced olives, or even a dairy free cream cheese substitute, like almond milk cream cheese.


Calories: 306kcal | Carbohydrates: 5g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 818mg | Potassium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 2mg