Asparagus Stuffed Chicken with Creamy Garlic Sauce

October 29, 2026 3 Min Read

High-Protein Low-Carb Asparagus Stuffed Chicken with Creamy Garlic Sauce

Tender, juicy chicken breasts stuffed with fresh asparagus and melted cheese, seasoned to perfection, and served with a rich, creamy garlic Parmesan sauce. This easy 30-minute dinner is packed with protein, low in carbs, and perfect for a keto-friendly meal.

Recipe Details

Prep time

10 minutes

Cook time

20 minutes

Servings

Ingredients

For the stuffed chicken

4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
12–16 asparagus spears, woody ends trimmed
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste

For the creamy garlic sauce

½ cup heavy whipping cream
¼ cup chicken broth
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon butter
½ teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley, optional

Instructions

Step 1: Prepare the chicken

Pat the chicken breasts dry with paper towels. Carefully cut a pocket into the thickest side of each breast without cutting all the way through. Season the outside and inside with garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.

Step 2: Stuff the chicken

Place 3–4 asparagus spears inside each chicken breast. Add mozzarella and a little Parmesan. Secure the openings with toothpicks if needed.

Step 3: Sear the chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3–4 minutes per side until golden brown. Transfer to a plate temporarily if your skillet is crowded.

Step 4: Make the creamy sauce

Reduce the heat to medium. Add butter and minced garlic to the skillet and cook for about 30 seconds. Pour in the chicken broth and heavy cream. Stir in Parmesan, Italian seasoning, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.

Step 5: Finish cooking

Return the chicken to the skillet and spoon the sauce over each breast. Cover and cook over low heat for 8–12 minutes, depending on thickness, or transfer the oven-safe skillet to a preheated 200°C (400°F) oven for about 8–12 minutes. The chicken must reach an internal temperature of 74°C (165°F).

Step 6: Serve

Let the chicken rest for 3–5 minutes. Remove any toothpicks, spoon the creamy sauce over the top, and garnish with fresh parsley. Serve warm.

Nutrition Information

Estimated per serving (1 stuffed chicken breast with sauce).

Calories

430–480

kcal

Protein

48–55 g

Total carbs

5–7 g

Net carbs

4–6 g

Nutrition varies with chicken size, cheese brands, and the amount of sauce consumed.

Tips for the Best Results

For extra protein: Use generous portions of chicken and keep the Parmesan in the sauce.
For low carbs: Avoid flour, cornstarch, breadcrumbs, and sugary sauces.
For juicy chicken: Avoid overcooking; check the thickest part with a meat thermometer.
For a thicker sauce: Simmer gently for a few extra minutes instead of adding flour.
For meal prep: Refrigerate leftovers in an airtight container for up to 3–4 days.

Diet verdict: This recipe is high in protein, low in carbohydrates, and generally keto-friendly. For a balanced low-carb dinner, serve it with steamed broccoli, cauliflower mash, or a fresh green salad.