Asparagus Stuffed Chicken Parmesan (Keto, Gluten Free, 30 Min)
on Nov 06, 2019, Updated Jul 03, 2024
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Asparagus Stuffed Chicken Parmesan is an easy, healthy dinner recipe that combines two of our favorites. Topped with marinara sauce and stuffed with cream cheese and asparagus, it’s keto friendly, low carb, gluten free and ready in 30 minutes.
Yes, I have another chicken recipe for you today and that’s twice in a row. I have been making a LOT of chicken lately and finding all sorts of new ways to make boring chicken amazing again.
The sister just got engaged! Wohooooo! That’s my first big announcement – that I now have the cutest brother in law in the world. And the second is that she has adopted a Ketogenic Diet, primarily as a way to eat better and live better and also as a way to shed some extra pounds. She’s been at it for the last two weeks and I can tell you it seems to be working so well. She feels better, looks better and is generally in a healthier state of mind.
For me, it’s a whole new world because the Keto diet is a low carb, high protein and fat diet which means that there are only specific things she can eat. Me? I eat everything and mostly make fun of her while I do.
But that’s just me being mean. I also help her a little bit by trying to make things that she can actually eat like this asparagus stuffed chicken parmesan which basically combines two of our most favourite recipes – asparagus stuffed chicken and chicken parmesan. But by making it lighter, healthier, gluten-free and keto-friendly. And because we have everything in this recipe that cooks so fast, it’s actually ready in 30 minutes! Scoooreee!
This might look super fancy and it tastes super fancy but it’s ridiculously easy to make. You just might need basic knife skills to slice the chicken in half but really that’s all there is to it. Once you’ve got that tackled, all you need is fast action, a little butter, a skillet and you are good to go!
If you have someone in your family who is looking for a low carb, gluten-free or keto-friendly way of eating, you have to have to make this asparagus stuffed chicken parmesan. Actually it doesn’t matter if you have dietary needs at all. You just have to try this recipe out! I insist.
This is the kind of food that really makes sure your plate is wiped clean. I’m not even on a keto diet but one bite of this asparagus stuffed chicken parmesan had me wishing I was.
I would totally recommend making this in a cast iron pan because it requires you to take the chicken from stove to the oven. But if you don’t have one, feel free to transfer the chicken to a baking dish and finish it in the oven. We need a little oven action for that gooey melty cheese.
Doesn’t that make you want to try it out? Say yesssssss!
Winner Winner Chicken Dinner! More recipes:
- Roasted Spatchcock Chicken with Orange Rosemary
- Spinach Mushroom Stuffed Chicken Breast
- Creamy Bacon Rosemary Mushroom Chicken Thighs
- Sheet Pan Honey Balsamic Chicken Thighs with Veggies
- Indian Style Whole Masala Roast Chicken
- Easy 10 ingredient Sumac Chicken
- Spicy Korean Chicken Thighs in Gochujang Sauce
- Caramelized Onion Rosemary Chicken Thighs
- Spicy Korean Chicken Thighs in Gochujang Sauce
Watch Asparagus Stuffed Chicken Parmesan Recipe Video
Asparagus Stuffed Chicken Parmesan (Keto, Gluten Free, 30 Min)
Equipment
- Oven
Ingredients
- 3 Chicken Breasts
- 1 teaspoon Garlic paste
- 12 Stalks Asparagus, stalks removed
- 1/2 cup Cream Cheese
- 1 tablespoon Butter
- 1 teaspoon Olive Oil
- 3/4 cup Marinara Sauce
- 1 cup Mozzarella, shredded
- Salt and Pepper to taste
Instructions
- To start prepping the chicken, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end still intact in the middle). Remove the hardy stalks of the asparagus and set aside.
- Rub salt, pepper and garlic paste all over the chicken breasts (inside and outside). Divide cream cheese between the chicken breasts and spread it on the inside. Place four stalks of asparagus and then fold one side of the breast over the other, tucking it in place with a toothpick to make sure it doesn’t come open.
- Preheat the oven, and set it to broiler. Add butter and olive oil to a hot skillet and place the chicken breasts in it. Cook the breasts on each side for 6-7 minutes (total time will be 14-15 minutes depending on the size of the breast) till the chicken is almost cooked through.
- Top each breast with 1/4 cup marinara sauce, and divide the shredded mozzarella on top. Place in the oven and broil for 5 minutes till the cheese melts.
Notes
- Cooking times may vary slightly depending on the size of the chicken breast
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
- It is necessary to butterfly the chicken for this recipe. Use a sharp paring knife, this will help you achieve the cut easier.
- While pan frying it, use a a spoon to collect the pan juices and pour it back over the chicken. Continue basting it this way. This will keep the chicken more moist and juicy.
Made this for dinner tonight, and it was a hit! Everyone loved it, and the chicken was so flavorful! I did omit the garlic paste, salt & pepper, and used my own spices, and oh my yum!
Thank you for leaving a comment! Sooo glad you liked it Bridget
Can’t wait to try it! I especially like that, in spite of the name, there is no Parmesan cheese – I prefer mozzarella any day!
This was by far the BEST keto dinner we have made so far!! LOVE LOVE LOVE it!!
Soooo glad Debbie!
I’m getting ready to prepare for the first time for a dinner tomorrow night. What would you think about prepping everything…stuffing the breasts and putting in the fridge until cooking the next night? Also, bought parmesan to put on with the mozzarella–since the recipe is named parmesan 🙄
Hey Diane! You can prep it ahead and refrigerate. I would just take the chicken out a half hour before cooking so that it comes to room temperature. Cooking cold chicken will lead to rubbery overcooked meat.
Why couldn’t you bake this instead of putting it under the broiler. I thinking. baking it would allow it to cook more evenly. Would bed at 350 degrees for 30-35 minutes work? Any thoughts on this method?
Thanks,
Hey Janet, this can definitely be baked. I just prefer cooking this on the stove first. You can bake it at 375 F for 20-25 minutes or till the chicken is cooked through.
Hi. What do you use for marinara sauce?
I just use any store bought marinara or pasta sauce.
I posted a recipe close to this one, but with a twist.
Will i need to steam the asparagus first? Will it be tender with the short cooking time?
I don’t steam it beforehand because the asparagus we get here is pretty tender. But you can steam it if the stalks are thick.
I will try this and let you know how it turns out. It looks really good. With not much prep or cooking tome Thanks!
EJR!
Absolutely!! Thanks!
What’s the net carbs? There’s no fiber on the nutrition info (from the asparagus).
Hi! What are the nutrition facts for this dish?
Hey Ali, I’ve updated the nutritional information in the recipe. I hope you try it out.