Description
This Asparagus Stuffed Chicken Breast recipe features juicy chicken breasts filled with a creamy blend of cheese and fresh asparagus, seared to perfection and oven-baked for a flavorful, elegant meal that’s perfect for weeknights or entertaining.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 12-16 asparagus spears, trimmed
- 1/2 cup shredded mozzarella cheese (or goat cheese for a tangy twist)
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Cooking
- 2 tablespoons olive oil (for searing)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish to prevent sticking.
- Create Chicken Pockets: Using a sharp knife, carefully cut a horizontal pocket in each chicken breast without cutting all the way through, creating a pouch for the stuffing to go inside.
- Prepare Cheese Mixture: In a small bowl, mix together the cream cheese, shredded mozzarella, optional Dijon mustard, garlic powder, onion powder, dried thyme, salt, and pepper until smooth and well combined.
- Stuff Chicken: Stuff each chicken breast pocket with the cheese mixture followed by placing 3-4 trimmed asparagus spears inside. Secure with toothpicks to keep the stuffing intact during cooking.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown, locking in juices and flavor.
- Bake Chicken: Transfer the skillet directly to the preheated oven or move chicken to a baking dish. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Remove toothpicks carefully. Garnish with chopped fresh parsley if desired, and serve alongside roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- For a tangier flavor, substitute mozzarella with goat cheese.
- Make sure not to cut all the way through the chicken breasts to hold the stuffing securely.
- Allow chicken to rest for 5 minutes after baking to retain juices.
- To speed up cooking, you can butterfly the chicken thinner but reduce baking time accordingly.
- Ensure asparagus spears are trimmed properly to fit inside the chicken pockets.
