Description

This Asparagus Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of cream cheese, mozzarella, and aromatic spices, complemented by fresh asparagus spears. The chicken is seared to a golden brown on the stovetop before being baked to juicy perfection in the oven, making it a flavorful and elegant dish perfect for a nutritious weeknight dinner or special occasion.

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

For Cooking and Garnish

2 tablespoons olive oil (for searing)
1 tablespoon fresh parsley, chopped (for garnish, optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish to prevent sticking.
Prepare the chicken: Using a sharp knife, carefully cut a horizontal pocket into the middle of each chicken breast, making sure not to slice all the way through so the edges remain intact to hold the stuffing.
Make the stuffing: In a small bowl, combine the cream cheese, shredded mozzarella, Dijon mustard (if using), garlic powder, onion powder, dried thyme, salt, and pepper. Mix thoroughly until you have a smooth, well-incorporated cheese mixture.
Stuff the chicken: Gently spoon the cheese mixture into each chicken breast pocket, then insert 3-4 trimmed asparagus spears inside. Secure the edges with toothpicks if necessary to keep the stuffing inside during cooking.
Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear each side for 2 to 3 minutes until they develop a golden brown crust.
Bake the chicken: Transfer the skillet directly to the preheated oven (or move the chicken to the prepared baking dish) and bake for 20 to 25 minutes. Ensure the internal temperature reaches 165°F (74°C) to verify the chicken is fully cooked.
Serve: Carefully remove the toothpicks from the chicken breasts. Garnish with chopped fresh parsley if desired and serve warm alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

For a tangier flavor, substitute mozzarella with goat cheese in the stuffing.
Make sure not to overstuff the chicken breasts to avoid tearing during searing.
Use an instant-read thermometer to confirm the safe internal temperature of 165°F (74°C).
To save time, prepare the stuffing mixture in advance and refrigerate until ready to use.
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.