Description
This delicious Asparagus Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of mozzarella, cream cheese, and aromatic spices, paired with fresh asparagus spears. The chicken is first seared to a golden brown and then baked to juicy perfection, making it a satisfying and elegant main dish perfect for weeknight dinners or special occasions.
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 prepare for baking the stuffed chicken.
- Create Chicken Pockets: Using a sharp knife, carefully cut a horizontal slit through the middle of each chicken breast, forming a pocket without cutting all the way through. This pouch will hold the stuffing.
- Prepare Cheese Mixture: In a small bowl, mix together the cream cheese, shredded mozzarella, Dijon mustard (if using), garlic powder, onion powder, dried thyme, salt, and pepper until smooth and well combined.
- Stuff the Chicken: Fill each chicken breast pocket with the cheese mixture, then insert 3 to 4 asparagus spears inside, depending on breast size. Use toothpicks as needed to secure the filling.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear each side for 2-3 minutes until golden brown to lock in flavor and create a crust.
- Bake to Finish Cooking: Transfer the skillet (or move the chicken to a prepared baking dish) to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Serve: Remove toothpicks from the chicken breasts. Garnish with fresh chopped parsley if desired. Serve alongside roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- Ensure not to cut all the way through the chicken breasts when making pockets to avoid stuffing leakage.
- Use an instant-read thermometer to confirm chicken is cooked safely to 165°F (74°C).
- Dijon mustard is optional but adds a nice tangy depth to the stuffing mixture.
- For a different flavor profile, substitute mozzarella with goat cheese.
- To make prep easier, trim asparagus and soften cream cheese ahead of time.
- Serve immediately for the best texture and flavor.
