Description
This delicious Asparagus Stuffed Chicken Breast recipe features tender chicken breasts filled with fresh asparagus spears and melted mozzarella or provolone cheese, seasoned with aromatic herbs and spices, seared to golden perfection, and finished in the oven. A flavorful, well-balanced dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 12 asparagus spears, trimmed
- 4 slices mozzarella or provolone cheese
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Cooking
- 2 tablespoons olive oil
- Toothpicks or kitchen twine for securing the chicken pockets
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed chicken breasts after searing.
- Prepare Chicken: Carefully slice a pocket lengthwise into each chicken breast without cutting through completely. Stuff each breast with 3 trimmed asparagus spears and 1 slice of mozzarella or provolone cheese. Secure the openings with toothpicks or kitchen twine to keep the filling intact during cooking.
- Season Chicken: In a small bowl, combine garlic powder, paprika, salt, black pepper, dried oregano, and dried thyme. Rub this spice mixture evenly over both sides of each stuffed chicken breast.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Once hot, sear each stuffed chicken breast for 2 to 3 minutes per side until they develop a golden-brown crust. This step locks in juices and adds flavor.
- Bake: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute for a tender, moist bite. Remove toothpicks or twine before serving. Enjoy your savory stuffed chicken breasts!
Notes
- Make sure not to cut all the way through the chicken breasts to keep the filling inside while cooking.
- If you don’t have an oven-safe skillet, you can transfer the chicken to a baking dish before baking.
- Asparagus can be substituted with green beans or thin slices of bell pepper for variation.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Let the chicken rest after baking to keep it juicy and prevent dryness.
