Description
Delicious and elegant asparagus stuffed chicken breasts filled with a creamy blend of mozzarella and cream cheese, seasoned with garlic, onion, and thyme, then seared to golden perfection and baked to juicy tenderness. Perfect for a nutritious and flavorful dinner that impresses.
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
- 2 tablespoons olive oil (for searing)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the 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 chicken.
- Prepare the chicken: Using a sharp knife, carefully create a horizontal pocket inside each chicken breast without cutting all the way through, forming a pouch ready to be stuffed.
- Make the stuffing: In a small bowl, combine cream cheese, shredded mozzarella, Dijon mustard (if using), garlic powder, onion powder, dried thyme, salt, and pepper. Mix thoroughly until smooth and well blended.
- Stuff the chicken: Gently fill each chicken breast pocket with the cheese mixture, then add 3-4 trimmed asparagus spears. Use toothpicks to secure the opening if necessary to keep the stuffing intact.
- 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 about 2-3 minutes until golden brown to lock in flavors.
- Bake the chicken: Transfer the skillet to the preheated oven or place chicken in a baking dish. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked, juicy and tender.
- Serve: Remove toothpicks and garnish with fresh parsley if desired. Serve warm with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- For easier stuffing, slightly pound the chicken breasts to even thickness before making the pocket.
- You can substitute mozzarella with goat cheese for a tangy flavor variation.
- Optional Dijon mustard adds a nice depth of flavor but can be omitted for a milder taste.
- Make sure to secure the chicken with toothpicks to prevent stuffing from leaking during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.
