Description
This Asparagus Stuffed Chicken Breast recipe features juicy chicken breasts filled with tender asparagus spears and melted mozzarella or provolone cheese, seasoned with a flavorful blend of garlic, paprika, and herbs. The chicken is seared for a golden crust and finished in the oven for a perfectly cooked, savory dish ideal for a wholesome family dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 12 asparagus spears, trimmed
- 4 slices mozzarella or provolone cheese
Seasonings and Cooking
- 2 tablespoons olive oil
- 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
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare Chicken: Carefully slice a pocket lengthwise into each chicken breast without cutting all the way through. Stuff each pocket with 3 asparagus spears and one slice of cheese. Secure the openings with toothpicks or kitchen twine to keep the filling inside while cooking.
- Season Chicken: In a small bowl, mix together garlic powder, paprika, salt, black pepper, dried oregano, and dried thyme. Rub this seasoning blend evenly over both sides of the stuffed chicken breasts to ensure full flavor.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the chicken breasts in the skillet and sear for 2 to 3 minutes on each side until they develop a golden-brown crust. This step locks in moisture and adds flavor.
- Bake: Transfer the skillet directly to the preheated oven. Bake the chicken breasts for 15 to 20 minutes, or until they reach an internal temperature of 165°F (74°C), ensuring the chicken is fully cooked.
- Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This resting time allows the juices to redistribute for a tender and juicy meal.
Notes
- Make sure to trim the asparagus spears so they fit neatly inside the chicken pocket.
- Using an instant-read thermometer ensures the chicken is perfectly cooked but not overdone.
- If you don’t have an oven-safe skillet, you can transfer the chicken to a baking dish after searing.
- Feel free to substitute mozzarella or provolone with your favorite melting cheese like Swiss or fontina.
- Remove toothpicks or twine before serving to avoid any choking hazards.
