Cheesy Asparagus Stuffed Chicken Breast
Our Garlic Asparagus Stuffed Chicken recipe in a lemon butter sauce is the most delicious way to get your veggies in. Loved by the whole family! Why? Garlic-smothered asparagus gets stuffed inside juicy chicken breasts with mozzarella cheese, baked in lemon butter, and is ready in no time at all!
Servings: 4 people
Ingredients
CHICKEN:
- 2 pounds boneless skinless chicken breasts about 4 fillets
- 3/4 teaspoon dried oregano or your choice of herbs
- 3/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1 pinch salt to taste
- 1 pinch cracked pepper
- 2 tablespoons olive oil divided
STUFFING:
- 12-15 spears asparagus woody ends removed
- 1 teaspoon garlic minced
- 1/8 teaspoon red pepper optional
- 8 slices fresh mozzarella cheese or provolone
LEMON BUTTER SAUCE:
- 2-3 tablespoons lemon juice freshly squeezed
- 2 tablespoons butter
- 1 teaspoon garlic minced
Instructions
- PREHEAT OVEN TO 400°F (200°C).
FOR THE CHICKEN
- In a medium bowl, combine dried herbs, garlic powder, onion salt, paprika, a good pinch of salt, and cracked black pepper. Set aside.
- Place each chicken breast on a flat surface. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way through.
- Pat chicken dry with a paper towel. Season chicken all over and inside the pockets with the seasoning mix. Rub with 2 teaspoons of the olive oil to evenly coat.
FOR THE STUFFING
- In the same bowl the seasoning was in, toss asparagus with 2 teaspoons of the olive oil, minced garlic, and red pepper flakes if using.
- Stuff each chicken breast with 3-4 asparagus spears and 2 slices of mozzarella cheese.
- Seal chicken breasts with two or three toothpicks near the opening to seal.
SEAR
- Heat the remaining tablespoon of oil in an oven-proof skillet or nonstick pan over medium-high heat. Sear chicken until golden on each side, about 3-4 minutes per side.
- For the sauce, add lemon juice, butter, and minced garlic to the pan around the chicken.
BAKE
- Cover and bake for 12-15 minutes.
- Uncover and bake for an additional 5 minutes until chicken is cooked through (internal temperature reads 155˚F (70˚C) if using a meat thermometer.)
- SUGGESTION: Serve with lemon butter pan juices.
Notes
Tips: Cooked asparagus-stuffed chicken breasts can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition
Calories: 549kcal | Carbohydrates: 3g | Protein: 61g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 966mg | Potassium: 925mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg