Asparagus Stuffed Chicken Breast
Tender chicken breasts are filled with mozzarella, asparagus, and sun-dried tomatoes, then perfectly seasoned and baked to juicy perfection. This dish is simple enough for weeknight dinners yet elegant enough for special occasions.
Servings: 4
Calories: 277kcal
Ingredients
- 4 skinless boneless chicken breasts (about 1 ½ lb)
- 1 teaspoon Italian seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Sea salt and pepper to taste
- 12 asparagus stalks ends trimmed
- 1 ounce sun-dried tomatoes chopped
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
Instructions
Preheat Oven:
- Preheat your oven to 400°F (200°C).
Season Chicken:
- Place the chicken breasts on a clean cutting board. Sprinkle both sides with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper.
Cut Pockets:
- Using a sharp knife, cut a pocket into the side of each chicken breast lengthwise. Be careful not to cut all the way through.
Prepare the Filling:
- Trim and wash the asparagus stalks. Lay three asparagus stalks and a few pieces of sun-dried tomatoes on a slice of mozzarella cheese, then roll it up to hold the filling together.
Stuff the Chicken:
- Stuff each chicken breast with the cheese-asparagus-tomato roll. Secure the opening with a toothpick to keep the filling in place.
Sear the Chicken:
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-5 minutes per side until golden brown.
Bake:
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Serve:
- Remove the toothpicks and serve immediately. Enjoy!
Notes
Cheese Swap: Provolone or your favorite melting cheese can replace mozzarella.
Vegetable Options: Use broccoli or zucchini as a substitute for asparagus.
Oil Alternatives: Swap olive oil for avocado or grapeseed oil.
Storage: Store leftovers in the fridge for up to 3 days and reheat gently to keep the chicken moist.
Vegetable Options: Use broccoli or zucchini as a substitute for asparagus.
Oil Alternatives: Swap olive oil for avocado or grapeseed oil.
Storage: Store leftovers in the fridge for up to 3 days and reheat gently to keep the chicken moist.