Asparagus Stuffed Chicken Breast

 This elegant yet easy recipe results in a juicy, flavorful chicken breast with a beautiful, tender asparagus center. It’s perfect for a weeknight dinner that feels special enough for company.

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Ingredients

• 4 large, boneless, skinless chicken breasts

• Salt and freshly ground black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 4 slices provolone, mozzarella, or Swiss cheese (optional)

• 12 asparagus spears, ends trimmed (about 1 small bundle)

• 2 tablespoons olive oil

For the Pan (optional but recommended):

• 1/2 cup chicken broth or dry white wine

• 2 tablespoons butter

• 1 clove garlic, minced

• 1 tablespoon fresh lemon juice
  

  Instructions

  1. Prepare the Chicken:

  • Preheat your oven to 375°F (190°C).

  • Place a chicken breast on a cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast. Be careful not to cut all the way through to the other side. Repeat with all four breasts.

  • Pat the chicken breasts dry with a paper towel. This will help the seasoning stick and promote browning.

  • Season the outside and inside of the pockets generously with salt, pepper, garlic powder, and paprika.

  2. Stuff the Chicken:

  • If using cheese, place one slice inside the pocket of each chicken breast.

  • Take 3 asparagus spears and trim them so they are about 1 inch shorter than the chicken breast. This makes them easier to stuff.

  • Insert the asparagus spears into the pocket, tips facing one way and woody ends the other. The cheese will help hold them in place.

  3. Secure and Brown:

  • Secure the opening of each chicken breast with 2-3 toothpicks to prevent the filling from falling out during cooking.

  • Heat the olive oil in a large, oven-safe skillet over medium-high heat.

  • Carefully place the chicken breasts in the hot skillet. Sear for 3-4 minutes on one side, until a golden-brown crust forms.

  4. Bake:

  • Flip the chicken breasts over. If desired, pour the chicken broth or white wine into the bottom of the skillet (this will create a delicious pan sauce and keep the chicken moist).

  • Immediately transfer the entire skillet to the preheated oven.

  • Bake for 18-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured at the thickest part.

  5. Make a Quick Pan Sauce (Optional):

  • Carefully remove the hot skillet from the oven (remember the handle is hot!). Transfer the chicken breasts to a plate to rest and tent loosely with foil.

  • Place the skillet back on the stove over medium heat. Add the butter, minced garlic, and lemon juice. Use a whisk to scrape up all the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until it slightly thickens.

  • Remove the toothpicks from the chicken breasts. Spoon the pan sauce over the chicken before serving.

  Tips for Success

  • Pound It Out: For more even cooking, you can place the chicken breasts between two pieces of plastic wrap and gently pound the thicker end to an even ½-inch thickness before cutting the pocket.

  • Don’t Overstuff: It’s tempting to add more asparagus, but overstuffing will make the chicken difficult to seal and may cause it to cook unevenly.

  • Check for Doneness: An instant-read thermometer is your best friend here. It takes the guesswork out and ensures you don’t overcook the chicken.

  • Resting is Key: Let the chicken rest for 5-10 minutes after baking. This allows the juices to redistribute throughout the meat, making it incredibly tender.

  Enjoy your delicious and impressive meal