This recipe for Asparagus Stuffed Chicken Breast is a flavorful twist on traditional chicken dishes. Succulent chicken breasts are filled with tender asparagus, savory sun-dried tomatoes, and gooey mozzarella cheese, creating a mouthwatering meal that will delight your taste buds. Perfectly seasoned with Italian spices and smoked paprika, this dish is sure to become a favorite at your dinner table. Whether you’re cooking for family dinner or entertaining guests, this recipe is guaranteed to impress.
In our cozy household, this Asparagus Stuffed Chicken Breast has become a cherished favorite, especially among my little family. I still remember the first time I made it for my husband; his eyes widened with excitement as he took the first bite. Since then, it’s been a staple in our kitchen, a dish requested for special occasions and simple weeknight dinners alike. There’s something magical about the combination of juicy chicken, crisp asparagus, and melty cheese that keeps us coming back for more. It’s not just a meal; it’s a moment of pure culinary bliss shared with the ones we love.
Why This Asparagus Stuffed Chicken Breast Will Win You Over
- Succulent chicken breasts stuffed with tender asparagus, savory sun-dried tomatoes, and gooey mozzarella cheese.
- Perfectly seasoned with Italian spices, garlic powder, and smoked paprika for an explosion of flavor.
- A wholesome and satisfying meal that’s easy to prepare and perfect for any occasion.
- Impress your family and guests with this elegant yet simple dish that’s sure to become a favorite in your household.
- Versatile and customizable, you can easily adjust the ingredients to suit your taste preferences.
Ingredients:
- 4 Skinless boneless chicken breasts (about 680 grams or 1 1/2 lb)
- 1 teaspoon Italian seasoning mix
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- Sea salt and pepper
- 12 Asparagus stalks, ends trimmed
- 1 ounce Sun-dried Tomatoes, chopped
- 4 slices Mozzarella Cheese
- 1 tablespoon Olive Oil
Directions:
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts on a clean chopping board and sprinkle them with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Carefully cut each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
- Stuff each chicken breast with 3 asparagus sprigs, some chopped sun-dried tomatoes, and a slice of mozzarella cheese. Secure the pockets with toothpicks.
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Add the stuffed chicken breasts to the skillet and sear them until golden brown, about 3-5 minutes per side.
- Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until cooked through and no longer pink in the center.
- Remove the toothpicks before serving. Enjoy!
Notes:
- Be sure to remove the toothpicks before serving to avoid any accidents.
- Feel free to customize the filling with your favorite ingredients, such as spinach, roasted red peppers, or different types of cheese.
- Serve the stuffed chicken breasts with a side salad or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
