Asparagus and Mozzarella Stuffed Chicken
Tender chicken breasts are opened like little pockets, stuffed with crisp asparagus spears and melty mozzarella, then seared to golden perfection and finished with a light lemon-herb drizzle. This dish tastes indulgent yet stays bright and clean — perfect for a comforting weeknight or a special dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 to 12 asparagus spears
- 6 ounces mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablepoon lemon juice
Instructions
- Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about 1/2 inch. This helps them cook evenly and makes rolling easier.
- Season both sides of the chicken with salt, pepper, garlic powder, and dried thyme. This builds flavor right into the meat.
- Lay each chicken breast flat and create a pocket by slicing horizontally into the side without cutting all the way through. You want a Creole-style pocket that can hold filling.
- Blanch or lightly steam the asparagus for 1–2 minutes until just tender but still bright green. Pat dry.
- Fill each pocket with a generous line of mozzarella and a few asparagus spears. You can also add a small drizzle of olive oil to keep the filling juicy.
- Secure the pockets with toothpicks if needed. This helps keep the filling inside during searing.
- Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken for 3–4 minutes per side, or until the exterior is golden and the cheese begins to melt.
- Reduce heat to medium, cover the pan, and cook for another 5–7 minutes, or until the chicken reaches 165°F (74°C) internally and the mozzarella is fully melted.
- Remove from heat. Squeeze fresh lemon juice over the top for a bright finish and let rest 5 minutes before slicing to serve.