Garlic Butter Asparagus & Mozzarella Stuffed Chicken

Garlic Butter Asparagus &Mozzarella Stuffed Chicken 

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Servings: 2

Ingredients 

• 2 large boneless, skinless chicken breasts
• 8–10 fresh asparagus spears, woody ends trimmed
• 4 slices low-moisture mozzarella or provolone
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp Italian seasoning
• Salt and black pepper, to taste
• Toothpicks, for securing
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• ⅓ cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions 

1. Lay the chicken breasts flat on a cutting board. Slice horizontally into the thickest side of each breast to create a deep pocket without cutting all the way through.
2. Mix garlic powder, smoked paprika, Italian seasoning, salt, and black pepper. Season the chicken inside and outside.
3. Stuff each chicken breast with 2 slices of mozzarella and 4–5 asparagus spears.
4. Secure the openings with toothpicks.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Add the stuffed chicken and sear for 4–5 minutes on the first side until deeply golden.
7. Flip and cook for another 3–4 minutes.
8. Reduce the heat to medium-low. Add butter and minced garlic and cook for about 30 seconds.
9. Pour in the chicken broth and lemon juice. Spoon the garlic butter sauce over the chicken.
10. Cover and cook for another 8–10 minutes, or transfer the skillet to a 375°F (190°C) oven.
11. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is fully melted.
12. Remove the toothpicks, spoon the garlic butter sauce over the chicken, and garnish with fresh parsley.
13. Serve hot with mashed potatoes, roasted carrots, or your favorite vegetables.

Tips

Use thick chicken breasts so there is enough room for the filling. Pat the chicken dry before seasoning for better browning. Avoid overstuffing, as the cheese may leak out during cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or oven until thoroughly heated.