Cheesy Asparagus Stuffed Chicken
Updated: Aug 11
Butterflied chicken breasts stuffed with cream cheese, sun-dried tomato, and asparagus, a low-carb dinner that doesn't skimp on flavor.
It looks a lot more impressive than it actually is to put together, which makes it one of my favorite easy-dinner tricks.
Why You'll Love This Recipe
A restaurant-style dinner that's simple to make at home
Juicy chicken with a cheesy, savory filling
A solid weeknight dinner with real presentation
Servings: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
2 large chicken breasts, butterflied
1/2 tsp garlic powder
Salt and pepper to taste
4 oz cream cheese, at room temperature
1/4 cup chopped sundried tomatoes
1/2 cup shredded mozzarella cheese
6 asparagus spears
Skewers or toothpicks
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Butterfly Chicken:
Butterfly the chicken breasts by slicing them in half vertically, creating a pocket.
Season:
Season both sides of the chicken with garlic powder, salt, and pepper.
Prepare Filling:
In a bowl, mix the cream cheese and chopped sundried tomatoes until well combined.
Stuff Chicken:
Spread the cream cheese mixture inside each butterflied chicken breast.
Add Cheese and Asparagus:
Layer shredded mozzarella and 3 asparagus spears inside each breast.
Secure Breasts:
Fold the chicken breasts over and secure them with skewers or toothpicks.
Bake:
Bake for 20-25 minutes, or until the chicken is cooked through and golden brown.
Additional Tips:
Serving Suggestions: Serve with a side salad or roasted vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
Ingredient Notes
Even thickness: Pounding the chicken to an even thickness before stuffing keeps the thinner end from overcooking while the thicker end catches up.
Troubleshooting Tips
Filling leaked out: Secure the opening with toothpicks and do not overfill the pocket.
Chicken dried out: Butterflied breasts cook fast. Pull them at 165°F, carryover heat finishes the job.
Asparagus still tough: Use thin spears, or blanch thicker ones briefly before stuffing.
Watery filling: Bring the cream cheese fully to room temperature and drain the sun-dried tomatoes well.
What to Serve This With
Serve alongside roasted potatoes or a simple green salad.
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