Ingredients
- 4 boneless, skinless chicken breasts
- 12 asparagus spears, trimmed
- 1 cup shredded mozzarella cheese
- 2 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional: grated Parmesan and chopped parsley for garnish
Instructions
- Prep the chicken
- Preheat oven to 400°F (200°C).
- Slice a pocket into the side of each chicken breast without cutting all the way through.
- Make the filling
- Mix mozzarella and cream cheese together with a pinch of garlic powder and black pepper.
- Stuff
- Fill each chicken breast with cheese mixture and 3 asparagus spears.
- Secure with toothpicks if needed.
- Season
- Rub chicken with olive oil.
- Sprinkle paprika, remaining garlic powder, salt, and pepper over both sides.
- Cook
- Sear chicken in an oven-safe skillet over medium-high heat for 2–3 minutes per side.
- Transfer skillet to oven and bake 15–20 minutes, until chicken reaches 165°F (74°C).
- Serve
- Garnish with Parmesan and parsley if desired.
Serving Ideas
- Mashed potatoes
- Garlic rice
- Roasted vegetables
- Side salad
For extra flavor, you can also add:
- Crispy bacon
- Sun-dried tomatoes
- Cheddar instead of mozzarella
If you’d like, I can also give you:
- a creamy sauce version,
- an air fryer method,
- a keto version,
- or a one-pan recipe variation.
