This dish brings together tender, juicy chicken breast, crisp‑tender asparagus spears and melty mozzarella cheese — all seasoned with warm, smoky spices and baked to golden perfection. The result is a satisfying, flavour‑packed meal: earthy asparagus providing a vegetal snap, smooth cheese lending creaminess, and the seasoned chicken enveloping it all in a succulent embrace. It looks elegant enough for guests yet stays simple and approachable for a weeknight dinner.
Ingredients
- 4 skinless, boneless chicken breasts
- 12 asparagus stalks, trimmed of tough ends
- 1 ounce sun‑dried tomatoes, chopped
- 4 slices mozzarella cheese
- Olive oil (for searing)
- Italian seasoning mix
- Garlic powder
- Smoked paprika
- Sea salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C). Light the stage for a quick oven finish after a golden sear.
- Place the chicken breasts on a clean cutting board. Season both sides thoroughly with the Italian seasoning mix, garlic powder, smoked paprika, sea salt and pepper — this seasoning layer builds the aromatic foundation, offering a smoky‑herbal depth that balances the richness of cheese and the freshness of asparagus.
- With a sharp knife, slice each chicken breast lengthwise — careful to cut only deep enough to form a pocket, but not all the way through. The goal is a “pocket” or “butterflied” breast that can cradle the filling without splitting open during cooking.
- Prepare the asparagus: rinse the stalks, trim off the woody bottoms, and pat them dry. For each chicken breast pocket, select three asparagus stalks. Combine with a few pieces of chopped sun‑dried tomatoes and one slice of mozzarella cheese. Gently place the asparagus and tomato within the neck of the mozzarella slice, then roll or compose them so the cheese keeps the filling together.
- Carefully slide that bundle into the pocket of the chicken breast. Make sure the asparagus is lined up and the cheese and tomatoes are centered inside. Once stuffed, close the pocket and secure it with toothpicks so the filling remains enclosed while searing and baking.
- In a large skillet (preferably oven‑safe), heat a drizzle of olive oil over medium‑high heat. Once the oil shimmers, carefully add the stuffed chicken breasts, pocket‑side up first to avoid spilling, then after a moment gently adjust. Sear each breast until the outside is a rich golden brown — about 3–5 minutes per side. This caramelized crust locks in juices and adds a contrasting texture to the tender interior.
- When the chicken is evenly seared, transfer the skillet (or move the chicken to an oven‑safe dish if needed) into the preheated oven. Bake for 15–20 minutes, or until the chicken is cooked through — flesh should be firm, juices clear, and any cheese inside melted and slightly yielding.
- Remove from the oven and let rest a few minutes before slicing or serving. This rest helps the juices redistribute for truly moist chicken and keeps the filling intact instead of spilling out immediately.
What to Expect & Tips
- On the first bite, you’ll notice the crisp snap of asparagus contrasting with the creamy warmth of melted mozzarella — the texture plays a big role. The sun‑dried tomato bits add a faint tang and depth, cutting through the richness nicely.
- The smoky paprika and garlic powder bring subtle warmth and a hint of savoury depth, while the Italian seasoning ties in herbs that resonate with the asparagus and cheese.
- Searing before baking is key: it not only adds colour and flavor, but also helps seal the chicken so it retains moisture. Skipping the sear is possible, but you might lose some of that contrast and depth.
- Use medium‑thin asparagus stalks for best texture: too thick, and the asparagus may remain undercooked or cause uneven cooking; too thin, and they may over‑cook and become limp.
- To make cutting and serving easier, you might secure each chicken pocket with two toothpicks placed at intervals so the filling stays put. When serving, remove the picks carefully.