Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound asparagus, trimmed
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine spinach, cream cheese, mozzarella, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Using a sharp knife, create a pocket in each chicken breast. Stuff each pocket with the spinach and cheese mixture.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper and sear them in the skillet for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
- While the chicken is baking, prepare the asparagus. In a separate skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute.
- Add the trimmed asparagus to the skillet and cook for 5-7 minutes until tender. Drizzle with lemon juice and season with salt and pepper.
- Serve the stuffed chicken breast alongside the garlic butter asparagus.
Notes
- For additional flavor, you can add herbs like basil or parsley to the stuffing mixture.
- Ensure that the chicken is cooked to an internal temperature of 165°F (75°C).
- Leftover stuffed chicken can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed chicken breast with asparagus
- Calories: 420
- Sugar: 2
- Sodium: 600
- Fat: 25
- Carbohydrates: 8
- Fiber: 3
- Protein: 40
Keywords: stuffed chicken breast, garlic butter asparagus, easy chicken recipe, healthy dinner, creamy spinach chicken