Stuffed Chicken Breast Quick Dinner Recipe

With it getting dark out earlier and earlier, I am trying to eat dinner at a reasonable hour these days. Most nights Harrison and I don’t even get home until 7:30-8:00, so I’ve been really struggling with cooking a well-balanced meal. Really I will just take any of the easy meal suggestions you’ve got! Although they’re delicious, I got a little tired of pasta dishes or pizza.

Provolone & Asparagus Stuffed Chicken Breast
 
Ingredients
  • 4 Lg Chicken Breast
  • 9-12 asparagus spears
  • 4 slices of Provolone cheese
  • 1 Tsp garlic powder
  • 1 Tbsp Lemon zest
  • Juice of one lemon
  • 1 Tbsp olive oil
  • Salt and pepper
  • Small container of sliced mushrooms
  • 2 tbsp butter
  • 1 box of Uncle Ben's long grain wild rice (prepared as on box)
Instructions
  1. Pre-heat your oven to 425 degrees
  2. Cut breasts in half, lengthwise leaving it intact on one side to create a pocket
  3. While the chicken is laying open, season with juice, zest, garlic, and salt and pepper on both sides
  4. With breast side down, lay a slice of the Provolone cheese and 3-4 stalks of asparagus in center fold over to close
  5. Heat large oven safe frying pan (we used our cast iron skillet) coated with the olive oil to medium heat and place chicken in pan breast side down for 3-5 minutes until begins to brown slightly. Flip carefully and cook 3-5 more mins.
  6. Carefully cover pan with foil and place in oven for 15 mins to ensure chicken is cooked all the way.
  7. In a separate pan place 2 tbsp. of butter and mushrooms and then season with garlic pepper and salt. Saute until mushrooms are done.
  8. Serve chicken over rice and top with sauteed shrooms.
 

This stuffed chicken breast is so easy to make and I usually already have all of the ingredients on hand.

So, what are you cooking for dinner tonight? Have any suggestions for me to spice up my usual go-to’s?


More Dinner Ideas From The LCC

Grilled Shrimp Boil Foil Packets | Pecan Encrusted Salmon | Cast Iron Skillet Brussels | Spinach & Mushroom Alfredo

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