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If you’re craving a dish that feels gourmet yet comes together with surprising ease, the Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe will quickly become one of your favorites. Imagine tender, juicy chicken breasts wrapped around crisp, fresh asparagus and melty provolone cheese, all baked to perfection and then lavishly coated in a velvety, flavorful cream sauce made from spinach, artichokes, and Parmesan. This dish is a beautiful balance of textures and flavors that promises to make any dinner feel special, whether it’s a weeknight meal or a dinner party showstopper.
Ingredients You’ll Need
This recipe relies on simple but absolutely essential ingredients that each bring something special to the table. From the freshness of asparagus to the creamy depth of the spinach artichoke sauce, each component is key to creating a dish bursting with flavor, color, and inviting textures.
- 6 boneless skinless chicken breasts (5-6 ounces, pounded thin): Thinning the chicken helps it roll easily and cook evenly.
- Salt and pepper: The simplest seasoning to bring out the natural flavor of the chicken.
- 6 slices provolone cheese: Melts perfectly inside the chicken for gooey creaminess and mild, buttery notes.
- 24 fresh asparagus spears, trimmed: Adds a fresh crunch and vibrant green color that contrasts beautifully with the chicken.
- Toothpicks: Essential for securing the chicken rolls so nothing escapes during baking.
- 1 (8-ounce) package cream cheese: Forms the luscious base of the spinach artichoke cream sauce.
- 1 cup 2% milk: Helps lighten the cream sauce without losing its richness.
- 1 packet Artichoke & Spinach Warm Dip Mix: The star seasoning that infuses the sauce with irresistible savory flavor.
- ½ cup grated Parmesan cheese: Adds salty, nutty depth that elevates the sauce from simple to spectacular.
How to Make Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy cleanup. Spritz the foil with no-stick cooking spray to make sure your chicken won’t stick and can slide right off when it’s perfectly baked.
Step 2: Prepare the Chicken
Next, lay each pounded chicken breast flat and season thoroughly with salt and pepper. Place one slice of provolone cheese on each breast, then top with four asparagus spears. Carefully roll each chicken breast up around the filling and secure the edges with toothpicks, making sure everything stays nicely tucked inside.
Step 3: Bake the Chicken
Place your stuffed, rolled chicken breasts seam-side up on the prepared baking sheet. Pop them into the oven and bake for about 15 minutes. Use an instant-read thermometer to check the internal temperature—it’s done when it reaches 165°F, ensuring the chicken is cooked through but still juicy.
Step 4: Make the Spinach Artichoke Cream Sauce
While the chicken is baking, prepare the creamy sauce. Microwave the cream cheese in a microwave-safe bowl on HIGH for one minute to soften it. Whisk in the milk and the Artichoke & Spinach Warm Dip Mix, and microwave for another 30 seconds. Finally, add the Parmesan cheese and microwave for an additional minute, stirring until the sauce is smooth and heated through. This luscious sauce is what sets the Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe apart from ordinary chicken dinners.
Step 5: Serve
Once the chicken is done, carefully remove the toothpicks. Arrange the rolled chicken breasts on plates and generously drizzle them with your beautiful spinach artichoke cream sauce. The sauce’s creamy texture and rich flavor perfectly complement the tender, cheesy chicken and fresh, crisp asparagus inside.
How to Serve Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe
Garnishes
Garnishing is such an easy way to add a little flourish and extra flavor. Sprinkle some freshly chopped parsley or chives over the sauce for a pop of green freshness. A light dusting of freshly ground black pepper or a few shavings of Parmesan can also make the presentation even more inviting.
Side Dishes
This dish is rich and creamy, so pairing it with light, simple sides works best. Steamed or roasted baby potatoes, a crisp green salad with lemon vinaigrette, or even a bed of fluffy rice pilaf are all fantastic options. If you’re feeling indulgent, creamy mashed potatoes or buttery garlic bread will also work wonderfully.
Creative Ways to Present
For a dinner party, consider slicing the chicken rolls into pinwheels to show off all the colorful layers of asparagus and cheese inside. Arrange them beautifully on a platter with small bowls of extra cream sauce on the side, so guests can serve themselves a bit more if they want. Another fun idea is to serve the dish alongside roasted cherry tomatoes or sautéed mushrooms to add vibrant, earthy notes to the plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe (which is rare!), store them in an airtight container in the refrigerator. They should stay fresh for up to three days. Be sure to keep the sauce separate if possible to prevent the chicken from becoming soggy.
Freezing
You can freeze uncooked stuffed chicken rolls by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe container or bag. They’ll keep for up to two months. Thaw overnight in the fridge before baking according to the recipe instructions to maintain taste and texture.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to help keep the chicken juicy. Microwave reheating works too, but do it in short bursts to avoid drying out the chicken or curdling the sauce. Adding a splash of milk when reheating the sauce will help keep it creamy and smooth.
FAQs
Can I substitute the asparagus with other vegetables?
Absolutely! While asparagus gives a lovely crunch and fresh flavor, you could also use thin green beans, roasted red peppers, or sautéed spinach for a different twist. Just make sure whatever you choose cooks quickly or is pre-cooked to avoid undercooked filling.
Is this recipe gluten-free?
Yes, this Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe is naturally gluten-free as long as you verify that the Artichoke & Spinach Warm Dip Mix does not contain gluten. Always check labels if you have dietary restrictions.
Can I use another type of cheese instead of provolone?
Definitely! Mozzarella, fontina, or even Swiss cheese are great alternatives that melt well and complement the flavors. Just pick a cheese with good meltability and mild flavor to keep the balance right.
What can I use instead of cream cheese for the sauce?
If you don’t have cream cheese on hand, mascarpone or ricotta can work for a similar creamy texture, though the flavor will differ slightly. You might need to adjust microwave times to get the sauce smooth and well combined.
Can I make this recipe dairy-free?
Making this recipe dairy-free would require some swaps, like using a dairy-free cream cheese alternative and a plant-based milk for the sauce. You could also try a nutritional yeast-based Parmesan substitute. Keep in mind the sauce texture and flavor might vary but should still be delicious.
Final Thoughts
This Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe is one of those delightful dishes that makes you feel like a culinary superstar without spending hours in the kitchen. The cozy combination of tender chicken, fresh asparagus, melty cheese, and creamy, flavorful sauce is especially satisfying when you want something warm, comforting, and a little fancy. Give it a go and see how effortlessly you can turn a simple dinner into a delicious celebration of flavors. Your taste buds will thank you!
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Asparagus Stuffed Chicken with Spinach Artichoke Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Asparagus Stuffed Chicken recipe combines tender, juicy chicken breasts stuffed with fresh asparagus and provolone cheese, baked to perfection and served with a creamy artichoke and spinach sauce. It’s a flavorful and elegant dish perfect for a family dinner or special occasion.
Ingredients
Chicken and Filling
- 6 (5-6 ounce) boneless skinless chicken breasts, pounded to ¼-inch thickness, seasoned with salt and pepper
- 6 slices provolone cheese
- 24 fresh asparagus spears, trimmed
- Toothpicks for securing rolls
Sauce
- 1 (8 ounce) package cream cheese
- 1 cup 2% milk
- 1 packet Artichoke & Spinach Warm Dip Mix
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil and spray the foil with non-stick cooking spray to prevent sticking.
- Prepare Chicken: Lay out each pounded chicken breast and season with salt and pepper. Place one slice of provolone cheese on each breast, followed by four trimmed asparagus spears. Carefully roll up each chicken breast tightly around the filling and secure with toothpicks to hold the shape.
- Place on Baking Sheet: Arrange the rolled chicken breasts seam-side up on the prepared baking sheet, making sure they are spaced evenly.
- Bake Chicken: Place the baking sheet in the preheated oven and bake for 15 minutes or until the internal temperature of the chicken reaches 165°F (74°C) as measured by an instant-read thermometer, ensuring the chicken is safe to eat and juicy.
- Make the Sauce: While the chicken bakes, prepare the sauce by placing the cream cheese in a microwave-safe bowl. Microwave on HIGH for 1 minute until softened. Whisk in the 2% milk and the packet of Artichoke & Spinach Warm Dip Mix thoroughly. Microwave again for 30 seconds, then stir in the grated Parmesan cheese and microwave for an additional 1 minute until the sauce is hot and smooth.
- Serve: Remove the toothpicks from the chicken and drizzle each stuffed chicken breast with the warm creamy artichoke and spinach sauce. Serve immediately and enjoy this delicious, comforting meal.
Notes
- Ensure the chicken breasts are pounded thin and evenly to facilitate rolling and even cooking.
- Use fresh asparagus spears and trim the woody ends for the best flavor and texture.
- Check the internal temperature of the chicken to prevent undercooking or overcooking.
- The Artichoke & Spinach Warm Dip Mix can be substituted with a similar cream-based seasoning mix if unavailable.
- To make prep easier, you can prepare the sauce in advance and gently reheat before serving.
