Start by blanching the asparagus. Drop your trimmed spears into a pot of salted boiling water for 2-3 minutes. Once they turn bright green, transfer them into an ice bath to stop the cooking process. Then, in a bowl, combine cream cheese, Parmesan, garlic, and lemon juice. Season the mixture with salt and pepper, and stir until it’s smooth and creamy.

Take your chicken breasts and carefully slice them down the middle, creating a pocket for your stuffing. Be gentle to avoid cutting all the way through. Lightly season the chicken with salt and pepper on both sides.

Take a few asparagus spears and spread the cream filling along their length. Place them into the pocket of the chicken, closing the edges as best as possible. You can use toothpicks to secure them if they don’t stay closed.

Heat olive oil in an ovenproof skillet over medium-high heat. Carefully add your stuffed chicken breasts and sear for 2-3 minutes on each side until they’re golden brown. Searing locks in the moisture while giving the chicken a beautifully crisp exterior.

Transfer the skillet into a preheated oven at 375°F (190°C). Bake your chicken for 25-30 minutes, or until the internal temperature hits 165°F (74°C). This ensures the chicken is thoroughly cooked while staying juicy.

Once done, remove from the oven and allow the chicken to rest for a few minutes. Garnish with fresh parsley or drizzle with extra lemon juice if desired.