5Lemony Cream Cheese Stuffed Chicken Thighs with Asparagus
These tender chicken thighs are bursting with creamy, herby goodness and baked alongside crisp asparagus for a complete low-carb meal.
How to make it
- 1
Preheat your oven to 400 degrees Fahrenheit, about 200 degrees Celsius. Grab a baking dish large enough to hold everything in a single layer.
- 2
In a small bowl, combine the softened cream cheese with the chopped fresh dill. You can add a pinch of salt and pepper here if you like.
- 3
Carefully cut a slit into the thickest part of each chicken thigh to create a pocket, being careful not to cut all the way through. Spoon about a quarter of the cream cheese mixture into each pocket.
- 4
Place the stuffed chicken thighs in your baking dish. Trim the woody ends off the asparagus and arrange the spears around the chicken. Season the asparagus with salt and pepper.
- 5
Zest half of the lemon over the chicken and asparagus, then slice the other half and place the lemon slices directly into the baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through and the asparagus is tender crisp. A meat thermometer should read 165 degrees Fahrenheit or 74 degrees Celsius in the thickest part of the chicken.
