Description
This Broccoli and Cheese Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, cheddar, and cream cheese. Perfectly seasoned and seared before baking, this dish offers a delicious and nutritious meal that’s simple to prepare in about 40 minutes, serving four.
Ingredients
Scale
For the Chicken
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
For the Filling
- 2 cups chopped broccoli florets (smaller pieces)
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese, room temperature
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). In a small dish, combine kosher salt, ground black pepper, onion powder, garlic powder, and ground paprika. Drizzle each chicken breast with 2 tablespoons of olive oil and rub them evenly with the seasoning mixture.
- Make Filling: In a medium bowl, combine the chopped broccoli, shredded cheddar cheese, room temperature cream cheese, minced garlic, and salt and pepper to taste. Mix well until all ingredients are thoroughly incorporated.
- Stuff Chicken: Using a sharp knife, carefully cut a wide pocket into the side of each chicken breast, making sure not to slice all the way through. Stuff each pocket generously with the broccoli and cheese filling, pressing it inside firmly but gently.
- Sear and Bake: Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts on each side until they turn golden brown, about 3-4 minutes per side. Transfer the skillet with the chicken to the preheated oven and bake for 25-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- Cutting a wide pocket in the chicken ensures more filling can be added without breaking through.
- If you don’t have an oven-safe skillet, sear the chicken in a pan, then transfer to a baking dish for the oven step.
- Check the chicken’s internal temperature with a meat thermometer for the best doneness result.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
