Description

This Broccoli and Cheese Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, cheddar cheese, and cream cheese. The chicken is first seasoned and seared to achieve a golden crust, then baked to juicy perfection. Perfect for a comforting and nutritious dinner, this dish combines simple ingredients to create a flavorful and satisfying meal.

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

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Instructions

Season the chicken: Preheat your oven to 375°F (190°C). In a small dish, mix together the kosher salt, ground black pepper, onion powder, garlic powder, and ground paprika. Drizzle 2 tablespoons of olive oil over the chicken breasts and rub the seasoning mixture evenly over them to coat well.
Prepare the filling: In a medium bowl, combine the chopped broccoli florets, shredded cheddar cheese, softened cream cheese, minced garlic, and salt and pepper to taste. Mix thoroughly until the filling is evenly incorporated.
Stuff the chicken breasts: Carefully cut a wide pocket into each chicken breast, ensuring not to slice all the way through. Fill each pocket generously with the prepared broccoli and cheese mixture, pressing gently to secure the filling inside.
Sear and bake: Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for a few minutes on each side until they develop a golden-brown crust. Then, transfer the skillet to the preheated oven and bake for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Notes

Ensure the chicken pockets are wide enough to hold the filling without tearing the meat.
For extra flavor, you can add a pinch of red chili flakes to the filling.
If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before placing it in the oven.
Let the chicken rest for a few minutes after baking to keep it juicy.