Description
Broccoli cheese stuffed chicken breast features seasoned chicken filled with finely chopped broccoli, cheddar, and cream cheese, then seared and baked until juicy. This healthier dinner sneaks in a full serving of vegetables while delivering rich, cheesy flavor.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
4 tablespoons olive oil, divided
2 cups broccoli florets, finely chopped
½ cup shredded cheddar cheese
6 ounces cream cheese, softened
1 clove garlic, minced
Kosher salt, to taste
Black pepper, to taste
Instructions
1. Preheat the oven to 375°F (190°C).
2. Combine the salt, black pepper, onion powder, garlic powder, and paprika in a small bowl.
3. Drizzle 2 tablespoons of the olive oil over the chicken breasts and rub the seasoning mixture evenly over both sides.
4. Mix together the chopped broccoli, cheddar cheese, softened cream cheese, minced garlic, and a pinch of salt and pepper in a separate bowl until well combined.
5. Cut a deep pocket into the side of each chicken breast with a sharp knife, being careful not to cut all the way through.
6. Divide the broccoli cheese mixture evenly among the chicken breasts and stuff each pocket, securing with toothpicks if necessary.
7. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
8. Sear the stuffed chicken breasts for 2–3 minutes per side, until lightly golden but not fully cooked.
9. Transfer the skillet to the preheated oven and bake for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Notes
Blanch the broccoli florets for 2–3 minutes before chopping if you prefer a softer texture in the filling.
Let the cream cheese sit at room temperature for at least 30 minutes to blend smoothly without lumps.
The broccoli cheese filling can be made up to a day ahead and stored covered in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 130 mg