Description
This Broccoli Stuffed Chicken Breast recipe is a supremely juicy and tender dish packed with a flavorful, cheesy broccoli filling seasoned with garlic, paprika, and herbs. The chicken is pounded thin, stuffed with a creamy cheddar and cream cheese mixture, seared to a golden brown, then baked in a flavorful chicken broth for moistness and a delicious pan sauce. Perfect for a hearty family meal served alongside mashed potatoes or your favorite sides.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 3 tablespoons low sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz. cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken later.
- Steam Broccoli: Place the chopped broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave on high for 2 minutes. Drain any excess water carefully.
- Prepare Filling: Push the steamed broccoli to one side of the bowl. Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped cooked bacon, 1 teaspoon of the spice rub (made by whisking garlic powder, salt, onion powder, paprika, pepper, parsley, chives, and dill), and mix the cream cheese side until well combined. Once mixed, fold in the broccoli gently.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and gently pound the thicker part with a meat mallet or the side of a can to tenderize and even out thickness. Remove plastic wrap and pat dry with paper towels.
- Create Pocket: Slice into the thicker, rounder side of each chicken breast horizontally, without cutting all the way through, creating a deep pocket for stuffing.
- Stuff Chicken: Spoon and squeeze the filling into each chicken breast pocket. If needed, secure openings with toothpicks to keep filling inside.
- Season Chicken: Sprinkle and gently pat the remaining spice rub evenly over all sides of the stuffed chicken breasts.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until it begins to smoke. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and repeat with the remaining breasts.
- Add Broth and Bake: Return all seared chicken breasts to the skillet. Carefully add 3 tablespoons of chicken broth around the chicken (watch for splatters). Cover the skillet tightly with foil and transfer it to the preheated oven. If your skillet is not oven-safe or too small, use a 9x13 inch baking dish instead.
- Bake and Rest: Bake for 17 minutes or until the internal temperature reaches 160°F when measured in the thickest part of the chicken (avoiding the filling). Remove from oven and let the chicken rest for 5 minutes to allow the temperature to rise to 165°F. Serve warm, ideal with mashed potatoes or your preferred side dish.
Notes
- Use softened cream cheese at room temperature for easy mixing.
- Cook and drain bacon well before adding to the filling for the best flavor balance.
- To ensure thorough cooking, use an instant-read thermometer to check the chicken's internal temperature.
- If you prefer, substitute sharp cheddar with mozzarella or Monterey Jack for a milder cheese flavor.
- To keep the filling from falling out, secure the opening with toothpicks or kitchen twine before searing.
- For a lower sodium option, adjust or omit added salt and use low sodium broth.
- This recipe pairs wonderfully with creamy mashed potatoes, steamed vegetables, or a fresh green salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
