Broccoli and Cheese Stuffed Chicken
Easy broccoli cheese stuffed chicken made with chicken breasts, fresh broccoli and sharp cheddar. It's as simple as slicing a pocket, stuffing and baking!
Servings: 3 servings
Equipment
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 ½ teaspoons oregano
- 1 ½ teaspoons paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the filling
- 2 cups finely chopped broccoli florets
- 3 ounces cream cheese softened
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breasts with oregano, paprika, salt, and pepper, rubbing the seasoning on both sides.
- In a small bowl, combine the broccoli, cream cheese, cheddar cheese, garlic powder, mustard powder, salt, and pepper until evenly mixed.
- Stuff the mixture evenly inside each chicken breast. Use a couple toothpicks to close each pocket.
- Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium-high heat. Add the stuffed chicken and sear until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven uncovered and bake until the chicken is cooked through and reaches 165°F, about 15 to 18 minutes. The broccoli will still be a little crisp.
- Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Notes
- Pat the excess moisture off of the breasts and let them come up to room temperature before cooking. Any excess moisture will cause the chicken to steam and dry out. Room temperature chicken will cook more evenly.
- Don't cut the chicken breasts all the way through. If you do, the filling will ooze out during cooking. Cut carefully and just enough to make a pocket in the middle of each breast.
- Make this recipe in a cast iron or other oven proof skillet. This way you can easily transfer from stovetop to oven. If you don't have one, you can transfer the chicken breasts to an oven proof dish once you have cooked them on the stovetop.
1 ½ pounds boneless skinless chicken breast (3-4 chicken breasts)
1 ½ teaspoon oregano
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
For the filling
2 cups broccoli florets chopped
½ cup cheddar cheese
¼ cup sour cream
½ teaspoon garlic powder
¼ teaspoon mustard powder
Instructions
Preheat the oven to 400°F.
Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
In a small bowl, combine the broccoli, cheddar cheese, sour cream, garlic powder and mustard powder. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
Heat the olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.
Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.
Nutrition
Serving: 6oz | Calories: 436kcal | Carbohydrates: 9g | Protein: 59g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 1382mg | Potassium: 1174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1162IU | Vitamin C: 57mg | Calcium: 294mg | Iron: 2mg
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