Broccoli Stuffed Chicken Breast (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup finely chopped broccoli florets (blanched or steamed)
03 -
½ cup shredded cheddar cheese
04 -
2 oz cream cheese, softened
05 -
1 garlic clove, minced
06 -
½ tsp salt
07 -
½ tsp black pepper
08 -
½ tsp paprika
09 -
½ tsp onion powder
10 -
1 tbsp olive oil (for searing)
11 -
Toothpicks or kitchen twine (to secure the chicken)
→ Optional Add-ins for Filling
12 -
2 tbsp grated parmesan cheese
13 -
¼ cup finely chopped cooked mushrooms or red bell pepper
14 -
Pinch of red pepper flakes for heat
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a small bowl, mix together chopped broccoli, cheddar cheese, cream cheese, garlic, and a pinch of salt and pepper. Mash together until well combined and creamy.
03 -
Pat chicken breasts dry and slice a pocket into the side of each breast, being careful not to cut all the way through. Season the outside with salt, pepper, paprika, and onion powder.
04 -
Fill each pocket with the broccoli-cheese mixture. Use toothpicks to secure the edges and prevent the filling from spilling out.
05 -
Heat olive oil in a skillet over medium-high heat. Add stuffed chicken breasts and sear for 2–3 minutes per side, until golden. If your skillet is oven-safe, transfer it straight to the oven. If not, move chicken to a baking dish.
06 -
Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Let rest for 5 minutes before removing toothpicks and serving.
# Notes:
01 -
Don’t overstuff—filling should be snug but not bursting out.
02 -
Use thin chicken breasts or lightly pound them to an even thickness for easier stuffing.
03 -
Toothpicks or twine help keep the filling secure while cooking.
04 -
Steamed broccoli works best—raw broccoli won’t cook enough inside the chicken.
05 -
Let the chicken rest before serving to retain moisture.