Broccoli and Cheese Stuffed Chicken (Print version)
Juicy chicken breasts stuffed with broccoli, cheddar, cream cheese, and garlic, then baked until golden and melty.
# Ingredients:
For the chicken
01 -
4 large boneless skinless chicken breasts, about 2 lb (900 g) total
02 -
1 1/4 teaspoons kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon paprika
05 -
1/2 teaspoon garlic powder
06 -
1 tablespoon olive oil
For the broccoli cheese filling
07 -
1 1/2 cups (135 g) finely chopped broccoli florets
08 -
4 oz (115 g) cream cheese, softened
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
2 cloves garlic, minced
11 -
2 tablespoons finely chopped green onion, optional
12 -
1/4 teaspoon kosher salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 375°F. Set a large oven-safe skillet nearby and have toothpicks ready.
02 -
Place the chopped broccoli in a microwave-safe bowl with 1 tablespoon water. Cover and microwave for 1-2 minutes until bright green and barely tender. Drain and pat very dry.
03 -
Mix the broccoli, cream cheese, cheddar, garlic, green onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper until thick and evenly combined.
04 -
Pat the chicken dry. Cut a deep pocket into the side of each breast without slicing all the way through. Season the outside and inside with the remaining salt, pepper, paprika, and garlic powder.
05 -
Divide the broccoli cheese filling among the chicken pockets. Close each breast with 2-3 toothpicks so the filling is mostly sealed inside.
06 -
Heat olive oil in the skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side, until golden brown.
07 -
Transfer the skillet to the oven. Bake for 16-22 minutes, until the thickest part of the chicken reaches 165°F. Rest for 5 minutes, then remove toothpicks before serving.
# Good to know:
01 -
Best served warm while the cheddar filling is soft.
02 -
Use an instant-read thermometer for the most reliable doneness check.
03 -
Chop broccoli small so the filling stays tucked inside.