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Broccoli and cheese stuffed chicken brings together juicy chicken breasts, fresh veggies and melty cheese for one of my favorite quick dinners when I want something comforting but not heavy. The broccoli stays crisp-tender inside and the cheese binds everything together for a filling that surprises every time you cut in.
When I first made this I was just looking to use up what was left in my fridge. It quickly became the dish that my family expects every couple of weeks. It is now my go-to for meal prepping lunch or impressing guests.
Ingredients
- Boneless skinless chicken breasts: I look for ones about the same size so they cook evenly
- Salt: for bringing out the flavor in both meat and filling
- Smoked paprika: adds a gentle smoky flavor that compliments the cheese use Spanish style paprika if possible for more depth
- Garlic powder and onion powder: these powders season the chicken deeply all over use fresh if you want an extra punch
- Black pepper: freshly cracked gives a cleaner taste pick a coarse grind for more character
- Small diced broccoli florets: use the freshest broccoli with tight green buds blanching locks in the color and crunch
- Finely diced red bell pepper: for a sweet crunch and a burst of color pick a vibrant pepper that feels heavy for its size
- Shredded colby-jack cheese: melts beautifully and has a creamy mild flavor shred it yourself if you can for best results
- Mayonnaise: binds the filling and adds a little richness use real mayo not low fat for creamier results
- Olive oil: for searing and baking the chicken look for extra virgin or a quality light olive oil for best sauté flavor
Instructions
- Prepare the Chicken:
- Cut a pocket lengthwise into the thickest side of each chicken breast with a sharp paring knife. Be careful not to cut all the way through and gently widen the pocket with your fingers to hold more filling.
- Make the Broccoli and Cheese Filling:
- In a medium sized bowl stir together the small diced broccoli florets red bell pepper shredded colby-jack cheese and mayonnaise adding one teaspoon of the seasoning blend. Mix gently so the florets hold their shape and the mixture turns cohesive.
- Season and Stuff the Chicken:
- Sprinkle the remaining seasoning blend evenly over both the outside and the inside of the pockets. Carefully pack the broccoli mixture into each breast dividing it evenly between the four. Use toothpicks to secure the open edge so the filling stays inside while cooking.
- Sear the Chicken:
- In an oven-safe skillet heat the olive oil over medium. Place two stuffed chicken breasts in at a time and sear each side for three to four minutes until lightly golden and crisp. Remove and repeat with the other two.
- Bake the Chicken:
- Return all seared breasts to the skillet. Cover the pan with foil and bake in a preheated oven at four hundred degrees Fahrenheit for eighteen to twenty minutes until the thickest part of the chicken reads one sixty five Fahrenheit inside.
- Rest and Serve:
- Let the chicken rest for five minutes out of the oven. Carefully pull out all toothpicks before slicing and serving so you get a clean bite with every forkful.
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The gooey layer of colby-jack cheese is my favorite part and my kids always fight for the cheesiest piece. This dish always brings everyone to the table fast and the moment we all cut into the first slice still puts a smile on my face.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. For best results reheat slices in a covered skillet over gentle heat or in the oven so the chicken stays moist. Do not microwave uncovered as the filling may dry out. You can also freeze individual breasts wrapped tightly for up to three months then thaw overnight before warming.
Ingredient Substitutions
Swap colby-jack with shredded mozzarella cheddar or monterey jack based on what you love or have on hand. If you need to skip mayonnaise try Greek yogurt for a lighter taste with just as much creaminess. For the veggies add a handful of spinach or use cooked chopped asparagus in place of bell pepper if you like.
Serving Suggestions
Slice into thick pieces and serve with roasted potatoes or a simple green salad. It is especially tasty on a bed of creamy mashed cauliflower. For a cozy dinner plate drizzle a little pan juice on top and finish with an extra sprinkle of cheese.
Cultural and Historical Context
Stuffed chicken brimming with cheese and vegetables hits that sweet spot between traditional comfort food and modern healthy cooking. Variations of stuffed chicken have appeared in home kitchens across Europe and the US for at least fifty years. This broccoli and cheese version is a classic American favorite for good reason. It is wholesome with a nod to the classic casserole.
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This stuffed chicken is sure to become a crowd pleaser on weeknights and special occasions alike. Serve it fresh and savor the cheesy filling in every juicy bite.
Frequently Asked Questions
- → How do I keep the filling from spilling out?
Secure the chicken breast with toothpicks after stuffing to hold the broccoli and cheese mixture in place during searing and baking.
- → Can I use a different type of cheese?
Yes, mozzarella, cheddar, or Monterey Jack are great substitutes for colby-jack, all melting well for a creamy center.
- → Is it necessary to blanch the broccoli?
Blanching helps soften the broccoli slightly and brightens its color, ensuring perfect texture inside the chicken.
- → How do I know when the chicken is cooked?
Use a meat thermometer; the internal temperature should reach 165°F at the thickest part of the chicken breast.
- → Can this be prepared ahead of time?
You can stuff and refrigerate the chicken in advance, then cook just before serving for best results and freshness.