Broccoli and Cheese Filled Chicken with Cheesy Broccoli Center (Print version)
Juicy chicken breasts filled with a creamy cheddar broccoli center, seared golden and baked until tender.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 8 oz (225 g) each
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
05 -
1 teaspoon paprika
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
For the broccoli cheese filling
08 -
1 1/2 cups (135 g) finely chopped broccoli florets
09 -
4 oz (115 g) cream cheese, softened
10 -
1 cup (115 g) shredded sharp cheddar cheese
11 -
1 clove garlic, minced
12 -
2 tablespoons grated parmesan cheese, optional
13 -
Toothpicks, for closing the pockets
# Instructions:
01 -
Preheat the oven to 375°F. Pat the chicken breasts dry and set them on a board.
02 -
Microwave or steam the chopped broccoli with 1 tablespoon water for 1-2 minutes, just until bright green and slightly tender. Drain well and squeeze out excess moisture.
03 -
Mix the broccoli, cream cheese, cheddar, garlic, parmesan if using, 1/4 teaspoon salt, and 1/4 teaspoon pepper until thick and evenly combined.
04 -
Cut a deep pocket into the side of each chicken breast without slicing all the way through. Divide the filling between the pockets and secure each opening with toothpicks.
05 -
Season the outside of the chicken with the remaining salt, remaining pepper, paprika, onion powder, and garlic powder. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 2-3 minutes per side.
06 -
Transfer the skillet to the oven and bake for 15-20 minutes, until the thickest part of the chicken reaches 165°F. Rest for 5 minutes, then remove toothpicks before serving.
# Good to know:
01 -
Let the chicken rest before slicing so the filling stays inside.
02 -
Use similar-size chicken breasts for even cooking.