Description
This Broccoli Stuffed Chicken Breast recipe offers juicy, tender chicken breasts stuffed with a savory blend of broccoli, sharp cheddar, cream cheese, and flavorful spices. Seared to golden perfection and finished in the oven with a simple pan sauce, it's a delicious, ranch-inspired main dish perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
Filling
- 3 tablespoons low sodium chicken broth
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz) freshly shredded sharp cheddar cheese
- 5 oz cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
Instructions
- Prep the Oven: Preheat your oven to 375°F to ensure it's ready once the chicken is seared.
- Steam the Broccoli: Place the broccoli florets and two tablespoons of water into a microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water from the broccoli then push it to one side of the bowl.
- Make the Filling: To the opposite side of the bowl, add cream cheese, shredded cheddar, red bell pepper, cooked bacon, dried parsley, dried chives, dried dill, and one teaspoon of the spice rub (a mixture of garlic powder, salt, onion powder, paprika, and pepper whisked together). Mix the cream cheese side thoroughly, then fold in the broccoli until combined.
- Tenderize the Chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound them a few times using a meat mallet or the side of a can to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pockets: Cut a deep pocket into the thicker, round side of each chicken breast by slicing through but not all the way through the meat.
- Stuff the Chicken: Using your hands, squeeze and stuff the filling into each pocket. Secure with toothpicks if the filling falls out.
- Season the Chicken: Evenly sprinkle and pat the remaining spice rub on all sides of each chicken breast.
- Sear the Chicken: Heat a large cast iron skillet over medium-high heat until smoking hot. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and repeat with remaining breasts.
- Prepare for Baking: Return all chicken breasts to the skillet and add 3 tablespoons of low sodium chicken broth (careful of splatter). Cover the skillet with foil. If your skillet isn’t oven safe or too small, transfer the chicken and broth to a 9x13 baking dish and cover with foil.
- Bake: Place in the preheated oven and bake at 375°F for 17 minutes or until the internal temperature reaches 160°F in the thickest part of the chicken (not the filling). Let rest for 5 minutes; the temperature will rise to 165°F during resting.
- Serve: Remove toothpicks and serve warm with your favorite sides, such as mashed potatoes.
Notes
- Use fresh or frozen broccoli florets—microwaving until tender ensures the filling is cooked perfectly.
- Cook bacon ahead—pan-fry or microwave until crispy, then chop finely before adding.
- You can substitute sharp cheddar with mozzarella or Monterey Jack for a milder flavor.
- If the filling is falling out, toothpicks keep the pockets closed during cooking.
- Use a meat thermometer to ensure perfect doneness—chicken should reach 165°F internally for safe consumption.
- For a lower fat version, reduce or omit the bacon and use reduced-fat cream cheese.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg
