Every now and then, the humble chicken breast gets a glow-up in my kitchen. Like, who knew broccoli could be a cheesy superhero in disguise? This recipe transforms your dinner into a cheesy, savory adventure—perfect for when you’re craving something cozy yet a little fancy.
Steps
- Preheat your oven to 375°F. Mix together kosher salt, ground black pepper, onion powder, garlic powder, and paprika in a small bowl. Drizzle olive oil over the chicken breasts and rub the seasoning mix evenly on them.
- In a separate bowl, combine chopped broccoli, shredded cheddar cheese, softened cream cheese, minced garlic, and a pinch of salt and pepper to taste. This will be your filling.
- Carefully cut a wide pocket into the side of each chicken breast using a paring knife, making sure not to slice all the way through.
- Fill each chicken breast with an equal portion of the broccoli and cheese mixture. Ensure the pockets are full but not overstuffed to allow the filling to cook properly.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on each side for about 2-3 minutes until browned, without cooking them through.
- Transfer the skillet with the chicken to the oven. Bake the chicken for 25-35 minutes, or until the chicken and filling are fully cooked.
Ingredients
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- 2 cups chopped broccoli (small pieces)
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese, at room temperature (¾ of a block)
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper to taste
Nutritional Values
Calories: 1912 | Fat: 148g | Saturated Fat: 56g | Trans Fat: 0.04g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 64g | Cholesterol: 516mg | Sodium: 6144mg | Potassium: 2576mg | Carbohydrates: 28g | Fiber: 4g | Sugar: 8g | Protein: 124g | Vitamin A: 4368IU | Vitamin C: 168mg | Calcium: 688mg | Iron: 4mg
FAQ
- How should I store and reheat the leftover broccoli and cheese stuffed chicken?
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for 15-20 minutes, or until warmed through.
- Can I freeze the stuffed chicken breasts?
- Yes, you can freeze them. Wrap each stuffed chicken breast tightly in two layers of plastic wrap and one layer of aluminum foil. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before reheating.
- What is the best way to ensure the chicken is cooked through?
- Use an instant-read meat thermometer to check the internal temperature of the chicken. It should reach 165°F to ensure it is cooked properly.
- What should I do if my chicken starts browning too quickly in the oven?
- If the chicken begins to brown too quickly, loosely cover the pan with aluminum foil to prevent burning while it continues to cook.
- Can I prepare the filling in advance?
- Yes, you can make the filling ahead of time. Keep it in an airtight container in the refrigerator, but it’s best to stuff the chicken just before cooking to ensure the best results.
Tips
- Chop the Broccoli Finely: To ensure the broccoli fits well inside the chicken breasts, chop the florets into very small pieces. This also helps the broccoli cook evenly.
- Choose Large Chicken Breasts: Opt for larger chicken breasts, as they are easier to cut pockets into and can hold more filling without splitting.
- Don’t Overstuff: Be cautious not to overfill the chicken breasts. Overstuffing can cause the filling to spill out during cooking and may prevent the chicken from cooking evenly.
- Use an Instant-Read Thermometer: To ensure the chicken is cooked safely and thoroughly, use an instant-read meat thermometer. The internal temperature should reach 165°F.
Equipment
- Oven-safe skillet
- Instant-read meat thermometer
- Paring knife
