Broccoli and Cheese Stuffed Chicken
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
3 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Broccoli and Cheese Stuffed Chicken
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Easy broccoli cheese stuffed chicken made with chicken breasts, fresh broccoli and sharp cheddar. It's as simple as slicing a pocket, stuffing and baking!
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Ingredients
- 1 ½ pounds boneless skinless chicken breast (3-4 chicken breasts)
- 1 ½ teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the filling
- 2 cups broccoli florets chopped
- ½ cup cheddar cheese
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
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Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the broccoli, cheddar cheese, sour cream, garlic powder and mustard powder. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
- Heat the olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.
Equipments used:
Notes
- Use an instant read thermometer to check that your chicken is cooked. Cooked chicken should register at 165F. It's the easiest way to check for doneness without have to cut into the chicken breasts.
- Pat the excess moisture off of the breasts and let them come up to room temperature before cooking. Any excess moisture will cause the chicken to steam and dry out. Room temperature chicken will cook more evenly.
- Don't cut the chicken breasts all the way through. If you do, the filling will ooze out during cooking. Cut carefully and just enough to make a pocket in the middle of each breast.
- Make this recipe in a cast iron or other oven proof skillet. This way you can easily transfer from stovetop to oven. If you don't have one, you can transfer the chicken breasts to an oven proof dish once you have cooked them on the stovetop.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
6g
(2%)
Protein
55g
(110%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
175mg
(58%)
Sodium
804mg
(34%)
Potassium
1104mg
(32%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1099IU
(22%)
Vitamin C
57mg
(63%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 55g | 110% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 175mg | 58% |
| Sodium | 804mg | 34% |
| Potassium | 1104mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1099IU | 22% |
| Vitamin C | 57mg | 63% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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