Broccoli and Cheese Stuffed Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
This recipe starts by creating pockets in boneless, skinless chicken breasts that are seasoned with oregano, paprika, salt, and black pepper. The filling combines chopped broccoli florets, cheddar cheese, sour cream, garlic powder, and mustard powder, crafting a creamy, flavorful mixture that stays moist inside the chicken. After stuffing and securing the pockets with toothpicks, the chicken is seared in olive oil to develop a golden surface, then baked in the oven to finish cooking, resulting in juicy, well-seasoned chicken with a warm, cheesy vegetable center. The searing step adds texture and locks in juices.
The dish can be served as a main course alongside simple sides given its richness. The filling provides both protein and vegetables, making it substantial dinner fare. The cooking method emphasizes even doneness and a flavorful crust while avoiding dryness.
An instant-read thermometer is recommended to ensure the chicken reaches 165°F for safe consumption. Removing excess moisture from the chicken and allowing it to reach room temperature before cooking helps achieve an even cook and prevents steaming. Cutting the breast carefully to avoid tearing preserves the filling within. A cast iron or oven-safe skillet makes transferring from stovetop to oven easy but an ovenproof dish can be used for baking after searing.
Ingredients
- 1 ½ pounds chicken breast 3-4 chicken breasts, boneless, skinless
- 1 ½ teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the filling
- 2 cups broccoli chopped, florets
- ½ cup cheddar cheese
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
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.
Notes
- Use an instant-read thermometer to confirm the chicken reaches 165°F for safe doneness.
- Pat chicken dry and let it come to room temperature before cooking to prevent steaming and promote even cooking.
- Cut the chicken breasts carefully, making a pocket without going all the way through to avoid filling leakage.
- Use an oven-safe skillet for searing to allow easy transfer to the oven; alternatively, transfer to a baking dish after searing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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