Cheesy Broccoli Stuffed Chicken Breast Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Cheesy Broccoli Stuffed Chicken Breast Recipe
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Broccoli Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet, and then baked to perfection. Super easy and super scrumptious!
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Ingredients
For the Chicken:
- 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
For the Filling:
- 2 cups chopped broccoli smaller pieces
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese room temperature (¾ brick)
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper to taste
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Instructions
- Preheat oven to 375°F.
- Combine salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat evenly.
- Combine all filling ingredients in a bowl. Set aside.
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the filling.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
- Bake for 25-35 minutes until the chicken breasts are cooked through.
Notes
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Be careful not to overstuff the chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
- Storage: Store broccoli and cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Chop your broccoli florets nice and small so they fit inside the chicken.
- Pick large chicken breasts for best results.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Be careful not to overstuff the chicken.
- If you don’t have an oven-safe skillet, you can sear the chicken in a skillet first, then transfer to another oven-safe dish.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
Nutrition Information
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Calories
478kcal
(24%)
Carbohydrates
7g
(2%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
129mg
(43%)
Sodium
1536mg
(64%)
Potassium
644mg
(18%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1092IU
(22%)
Vitamin C
42mg
(47%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 1536mg | 64% |
| Potassium | 644mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 42mg | 47% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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