Name: Easy Broccoli and Cheese Stuffed Chicken
Ingredients: 4 large boneless, skinless chicken breasts: Approximately 8 ounces (225g) each. Using larger breasts provides ample room for a generous amount of filling.; 1 ½ cups broccoli florets: Finely chopped into small, almost rice-sized pieces to ensure they cook through and mix evenly into the filling.; 1 cup shredded sharp cheddar cheese: Sharp cheddar provides a robust, tangy flavor that stands up beautifully to the chicken and broccoli. You can also use a blend of cheddar and mozzarella.; 4 ounces cream cheese: Softened to room temperature. This is the binder for our filling, creating a luxuriously creamy texture.; 1 teaspoon garlic powder: Adds a deep, savory aroma and flavor that complements both the cheese and the chicken.; ½ teaspoon onion powder: Provides a subtle, sweet undertone that rounds out the filling’s flavor profile.; ½ teaspoon paprika: Can be sweet or smoked. It not only adds a gentle warmth but also contributes to the beautiful golden-brown color of the cooked chicken.; Salt and black pepper: To taste. Essential for seasoning the chicken inside and out and enhancing all the other flavors.; 2 tablespoons olive oil: Used for searing the chicken, creating a delicious, crispy crust and locking in the juices before baking.

Ingredients

Scale

4 large boneless, skinless chicken breasts: Approximately 8 ounces (225g) each. Using larger breasts provides ample room for a generous amount of filling.
1 ½ cups broccoli florets: Finely chopped into small, almost rice-sized pieces to ensure they cook through and mix evenly into the filling.
1 cup shredded sharp cheddar cheese: Sharp cheddar provides a robust, tangy flavor that stands up beautifully to the chicken and broccoli. You can also use a blend of cheddar and mozzarella.
4 ounces cream cheese: Softened to room temperature. This is the binder for our filling, creating a luxuriously creamy texture.
1 teaspoon garlic powder: Adds a deep, savory aroma and flavor that complements both the cheese and the chicken.
½ teaspoon onion powder: Provides a subtle, sweet undertone that rounds out the filling’s flavor profile.
½ teaspoon paprika: Can be sweet or smoked. It not only adds a gentle warmth but also contributes to the beautiful golden-brown color of the cooked chicken.
Salt and black pepper: To taste. Essential for seasoning the chicken inside and out and enhancing all the other flavors.
2 tablespoons olive oil: Used for searing the chicken, creating a delicious, crispy crust and locking in the juices before baking.

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the perfect temperature to cook the chicken through evenly after searing. Line a baking sheet with parchment paper for easy cleanup.
Prepare the Chicken Breasts: Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast. Be mindful not to cut all the way through to the other side or the ends. The goal is to create a spacious pouch for the filling. Pat the chicken breasts dry with a paper towel, both inside and out. This step is crucial for achieving a perfect sear and golden-brown skin. Season the chicken generously on all sides, and inside the pocket, with salt, pepper, and paprika.
Create the Creamy Filling: In a medium-sized bowl, combine the softened cream cheese, shredded sharp cheddar, finely chopped broccoli florets, garlic powder, and onion powder. Mix thoroughly with a spatula or spoon until all the ingredients are well-incorporated and the mixture is uniform. The cream cheese should be evenly distributed, creating a thick, creamy paste that holds the broccoli and cheddar together. Season the filling with a pinch of salt and pepper and give it one last stir.
Stuff the Chicken: Carefully spoon the broccoli and cheese mixture into the pocket of each chicken breast. Distribute the filling evenly among the four breasts. Be careful not to overstuff them, as the filling can ooze out during cooking. Gently press the opening of the chicken breast to seal it. If needed, you can secure the opening with one or two toothpicks to ensure the filling stays put.
Sear for Color and Flavor: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 2-3 minutes per side, or until a beautiful golden-brown crust forms. This step is not for cooking the chicken through but for developing a deep, savory flavor through the Maillard reaction and creating an appealing texture.
Bake to Perfection: If you used an oven-safe skillet, you can transfer the entire skillet directly into the preheated oven. If not, transfer the seared chicken breasts to the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the chicken (not the filling).
Rest and Serve: Once cooked, remove the chicken from the oven and let it rest on the baking sheet or a cutting board for at least 5-10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. If you used toothpicks, remember to remove them before serving. Slice and serve warm, enjoying the delicious, cheesy center.

Nutrition

Serving Size: one normal portion
Calories: 485
Fat: 29g
Carbohydrates: 4g
Protein: 52g