Broccoli Cheese Stuffed Chicken
A delightful dish with succulent chicken breasts filled with creamy, cheesy broccoli goodness, perfect for family dinners.
Ingredients
For the chicken and filling
- 4 large boneless, skinless chicken breasts
- 1 cup fresh broccoli florets, chopped
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup breadcrumbs (optional, for topping) Use gluten-free breadcrumbs if necessary.
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut pockets into chicken breasts by slicing each chicken breast horizontally, ensuring not to cut all the way through.
- In a medium bowl, combine chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Generously fill each chicken breast pocket with the broccoli and cheese mixture, then seal the pockets with toothpicks or kitchen twine.
Cooking
- In a large skillet, heat olive oil over medium-high heat and sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown.
- If desired, sprinkle breadcrumbs on top and transfer the skillet or chicken to a baking dish. Bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).
Serving
- Let the chicken rest for about 5 minutes after baking. Garnish with freshly chopped parsley before serving warm.
Notes
Marinate chicken in lemon juice and herbs for added flavor. You can prepare the filling a day ahead and refrigerate. If you don't have an oven-safe skillet, transfer to a baking dish after searing.