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Broccoli Cheese Stuffed Chicken Breast Recipe
Ash Tyrrell

Broccoli Cheese Stuffed Chicken Breast Recipe

I've been on a mission to find the perfect weeknight dinner, and I think I've finally found it with this Broccoli Cheese Stuffed Chicken Breast. It was an instant hit with my family, transforming a simple chicken dinner into something truly special.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 large chicken breasts: Bigger breasts are easier to stuff and create a more substantial serving.
  • 1 ½ tsp garlic powder divided: This adds a savory depth to both the chicken seasoning and the filling.
  • ¼ tsp paprika: Provides a subtle warmth and a beautiful color to the chicken's exterior.
  • Salt and pepper to taste: Essential for seasoning the chicken and enhancing the flavors of the filling.
  • 1 cup broccoli florets finely chopped: Chop them small so they cook evenly and fit nicely inside the chicken pocket.
  • ½ cup red bell pepper finely diced: This adds a touch of sweetness and a vibrant pop of color to the stuffing.
  • 1 cup mild cheddar cheese shredded: For the best melt, I recommend grating your own cheese from a block.
  • 1 tbsp mayonnaise: Acts as a binder for the filling ensuring it’s creamy and stays together.
  • 2 tbsp olive oil: Used for searing the chicken which creates a golden-brown crust and locks in the juices.

Method
 

  1. First, preheat your oven to 425 degrees F. Season both sides of the chicken breasts generously with salt, pepper, paprika, and about half a teaspoon of the garlic powder. Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  2. To prepare the filling, place your finely chopped broccoli in a microwave-safe dish with about two tablespoons of water. Cover it and microwave for just one minute to slightly soften it, then drain any excess water. To the bowl, add the diced red bell pepper, shredded cheddar cheese, mayonnaise, the remaining garlic powder, and a pinch of salt and pepper.
  3. Mix the filling ingredients until they are well combined. Carefully divide the cheesy broccoli mixture among the three chicken breasts, stuffing it into the pockets you created. If you overstuffed them slightly, you can use a toothpick to help seal the pocket and keep the filling from spilling out during cooking.
  4. 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 pan and sear them for 3 to 4 minutes on each side until they are golden brown. Cover the skillet with foil and transfer it to the preheated oven. Bake for 15-17 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
  5. Once cooked, remove the chicken from the oven and let it rest, still covered, for at least 5 minutes. This crucial step allows the juices to redistribute, ensuring every bite is moist and tender. After resting, remove any toothpicks, slice the chicken, and serve it warm.

Notes

  • I found that using chicken breasts that are similar in size and thickness ensures they all cook at the same rate. If some are much thicker, I gently pound them to a more even thickness before cutting the pocket.
  • Don't be afraid to really pack the filling in. The cheese melts and holds everything together, and a generously stuffed chicken is so satisfying.
  • When searing the chicken, I make sure my pan is properly heated before adding the chicken. This gives it a beautiful, crisp, golden-brown crust that adds so much flavor and texture.
  • Letting the chicken rest is non-negotiable for me. The first time I made it, I was impatient and sliced it right away, and a lot of the delicious juices ran out. Resting makes a huge difference.