Broccoli and Cheese Stuffed Chicken
This cheesy and nutritious stuffed chicken combines tender chicken breasts with a creamy blend of broccoli, cheese, and spices for a comforting meal that's easy to prepare.
Ingredients
Main Ingredients
- 4 large boneless skinless chicken breasts The base of the dish, juicy and perfect for stuffing.
- ½ teaspoon salt Enhances flavor, bringing out the goodness in the chicken and filling.
- ½ teaspoon smoked paprika Adds a warm, smoky flavor that pairs beautifully with cheese.
- ½ teaspoon garlic powder For that delightful aromatic kick in every bite.
- ¼ teaspoon onion powder The subtle sweetness complements the chicken.
- ¼ teaspoon black pepper A bit of spice to round out the flavors.
- 1½ cups small-diced broccoli florets Blanched and patted dry, fresh and vibrant addition loaded with nutrients.
- ¼ cup finely diced red bell pepper Adds a pop of color and a slightly sweet crunch.
- 1⅓ cups shredded Colby-Jack cheese Melts beautifully for that gooey, cheesy effect.
- 1½ tablespoons mayonnaise Binds the filling together, making it creamy without bulk.
- 2 tablespoons olive oil Keeps the chicken moist while roasting.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Blanch the broccoli in boiling water for 2 minutes, then rinse under cold water to stop the cooking.
- Pat the broccoli dry with a paper towel and set aside.
Cook/Assemble
- In a mixing bowl, combine the broccoli, red bell pepper, shredded cheese, and mayonnaise. Mix well.
- Take each chicken breast and cut a pocket into the side, being careful not to cut all the way through.
- Stuff each pocket with the broccoli-cheese mixture. Secure with toothpicks if needed and season the outside with salt, paprika, garlic powder, onion powder, and black pepper.
Sear & Bake
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
Notes
For best results, use a meat thermometer to check for doneness at 165°F. Leftovers can be stored in the fridge for up to 3 days and are suitable for meal prep.