Description
This Broccoli Stuffed Chicken Breast recipe features moist, tender chicken breasts stuffed with a flavorful mixture of steamed broccoli, creamy cheddar, cream cheese, red bell pepper, and bacon. Seasoned with a well-balanced spice rub, seared in a cast iron skillet, and finished in the oven, this dish delivers a savory, ranch-inspired flavor with a rich pan sauce, perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 3 tablespoons low sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken breasts after searing.
- Steam Broccoli: Place the chopped broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water and push broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, and the reserved 1 teaspoon of the spice rub to the bowl with broccoli. Mix the cream cheese and seasonings together thoroughly, then fold in the broccoli to combine evenly.
- Tenderize Chicken: Lay chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker parts a few times with a meat mallet or the side of a can to tenderize. Remove plastic wrap and pat dry with paper towels.
- Create Pocket: Slice the thicker side of each chicken breast horizontally through the middle to create a deep pocket, being careful not to cut all the way through.
- Stuff Chicken: Fill each pocket with the prepared broccoli and cheese mixture. Use your hand to squeeze the filling and stuff it inside. Secure with toothpicks if filling tends to fall out.
- Season Chicken: Evenly sprinkle and pat the remaining spice rub over all sides of each stuffed chicken breast.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until it starts to smoke. Add olive oil and swirl to coat the pan. Sear two chicken breasts at a time for 2 to 3 minutes per side until golden brown. Remove breasts and repeat with the remaining two.
- Bake Chicken: Return all seared chicken breasts to the skillet, add 3 tablespoons of low sodium chicken broth, cover with foil, and transfer to the preheated oven. If your skillet is not oven safe or too small, transfer breasts and broth to a 9x13 baking dish and cover with foil.
- Cook Through: Bake for 17 minutes, or until the internal temperature of the chicken reaches 160°F (check in the chicken flesh, not the filling). Let the chicken rest for 5 minutes after baking to reach 165°F and allow juices to redistribute.
- Serve: Remove toothpicks before serving. This juicy stuffed chicken pairs wonderfully with mashed potatoes or your favorite side dish.
Notes
- Use freshly shredded sharp cheddar cheese for the best flavor; pre-shredded cheese may contain additives that prevent melting smoothly.
- If you prefer a vegetarian version, omit the bacon and increase the amount of vegetables or substitute with sautéed mushrooms.
- To ensure even cooking, pound the chicken breasts to an even thickness before stuffing to avoid undercooked spots.
- If your skillet is not oven safe, transfer the seared chicken to a baking dish before placing it in the oven.
- To avoid overcooking, use an instant read thermometer to check the internal temperature of the chicken.
- You can prepare the filling a day ahead and refrigerate it to save time on the day you cook.
- Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
