Broccoli Cheese Stuffed Chicken (Printable)
Juicy chicken breasts filled with broccoli and cheddar, baked until golden for a satisfying low-carb main.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, blend garlic powder, paprika, salt, and black pepper until evenly mixed.
03 - Pat chicken breasts dry using paper towels. Carefully cut a deep pocket in each breast with a sharp knife, without slicing through completely.
04 - Rub each chicken breast with olive oil. Evenly coat with the seasoning blend inside and out, ensuring the pockets are well seasoned.
05 - In a mixing bowl, thoroughly combine chopped broccoli, shredded cheddar cheese, cream cheese, Parmesan cheese, Dijon mustard, and minced garlic.
06 - Gently stuff each chicken breast pocket with the prepared broccoli-cheese mixture. Secure the opening with toothpicks if necessary.
07 - Place the filled chicken breasts onto the prepared baking sheet, arranging them in a single layer.
08 - Bake for 25 to 30 minutes until the chicken is cooked through, reaching an internal temperature of 165°F, and the cheese is bubbling.
09 - Allow chicken to rest for 5 minutes before serving. Carefully remove toothpicks before plating.
# Expert Advice:
01 -
- No one will guess how simple it is to tuck broccoli and cheese into a plain chicken breast for such a big payoff.
- This main dish became a regular because it wins over picky eaters while making weeknights feel special.
02 -
- The first time I made these, I forgot to secure the filling and half of it oozed out – so keep those toothpicks handy.
- Warming the cream cheese before mixing keeps everything from clumping and creates a smooth, spreadable filling.
03 -
- Use the largest chicken breasts you can find – small ones are tougher to stuff without breakage.
- A tiny dab of Dijon mustard in the filling is the secret to making the cheese flavor sing.