Hey everyone, Jason Griffith here from Chef Maniac! There’s something undeniably satisfying about cutting into a perfectly cooked chicken breast and discovering a delicious, cheesy filling. Today, we’re taking that simple pleasure and elevating it with my fantastic Broccoli Cheese Stuffed Chicken Breast. Imagine tender, juicy chicken bursting with a creamy, savory mixture of fresh broccoli and melted cheese. It’s an elegant dish that’s surprisingly simple to make, perfect for impressing guests or simply treating your family to something special!
Why I Love This Recipe
I absolutely adore this Broccoli Cheese Stuffed Chicken Breast because it transforms a humble chicken breast into a truly memorable meal. It’s incredibly flavorful, thanks to the savory cheese blend, aromatic garlic, and the freshness of the broccoli. The method of searing first, then baking, ensures the chicken remains wonderfully juicy and tender with a beautiful golden crust. It’s a complete meal in itself, relatively easy to prepare, and feels wonderfully indulgent without being overly complicated. Plus, it’s a great way to enjoy lean protein and sneak in some green veggies!
List of Ingredients
Here’s what you’ll need to create this fantastic Broccoli Cheese Stuffed Chicken Breast:
- 4 boneless, skinless chicken breasts (about 1.5 – 2 pounds total)
- 2 cups chopped cooked broccoli florets (fresh or frozen, thawed)
- ½ cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
- 4 ounces cream cheese, softened
- 1 small red or green bell pepper, finely minced
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Swaps and Notes
- Chicken: Boneless, skinless chicken breasts are ideal here. If they are very thick, you might want to pound them slightly to an even thickness to help with stuffing and even cooking.
- Broccoli: Cooked broccoli florets are crucial. You can steam, boil, or even microwave them until tender-crisp, then chop. Ensure it’s well-drained if using frozen.
- Cheese: The combination of cheddar, Parmesan, and cream cheese creates a rich, creamy, and flavorful filling. Feel free to use other good melting cheeses like Monterey Jack or Gruyère.
- Bell Pepper: Finely minced red or green bell pepper adds color, freshness, and a subtle crunch to the filling.
- Garlic: Freshly minced garlic provides the best flavor for the stuffing.
- Seasoning: Adjust the salt, pepper, paprika, and Italian seasoning to your preference. A pinch of red pepper flakes could add a subtle kick to the stuffing.
List of Steps for the Recipe
- Prepare the Chicken: Carefully cut a deep pocket into the thickest side of each chicken breast. Do NOT cut all the way through to the other side; you want to create a pocket for the stuffing. Pat the chicken breasts dry with paper towels. Season both sides of each chicken breast with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon paprika.
- Prepare the Stuffing: In a medium bowl, combine the chopped cooked broccoli florets, finely minced red or green bell pepper, softened cream cheese, ½ cup shredded cheddar cheese, ¼ cup shredded Parmesan cheese, and 2 minced garlic cloves. Stir well until all ingredients are thoroughly combined and creamy. Taste the stuffing and add more salt and black pepper if needed.
- Stuff the Chicken: Carefully spoon the cheesy broccoli mixture into the pocket of each seasoned chicken breast. Don’t overstuff; ensure the pocket can still close around the filling. You can secure the opening with a toothpick if needed (remember to remove it before serving!).
- Heat Skillet & Preheat Oven: Heat the olive oil in a large oven-safe skillet (cast iron or heavy-bottomed stainless steel works great) over medium-high heat on the stove. Preheat your oven to 400°F (200°C).
- Sear the Chicken: Once the oil is hot and shimmering, carefully place the stuffed chicken breasts into the skillet. Sear for 3-5 minutes per side, until golden brown and a beautiful crust forms. This step adds incredible flavor and helps to seal in the juices.
- Bake the Chicken: Once seared, transfer the skillet directly to the preheated oven (if your skillet is oven-safe) or carefully transfer the chicken breasts onto a baking sheet. Cover the baking sheet loosely with aluminum foil. Bake for 20 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer at the thickest part (avoiding the stuffing).
- Rest & Serve: Remove the chicken from the oven. Let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Remove any toothpicks. Serve hot.
Tips for Success
- Don’t Cut Through: Be careful when cutting the pocket. A sharp, thin knife helps. You want a deep pocket, but not a hole through the other side.
- Pat Chicken Dry: Dry chicken breasts ensure the seasoning adheres better and you get a nice sear.
- Don’t Overstuff: Overstuffing can cause the filling to ooze out and make the chicken harder to handle.
- Sear for Flavor: The searing step is crucial for adding a delicious crust and locking in juices.
- Don’t Overcook Chicken! Use a meat thermometer. Chicken breasts can dry out quickly if cooked past 165°F (74°C).
- Resting Time: Always let the chicken rest for a few minutes after cooking. This keeps it juicy.
Serving Suggestions and Pairings
Broccoli Cheese Stuffed Chicken Breast is a complete and satisfying meal, but it pairs wonderfully with:
- Simple Sides: A side of fluffy rice, creamy mashed potatoes, or roasted asparagus.
- Side Salad: A light green salad with a simple vinaigrette would provide a refreshing contrast.
- Pasta: Serve it alongside a light pasta tossed with olive oil and garlic. For a truly comforting pasta, try my Classic Spaghetti Recipe with Homemade Sauce.
- Other Chicken Favorites: If you love inventive chicken dishes, you might also enjoy my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for an appetizer, or my Light Tangy Chicken Salad (with no mayo in sight!) for a lighter option.
Storage and Leftover Tips
Leftover Broccoli Cheese Stuffed Chicken Breast can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven is best for maintaining moisture and flavor. Place individual portions in a baking dish with a splash of chicken broth, cover loosely with foil, and warm in a 300°F (150°C) oven until heated through. You can also microwave, but be careful not to overcook, as it can make the chicken tough and dry.
More Recipes You Will Love
If you loved the ease and incredible flavor of this Stuffed Chicken Breast, and you’re a fan of satisfying chicken dishes or hearty meals, you’ll definitely want to explore some of my other popular recipes:
- For a fantastic one-pan chicken dinner that’s incredibly convenient, my Mexican Chicken and Rice Casserole is a lifesaver.
- If you’re craving some deep, comforting Southern flavors, my Cajun Chicken Sausage Gumbo is an absolute must-try.
- Finally, for another go-to chicken meal that’s perfect for feeding a crowd, these Chicken Enchiladas are simply irresistible!
Final Thoughts
This Broccoli Cheese Stuffed Chicken Breast is a testament to how simple ingredients, combined with a clever technique, can create an elegant and incredibly satisfying meal. It’s flavorful, juicy, and packed with that irresistible cheesy goodness. Give it a try – you’ll be amazed at how quickly this delicious dish becomes a regular in your rotation!
What are your favorite ways to stuff chicken, or your go-to chicken breast recipes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.
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