Description
This Broccoli Stuffed Chicken Breast recipe features juicy, tender chicken breasts filled with a flavorful mixture of steamed broccoli, sharp cheddar cheese, cream cheese, red bell pepper, and bacon. Seasoned with a homemade spice rub and finished with a savory pan sauce, this dish is baked to perfection and makes a delicious main course that pairs wonderfully with mashed potatoes.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 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 the oven to 375°F to prepare for baking the stuffed chicken breasts.
- Steam Broccoli: Place 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, then push broccoli to one side of the bowl.
- Prepare Filling: Add sharp cheddar, cream cheese, red bell pepper, chopped bacon, 1 teaspoon of the spice rub, dried parsley, dried chives, and dried dill to the other side of the bowl. Mix the cream cheese mixture thoroughly, then fold in the steamed broccoli until well combined. Set aside.
- Tenderize Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Pound gently with a meat mallet or side of a can to tenderize and flatten slightly. Remove plastic wrap and pat chicken dry with paper towels.
- Create Chicken Pockets: Slice the thicker, rounded side of each chicken breast horizontally to create a deep pocket, being careful not to cut all the way through.
- Stuff Chicken: Fill each pocket with the prepared filling, squeezing the mixture by hand for easier stuffing. Secure openings with toothpicks if filling falls out.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over all sides of each stuffed chicken breast to ensure full seasoning.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and repeat with remaining breasts.
- Add Broth and Bake: Return all seared chicken breasts to the skillet. Pour in 3 tablespoons low sodium chicken broth carefully to avoid splattering. Cover skillet with foil and transfer to the preheated oven. If skillet is not oven-safe or too small, transfer chicken and broth to a 9x13 baking dish and cover with foil.
- Bake Until Done: Bake the chicken at 375°F for 17 minutes or until the internal temperature of the chicken reaches 160°F using an instant-read thermometer on the flesh, not the filling.
- Rest Chicken: Remove chicken from oven and let rest for 5 minutes. During this time, the internal temperature will rise to 165°F, ensuring juices redistribute for maximum tenderness.
- Serve: Remove toothpicks if used and serve the stuffed chicken breasts hot, ideally with mashed potatoes or your favorite sides.
Notes
- This recipe yields supremely juicy and flavorful chicken with a homemade ranch-style seasoning for a perfect balance of taste.
- Use fresh sharp cheddar shredded on medium holes for best texture in the filling.
- Softened cream cheese eases mixing and enhances creaminess—bring it to room temperature before use.
- Cook and chop bacon ahead of time; bacon adds a smoky, savory element to the filling.
- If the chicken doesn't fit comfortably in your skillet, use a 9x13 baking dish for baking after searing.
- Use an instant-read thermometer to ensure the chicken is safely cooked but remains juicy.
- Letting chicken rest after baking allows juices to redistribute, improving tenderness.
- Try serving with mashed potatoes or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
