Description
This Broccoli Stuffed Chicken Breast recipe features juicy, tender chicken breasts filled with a creamy mixture of shredded sharp cheddar, cream cheese, chopped broccoli, red bell pepper, and bacon. Seasoned with a flavorful spice rub and seared to golden perfection before finishing in the oven, this dish delivers a delicious ranch-inspired flavor and an effortless pan sauce. Perfect for a comforting family dinner.
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 your 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 on high for 2 minutes. Drain excess water and push broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, finely diced red bell pepper, chopped bacon, and 1 teaspoon of the prepared spice rub to the broccoli side of the bowl. Mix the cream cheese and spices first, then fold in the broccoli until filling is well combined.
- Tenderize Chicken: Place each chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet or the flat side of a can, gently pound a few times to tenderize. Remove plastic wrap and pat chicken dry with paper towels.
- Create Pocket: On the thicker, rounder side of each chicken breast, make a deep horizontal cut but do not slice all the way through, creating a pocket for the filling.
- Stuff Chicken: Squeeze the filling with your hand and stuff it evenly inside each chicken breast pocket. Use toothpicks if necessary to secure the filling inside.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over both sides of each stuffed chicken breast.
- 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 about 2-3 minutes per side or until golden brown. Remove and repeat with remaining breasts.
- Prepare for Baking: Return all seared breasts to the skillet, add 3 tablespoons of chicken broth carefully to avoid splattering, and cover the skillet with foil. If skillet is not oven-safe or too small, transfer the chicken and broth to a 9x13 inch baking dish and cover.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 17 minutes or until the internal temperature of the chicken reaches 160°F when measured with an instant-read thermometer in the thickest part of the chicken (avoid thermometer contact with filling).
- Rest Chicken: Remove from the oven and let the chicken breasts rest uncovered for 5 minutes. The temperature will continue to rise to the safe cooking temperature of 165°F ensuring juiciness.
- Serve: Serve the stuffed chicken breasts hot, pairing well with mashed potatoes or your favorite side dish.
Notes
- Use freshly cooked bacon for best flavor and texture in the filling.
- To make the pocket, slice gently without cutting through completely to prevent filling from leaking out.
- If you prefer, substitute cheddar cheese for mozzarella or Monterey Jack for a milder flavor.
- The pan sauce created after searing and baking adds extra moisture and flavor, so don’t discard it; drizzle over the chicken when serving.
- To keep chicken breasts moist, avoid overbaking; rely on a meat thermometer to check doneness.
- Steaming the broccoli ensures it stays tender but retains a fresh crunch that complements the creamy filling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
