Description
This Broccoli Stuffed Chicken Breast is juicy, tender, and packed with flavor! Filled with a cheesy, ranch-inspired mixture of broccoli, cheddar, cream cheese, bell peppers, and crispy bacon, this recipe is the perfect balance of healthy and indulgent. With a quick sear and an oven finish, you get golden, flavorful chicken with a simple pan sauce. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
Chicken:
- 4 medium chicken breasts
- 1 tbsp olive oil
- 3 tbsp low-sodium chicken broth
Spice Rub:
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
Filling:
- 1 cup broccoli florets, finely chopped
- 1 cup (4 oz) freshly shredded sharp cheddar
- 5 oz cream cheese, softened
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked bacon, chopped
- 1/2 tsp dried parsley
- 1/2 tsp dried chives
- 1/4 tsp dried dill (optional)
Instructions
- Preheat oven to 375°F.
- Steam the broccoli: Add broccoli and 2 tbsp water to a microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain and set aside.
- Mix the filling: Add shredded cheddar, cream cheese, bell pepper, bacon, parsley, chives, and dill to the steamed broccoli. Mix well.
- Tenderize chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound lightly with a meat mallet.
- Create pockets: Slice through the thicker side of each breast, stopping before cutting all the way through.
- Stuff the chicken: Divide filling evenly among the chicken breasts. Secure with toothpicks if needed.
- Season: Mix spice rub ingredients. Sprinkle evenly over both sides of the stuffed chicken.
- Sear the chicken: Heat a cast-iron skillet over medium-high heat. Add olive oil and sear chicken for 2-3 minutes per side until golden brown.
- Bake: Add chicken broth to the pan, cover with foil, and transfer to the oven. Bake for 12-17 minutes or until the internal temperature reaches 160°F. Let rest for 5 minutes to reach 165°F.
- Serve: Pair with mashed potatoes, rice, or roasted veggies for a complete meal!
Notes
- Substitutions: Swap cheddar for mozzarella or add spinach instead of broccoli for variety.
- Storage: Store in an airtight container for up to 3 days. Reheat gently to prevent drying.
- Make-Ahead: Prep the filling in advance for a faster dinner!
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39 g
- Cholesterol: 125mg