Of course! Broccoli Cheese Stuffed Chicken Breast is a classic, crowd-pleasing dish that feels gourmet but is surprisingly simple to make. It’s a perfect way to elevate a weeknight dinner or impress guests.
Here is a detailed, foolproof recipe that ensures a juicy, flavorful chicken breast with a creamy, delicious center.
Creamy Broccoli Cheese Stuffed Chicken Breast
This recipe creates a rich and creamy filling and uses a simple sear-and-bake method to lock in juices and achieve a beautifully golden exterior.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Yields: 4 servings
Ingredients
For the Chicken and Filling:
· 4 boneless, skinless chicken breasts (about 6-8 oz each)
· 1 ½ cups fresh broccoli florets, finely chopped
· 4 oz (about 1 cup) sharp cheddar cheese, shredded
· 2 oz (about ½ cup) cream cheese, softened
· ¼ cup grated Parmesan cheese
· 1 clove garlic, minced
· ½ teaspoon onion powder
· ¼ teaspoon smoked paprika (optional, for flavor)
· Salt and black pepper to taste
For the Breading and Cooking:
· 2 tablespoons all-purpose flour (for a keto option, use almond flour or more Parmesan)
· 1 teaspoon garlic powder
· 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
· 2 tablespoons olive oil or avocado oil
· 2 tablespoons unsalted butter
For the Pan Sauce (Optional but Recommended):
· ½ cup chicken broth
· ¼ cup heavy cream or half-and-half
· 1 tablespoon Dijon mustard (optional)
· Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts completely dry with paper towels.
- Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast. Be careful not to cut all the way through to the other side. You’re creating a pouch for the stuffing.
Step 2: Make the Broccoli Cheese Filling
- Steam or boil the finely chopped broccoli florets for 2-3 minutes until tender-crisp. Immediately plunge them into ice water to stop the cooking process, then drain and pat very dry. (This step is crucial to prevent a watery filling).
- In a medium bowl, combine the softened cream cheese, shredded cheddar, Parmesan, minced garlic, onion powder, smoked paprika, and the cooked broccoli. Mix until well combined. Season with a pinch of salt and pepper.
Step 3: Stuff the Chicken
- Divide the broccoli cheese mixture evenly among the four chicken breasts, stuffing it firmly into the pockets.
- Use 2-3 toothpicks to securely seal the opening of each chicken breast shut. This prevents the filling from leaking out during cooking.
- Season the outside of the chicken generously with salt and pepper.
Step 4: Bread and Sear
- Preheat your oven to 375°F (190°C).
- In a shallow dish, combine the flour, garlic powder, and Italian seasoning.
- Dredge each stuffed chicken breast in the flour mixture, shaking off any excess.
- In a large, oven-safe skillet (like cast iron or stainless steel), heat the olive oil and butter over medium-high heat. Once the butter is melted and foaming, carefully add the chicken breasts.
- Sear for 3-4 minutes on the first side, without moving them, until a deep golden-brown crust forms. Flip and sear for another 2-3 minutes on the other side.
Step 5: Bake to Perfection
- Transfer the entire oven-safe skillet to the preheated oven.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.
- Carefully remove the skillet from the oven (the handle will be hot!). Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5-10 minutes. This rest is essential for juicy chicken.
Step 6: Make the Pan Sauce (Optional)
- While the chicken rests, place the skillet back over medium heat (be careful, the handle is still hot!).
- Add the chicken broth to the hot skillet and use a whisk to scrape up all the browned bits from the bottom (this is called “deglazing” and is packed with flavor).
- Let it simmer for 2-3 minutes until reduced slightly. Whisk in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for another 2-3 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
Step 7: Serve
- Remove the toothpicks from the chicken breasts.
- Spoon the warm pan sauce over the top and serve immediately.
Tips for Success
· Pound for Evenness: For more even cooking, after cutting the pocket, you can place the chicken between two pieces of plastic wrap and gently pound the thicker parts to an even ½-inch to ¾-inch thickness.
· Dry Filling is Key: Ensuring your broccoli is thoroughly dried after cooking is the #1 trick to prevent a runny, leaking filling.
· Don’t Overstuff: It’s tempting, but overfilling will make it difficult to seal and more likely to burst open. A firm 2-3 tablespoons per breast is usually perfect.
· Check Temperature: The safest way to know if chicken is done is with a thermometer. Insert it into the thickest part of the chicken meat (not directly into the filling) to ensure it reads 165°F (74°C).
· Variations:
· Add Bacon: Mix in ¼ cup of cooked, crumbled bacon into the filling.
· Different Cheese: Use a blend of Monterey Jack and cheddar, or Gouda for a smokier flavor.
· Add Mushrooms: Sauté finely chopped mushrooms with the garlic and add them to the filling.
Enjoy your delicious, cheesy, and impressive stuffed chicken breast