Broccoli and Cheese Stuffed Chicken
This recipe combines juicy chicken breasts with creamy, cheesy goodness and vibrant broccoli, creating a dish that is satisfying and visually appealing.
Servings 4 servings
Calories 430kcal
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts tender and juicy
- ½ teaspoon salt to enhance the flavor
- ½ teaspoon smoked paprika for a touch of earthiness
- ½ teaspoon garlic powder aromatic and rich
- ¼ teaspoon onion powder adding depth to the seasoning
- ¼ teaspoon black pepper freshly cracked for spice
- 2 tablespoons olive oil to achieve that perfect golden sear
For the Filling
- 1½ cups small-diced broccoli florets blanched and patted dry
- ¼ cup finely diced red bell pepper for sweetness and color
- 1⅓ cups shredded Colby-Jack cheese creamy and melty
- 1½ tablespoons mayonnaise for added richness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Using a sharp knife, carefully cut a pocket into each chicken breast, taking care not to slice all the way through.
- In a small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, and black pepper. Rub this mixture all over the chicken breasts.
- In another bowl, combine the blanched broccoli, diced red bell pepper, shredded Colby-Jack cheese, mayonnaise, and a teaspoon of your seasoning blend.
- Stuff each chicken breast with the filling and secure with toothpicks.
Cooking
- In a skillet, heat olive oil over medium heat. Add the stuffed chicken and sear for about 3-4 minutes on each side until browned.
- Transfer the chicken to the oven and bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for about 5 minutes before serving.
Notes
To avoid excess moisture, ensure your broccoli is properly blanched and dried. Using toothpicks to secure the chicken helps keep everything intact. You can substitute mayonnaise with Greek yogurt for a lighter option.