Cheesy Broccoli Cheese Stuffed Chicken Breast
This broccoli cheese stuffed chicken breast transforms ordinary chicken into a flavor explosion with a perfect balance of protein, vegetables, and cheese. The technique creates a self-basting effect that keeps the chicken moist while delivering rich flavor in every bite.
Ingredients
- 4 boneless, skinless chicken breasts (6-8oz each)
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika preferably smoked
- 2 tablespoons olive oil
- 1½ cups broccoli florets finely chopped
- 1 cup sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup cream cheese softened
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
Method
- Blanch the chopped broccoli in boiling water for 60-90 seconds until bright green. Immediately transfer to an ice bath to halt cooking. Drain thoroughly and pat dry with paper towels.
- In a mixing bowl, combine the blanched broccoli, cheddar cheese, mozzarella cheese, cream cheese, minced garlic, red pepper flakes (if using), Italian seasoning, and onion powder. Mix thoroughly and set aside.
- Place one hand flat on top of a chicken breast. Using a sharp knife, slice horizontally through the thickest part, stopping approximately ½-inch from the opposite side to create a 'hinge.' Open the chicken like a book.
- Cover the butterflied chicken with plastic wrap and gently pound to an even ¼-inch thickness. Repeat with remaining breasts.
- Season the inside of each butterflied chicken breast with salt, pepper, and garlic powder. Place approximately ¼ cup of the broccoli cheese mixture in the center, leaving a ½-inch border around the edges.
- Fold the chicken closed over the filling. Secure with toothpicks or kitchen twine, spacing evenly to create a tight seal.
- Mix remaining salt, pepper, garlic powder, and paprika in a small bowl. Brush chicken with olive oil and apply seasoning mixture evenly to all surfaces.
- Preheat oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, sear stuffed chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until internal temperature reaches 165°F (74°C).
- Remove from oven, tent loosely with foil, and allow to rest for 5 minutes before removing toothpicks/twine and serving.
Note
- Thoroughly dry the broccoli after blanching to prevent excess moisture in the filling
- For best results, allow chicken to come to room temperature for 30 minutes before cooking
- Insert toothpicks at a 45° angle to better secure the filling
- Check temperature in the thickest part of the chicken (not the filling) for accurate doneness
- Allow chicken to rest the full 5 minutes to reabsorb juices before serving
- Store leftovers in refrigerator for up to 3-4 days; reheat in 325°F oven with a splash of broth