Broccoli Cheese Stuffed Chicken Breast

 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.
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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:
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· 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:
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· 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
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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
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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
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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
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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