Broccoli Cheese Stuffed Chicken
Juicy chicken breasts filled with a creamy broccoli and cheese mixture, topped with crispy breadcrumbs and baked to golden perfection for a wholesome dinner.
Equipment
- 1 large skillet
- 1 baking dish
- 2 Mixing bowls
- 1 sharp knife
- 1 cutting board
- 1 measuring cups and spoons
- 1 toothpicks optional for securing filling
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets chopped
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper until well mixed.
- Using a sharp knife, cut a pocket into each chicken breast without cutting through.
- Fill each chicken breast pocket with the broccoli and cheese mixture.
- Secure the openings with toothpicks if needed to prevent filling from spilling.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- In a small bowl, mix breadcrumbs with melted butter until coated.
- Place seared chicken breasts in a baking dish and sprinkle breadcrumb mixture evenly on top.
- Bake in the oven for 25-30 minutes or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Allow chicken to rest a few minutes before serving.
- Serve with rice or your favorite vegetables.
Notes
- Substitute broccoli with spinach or other vegetables if preferred.
- Use toothpicks carefully to avoid injury and remove before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to keep chicken moist.