Broccoli Cheddar Stuffed Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 large boneless, skinless chicken breasts
02 -
¼ teaspoon garlic powder
03 -
¼ teaspoon cumin (optional)
04 -
Salt and pepper, to taste
05 -
¼ cup olive oil, divided
→ For the Stuffing
06 -
3 cups broccoli florets
07 -
1 ½ cups shredded cheddar cheese
08 -
2 oz cream cheese, at room temperature
09 -
1 tablespoon chopped fresh chives (or other herbs like parsley or thyme)
10 -
¼ teaspoon salt
11 -
¼ teaspoon pepper
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
02 -
Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave for 2 minutes to steam until tender. Drain the broccoli on paper towels to remove excess moisture. Chop into pea-sized pieces and return to the bowl.
03 -
Combine the chopped broccoli with shredded cheddar cheese, cream cheese, chives, salt, and pepper. Mix until the ingredients form a cohesive stuffing.
04 -
On a cutting board, use a sharp knife to cut a deep pocket lengthwise into each chicken breast, being careful not to slice through. Fill each pocket with an equal amount of the broccoli-cheese mixture, pressing it firmly into the cavity.
05 -
Rub the outside of the chicken breasts with garlic powder, cumin (if using), salt, and pepper for added flavor.
06 -
Divide the olive oil between two ovenproof skillets and heat over medium. Add two stuffed chicken breasts to each skillet. Sear for 3 minutes on one side, then flip and sear for an additional 2–3 minutes until golden brown.
07 -
Transfer the skillets to the preheated oven and bake for 10–15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).