Broccoli and Cheese Stuffed Chicken Breast Recipe Recipe

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Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet, and then baked to perfection. Super easy and super scrumptious!

four broccoli and cheese stuffed chicken breasts cooked in a skillet.

Why we love this Broccoli and Cheese Stuffed Chicken Recipe

This recipe is great for sneaking veggies onto my kids plates! Here’s why I keep making it on pretty much a weekly basis:

  • Juicy. The cream cheese stuffing helps keep these chicken breasts super moist.
  • Classic. Who doesn’t love broccoli and cheese?!
  • Fun. Easy to whip up and perfect for a hearty weeknight dinner.

Variations to Try

There are so many different fillings you could use with this chicken. Try some of these options:

  • Spinach and Feta: Replace the chopped broccoli with chopped spinach. and substitute the shredded cheddar cheese with crumbled feta cheese.
  • Sun-Dried Tomato and Mozzarella: Add ¼ cup chopped sun-dried tomatoes to the filling mixture, use shredded mozzarella cheese instead of cheddar cheese, and sprinkle some dried basil or Italian seasoning over the chicken breasts before baking.
  • Bacon and Ranch: Cook 4 slices of bacon until crispy, then crumble them into small pieces; combine the crumbled bacon with the filling mixture; and sprinkle some ranch seasoning or ranch dressing mix over the chicken breasts along with the other seasonings.
  • Mushroom and Swiss: Sauté 1 cup of sliced mushrooms in a little olive oil until softened, mix the sautéed mushrooms with the filling mixture, and use shredded Swiss cheese instead of cheddar cheese.
  • Mediterranean: Replace the chopped broccoli with a mixture of chopped kalamata olives, sundried tomatoes, and feta cheese; add a sprinkle of dried oregano and a squeeze of lemon juice to the filling mixture; and top the chicken breasts with a drizzle of olive oil and a sprinkle of crumbled feta cheese before baking.
broccoli cheese stuffed chicken

How to Store and Reheat

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 15-20 minutes, or until warmed through.

How to Freeze

Freeze stuffed chicken breasts tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this easy chicken dinner with a fresh side salad, garlic green beans or some mushroom rice. If you want it even more hearty, you could go for some mashed or roasted potatoes. For a healthier twist, try some grains like couscous or quinoa.

Can I make the stuffing ahead of time?

Yes, you can prepare the stuffing ahead of time. However, it’s recommended to keep the filling mixture separate from the chicken until you’re ready to stuff it. Store the filling in an airtight container in the refrigerator and assemble the stuffed chicken just before cooking.

How do I know when a stuffed chicken breast is done?

The best way to avoid eating under-cooked chicken would be to test it with a digital food thermometer. The internal temperature of the stuffed chicken breast should be 165°F in order to be sure that the chicken is cooked thoroughly and ready.

Can I cook the stuffed chicken in the air fryer instead of the oven?

You sure can. Preheat the air fryer to 375°F and place the stuffed chicken breasts in the air fryer basket. Cook for 20-25 minutes, or until the chicken reaches the desired internal temperature.

chicken breasts stuffed with broccoli and cheese.

More Stuffed Chicken Recipes We Love

Top Reader Review

“Literally melts in your mouth it was the perfect flavor the cream cheese just adds so much to it it’s great I’ll be using this recipe a lot” – Valerie L Magee

four broccoli and cheese stuffed chicken breasts cooked in a skillet.

Broccoli and Cheese Stuffed Chicken Breast Recipe

Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Super easy and super scrumptious!

Instructions

  • Preheat oven to 375°F.

  • Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.

    1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, 4 tablespoons olive oil, 4 boneless, skinless chicken breasts

  • Combine the filling ingredients in a bowl. Set aside.

    2 cups chopped broccoli, ½ cup shredded cheddar cheese, 6 ounces cream cheese, 1 clove garlic, Kosher salt and freshly ground black pepper

  • Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.

  • Stuff each chicken breast with the filling.

  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.

  • Bake for 25-35 minutes until the chicken breasts are cooked through.

Notes

  • Chop your broccoli florets nice and small so they can all fit inside the chicken.
  • Pick large chicken breasts.
  • Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
  • Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
  • If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an oven safe dish.
  • To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
  • Garnish with parsley for an extra pop of color.

Storage: Store broccoli and cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Broccoli and Cheese Stuffed Chicken Breast Recipe

Amount Per Serving

Calories 478
Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g88%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 129mg43%

Sodium 1536mg67%

Potassium 644mg18%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 31g62%

Vitamin A 1092IU22%

Vitamin C 42mg51%

Calcium 172mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

How to make Broccoli and Cheese Stuffed Chicken Breast Step by Step

Season the chicken: In a small bowl, combine 1 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp paprika. Drizzle the 4 chicken breasts with 4 tbsp olive oil, then rub the seasoning mixture evenly all over the breasts.

A raw chicken breast is being seasoned.

Make the filling: In a bowl, combine 2 cups chopped broccoli, 1/2 cup shredded cheddar cheese, 6 ounces of cream cheese, 1 garlic clove and salt and pepper to taste.

Broccoli cheese filling is being mixed in a bowl.

Create the pockets: Slice a wide pocket into each chicken breast. Do not cut all the way through!

A raw chicken breast has been sliced to create a pocket.

Stuff the chicken: Stuff each chicken breast with an even amount of filling.

Raw stuffed chicken breasts are on a cutting board.

Sear the chicken: Heat 2 tbsp of oil in an oven safe skillet over medium-high heat. Sear the chicken breasts on each side but do not cook all the way through.

Stuffed chicken breasts are being seared in a pan.

Bake: Bake the chicken at 375°F for 25-35 minutes.

Cooked stuffed chicken breasts are presented in a skillet.





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