Cheesy Broccoli Stuffed Chicken Breasts
Tender cheesy and creamy chicken breasts stuffed with broccoli, garlic, parmesan, cheddar, and cream cheese.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
For the chicken
- 4 chicken breasts
- 1 teaspoon Italian seasoning optional
- 1 teaspoon paprika optional
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the filling
- 2 cups broccoli florets
- 1/4 cup bell pepper minced
- 1/2 cup cheddar cheese or melting cheese of choice
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 cloves garlic minced
- salt and pepper
To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.
Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.
In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.
Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.
Serving: 1chicken breast | Calories: 493kcal | Carbohydrates: 6g | Protein: 57g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 196mg | Sodium: 1133mg | Potassium: 1052mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 55.7mg | Calcium: 242mg | Iron: 1.6mg