Go Back
+ servings
top view of broccoli and cheese stuffed chicken

Broccoli and Cheese Stuffed Chicken

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 Servings
Calories 444kcal

Ingredients

  • 2 Cups Broccoli Florets chopped (fresh or frozen)
  • 1 Cup Sharp Cheddar Cheese shredded
  • 1/2 Cup Sour Cream
  • 1/2 Teaspoon Garlic Powder
  • 1 1/2 Teaspoon Kosher Salt divided
  • 4 Chicken Breasts boneless, skinless
  • 1/2 Teaspoon Pepper

Instructions

  • Steam broccoli. Break broccoli into bite-sized pieces and place them in a steamer basket over a pot of boiling water. Cover pot with a lid and steam until the broccoli is cooked through and vibrant green -- about 5 minutes. Remove lid, and allow any excess water to drain from the broccoli.
  • Make filling. In a small bowl, combine broccoli (2 cups), cheese (1 cup), sour cream (1/2 cup), garlic powder (1/2 teaspoon) and salt (1/2 teaspoon).
  • Season chicken. Dab the chicken breast (4 breasts) dry with paper towels, and season each side with the remaining salt (1 teaspoon) and pepper (1/2 teaspoon). Press seasoning in with your fingertips to adhere.
  • Form pocket. Slice each chicken breast to form a “pocket”. I find the easiest way to do this is by inserting a sharp knife into the center of the thick part of the chicken first. Alternatively, you can butterfly the chicken.
  • Stuff the breasts. Add a scoop of the broccoli cheddar filling into each of the chicken pockets. Fold the top of the chicken over the filling. (You can use a toothpick to close the pocket and prevent the filling from falling out as it cooks.)
  • Sear. Add vegetable oil ( 2 tablespoons) to a large nonstick and heat over medium-high heat. Add the chicken breasts, making sure to not overcrowd the pan, if your pan can't accommodate all the chicken, sear in batches. Sear on each side for 7 minutes. Reduce the heat to low, and cover the pan. Cook until chicken is cooked through, and the internal temp reaches 165 F -- the time on this will depend on how thick your chicken is. (I used a thick chicken breast which cooked in 12 minutes.). Allow chicken to rest for 10 minutes before slicing, and enjoy!

Notes

  • Nutritional information is for 1 chicken breast if you make 4 using this recipe:

Nutrition

Calories: 444kcal | Total Carbohydrates: 5g | Protein: 57g | Fat: 21g | Sodium: 1348mg | Fiber: 1g | Sugar: 2g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com