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top view of broccoli and cheese stuffed chicken

Broccoli and Cheese Stuffed Chicken Breast

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 1/2 Teaspoon Garlic Powder divided
  • 1 1/2 Teaspoon Kosher Salt divided
  • 1/4 Teaspoon Smoked paprika
  • 1/2 Teaspoon Pepper
  • 4 Chicken Breasts boneless, skinless
US Customary - Metric

Instructions

  • Preheat oven to 400 F.
  • Make the filling. Break broccoli into bite-sized pieces and place in a microwave-safe bowl with a few tablespoons of water. Cover with a kitchen towel or plastic wrap and microwave on high until soft, about 1 minute. Drain excess water. Add the cheese, sour cream, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt, and stir to combine.
  • 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.
  • Season chicken. Dab the outside of the chicken breast dry with paper towels, and season each side with the remaining 1 teaspoon of salt, pepper, remaining 1 teaspoon of garlic powder, and paprika. Press seasoning in with your fingertips to adhere.
  • 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 to a large oven-safe pan (I like cast iron for this) 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 4-5 minutes, until a golden crust forms, but the chicken isn't cooked through. Pop your pan in the oven and continue to cook until the internal temp has reached 165 F. This time will depend on thickness, should be between 25-35 minutes. Allow chicken to rest for 10 minutes before slicing, and enjoy!

Notes

  1. 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