Description
A juicy and tender broccoli stuffed chicken breast recipe infused with a flavorful ranch-inspired seasoning and a creamy cheese filling, finished with a delicious pan sauce. Perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
Filling
- 3 tablespoons low sodium chicken broth
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz. cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed chicken breasts.
- Steam Broccoli: Place the broccoli florets with 2 tablespoons of water in a large microwave-safe bowl, cover with a damp paper towel, and microwave for 2 minutes. Drain excess water, then push the broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, dried dill, and one teaspoon of the prepared spice rub to the side opposite the broccoli. Mix the cream cheese mixture thoroughly, then fold in the steamed broccoli gently.
- Tenderize Chicken: Lay chicken breasts on a cutting board, cover with plastic wrap, and pound gently with a meat mallet or the side of a can to tenderize. Remove cover and pat dry with paper towels.
- Create Pocket: Slice the thicker side of each chicken breast through the middle, being careful not to cut all the way through, forming a deep pocket for stuffing.
- Stuff Chicken: Fill each chicken breast pocket with the prepared filling by squeezing the mixture with your hand and packing it inside. Secure pockets with toothpicks if filling falls out.
- Season Chicken: Evenly sprinkle and pat the remaining spice rub on all sides of the stuffed chicken breasts.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and repeat with remaining breasts.
- Add Broth and Bake: Return all chicken breasts to the skillet, pour in 3 tablespoons chicken broth carefully to avoid splattering, cover skillet with foil, and transfer to the oven. If skillet is not oven-safe or too small, use a 9x13 baking dish instead.
- Bake: Bake at 375°F for 17 minutes or until an instant-read thermometer inserted into the chicken (avoiding the filling) reads 160°F. Remove and let rest 5 minutes to reach 165°F internal temperature.
- Serve: Remove toothpicks before serving. Enjoy the stuffed chicken breasts with mashed potatoes or your favorite side dish.
Notes
- Use freshly shredded cheddar cheese for best melting and flavor.
- Cook and cool bacon before chopping to add crispy texture to filling.
- If you don’t have a cast iron skillet, use an oven-safe skillet or baking dish for searing and baking.
- Do not overstuff the chicken pockets to prevent filling from leaking during cooking.
- Let chicken rest after baking to retain juices and ensure perfect tenderness.
- For lower sodium, adjust the amount of salt and use low sodium broth as suggested.
- To make this recipe dairy-free, substitute cream cheese and cheddar with plant-based alternatives.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
