This Broccoli and Cheese Stuffed Chicken is all kinds of delicious! Succulent chicken breast is stuffed with the most flavorful broccoli, cream cheese and cheddar mix, with a pop of jalapeno. Pan seared then oven baked. Hearty, easy and so tasty!
Broccoli and Cheese Stuffed Chicken will be a hit every time! If you’re looking for a delicious and simple weeknight dinner, then look no further. The broccoli cheese stuffing is literally loaded with flavor from the sun dried tomatoes, jalapenos, cream cheese, cheddar, broccoli and bell peppers. It’s all wrapped in a succulent pan seared chicken breast – two delicious dishes in one!
If you’re looking for other stuffed chicken recipes, why not also try my Cheesy Sundried Tomato Stuffed Chicken or my Bruschetta Stuffed Chicken Recipe!
Why you’ll love this Broccoli and Cheese Stuffed Chicken
- A delicious broccoli cheese stuffing. Creamy, rich and packed with flavor! This melty stuffing is utterly addictive.
- Perfect chicken. The breasts are lightly spiced then quickly pan seared, for a crispy tinge, then baked. They come out succulent and tender.
- A hearty weeknight meal. These stuffed chicken breasts are guaranteed to satisfy the most hungry of customers!
Ingredients you’ll need
- Chicken Breasts
- Seasoning: Black pepper, onion powder, garlic powder, paprika and Italian seasoning.
- Olive Oil
- Whole Lime
- Chicken Broth
For the stuffing
- Broccoli Florets
- Cream Cheese
- Cheddar Cheese
- Jalapeno
- Bell Pepper
- Sundried Tomato
How to make Broccoli and Cheese Stuffed Chicken
- Prep the chicken – Cut a pocket on the chicken and rub the breast with your spice mix.
- Make your stuffing – In a small bowl, mix your stuffing ingredients. Stuff generously into the chicken.
- Pan sear – Pan sear the chicken breasts on each side for about 4-5 minutes on medium high heat to create a nice golden color on the outside.
- Oven bake – Pour 1/2 cup of chicken broth to the bottom of the skillet and transfer the skillet to a pre-heated 400 degree oven and cook for about 20 minutes.
- Allow to rest, serve and enjoy!
Recipe tips and notes
- Chop your broccoli florets small so they can all fit inside the chicken.
- Use large chicken breasts.
- Don’t cut your chicken all the way through.
- Lightly steam your broccoli florets before mixing it into the stuffing.
- Make sure to rub the spice mix outside and inside the chicken breast.
- If you don’t have an oven safe skillet, you can sear the chicken in the skillet first, then transfer them to an oven safe dish.
- Remove seeds and ribs from the jalapeno, if you want it less spicy.
- Allow your chicken to rest for 5 mins before serving, this lets all the juices distribute throughout the chicken – making it super succulent!
- You can replace jalapeno cheddar with normal cheddar
- To cook on stove only, covered with a lid on medium low heat until chicken is fully cooked. 10-15 minutes after pan searing for color.
FAQ’s
What to serve with this Broccoli and Cheese Stuffed Chicken
This hearty dish goes well with all kinds of sides! Here are some tasty ideas:
- Easy Mashed Potatoes
- Herb and Parmesan Oven Roasted Potatoes
- Lebanese Spicy Potatoes (Batata Harra)
- Oven Baked Brussel Sprouts
- Brown Sugar Glazed Carrots
- Roasted Garlic Mushrooms
How to butterfly a chicken breast
To make a pocket in the chicken breast you can butterfly them. Butterflying chicken breasts for stuffing is all about making a secure pocket for the stuffing, not cutting the chicken all the way through.
Use a sharp knife to slice each chicken breasts horizontally, forming a pocket. Make sure to stop cutting about 1/2 inch from the sides and back of the chicken breasts so you aren’t cutting all the way through.
How do you know when the stuffed chicken breast is done
The best way to avoid undercooked chicken is to test it with a 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.
Other delicious chicken recipes
I hope you enjoy all the recipes I share with you, including this delicious Broccoli and Cheese Stuffed Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Broccoli and Cheese Stuffed Chicken
Ingredients
- 4 whole chicken breasts
- 1 tsp. black pepper freshly cracked
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsps. paprika
- 1 tsp. Italian seasoning or your favorite blend
- 2 tbsps. olive oil
- 1 whole lime for rubbing the chicken before stuffing.
- 1/2 cup chicken broth
Stuffing
- 2 cups broccoli florets lightly steamed and chopped
- 4 oz. cream cheese
- 4 oz. jalapeno cheddar shredded
- 1 large jalapeno petite diced
- 1 small red bell pepper petite diced
- 4 oz. sundried tomatoes finely chopped
Instructions
- Cut the chicken horizontally to form a pocket without cutting it all the way through. Rub the chicken with a piece of lime all over, releasing some of the juice.
- Mix the spices in a small bowl and sprinkle it all over the chicken on the inside and the outside.
- In another bowl, place the stuffing ingredients and mix to incorporate the ingredients well together.
- Place a generous amount of stuffing into the chicken and wrap to cover the stuffing. Secure the sides with tooth pick.
- Heat up the olive oil in an oven safe skillet and pan sear the chicken breasts on each side for about 4-5 minutes on medium high heat to create a nice golden color on the outside.
- Pour 1/2 cup of chicken broth to the bottom of the skillet and transfer the skillet to a pre-heated 400 degree oven and cook for about 20 minutes or until the internal temperature of the chicken is 165 degrees.
- Once the chicken is ready, remove from the oven and let is rest on your stove for 5 minutes, covered with aluminum foil. This is important please don't skip.
- Remove the tooth picks and garnish with some freshly chopped parsley and serve.
Notes
- Chop your broccoli florets small so they can all fit inside the chicken.
- Use large chicken breasts.
- Don’t cut your chicken all the way through.
- Lightly steam your broccoli florets before mixing it into the stuffing.
- Make sure to rub the spice mix outside and inside the chicken breast.
- If you don’t have an oven safe skillet, you can sear the chicken in the skillet first, then transfer them to an oven safe dish.
- Remove seeds and ribs from the jalapeno, if you want it less spicy.
- Allow your chicken to rest for 5 mins before serving, this lets all the juices distribute throughout the chicken – making it super succulent!
- You can replace jalapeno cheddar with normal cheddar
- To cook on stove only, covered with a lid on medium low heat until chicken is fully cooked. 10-15 minutes after pan searing for color.
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