Stuffed Chicken With Broccoli And Cheese

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Stuffed Chicken With Broccoli And Cheese. This Stuffed Chicken recipe is simple to prepare and makes a highly satisfying meal for a cold evening. Chicken breast halves are stuffed with broccoli, cheddar cheese, and spinach. The Lemon-Dill sauce adds tart flavor and moisture to the mix.

BROCCOLI CHEDDAR STUFFED CHICKEN

Broccoli Cheddar Stuffed Chicken is an easy weeknight meal. Lightly seared on the outside, stuffed with broccoli and cheddar cheese, and finished in the oven.

Two chicken breasts in a cast iron skillet.

Broccoli Cheddar Stuffed Chicken will quickly become a regular in your dinner rotation. This stuffed chicken can’t be easier because it’s made in a single pan and ready in 30 minutes or less.

Boneless, skinless chicken breasts are lightly seasoned and seared on the outside. They’re stuffed with gooey cheddar cheese and broccoli, then finished in the oven.

Serve with a strawberry spinach salad or green beans and onions for a complete meal.

INGREDIENTS AND SUBSTITUTIONS

For this recipe, you’ll need boneless, skinless, chicken breasts, cheese, broccoli, mayonnaise, olive oil, and a handful of spices. 

Mayonnaise – Readers have substituted the mayonnaise with cream cheese with success. 

Broccoli – Your broccoli should be shopped into small pieces for easy stuffing. If you have fresh or frozen broccoli on hand, either will work. However, if using frozen broccoli, it needs to be thawed first.

Frozen broccoli will not have time to thaw and cook through when stuffed inside your chicken. Plus, frozen broccoli will add extra moisture and will make your filling watery.

Cheese – Any shredded cheese can be used inside your chicken – 5 Italian blend cheese, mozzarella, or American cheese are all great choices.

A white serving plate with chicken.
 CAST IRON SKILLET

I make my stuffed chicken in a cast iron skillet. If you don’t have one, I’d suggest investing in one. They’re basically indestructible, they last forever, and they’re easy to clean.

My favorite part about using cast iron is that you can seamlessly move from the stove top to the oven without moving your food to another pan. However, if you don’t yet have a cast iron pan, don’t despair.

Simply transfer your chicken into an oven-safe baking dish before placing in the oven.

Chicken filled with broccoli and melted cheddar cheese.
CHICKEN BREAST SIZE AND THICKNESS

If you are using very large, thick chicken breasts, you may need to pound them thinner to cook within the times in the recipe card.

For this recipe, you’ll want to pound your chicken breasts to about 1 inch thickness, then butterfly and stuff with your filling. If you don’t want to pound your chicken beasts thinner, expect to add a few minutes to your cooking time. 

Also, if your chicken breasts are extremely large, you may be able to split one chicken breast between two servings. Stuff the same quantity of filling between two large chicken breasts instead of four smaller breasts. 

Two chicken breasts in a cast iron skillet.

Broccoli and Cheddar Stuffed Chicken

Broccoli Cheddar Stuffed Chicken is an easy weeknight meal. Lightly seared on the outside, stuffed with broccoli and cheddar cheese, and finished in the oven.

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

 Servings: 4 servings

Calories: 333kcal

Ingredients

  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 cup broccoli florets chopped into small pieces
  • ¾ cup shredded sharp cheddar cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 350 degrees.
  • Butterfly your chicken breasts – hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling. If needed, pound chicken breasts to create even thickness. Entire breast (closed) should be about 1 inch in thickness.
  • Season chicken breasts inside and out with salt, pepper, paprika, and garlic powder. 
  • In a bowl, combine chopped broccoli florets, cheddar cheese, and mayonnaise. Stuff broccoli mixture into chicken, using a toothpick to hold closed if needed. 
  • Add olive oil to skillet and heat over medium heat. Sear chicken breasts on each side for 2-3 minutes per side, until browned.
  • Move skillet to oven to finish cooking for 12-15 minutes, or until juices run clear. (Extra thick chicken that hasn’t been pounded to 1 inch thickness will take longer to cook.)
  • Remove from oven and allow to rest for 2-3 minutes before serving.

Equipment Recommendations

  • Lodge Cast Iron Skillet – 12 inch
  • Meat Thermometer
  • Tongs
  • Zwilling Pro Chef’s Knife

Notes

  • Sharp cheddar can be substituted with any other shredded cheese on hand.
  • Fresh broccoli can be substituted with frozen broccoli, but it needs to be thawed first.
  • If your skillet is not oven-safe, transfer chicken to an oven-safe baking dish before baking.

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make these stuffed chicken breasts deliciously flavor and protein packed. ENJOY!

broccoli and cheese stuffed chicken breast in a cast iron skillet

Super Flavorful Stuffed Chicken

This broccoli and cheese stuffed chicken breast recipe is about to become one of your go-to’s for a super flavorful (and protein-packed!) dinner. It’s one of those looks oh so fancy but is oh so easy to make recipes you and the entire fam will enjoy.

Plus, we’ll make some recommendations for serving suggestions to round out this delicious meal. Let’s get into it, shall we!?

great for meal prep!

Do you want dinner to be quick and easy? Make this stuffed chicken in advance a few hours before dinner if you have some down time. Store them in the fridge and pop them in the oven whenever you’re ready to eat. Meal prep made easy, friends.

raw chicken breasts on a cutting board

Broccoli and Cheese Stuffed Chicken Breast Ingredients

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

CHICKEN & DRY RUB

  • Boneless, skinless chicken breasts (this recipe makes 4 chicken breasts!)
  • Garlic powder
  • Chili powder
  • Dried thyme
  • Red pepper flakes
  • Salt & pepper
  • Olive oil

BROCCOLI & CHEESE STUFFING

  • Shredded cheddar cheese
  • Greek Yogurt
  • Cream cheese
  • Minced garlic
  • Broccoli florets

How to Make Broccoli and Cheese Stuffed Chicken

There are only a few short steps to follow for this stuffed chicken breast recipe. Looks super fancy, is oh so easy to make:

PREHEAT OVEN

Preheat the oven to 375ºF.

PREPARE THE SPICE RUB

Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix together with a spoon and set aside. This will be used as your flavorful chicken dry rub!

CUT CHICKEN & SEASON

Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected on one side, but creating a flap.

Sprinkle the spice rub over the chicken breasts on both sides, including in the flap.

raw chicken breast cut open, ready to be stuffed with broccoli and cheese filling

MAKE BROCCOLI & CHEESE STUFFING

Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.

Next, add the diced broccoli to the cheese mixture and stir everything together until the broccoli is coated. 

Divide the broccoli mixture into fourths

STUFF CHICKEN BREASTS

Stuff each chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together.

broccoli and cheese filling in a bowl

SEAR CHICKEN

Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown each chicken breast.

BAKE STUFFED CHICKEN

Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway. 

   THESE ARE SIMPLE TO PREPARE, AND WORK GREAT FOR AN EASY WEEKNIGHT MEAL. I SAVED TIME BY USING A BAG OF FROZEN BROCCOLI, AND COOKED IT IN THE MICROWAVE BEFORE I ROLLED IT IN THE CHICKEN. I WANTED TO MAKE SURE IT WOULD BE SOFT AND HOT WITHIN THE CHICKEN. WE ATE THE LEFTOVER BROCCOLI WITH THE CHICKEN, AND IT WAS A PERFECT MEAL. EVEN MY KIDS APPROVED 🙂

Broccoli and Cheese Stuffed Chicken

Baked, seasoned chicken breasts with cheese and broccoli stuffed inside! These are delicious!

 Prep Time20 minutes

 Cook Time25 minutes

 Total Time45 minutes

 Servings6

Ingredients

  • 3 large chicken breasts cut in half lengthwise (you’ll have 6 thin cutlets total)
  • 1 large egg
  • 1 cup Italian seasoned breadcrumbs
  • 1 10 ounce bag frozen broccoli florets
  • 6 slices mozzarella cheese
  • cooking spray
  • toothpicks

Instructions

  • Preheat oven to 350° F. Line a baking sheet with foil or parchment paper. Spray with cooking spray.
  • Cook broccoli according to package directions. ( I like to buy the microwavable bag)
  • Whisk the egg in a medium bowl. Place breadcrumbs in a separate bowl.
  • Lay the 6 chicken cutlets out on a flat surface. Add one slice of cheese over the chicken and top cheese with 3-4 broccoli florets. Wrap up the sides of the chicken over the filling and secure with toothpicks. (The filling may not be fully covered and that’s ok)
  • Dip the chicken rolls in the egg. Let excess drip off. Then dip in the breadcrumbs to coat entirely. Place coated chicken on the baking sheet. Bake for 25 – 30 minutes, or until chicken is no longer pink.

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