Broccoli and Cheese Stuffed Chicken Breast.

Ingredients

  • Chicken: 2 large boneless, skinless chicken breasts.

  • The Filling: 1 cup finely chopped broccoli florets (steamed slightly), ½ cup shredded cheddar or mozzarella, 2 tbsp cream cheese (softened), and 1 clove minced garlic.

  • Seasoning: 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, salt, and black pepper to taste.

  • Cooking: 2 tbsp olive oil or butter.

Instructions

1. Prepare the Filling

In a small bowl, combine your finely chopped broccoli, shredded cheese, softened cream cheese, and minced garlic. Mix them until they form a thick, cohesive paste. Season the mixture with a pinch of salt and pepper.

2. Create the Pocket

Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully slice a pocket into the thickest side of each breast. Be mindful not to cut all the way through to the other side; you want a “pita pocket” shape to hold the filling inside.

3. Season and Stuff

Rub the outside of the chicken generously with the paprika, garlic powder, onion powder, salt, and pepper. Then, spoon the broccoli-cheese mixture into the pockets. If the pockets are very full, you can use toothpicks to secure the edges shut so the cheese doesn’t escape too early.

4. Sear for Color

Heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken in the pan and sear for about 3–5 minutes per side until the skin is beautifully golden and crisp, just like in your photo.

5. Bake to Perfection

Transfer the skillet into a preheated oven at 200°C (400°F). Bake for 10–15 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).

Pro Tips

  • Pat Dry: Always pat your chicken dry with a paper towel before seasoning to ensure a crispy, golden exterior.

  • Resting: Let the chicken rest for 5 minutes after taking it out of the oven. This allows the juices to redistribute, ensuring the meat stays tender.