Broccoli Cheese Stuffed Chicken Breast (Print Version)
Tender chicken pockets filled with broccoli and cheese, baked until golden for a hearty low-carb dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a small bowl, blend garlic powder, paprika, salt, and black pepper thoroughly. Set aside.
03 - Pat chicken breasts dry with paper towels. With a sharp knife, create a deep pocket in each breast without cutting all the way through.
04 - Rub olive oil over all sides of the chicken breasts, ensuring the interior of each pocket is coated. Evenly distribute the prepared seasoning mix inside and outside each pocket.
05 - Combine finely chopped broccoli, shredded cheddar cheese, softened cream cheese, grated Parmesan, Dijon mustard, and minced garlic in a mixing bowl. Mix until thoroughly blended.
06 - Generously fill each chicken breast pocket with the broccoli cheese mixture. Secure each opening with toothpicks if necessary to prevent filling from escaping during baking.
07 - Transfer stuffed chicken breasts to the prepared baking sheet. Bake for 25 to 30 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the cheeses are melted and bubbling.
08 - Allow chicken to rest for 5 minutes out of the oven. Carefully remove toothpicks before serving.
# Expert Tips:
01 -
- You can sneak extra veggies into dinner and no one will grumble about it.
- The cheesy filling stays creamy while the chicken stays juicy—no dry bites here.
02 -
- Trying to stuff the chicken with cold filling made the breasts tear—always let the mixture soften first.
- Adding the Dijon was a spur-of-the-moment choice that ended up being the flavor booster the recipe needed.
03 -
- Wetting your toothpicks before using them keeps them from burning in the oven.
- A quick sprinkle of extra cheddar on top in the last five minutes makes the crust irresistibly golden.