Cheesy Broccoli Stuffed Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 large boneless, skinless chicken breasts
02 -
¼ teaspoon garlic powder
03 -
¼ teaspoon cumin (optional)
04 -
Salt and pepper (to taste)
05 -
¼ cup olive oil, divided
→ For the Stuffing
06 -
3 cups broccoli florets
07 -
1 ½ cups shredded cheddar cheese
08 -
2 oz. cream cheese (at room temperature)
09 -
1 tablespoon chopped fresh chives (or other herbs)
10 -
¼ teaspoon salt
11 -
¼ teaspoon pepper
# Instructions:
01 -
Preheat your oven to 400°F (200°C)
02 -
Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave for 2 minutes until tender
03 -
Drain broccoli on paper towels to remove excess moisture. Chop into pea-sized pieces and return to bowl
04 -
Combine chopped broccoli with shredded cheddar, cream cheese, chives, salt, and pepper until well mixed
05 -
Cut a deep pocket lengthwise into each chicken breast, being careful not to slice through completely
06 -
Fill each pocket with equal amounts of broccoli-cheese mixture, pressing firmly into the cavity
07 -
Rub outside of chicken breasts with garlic powder, cumin (if using), salt, and pepper
08 -
Divide olive oil between two ovenproof skillets over medium heat. Add chicken breasts and sear for 3 minutes on one side, then flip and sear for 2-3 minutes more
09 -
Transfer skillets to preheated oven and bake for 10-15 minutes until internal temperature reaches 165°F (74°C)
10 -
Remove from oven and let chicken rest for 5 minutes before serving with your choice of sides
# Notes:
01 -
For a low-carb option, serve with cauliflower rice or zucchini noodles
02 -
Try different cheese combinations like mozzarella or mixed cheese blends
03 -
Store leftovers in refrigerator for up to 3 days