Description
This Broccoli Stuffed Chicken Breast recipe delivers juicy, tender chicken perfectly seasoned with a ranch-inspired spice rub. Stuffed with a creamy mixture of sharp cheddar, cream cheese, broccoli, red bell pepper, and bacon, it’s seared to golden perfection and finished in the oven for a flavorful and satisfying main course.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz. cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken.
- Steam Broccoli: Place broccoli florets with 2 tablespoons of water in a microwave-safe bowl, cover with a damp paper towel, and microwave for 2 minutes. Drain excess water, then push broccoli to one side.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, dried dill, and 1 teaspoon of the pre-mixed spice rub to the other side of the bowl. Mix cream cheese thoroughly, then fold in the broccoli until well combined.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and gently pound to tenderize using a meat mallet or side of a can. Remove plastic wrap and pat dry with paper towels.
- Create Pocket: Slice horizontally through the thicker side of each chicken breast, cutting deep but not all the way through, to form a pocket for stuffing.
- Stuff Chicken: Fill each pocket with the prepared mixture, using your hand to squeeze and stuff. Secure with toothpicks if filling falls out.
- Season Chicken: Sprinkle and gently pat the remaining spice rub evenly onto both sides of each stuffed chicken breast.
- Sear Chicken: Heat a cast iron skillet over medium-high heat until smoking. Add olive oil and swirl. Sear two breasts at a time, about 2-3 minutes per side until golden brown. Remove and repeat with remaining breasts.
- Prepare for Baking: Return all chicken breasts to the skillet or transfer to a 9x13 baking dish if skillet is not oven-safe or too small. Add 3 tablespoons of chicken broth carefully to the skillet and cover with foil.
- Bake: Place covered skillet or baking dish in the preheated oven. Bake for 17 minutes or until the internal temperature of the chicken reaches 160°F. Let rest for 5 minutes to reach 165°F.
- Serve: Remove toothpicks and serve warm. Recommended pairing with mashed potatoes for a complete meal.
Notes
- Use freshly shredded sharp cheddar for best melting and flavor.
- Cook bacon ahead of time and chop finely for even distribution in the filling.
- If you don’t have dried dill, you can omit it or substitute with fresh dill if available.
- Letting the chicken rest after baking ensures juicy, tender meat and proper internal temperature.
- If filling falls out, toothpicks are essential to keep everything sealed during cooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
