Description
Juicy chicken breasts stuffed with a creamy blend of broccoli and cheddar cheese, baked to golden perfection—ideal for a satisfying family dinner.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup broccoli florets, chopped finely
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine broccoli, cheddar, cream cheese, garlic powder, onion powder, and smoked paprika; season with salt and pepper.
- Using a sharp knife, cut a horizontal pocket into each chicken breast without slicing all the way through.
- Spoon the broccoli-cheddar mixture into each chicken breast pocket.
- Rub the outside of breasts with olive oil and season with salt and pepper.
- Place stuffed breasts in a baking dish and bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for the last 2–3 minutes to brown the cheese topping.
- Let rest 5 minutes before serving.
Notes
- For an extra crunch, top with breadcrumbs before baking.
- You can substitute mozzarella or pepper jack cheese for cheddar.
- Make ahead: prep and stuff chicken, then refrigerate up to 24 hours before baking.
- Ensure chicken is butterflied evenly for uniform cooking.