Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (or butter for richer flavor)
For the Filling:
1 cup finely chopped broccoli florets (raw or lightly steamed)
1 cup shredded cheddar cheese (or a mix of cheddar + mozzarella)
2 oz cream cheese, softened
1 clove garlic, minced (optional)
Salt and pepper to taste
Instructions
1. Prepare the Filling:
In a bowl, mix together:
Chopped broccoli
Shredded cheddar
Cream cheese
Garlic (if using)
Pinch of salt and pepper
Mix until well combined and creamy.
2. Prep the Chicken:
Pat chicken breasts dry with paper towels.
Using a sharp knife, cut a pocket into the side of each chicken breast — don’t cut all the way through.
Season both sides of each breast with garlic powder, onion powder, paprika, salt, and pepper.
3. Stuff the Chicken:
Spoon the broccoli cheese mixture evenly into each chicken pocket.
Use toothpicks to secure the opening if needed (prevents filling from leaking out).
4. Cook the Chicken:
Option A: Stove + Oven (Best for golden crust)
Preheat oven to 400°F (200°C).
Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
Sear chicken 2–3 minutes per side until golden.
Transfer skillet to oven and bake for 15–20 minutes, or until chicken reaches 165°F (75°C) internally.
Option B: Bake Only
Preheat oven to 400°F (200°C).
Place stuffed chicken breasts in a greased baking dish.
Bake uncovered for 25–30 minutes or until cooked through