Description
This Broccoli Stuffed Chicken Breast recipe delivers juicy, tender chicken breasts filled with a creamy, cheesy broccoli and bacon mixture. Seasoned with a flavorful ranch-inspired spice rub and finished with a delicious pan sauce, this dish is easy to prepare and perfect for a family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 3 tablespoons low sodium chicken broth
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
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the chicken breasts.
- Steam Broccoli: Place broccoli florets and 2 tablespoons 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 of the bowl.
- Prepare Filling: To the empty side of the bowl, add shredded cheddar, softened cream cheese, diced red bell pepper, cooked bacon, dried parsley, chives, and dill. Mix the filling ingredients without blending the broccoli yet. Whisk together the spice rub (garlic powder, salt, onion powder, paprika, pepper) in a small bowl, remove one teaspoon, and add it to the filling mixture. Fold in the broccoli gently until combined.
- Tenderize Chicken: Place each chicken breast on a cutting board and cover with plastic wrap. Pound with a meat mallet or side of a can to tenderize evenly. Remove plastic wrap and pat dry with paper towels.
- Create Pocket: On the thick side of each chicken breast, slice lengthwise through the middle without cutting all the way through, forming a deep pocket for stuffing.
- Stuff Chicken: Stuff each pocket with the prepared filling, squeezing the filling into the pocket by hand. Secure with toothpicks if needed to hold filling inside.
- Season Chicken: Sprinkle the remaining spice rub evenly on both sides of each stuffed chicken breast and pat gently to adhere.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove chicken from skillet and repeat with remaining breasts.
- Bake Chicken: Return all chicken breasts to the skillet, pour in 3 tablespoons of chicken broth carefully to avoid splatter, then cover the skillet tightly with foil. If the skillet is not oven-safe or too small, transfer chicken and broth to a 9x13 baking dish and cover with foil. Bake in the preheated oven for 17 minutes or until the internal temperature reaches 160°F.
- Rest Chicken: Remove chicken from the oven and let rest for 5 minutes to allow temperature to rise to 165°F. Serve hot with your choice of sides like mashed potatoes.
Notes
- Use fresh broccoli florets and steam just until tender to keep texture in the filling.
- Softened cream cheese helps blend the filling easily and keeps it creamy.
- Cook bacon in advance and finely chop for best incorporation in filling.
- Make sure not to slice chicken breasts all the way through when creating pockets to keep filling sealed.
- To avoid filling leakage during searing, use toothpicks to secure pockets.
- Resting the chicken after baking ensures juiciness and food safety by reaching proper internal temperature.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
