Broccoli Cheese Stuffed Chicken (Printable)
Tender chicken breasts filled with broccoli and cheddar, baked until golden for a low‑carb, gluten‑free main.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a small bowl, mix together garlic powder, paprika, salt, and black pepper until even.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, slice a pocket into each breast without cutting through.
04 - Rub each chicken breast with olive oil and coat thoroughly with the prepared seasoning, ensuring the inner pockets are also seasoned.
05 - In a separate mixing bowl, combine chopped broccoli, shredded cheddar cheese, softened cream cheese, grated Parmesan, Dijon mustard, and minced garlic. Stir until fully incorporated.
06 - Spoon the broccoli and cheese mixture evenly into the cavity of each chicken breast. Secure openings with toothpicks if necessary to prevent filling from spilling.
07 - Place the stuffed chicken breasts on the prepared baking sheet. Transfer to the oven and bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and cheese is bubbling.
08 - Let the stuffed chicken rest for 5 minutes after removing from the oven. Carefully remove toothpicks before serving.
# Expert Advice:
01 -
- The way the cheese bubbles out and crisps up at the edges is a secret joy I never get tired of.
- It’s hands-on but not hard, and always leaves you feeling like you made something special for yourself.
02 -
- Overfilling is tempting, but I learned the hard way that too much stuffing will leak out and make a cheesy mess.
- Mixing the cream cheese in while it’s cold leaves stubborn lumps—soften it first and your filling turns creamy in seconds.
03 -
- Pat the chicken dry before seasoning to help that golden crust form in the oven.
- A dash of Dijon in the filling is the flavor boost that makes people ask for your “secret.”