Description
This stuffed chicken breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, cheddar cheese, cream cheese, red bell pepper, bacon, and herbs. The chicken is seasoned with a flavorful spice rub, seared to a golden brown in a cast iron skillet, and then baked to juicy perfection. Perfect served with mashed potatoes, this dish offers a delightful combination of textures and savory flavors.
Ingredients
Scale
Chicken
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
Spice Rub
- 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 the broccoli florets with 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water and push broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped cooked bacon, dried parsley, dried chives, and dried dill to the opposite side of the bowl. Whisk together the spice rub in a small bowl, remove 1 teaspoon, and add it to the filling ingredients. Mix the filling side thoroughly, then fold in the steamed broccoli until fully combined.
- Tenderize Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Gently pound with a meat mallet or side of a can to tenderize. Remove plastic wrap and pat chicken dry with paper towels.
- Create Pocket: Slice the thicker side of each chicken breast horizontally through the middle, being careful not to cut all the way through, creating a deep pocket for stuffing.
- Stuff Chicken: Using your hand, squeeze and stuff the filling into each chicken breast pocket. Secure with toothpicks if filling falls out.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over both sides of each stuffed chicken breast.
- 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 and repeat with remaining breasts.
- Bake Chicken: Return all seared chicken breasts to the skillet. Add 3 tablespoons of low sodium chicken broth carefully to avoid splattering. Cover skillet with foil and transfer to the preheated oven. Bake for 17 minutes or until internal temperature of chicken reaches 160°F using an instant-read thermometer.
- Rest Chicken: Remove from oven and let chicken rest for 5 minutes to allow internal temperature to reach 165°F. Serve warm with mashed potatoes or your favorite side.
Notes
- Bacon can be baked in the oven ahead of time for easy and crispy results while prepping chicken.
- To prepare ahead, assemble the stuffed chicken breasts and store in an airtight container in the refrigerator for up to 24 hours before cooking.
- Before cooking refrigerated chicken, let it sit at room temperature for 20 minutes to ensure even cooking and better searing.
- Cooking times may vary slightly if chicken is chilled or thawed from frozen; always check internal temperature for safety.
- If your skillet is not oven safe or too small, transfer seared chicken to a 9×13 baking dish for baking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
