Broccoli Cheese Stuffed Chicken (Printable Version)
Juicy chicken breasts with creamy broccoli, cheese, and red bell pepper filling baked to perfection.
# Ingredients:
→ Poultry
01 -
4 boneless skinless chicken breasts, uniform size
→ Seasoning
02 -
1 tsp salt
03 -
1 tsp smoked paprika (preferably Spanish style)
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1/2 tsp freshly cracked black pepper
→ Filling
07 -
150 g broccoli florets, small diced and blanched
08 -
75 g red bell pepper, finely diced
09 -
100 g shredded Colby-Jack cheese
10 -
2 tbsp mayonnaise (regular/full-fat)
→ Cooking
11 -
2 tbsp extra virgin olive oil
# Steps:
01 -
Using a sharp paring knife, create a pocket lengthwise in the thickest side of each chicken breast, taking care not to cut through. Gently widen the pocket with your fingers to accommodate the filling.
02 -
In a medium bowl, combine blanched broccoli florets, diced red bell pepper, shredded Colby-Jack cheese, and mayonnaise. Add one teaspoon of the seasoning blend and mix gently, preserving the broccoli's shape while achieving a cohesive mixture.
03 -
Evenly sprinkle the remaining seasoning blend over the exterior and interior of the chicken pockets. Divide the broccoli and cheese filling evenly among the breasts, stuffing each pocket carefully. Secure the openings with toothpicks to retain the filling during cooking.
04 -
Heat olive oil in an oven-safe skillet over medium heat. Sear two stuffed breasts at a time for 3–4 minutes per side until each side is lightly golden and crisp. Remove and repeat with the remaining breasts.
05 -
Return all seared breasts to the skillet, cover with foil, and bake in a preheated oven at 204°C for 18–20 minutes, or until the internal temperature reaches 74°C at the thickest part.
06 -
Let the chicken rest for 5 minutes outside the oven. Carefully remove the toothpicks before slicing to ensure clean servings with melty cheese and tender vegetables inside.
# Notes:
01 -
Pat broccoli dry after blanching to prevent a watery filling and use the largest chicken breasts to facilitate stuffing.
02 -
Resting chicken after baking locks in juices, ensuring each bite remains tender and flavorful.
03 -
Use a meat thermometer to verify the internal temperature reaches 74°C for safe consumption.