Broccoli and Cheese Stuffed Chicken Breast (2024)

Fat 26

Carbs 7

Protein 49

Yield: 4

Chicken

• 1.5 lbs. boneless skinless chicken breasts, (~4 chicken breasts)
• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes or more, to taste
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons olive oil

Stuffing

• 1 cup shredded cheddar cheese
• 1/2 cup Greek Yogurt
• 1/2 cup cream cheese softened
• 1 tablespoon minced garlic
• 3 cups broccoli diced into bite-size pieces

• Preheat the oven to 375ºF.

• Prepare the spice rub. Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix with a spoon and set aside.

• Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected, but creating a flap.

  

• Sprinkle the spice rub over the chicken breast on both sides, including in the flap.

  

• Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.

  

• Next, add the diced broccoli to the Greek yogurt mixture and mix everything together until the broccoli is coated in the Greek yogurt sauce.

• Divide the broccoli mixture into fourths.

• Stuff a chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together. Repeat with each chicken breast.

  

• Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown.

• Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway.

  See Also

  Broccoli Cheddar-Stuffed Chicken Recipe - Home ChefCheesy Broccoli Stuffed Chicken Breasts with Calabrian Chili Sauce | PrimalGourmetBroccoli Stuffed Chicken Breast (So Easy!) - Wholesome YumBroccoli and Cheese Stuffed Chicken Breasts

• Use a meat thermometer to check the internal temperature of the chicken breast. Make sure it’s at least 165ºF before removing it from the oven. Let rest for at least 5 minutes before eating.

• Storage: Let the chicken breasts cool completely, place in an airtight container, and refrigerate for up to 5 days.
• Freezing Instructions: Once the chicken breasts are baked, let them cool completely before tightly wrapping each breast in plastic wrap and a layer of foil. Freeze for up to 3 months.
• Dry Rub: Feel free to replace all of the dry rub spices with 2 tablespoons of chicken seasoning. It’s our-go to for most of our chicken recipes!
• Filling Variations: Try cream cheese + caramelized onions, asparagus + parmesan cheese, ourspinach stuffed chicken breast, orcaprese stuffed chicken breast.

Author: Emily Richter

• Spinach Stuffed Chicken Breast

• Lemon Chicken Marinade

• Easy Homemade Greek Chicken Marinade

• 70+ Chicken Breast Recipes