Broccoli Cheddar Stuffed Chicken Breasts
Broccoli Cheddar Stuffed Chicken Breasts
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts
- 1 1/2 cups fresh broccoli florets, finely chopped, steamed or blanched until tender-crisp
- 1 cup sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the four chicken breasts.
⏱️ 5 min•🌡️ 375
- 2
Prepare the chicken breasts: Place each chicken breast on a cutting board. Carefully butterfly each breast by slicing horizontally almost all the way through, leaving about 1/2 inch intact. Open the breast like a book. Place plastic wrap over the chicken and pound gently with a meat mallet or rolling pin until each breast is about 1/2-inch thick. Season the inside of each chicken breast lightly with a pinch of kosher salt and black pepper.
⏱️ 8 min
- 3
Prepare the filling: In a medium bowl, combine the finely chopped steamed broccoli, shredded sharp cheddar cheese, softened cream cheese, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Stuff the chicken: Divide the broccoli and cheese filling evenly among the four chicken breasts. Spoon the filling onto one half of each butterflied chicken breast, then fold the other half over the filling. Secure the edges with one or two toothpicks if needed to keep the filling inside during cooking.
⏱️ 7 min
- 5
Prepare the coating: In a shallow dish or plate, combine the panko breadcrumbs, grated Parmesan cheese, and paprika. Mix well to ensure an even distribution of spices.
⏱️ 2 min
- 6
Coat the chicken: Brush the outside of each stuffed chicken breast with a little olive oil. Then, dredge each breast in the breadcrumb mixture, pressing gently to ensure the coating adheres well to all sides. Place the coated chicken breasts in the prepared baking dish.
⏱️ 3 min
- 7
Bake the chicken: Transfer the baking dish to the preheated oven. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the coating is golden brown and crispy. Cooking times may vary depending on the thickness of the chicken.
⏱️ 30 min•🌡️ 375
- 8
Rest and serve: Carefully remove the baking dish from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Remove any toothpicks before serving. Garnish with fresh chopped parsley if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Stuffed Chicken Breasts
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts
- 1 1/2 cups fresh broccoli florets, finely chopped, steamed or blanched until tender-crisp
- 1 cup sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the four chicken breasts.
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken breasts: Place each chicken breast on a cutting board. Carefully butterfly each breast by slicing horizontally almost all the way through, leaving about 1/2 inch intact. Open the breast like a book. Place plastic wrap over the chicken and pound gently with a meat mallet or rolling pin until each breast is about 1/2-inch thick. Season the inside of each chicken breast lightly with a pinch of kosher salt and black pepper.
⏱️ 8 min - 3
Prepare the filling: In a medium bowl, combine the finely chopped steamed broccoli, shredded sharp cheddar cheese, softened cream cheese, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Stuff the chicken: Divide the broccoli and cheese filling evenly among the four chicken breasts. Spoon the filling onto one half of each butterflied chicken breast, then fold the other half over the filling. Secure the edges with one or two toothpicks if needed to keep the filling inside during cooking.
⏱️ 7 min - 5
Prepare the coating: In a shallow dish or plate, combine the panko breadcrumbs, grated Parmesan cheese, and paprika. Mix well to ensure an even distribution of spices.
⏱️ 2 min - 6
Coat the chicken: Brush the outside of each stuffed chicken breast with a little olive oil. Then, dredge each breast in the breadcrumb mixture, pressing gently to ensure the coating adheres well to all sides. Place the coated chicken breasts in the prepared baking dish.
⏱️ 3 min - 7
Bake the chicken: Transfer the baking dish to the preheated oven. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the coating is golden brown and crispy. Cooking times may vary depending on the thickness of the chicken.
⏱️ 30 min•🌡️ 375 - 8
Rest and serve: Carefully remove the baking dish from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Remove any toothpicks before serving. Garnish with fresh chopped parsley if desired.
⏱️ 5 min