Cheesy Broccoli Chicken (Print Version)

Stuffed chicken with a gooey broccoli and cheese mix, crisp red peppers, and golden-baked goodness.

# Ingredients:

→ Chicken Seasoning

01 - 4 skinless and boneless chicken breasts, large (about 2 to 2 ¼ pounds total)
02 - ½ tsp of salt
03 - ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ¼ tsp onion powder
06 - ¼ tsp ground black pepper

→ Cheesy Broccoli Stuffing

07 - 1 ½ cups broccoli florets, chopped into tiny pieces (~½ inch), blanched, and dried
08 - ¼ cup very small red bell pepper cubes
09 - 1 ⅓ cups shredded colby-jack cheese
10 - 1 ½ tbsp mayonnaise

→ Cooking Essentials

11 - 2 tbsp olive oil

# Steps:

01 - Set your oven to 400°F to warm up.
02 - Take a sharp paring knife to cut a pocket along the side of each chicken breast, being cautious not to slice all the way through. Use your fingers to open the pocket slightly, then put them aside.
03 - Combine the salt, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Set it aside for later.
04 - In a medium-sized bowl, toss together the broccoli pieces, diced red bell pepper, colby-jack cheese, and mayo. Add 1 teaspoon of the seasoning mix you just made. Gently stir everything so the broccoli doesn’t fall apart.
05 - Stuff each chicken breast pocket with a quarter of the broccoli and cheese mixture. Use two or three toothpicks per breast to hold everything in place.
06 - Sprinkle the rest of the seasoning mix on both sides of each stuffed chicken breast.
07 - Put a large oven-safe skillet on medium heat and add olive oil. Brown 2 stuffed chicken breasts at a time, cooking each side for 3-4 minutes until they’re golden. Remove them from the skillet and repeat with the next batch.
08 - Put all the browned chicken breasts back in the skillet. Cover the skillet with foil and bake the chicken for 18–20 minutes, until they reach an internal temperature of 165°F at their thickest part.
09 - After baking, let the chicken sit for 5 minutes. Carefully remove the toothpicks before placing them on plates or serving.

# Notes and Tips:

01 - Make sure chicken breasts are all about the same size so they cook evenly. If they’re thick, you can lightly pound them before cutting the pockets.
02 - Don’t want to blanch fresh broccoli? Thawed frozen broccoli squeezed dry works too.
03 - If you don’t have colby-jack, swap it for mild cheddar.

Back