Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of sharp cheddar, cream cheese, broccoli, red bell pepper, bacon, and aromatic herbs. The chicken is seared to a golden brown and finished in the oven for a juicy, flavorful dish perfect for dinner.
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
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking later.
- Steam Broccoli: Place broccoli florets with two tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain any excess water, then push broccoli to one side of the bowl.
- Mix Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, chives, dill, and one teaspoon of the spice rub to the bowl with broccoli. Mix the cream cheese side ingredients thoroughly and then gently fold in the broccoli until combined. Set aside.
- Tenderize Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Gently pound them a few times with a meat mallet or the side of a can to tenderize. Remove wrap and pat chicken dry with paper towels.
- Create Pockets: Slice horizontally through the thickest side of each chicken breast to create a deep pocket without cutting all the way through.
- Stuff Chicken: Spoon the filling into each pocket. Use your hand to squeeze the filling in if needed. Secure with toothpicks if the filling is loose.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly on 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. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and repeat with the others.
- Prepare for Baking: Return all chicken breasts to the skillet. Carefully add three tablespoons of chicken broth to the skillet. Cover with foil and transfer to the preheated oven. If your skillet isn't oven safe or too small, transfer chicken to a 9×13 baking dish.
- Bake: Bake at 375°F for 17 minutes or until the internal temperature of the chicken reaches 160°F when measured inside the chicken meat (not the filling).
- Rest Chicken: Remove from oven and let the chicken rest for 5 minutes. The internal temperature will rise to 165°F, ensuring juiciness and food safety.
- Serve: Serve warm, delicious alongside mashed potatoes or your favorite side.
Notes
- Bacon can be baked in the oven during prep for easy, crispy results and less mess.
- Prep the stuffed chicken breasts ahead of time and refrigerate in an airtight container 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.
- Adjust cooking times slightly if chicken breasts are chilled or thawed from frozen to reach safe internal temperature.
- Use toothpicks to secure chicken if filling tends to fall out during cooking.
- Use a meat thermometer to check doneness accurately for best results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
