Description
Broccoli Stuffed Chicken Breast packed with juicy chicken, cheesy goodness, and healthy greens. A quick, comforting meal perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz/170-225g each)
- 2 cups (180g) fresh broccoli florets, finely chopped
- 1 cup (113g) shredded mozzarella cheese
- ½ cup (50g) grated parmesan cheese
- 2 cloves garlic, minced (about 2 teaspoons)
- 3 tablespoons (45ml) olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to ensure proper browning. Place each breast on a cutting board and, using a sharp knife, cut a horizontal pocket into the thickest part of each breast. Be careful not to cut all the way through – you’re creating a pocket that will hold your delicious filling. Season both the outside and inside of each chicken breast with a pinch of salt and pepper.
- Step 2: Create the Filling In a mixing bowl, combine the chopped broccoli, mozzarella cheese, parmesan cheese, minced garlic, and half of the Italian seasoning. Mix thoroughly until all ingredients are well incorporated. The moisture from the broccoli will help bind the filling together slightly, creating a cohesive mixture that’ll stay put inside your broccoli stuffed chicken breast.
- Step 3: Stuff and Secure Divide the broccoli and cheese mixture evenly among the four chicken breasts, gently stuffing each pocket until full but not overflowing. Use toothpicks to secure the openings, inserting them horizontally across the opening. This prevents the delicious filling from escaping during cooking while making the toothpicks easier to remove later.
- Step 4: Season and Sear In a small bowl, combine the remaining Italian seasoning, paprika, salt, and pepper. Drizzle the chicken breasts with 1 tablespoon of olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown.
- Step 5: Finish in the Oven Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before placing in the oven. Let the broccoli stuffed chicken breasts rest for 5 minutes before removing the toothpicks and serving to allow the juices to redistribute throughout the meat.
- Storage and Serving Allow leftover broccoli stuffed chicken breasts to cool completely before refrigerating in an airtight container for up to 3 days. For longer storage, wrap each stuffed breast individually in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat without drying out the chicken, place in a covered baking dish with 1 tablespoon of water and warm in a 325°F (165°C) oven for 15-20 minutes.
- Serving Suggestions Present your broccoli stuffed chicken breast sliced on the diagonal to showcase the vibrant filling, arranged over a bed of garlic mashed potatoes with the natural pan juices drizzled on top. For a lighter option, serve alongside a simple arugula salad dressed with lemon vinaigrette and a side of roasted cherry tomatoes. For an elegant dinner party presentation, place the whole stuffed breast on a pool of creamy herb sauce made with Greek yogurt, fresh dill, and lemon zest. The cool, tangy sauce complements the warm, savory flavors of the broccoli stuffed chicken perfectly while adding another dimension to the dish. FAQs Can I prepare broccoli stuffed chicken breast ahead of time? Yes! You can stuff the chicken breasts up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook. This makes the recipe perfect for busy weeknights or entertaining, as you can do the prep work when convenient and simply cook when needed. How do I know when the chicken is fully cooked? The most reliable method is using an instant-read thermometer inserted into the thickest part of the chicken (not the filling). It should register 165°F (74°C). If you don’t have a thermometer, ensure the chicken is no longer pink and the juices run clear when pierced. Can I use frozen broccoli instead of fresh? Yes, but thaw it completely first and squeeze out excess moisture to prevent a watery filling. Fresh broccoli provides better texture and color, but frozen works in a pinch for this broccoli stuffed chicken breast recipe. What’s the best cheese substitute if I don’t have mozzarella? Provolone, Monterey Jack, or even Swiss cheese work well as substitutes. Look for a cheese with good melting properties to achieve that desirable cheese pull when serving your stuffed chicken. Can I grill this chicken instead of baking it? Absolutely! Secure the chicken well with toothpicks, then grill over medium heat (about 350°F/175°C) for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Keep the grill lid closed to help the cheese melt properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 375 calories
- Sugar: 3 grams
- Sodium: 610 mg
- Fat: 22 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 2 grams
- Protein: 38 grams
- Cholesterol: 110 mg