Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, sharp cheddar cheese, cream cheese, red bell pepper, and bacon, seasoned with a flavorful spice rub. The chicken is seared to a golden perfection then baked to juicy tenderness, making it a delicious and satisfying main course perfect for any dinner occasion.
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 cheese
- 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 (optional)
- 1 teaspoon of the spice rub (from above)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the stuffed chicken breasts after searing.
- Steam Broccoli: Place the 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 excess water and push broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, dried dill, and one teaspoon of the spice rub to the opposite side of the bowl from the broccoli. Mix the cream cheese side until well combined, then gently fold in the broccoli.
- Tenderize Chicken: Lay chicken breasts on a cutting board, cover with plastic wrap, and gently pound with a meat mallet or the side of a can to tenderize. Remove plastic wrap and pat dry with paper towels.
- Create Pocket: Using a sharp knife, carefully slice through the thicker side of each chicken breast horizontally, without cutting all the way through, creating a pocket for the filling.
- Stuff Chicken: Fill each pocket with the prepared filling, using your hand or a spoon to pack it inside. Secure the opening with toothpicks if needed to keep the filling in place.
- Season: Sprinkle the remaining spice rub evenly over both sides of each stuffed chicken breast and lightly pat it into the surface.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and set aside, then repeat with the remaining breasts.
- Add Broth and Bake: Return all seared chicken breasts to the skillet, add three tablespoons of low sodium chicken broth carefully, cover the skillet with foil, and transfer to the preheated oven. If your skillet is not oven-safe or too small, transfer chicken to a 9×13 baking dish and cover with foil.
- Bake Chicken: Bake at 375°F for 17 minutes or until the internal temperature of the chicken breast reaches 160°F (check with an instant-read thermometer).
- Rest Chicken: Remove from oven and let the chicken rest for 5 minutes. The internal temperature will rise to 165°F, ensuring it is fully cooked and juicy.
- Serve: Remove toothpicks, slice if desired, and serve warm. This dish pairs wonderfully with mashed potatoes or your favorite side.
Notes
- Bacon: Baking bacon in the oven while prepping the chicken is a hands-off, mess-free method that yields crispy bacon perfect for the filling.
- Prep Ahead: You can prepare the stuffed chicken breasts completely and refrigerate them in an airtight container for up to 24 hours before cooking. Take them out 20 minutes before cooking to achieve even cooking and better searing.
- Cooking Time Adjustment: If cooking from chilled or thawed frozen chicken breasts, adjust the baking time slightly to ensure the internal temperature reaches 160°F before resting.
- Oven-Safe Skillet: Use a cast iron or oven-safe skillet to speed up the cooking process by searing and baking in the same pan.
- Filling Variations: You can substitute the cheddar cheese with mozzarella or Monterey Jack for a different flavor profile.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
