The whole family will love this Chicken breast stuffed with broccoli and cheese. The outside is crispy and the inside remains moist. Plus, it’s ready in under an hour and packed with protein!
These stuffed chicken breasts were inspired by the frozen stuffed chickens my mom used to buy us when we were kids. I remember it was pre-baked and packaged so all you had to do was thaw and bake! The cheese oozed out and it was so delicious. This is a homemade frozen dinner. I hope you love this easy dinner as much as my family and I ❤️.
If you’re stuck in a dinner rut, try mixing up this protein-packed chicken breast recipe. Each breast is coated in a dry rub, stuffed with creamy, cheesy broccoli filling, and cooked to golden perfection.
Every time I make a stuffed chicken (or stuffed pork chops) recipe, I’m always in awe of how simple and yet gorgeous it looks. Stuffed chicken breasts are impressive enough for a celebration meal and simple enough for a weeknight dinner. No matter what, these chicken breasts are packed with flavor and cheesiness that everyone will enjoy!
“It’s absolutely delicious! I made this for my mother-in-law’s birthday and everyone loved it 🙂 Thank you for making me look like a professional chef!” – Catherine
materials needed
Chicken & Dry Rub
- boneless, skinless chicken breast (This recipe makes 4).
- dry rub spices It contains garlic powder, red pepper powder, dried thyme, red pepper powder, salt, and pepper.
- olive oil (or avocado oil).
Broccoli & Cheese Stuffing
- i like to use shredded cheddar cheeseFeel free to use shredded Colby Jack, white cheddar cheese, or a Mexican blend.
- various general Greek Yogurt.
- full fat cream cheese For best taste and texture
- Freshly chopped or bottled garlic.
- Fresh (not frozen!) chopped broccoli florets.
FAQ
Cut the chicken breasts in half lengthwise and join the chicken breasts on one side to create a flap. Spray the spice rub on all sides of the chicken breasts, including the flaps.
clearly! Follow recipe up to step 8. Cover and refrigerate raw stuffed chicken breasts for up to 8 hours. When ready to serve, continue to follow the recipe as written.
Stuffed chicken breasts are fully cooked when the chicken’s internal temperature is 165°F. Use a meat thermometer to make sure the internal temperature is 165°F.
Yes, this is a healthy stuffed chicken breast recipe and a great healthy dinner option! This stuffed chicken has 49 grams of protein per chicken breast and the chicken is packed with vegetables.
Stuffed Chicken Breast Recipe
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Stuffed Pork Ribs
these Stuffed Pork Ribs Crispy on the outside and filled with cheesy mushrooms on the inside, it makes for the ultimate weeknight meal.
Try it!
Thermoworks Thermapen
I never Cooking Pork RibsOr really any meat grilling recipeswithout anything good meat thermometer. We take the guesswork out of the grilling process and ensure perfectly cooked ribs every time. What I like most is Thermoworks Thermapen. You can check quickly and accurately internal temperature.
Once the chicken breasts have cooled completely, you can store them in an airtight container in the refrigerator for up to 3 days.
Once the chicken breasts are cooked, allow them to cool completely and then wrap each breast tightly in plastic wrap and foil. Store frozen for up to 3 months.
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Make stuffed chicken breasts a complete meal with these ingredients:
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Preheat oven to 375°F.
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Prepare the seasoning sauce. In a small bowl, combine garlic powder, chili powder, dried thyme, chili powder, salt, and pepper. Mix with a spoon and set aside.
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Place the chicken breasts on a cutting board and, using a sharp knife, cut the chicken breasts in half lengthwise, forming a covering with the chicken breasts attached.
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Spray the marinade on both sides of the chicken breasts, including the wings.
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In a large bowl, mix together the cheddar cheese, Greek yogurt, cream cheese, and minced garlic until well combined.
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Next, add the chopped broccoli to the Greek yogurt mixture and mix everything together until the broccoli is coated in the Greek yogurt sauce.
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Divide the broccoli mixture into four equal portions.
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Stuff the chicken breasts with 1/4 of the broccoli mixture between the flaps. Close the lid and secure the broccoli cheese filling by securing both edges of the chicken breast with 2-3 toothpicks. Repeat with each chicken breast.
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Heat a large cast iron skillet over medium/high heat. Add olive oil. When the olive oil smells, add the stuffed chicken breasts to the pan. Cook for 2 to 3 minutes on each side until browned.
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Carefully place the cast iron skillet in the oven (be careful the handle may be hot) and bake at 375°F for 30 minutes, turning halfway through.
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Use a meat thermometer to check the internal temperature of the chicken breasts. Make sure the temperature is above 165°F before removing from the oven. Rest for at least 5 minutes before eating.
- save: Once the chicken breasts are completely cooled, you can store them in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Once the chicken breasts are cooked, allow them to cool completely and then wrap each breast tightly in plastic wrap and foil. Store frozen for up to 3 months.
- Dry rub: Feel free to substitute 2 tablespoons of chicken seasoning for all dry rub spices. This is what is used in most chicken recipes!
- Fill variant: Try the chicken breast stuffed with cream cheese + caramelized onion, asparagus + Parmesan cheese, spinach, and chicken breast stuffed with caprese.
(adthrive-in-post-video-player video-id=”ExHbpzoY” upload-date=”2022-01-18T00:00:00.000Z” name=”Chicken Breast with Broccoli and Cheese” Description=”Chicken Breast with Broccoli and Cheese has never been more delicious! Try our super flavorful Chicken Dry Rub and our Easy Broccoli and Cheese Filling. By using it, you can enjoy delicious flavor and protein-filled chicken breast!”
calorie: 459 calorie, carbohydrate: 7 g, protein: 49 g, province: 26 g, fiber: 1 g, sugar: 2 g
Nutritional information is automatically calculated and should only be used as estimates.
