Description
A delicious and creamy stuffed chicken breast recipe featuring a flavorful blend of sharp cheddar, cream cheese, broccoli, red bell pepper, and crispy bacon, seasoned with a homemade spice rub. Perfectly seared and baked for juicy, tender results ideal for a comforting 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 the stuffed chicken breasts.
- Steam Broccoli: Place broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain the excess water.
- Prepare Filling: Push the steamed broccoli to one side of the bowl. Add shredded cheddar, softened cream cheese, diced red bell pepper, cooked bacon, dried parsley, dried chives, and dried dill to the other side. Set aside without mixing initially.
- Mix Spice Rub: In a small bowl, whisk together garlic powder, salt, onion powder, paprika, and pepper. Remove one teaspoon and add it to the filling ingredients. Thoroughly mix the cream cheese and other filling ingredients together, then fold in the broccoli.
- Tenderize Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Gently pound with a meat mallet or a can to tenderize, then remove the plastic wrap and pat chicken dry with paper towels.
- Create Pocket: Slice each chicken breast horizontally through the thickest side, cutting deep to create a pocket without cutting all the way through.
- Stuff Chicken: Using your hand, squeeze and stuff the filling inside each pocket. Secure with toothpicks if needed to keep the filling inside.
- Season Chicken: Sprinkle the remaining spice rub evenly over both sides of each stuffed chicken breast and pat gently to adhere.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until it starts to smoke. Add olive oil and swirl to coat. Sear two stuffed chicken breasts at a time for 2-3 minutes per side, until golden brown. Remove and repeat with remaining breasts.
- Bake Chicken: Return all seared chicken breasts to the skillet. Pour in 3 tablespoons chicken broth carefully to avoid splatter. Cover the skillet with foil and place it in the oven (or transfer chicken to a 9x13 baking dish if skillet is not oven safe). Bake for 17 minutes or until the internal temperature reaches 160°F.
- Rest Chicken: Remove chicken from oven and let rest for 5 minutes to allow the internal temperature to reach 165°F. Serve warm, great with mashed potatoes or your favorite side.
Notes
- Bacon: For best results, bake bacon in the oven while prepping chicken for crispy texture and less mess.
- Prep Ahead: Stuffed chicken breasts can be prepared in advance and refrigerated for up to 24 hours. Let sit at room temperature for 20 minutes before cooking to ensure even searing and cooking.
- Cooking Temperature: Ensure internal chicken temperature reaches 160°F to safe minimum, with resting bringing it to 165°F.
- Oven Safe Skillet: Use an oven-safe cast iron skillet or transfer to a baking dish if needed.
- Filling Variations: Feel free to substitute sharp cheddar with other cheese like mozzarella or pepper jack for a different flavor.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
