Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, sharp cheddar, cream cheese, red bell pepper, and bacon. Seasoned with a flavorful spice rub and seared to golden perfection before baking, this dish makes a delicious and hearty main course 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 get ready for baking the stuffed chicken breasts.
- Steam Broccoli: Place the broccoli florets with 2 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 the broccoli to one side of the bowl.
- Prepare Filling: Add the shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, and dried dill to the other side of the bowl without mixing. Whisk together the spice rub in a small bowl, take out 1 teaspoon, and add it to the filling ingredients. Mix the cream cheese side thoroughly, then fold in the broccoli.
- Tenderize Chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound them a few times using a meat mallet or the side of a can to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pockets: On the thicker, rounder side of each chicken breast, carefully slice through the middle without cutting all the way through to create a deep pocket for the filling.
- Stuff Chicken: Squeeze the prepared filling with your hand and stuff it into each chicken breast pocket. Use toothpicks to secure the openings if needed to prevent filling from falling out.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over 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 to coat. Sear two chicken breasts at a time for 2 to 3 minutes per side until golden brown. Remove and repeat with the remaining two breasts.
- Prepare for Baking: Place all the seared chicken breasts back in the skillet. Pour in the 3 tablespoons of low sodium chicken broth carefully (watch for splatter). Cover the skillet with foil and transfer it to the preheated oven. If your skillet isn't oven safe or large enough, use a 9x13 baking dish instead.
- Bake Chicken: Bake at 375°F for 17 minutes or until an instant-read thermometer inserted into the chicken (not the filling) registers 160°F. Remove from the oven and let rest for 5 minutes to allow the temperature to rise to 165°F.
- Serve: Remove toothpicks before serving. This dish pairs wonderfully with mashed potatoes or your favorite side dishes.
Notes
- Bacon Tip: For perfectly crispy bacon without the mess, bake your bacon in the oven while prepping the chicken. This method is easy, hands-off, and keeps your stovetop clean.
- Prep Ahead: You can prepare the stuffed chicken breasts completely and store them in an airtight container in the refrigerator for up to 24 hours. Before cooking, let them sit at room temperature for about 20 minutes to improve even heating and searing.
- Cooking Adjustment: If cooking from chilled or thawed-frozen chicken breasts, you may need to adjust baking time slightly to ensure the chicken reaches the safe internal temperature of 160°F.
- Use an instant-read thermometer to guarantee chicken is cooked perfectly and safe to eat.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
