Broccoli and Cheddar Stuffed Chicken
Juicy chicken breasts rolled with a creamy broccoli and cheddar filling, baked to golden perfection. This comforting dish delivers a veggie-forward punch with melty cheese, simple pantry ingredients, and tender, flavorful meat. It’s a great weeknight centerpiece that still feels special enough for a dinner party.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup broccoli florets, finely chopped
- 1/2 cup shredded cheddar cheese
- 2 oz cream cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- salt
- black pepper
- 1/2 teaspoon paprika
Instructions
- Pound each chicken breast to an even thickness of about 1/2 inch, then season lightly with salt and pepper. This helps the filling cook evenly inside and the exterior to brown nicely.
- Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic for about 30 seconds until fragrant, then add the chopped broccoli and cook for 2–3 minutes until just tender. Remove from heat.
- In a bowl, combine the cream cheese, 1/2 cup shredded cheddar, and the warm broccoli mixture. Stir until the mixture is well combined and creamy. If desired, season with a pinch of salt and pepper.
- Spread the filling along the center of each pounded chicken breast. Roll each breast around the filling to create a neat bundle and secure with toothpicks if needed.
- Place the stuffed chicken breasts seam-side down on a baking sheet or in a lightly greased baking dish. Brush the tops with a touch more olive oil and sprinkle with paprika for color.
- Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
- If you like a more golden top, finish under the broiler for 1–2 minutes, watching carefully to prevent burning.
- Remove from the oven and let the chicken rest for about 5 minutes before slicing and serving. This helps retain juices and keeps the filling intact.