Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory blend of broccoli, sharp cheddar, cream cheese, red bell pepper, and bacon, all seasoned with a flavorful spice rub. The chicken is seared for a golden crust and then baked to perfection, resulting in a juicy and delicious main course perfect 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 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
- 1 teaspoon Spice Rub (from above)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken.
- Steam Broccoli: In a large microwave-safe bowl, place the broccoli florets with two tablespoons of water. Cover with a damp paper towel and microwave on high for 2 minutes. Drain excess water, then push broccoli to one side of the bowl.
- Prepare Filling: Add the shredded sharp cheddar, softened cream cheese, finely diced red bell pepper, cooked chopped bacon, dried parsley, dried chives, dried dill, and one teaspoon of the spice rub to the other side of the bowl. Mix the creamy ingredients together thoroughly, then fold in the broccoli until the filling is well combined.
- Tenderize Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Pound gently with a meat mallet or the side of a can to tenderize the meat evenly. Remove plastic wrap and pat chicken dry with paper towels.
- Make Pocket: Slice into the thicker, rounder side of each chicken breast, cutting through the equator but stopping before slicing all the way through, creating a deep pocket for stuffing.
- Stuff Chicken: Stuff each pocket generously with the prepared filling. If the filling tends to fall out, secure the opening with toothpicks to keep everything inside during cooking.
- Season Chicken: Sprinkle the remaining spice rub evenly over all sides of the stuffed chicken breasts, pressing it gently to adhere.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until it is smoking hot. Add the olive oil and swirl to coat. Sear two chicken breasts at a time for 2 to 3 minutes on each side until they turn golden brown. Remove the seared breasts and repeat with the remaining two.
- Bake Chicken: Return all seared breasts to the skillet. Pour in the low sodium chicken broth carefully as it may splatter. Cover the skillet with foil and transfer it to the preheated oven. If your skillet is not oven-safe or too small, use a 9x13-inch baking dish instead.
- Finish Cooking: Bake for 17 minutes or until an instant-read thermometer inserted into the chicken (avoiding the filling) reads 160°F. Remove from oven and let the chicken rest for 5 minutes; the internal temperature will rise to 165°F, ensuring juicy and safely cooked chicken.
Notes
- Bacon: Bake your bacon in the oven while prepping the chicken for an easy method that keeps your stovetop clean and results in crispy bacon.
- Prep Ahead: Assemble stuffed chicken breasts up to 24 hours ahead and refrigerate in an airtight container. Before cooking, let them sit at room temperature for 20 minutes to ensure even cooking and searing.
- Cooking Times: Adjust cooking times slightly if using chilled or thawed-from-frozen chicken breasts to ensure the internal temperature reaches 160°F.
- Toothpicks: Use toothpicks to secure stuffed chicken to prevent filling from escaping during cooking.
- Resting: Always let the chicken rest after baking to allow juices to redistribute and temperature to reach safe eating level.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
