Broccoli Cheese Stuffed Chicken (Print Version)
Broccoli and cheese-stuffed chicken breasts baked golden — a satisfying low-carb, gluten-free main in 45 minutes.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup cheddar cheese, shredded
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons Parmesan cheese, grated
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a small bowl, combine garlic powder, paprika, salt, and black pepper to create a seasoning mix.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully slice a pocket in the side of each breast, ensuring not to cut all the way through.
04 - Rub each chicken breast with olive oil and generously apply the seasoning blend on all sides, including inside the pockets.
05 - In a medium mixing bowl, thoroughly mix chopped broccoli, shredded cheddar cheese, cream cheese, Parmesan cheese, Dijon mustard, and minced garlic until well incorporated.
06 - Fill each pocket with the broccoli-cheese mixture, distributing evenly. Secure openings with toothpicks if necessary to prevent filling from spilling.
07 - Place the stuffed chicken breasts on the prepared baking sheet, ensuring they are spaced apart for even cooking.
08 - Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the cheese filling is bubbly and golden.
09 - Allow the stuffed chicken breasts to rest for 5 minutes after baking. Remove and discard toothpicks before serving.
# Expert Tips:
01 -
- It tastes like a decadent splurge, but it’s secretly healthy and low-carb.
- Your family will ask for it again before the dinner dishes are even done.
02 -
- Once I tried stuffing too much filling in—they burst open during baking and I lost half the gooey center.
- Lining the pan with parchment has saved me every time from scrubbing off burned cheese.
03 -
- Chop broccoli tiny so it softens perfectly in the short bake.
- Let the cream cheese come fully to room temp for the smoothest mixing.