Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of cheddar, cream cheese, broccoli, bell pepper, and bacon, seasoned with a flavorful spice rub, seared to a golden brown, and baked to juicy perfection. A delicious and satisfying 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 (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed chicken breasts.
- Steam Broccoli: Place broccoli florets and two tablespoons water in a microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water and push broccoli to one side of the bowl.
- Prepare Filling: To the opposite side of the bowl, add shredded cheddar, softened cream cheese, diced red bell pepper, chopped cooked bacon, dried parsley, dried chives, and dried dill. Whisk the spice rub ingredients separately, remove one teaspoon, and add it to the filling mixture. Mix the cream cheese mixture thoroughly, then gently fold in the steamed broccoli.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and gently pound with a meat mallet or the side of a can to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pocket: Slice horizontally into the thicker side of each chicken breast, cutting deep but not all the way through, to form a pocket for the filling.
- Stuff Chicken: Using your hand, squeeze the filling and stuff it evenly into each chicken breast pocket. Secure with toothpicks if necessary to keep the filling inside.
- Season Chicken: Sprinkle and pat the remaining spice rub over both sides of each stuffed chicken breast evenly.
- 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 2-3 minutes per side until golden brown. Remove them from skillet and repeat with the remaining breasts.
- Bake Chicken: Return all chicken breasts to the skillet. Add 3 tablespoons of chicken broth carefully to avoid splattering. Cover the skillet with foil and transfer to the preheated oven. Bake for 17 minutes or until the internal temperature reaches 160°F for the chicken meat.
- Rest: Remove chicken from oven and let rest for 5 minutes, allowing the temperature to rise to 165°F. Serve warm with your favorite sides, such as mashed potatoes.
Notes
- Bacon: For crispy bacon, bake it in the oven while prepping the chicken to keep your stovetop clean and hands free.
- Prep Ahead: Stuff and prepare chicken breasts up to 24 hours in advance, store in an airtight container in the refrigerator. Before cooking, let chicken sit at room temperature for 20 minutes to improve searing and ensure even cooking.
- Cook Time Adjustment: If cooking chilled or thawed chicken, slightly adjust baking time to ensure internal temperature reaches 160°F.
- Oven Safety: If your skillet is not oven-safe or too small, transfer chicken and broth to a 9x13 baking dish for baking.
- Internal Temperature: Use an instant-read thermometer to check chicken doneness; cook chicken to 160°F for safety, allowing carryover heat to reach 165°F during resting.
Nutrition
- Serving Size: 1 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
