Stuffed Chicken with Broccoli
Transform your weeknight dinners into a culinary masterpiece with this stuffed chicken recipe. Juicy boneless chicken breasts are filled with a creamy broccoli and cheese mixture, then baked to perfection for a crispy, golden crust. This comforting dish is easy to prepare and sure to impress family and friends alike, making it the ultimate crowd-pleaser at any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh broccoli florets, finely chopped
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup panko breadcrumbs
- 1 cup low-sodium chicken broth
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, mix chopped broccoli, cream cheese, cheddar cheese, garlic powder, salt, and pepper until well combined.
- Cut a pocket into each chicken breast and fill generously with the broccoli mixture.
- Secure openings with toothpicks or twine to prevent filling from escaping.
- Brush stuffed breasts with olive oil and sprinkle panko breadcrumbs over the top.
- Place in the preheated oven and bake for 25-30 minutes until fully cooked (internal temperature of 165°F).
- Serve warm with roasted vegetables or a fresh salad.
Nutrition
- Serving Size: 1 stuffed chicken breast (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: - For added flavor, consider seasoning the broccoli before mixing it into the filling. - Feel free to swap broccoli for spinach or add extra cheese for a creamier texture. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven.