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To make this tasty dish, gather these key ingredients: - 2 large chicken breasts - 1 cup fresh broccoli florets, steamed and chopped - 1 cup cheddar cheese, shredded - 1/2 cup cream cheese, softened - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients blend well together. The chicken holds the filling, while the cheese adds creaminess. Broccoli brings color and nutrition to the plate. You can add more flavors to your dish with these optional items: - 1/2 teaspoon garlic powder - 1/2 teaspoon Italian seasoning - A squeeze of lemon juice These extras boost the taste and freshness of your meal. Feel free to play around with them to find your perfect mix. Using the right tools makes cooking easier. For this recipe, you need: - Sharp knife for butterflying the chicken - Mixing bowl for the filling - Oven-safe skillet for browning and baking - Spoon for stuffing the chicken - Toothpicks for sealing the pockets Having these tools ready lets you focus on making a delicious dinner. Enjoy the process and the tasty results! Start by preheating your oven to 375°F (190°C). Take the chicken breasts and place them on a cutting board. Carefully butterfly each breast. Slice them horizontally, but do not cut all the way through. Open them like a book to create a pocket. This pocket will hold our tasty filling. In a large mixing bowl, combine the following ingredients: - 1 cup fresh broccoli florets, steamed and chopped - 1 cup cheddar cheese, shredded - 1/2 cup cream cheese, softened - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste Mix until everything is well combined. You want a thick and creamy filling that will melt in your mouth. Spoon the broccoli cheese mixture into each chicken pocket. Make sure to fill them evenly. If needed, use toothpicks to seal the edges securely. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts. Sear them for 3-4 minutes on each side until they turn golden brown. After browning, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, take the chicken out and let it rest for a few minutes. Remove any toothpicks used for sealing. Garnish with freshly chopped parsley before serving. This dish is not just easy; it’s a delight for your taste buds! For the full recipe, refer back to the ingredients section. To butterfly chicken breasts, start with a sharp knife. Place the chicken on a cutting board. Hold the chicken steady with one hand. Carefully slice the breast horizontally, but don’t cut all the way through. Open it like a book to create a pocket. This helps you hold more filling. Take your time to avoid any accidents. Cheddar cheese shines in this dish, but you can mix it up! Try mozzarella for a gooey texture. Parmesan adds a nice sharp flavor. Cream cheese keeps the filling creamy and rich. Combine cheeses for a fun twist. Each cheese brings a unique taste, making your chicken even better. You can prepare this dish in advance. Stuff the chicken and store it in the fridge for up to 24 hours. This saves time for busy evenings. You can also freeze the stuffed chicken. Wrap each piece tightly in plastic wrap and then in foil. When ready to cook, thaw it overnight in the fridge. This way, you always have a tasty meal ready to go! {{image_2}} You can switch up the cheese in this recipe. Cheddar is great, but try mozzarella for a gooey texture. You might also like gouda, which adds a smoky flavor. For a tangy bite, use feta cheese. Each choice gives a new twist to the dish. Want to boost nutrition? Add spinach or kale to the filling. These greens blend well with cheese. You can also use bell peppers for a crunchy texture. Zucchini is another fun option. It keeps the filling moist and adds flavor. Enhance the taste with different spices. Italian seasoning brings a nice herb blend. You could also use a dash of cayenne for heat. If you love lemon, add zest to the filling for brightness. These small changes can make your dish shine. Check the full recipe for more ways to enjoy this meal! After enjoying your broccoli cheese stuffed chicken, let the leftovers cool. Place them in an airtight container. Store the chicken in the fridge for up to three days. This keeps it fresh and tasty for your next meal. To reheat your chicken, use the oven for best results. Preheat the oven to 350°F (175°C). Place the stuffed chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the chicken moist and the cheese gooey. If you want to save the chicken for later, freezing works well. Wrap each stuffed chicken breast tightly in plastic wrap. Then, place them in a freezer bag or container. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge before reheating. Enjoy your meal any time! You can pair Broccoli Cheese Stuffed Chicken with many tasty sides. I love serving it with mashed potatoes or rice. You could also try a fresh salad for a light touch. Roasted veggies add great flavor too. For a fun twist, serve it with garlic bread. Each option complements the chicken well. Yes, you can use frozen broccoli. Just make sure to thaw it first. Drain off any excess water after thawing. This will help keep the stuffing from getting too soggy. Frozen broccoli is a great time saver. It still tastes good and works well in this dish. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Also, the juices should run clear. In this blog post, we explored how to make Broccoli Cheese Stuffed Chicken. We talked about the main and optional ingredients, along with tools you need. You learned step-by-step instructions to prepare, fill, and cook the chicken. Using tips like butterflying and choosing the right cheese can help. We also covered variations, storage, and answered common questions. This dish is easy to customize and great for any meal. Enjoy trying out new flavors!

Broccoli Cheese Stuffed Chicken

Indulge in a scrumptious dinner with this delicious Broccoli & Cheese Stuffed Chicken recipe! This easy-to-follow guide shows you how to create perfectly seasoned chicken breasts filled with gooey cheddar and fresh broccoli. Ready in under an hour, it's a great way to impress family or friends at your next meal. Click through for the full recipe and get ready to savor every bite of this cheesy delight!
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Ingredients
  

2 large chicken breasts

1 cup fresh broccoli florets, steamed and chopped

1 cup cheddar cheese, shredded

1/2 cup cream cheese, softened

1/4 cup breadcrumbs

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Carefully butterfly the chicken breasts by slicing them horizontally, making sure not to cut all the way through. Open them like a book to create a pocket.

      In a mixing bowl, combine the steamed and chopped broccoli, cheddar cheese, cream cheese, breadcrumbs, minced garlic, onion powder, paprika, salt, and pepper. Mix until well combined.

        Spoon the broccoli and cheese mixture evenly into each chicken breast pocket and close it securely. You can use toothpicks to seal the edges if necessary.

          Heat olive oil in a large oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear them for about 3-4 minutes on each side, or until they are golden brown.

            Once browned, transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).

              Remove the chicken from the oven, let it rest for a few minutes, and then remove any toothpicks used for sealing.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2