Broccoli Cheese Stuffed Chicken

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Introduction:

Looking for a healthy, protein-packed dinner that doesn’t sacrifice flavor? This Broccoli Cheese Stuffed Chicken is a delicious solution. Juicy chicken breasts are filled with a cheesy, garlicky broccoli mixture, then seared and baked to golden perfection. It’s the kind of satisfying low-carb, high-flavor dish that’s perfect for weeknight dinners or impressing guests.

Origin:

This dish is a modern American creation influenced by the trend of stuffed meats, popular in both home kitchens and restaurants. It takes inspiration from classic flavor pairings like broccoli and cheese, often found in casseroles and soups, and combines them with lean protein for a more balanced and health-conscious meal.

Ingredients:

Main Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup cooked broccoli florets (chopped finely)
  • 1 cup shredded cheddar cheese (or mozzarella for a milder taste)
  • 2 tbsp cream cheese (softened)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil or butter (for searing)

Optional Ingredients/Substitutions:

  • Add cooked bacon bits for extra flavor inside the stuffing.
  • Substitute spinach for broccoli or add both.
  • Use pepper jack cheese for a spicy twist.
  • Stir in a bit of Parmesan for extra richness.
  • A pinch of red pepper flakes if you like it spicy.
  • Add fresh herbs like parsley or thyme to the cheese mixture.

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Using a sharp knife, cut a pocket in the side of each chicken breast, being careful not to slice all the way through.
  3. In a bowl, combine chopped broccoli, shredded cheddar, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Stuff each chicken breast with the broccoli cheese mixture. Secure with toothpicks if needed.
  5. Season the outside of the chicken with paprika, salt, and pepper.
  6. Heat olive oil or butter in an oven-safe skillet over medium heat. Sear the chicken for 3–4 minutes per side until golden brown.
  7. Transfer the skillet to the oven (or place chicken in a baking dish if your skillet isn’t oven-safe) and bake for 15–20 minutes, or until internal temperature reaches 165°F (75°C).
  8. Remove from oven, rest for 5 minutes, remove toothpicks, and serve.

Tips for Success:

  • Use a meat thermometer to avoid overcooking—chicken is done at 165°F.
  • Don’t overfill the chicken; just enough to close the pocket comfortably.
  • Let the chicken rest before slicing to keep juices inside.
  • Sear for a crisp, flavorful outer crust, then finish in the oven for even cooking.

Recommendations:

  • Serve with roasted cauliflower, mashed cauliflower, or a light salad.
  • For a more indulgent meal, serve with a creamy garlic sauce or drizzle with a bit of lemon butter.
  • Great for meal prep—store leftovers in the fridge for up to 3 days.
  • Pairs well with a chilled glass of Chardonnay or sparkling water with lemon.

Nutrition (per serving, based on 4 servings):

  • Calories: 390
  • Fat: 24g
  • Protein: 40g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Net Carbs: 3g

(Values vary based on portion size and specific ingredients used.)

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