Lunch / Dinner
Broccoli-Stuffed Chicken Breasts
As an ode to a tried-and-true favorite — cheesy broccoli soup — this chicken recipe takes those flavors and stuffs them into chicken breasts. Creamy, cheesy, and full of vegetables, this dish is bound to surprise and delight your taste buds. Stuffed with classic flavors, these chicken breasts are dressed to impress — and they’re easier than you might think.
FOR THE FILLING, HEAT:
FOR THE CHICKEN, PREPARE:
Preheat oven to 425°.
For the filling, heat broccoli, bell pepper, and water, covered, in microwave for 1 minute; drain.
Combine Cheddar, cream cheese, and scallions. Stir in broccoli and bell pepper; season filling with salt and pepper.
For the chicken, prepare breasts by slicing lengthwise through the sides to create a pocket, taking care not to slice all the way through. Combine garlic powder, paprika, salt, and pepper. Season breasts with spice mixture, then divide filling among pockets.
Heat oil in an ovenproof skillet over medium-high. Add breasts and cook 4–5 minutes. Flip breasts, cover skillet, and transfer to oven. Roast breasts until a thermometer inserted into the thickest parts register 165°, 15–17 minutes.
Finely chop, not mince, the broccoli florets so they fit perfectly inside the chicken breast pockets.
Use a boning knife to cut a pocket in the sides of the chicken breasts without cutting through.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 13g 65%
Cholesterol 188mg 62%
Sodium 984mg 41%
Carbs 5g 1%
*Percent Daily Values are based on a 2,000 calorie diet.