Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, sharp cheddar, cream cheese, red bell pepper, and crispy bacon, seasoned with a flavorful spice rub and baked to perfection. It's a comforting and delicious main course perfect for family dinners.
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
Instructions
- Prep: Preheat the oven to 375°F to prepare for baking the chicken.
- Steam Broccoli: Place the broccoli florets and two tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water, push broccoli to one side, add the other filling ingredients to the opposite side, and set aside without mixing.
- Prepare Filling: Whisk together the spice rub in a small bowl, remove one teaspoon and add it to the filling ingredients. Mix thoroughly with the cream cheese, then fold in the broccoli.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and gently pound with a meat mallet or side of a can to tenderize. Remove plastic wrap and pat chicken dry with paper towels.
- Make Pocket: Slice the thicker, rounder side of each chicken breast horizontally but do not cut all the way through to create a pocket for the filling.
- Stuff Chicken: Squeeze the filling and stuff each pocket with it. Secure with toothpicks if the filling tends to fall out.
- Season: Evenly sprinkle and pat the remaining spice rub over both sides of each stuffed chicken breast.
- Sear: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown. Remove and sear the other two similarly.
- Bake: Place all chicken breasts back in the skillet, add 3 tablespoons chicken broth, cover with foil, and transfer to the preheated oven. Bake at 375°F for 17 minutes or until the internal temperature of the chicken reaches 160°F.
- Rest: Remove chicken from oven and let rest for 5 minutes to allow temperatures to rise to 165°F. Serve warm, great with mashed potatoes.
Notes
- Bacon: Baking bacon in the oven while prepping chicken keeps the stovetop clean and yields crisp bacon.
- Prep Ahead: Fully prepare stuffed chicken breasts and refrigerate up to 24 hours in an airtight container. Before cooking, bring to room temperature for 20 minutes to ensure even cooking.
- Cooking time may need slight adjustment if using chilled or thawed-from-frozen chicken to reach safe internal temperature.
- Use toothpicks to ensure filling stays inside during cooking if needed.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
