Things that go together: 1) broccoli and cheese 2) this recipe and your meal plan! This broccoli and cheese stuffed chicken recipe is a simple weeknight recipe that comes together in about 30 minutes.
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Broccoli and Cheese Filling
Steam 1 cup of finely chopped broccoli in the microwave with a bit of water. I have a set of these from Pampered Chef that are amazing, but something like this one from Amazon would also work. Or if you don’t enough microwave cooking to justify that… just wrap some cling wrap over your bowl and poke a few holes in with a knife or toothpick. About 1 minute should do the trick. Be sure to drain any water then add to a small mixing bowl.
Finely chop a quarter or half of a red bell pepper (about a half a cup) and add to your broccoli bowl.
Add in one teaspoon of garlic powder and one tablespoon of mayonnaise.
Finally, mix in one cup of shredded mild cheddar cheese. Be sure you’re using mild cheddar. It will melt better than sharp cheddar for that ooey gooey filling we’re going for.
I’m a big fan of shredding my own cheese. It melts way better than that bagged stuff and it tastes better. I have an attachment for my KitchenAid that makes this so much easier, but I still hand shred the cheese by hand if it’s a small amount. This is a great task for kitchen helpers!
Prepare the Chicken Breasts
Flattened chicken breasts cook more quickly and evenly, and can be folded up to make a nice pocket for your broccoli and cheese filling. I typically flatten the chicken breasts in a large ziplock bag with the flat size of a meat mallet.
Starting from the center of the chicken, gently pound it working your way outwards until the chicken is an even thickness.
Season both sides of the flattened chicken breasts with salt, pepper, garlic powder and paprika.
Divide the broccoli and cheese filling into thirds and place on the center of your chicken. Fold over, using toothpicks to secure.
Cooking the Chicken
Cook chicken breasts over medium high heat for about 3-4 minutes on each side in an oven safe skillet.
Cover with foil and bake at 425 degrees for about 15 minutes. Be sure not to let the toothpicks poke any holes your foil! Chicken is done when the internal temp is at least 165 degrees.
This is my favorite meat thermometer! It’s quick and accurate, easy to read, and it’s got a built in magnet so it’s always on the side of my fridge and never lost. Plus, it comes in a bunch of colors! The thermometer stick in and out, and turns the display on and off with it. Great little kitchen must-have 😉
Cast Iron
Everyone should have a good cast iron skillet. I was way late to the game and only got mine last Christmas. I’m by no means a master, but I’m working on it 😉 I love that they can go from the stovetop to the over.
If you’re new to cast iron, you’ll want to start with a pre-seasoned skillet. With proper care, they’ll last forever. And proper care is super simple!
- Clean then without using soap – I just use hot water and my Scrub Daddy
- Make sure to towel dry after each wash. It’s a big no-no to put them away wet and it’ll cause them to rust.
- Use shortening or oil on a paper towel to rub a small amount over the entire pan after each use – inside, outside, handle, all of it
Some of the items I used to make this broccoli and cheese stuffed chicken recipe:
Broccoli & Cheese Stuffed Chicken
Equipment
- oven safe skillet
Ingredients
- 3 chicken breasts flattened
- 1 cup chopped broccoli steamed
- ½ cup diced red bell pepper
- 1 tbsp mayonnaise
- 1 tsp garlic powder
- 1 cup shredded mild cheddar cheese
- salt, pepper, garlic powder and paprika for seasoning
Instructions
- Steam and drain chopped broccoli. Mix with bell pepper, mayonnaise, garlic powder and cheddar cheese.
- Divide filling between flattened chicken breasts.
- Fold chicken over using toothpicks to seal edges and keep the filling in.
- Sear chicken in an oven safe skillet over medium high heat for 3-4 minutes on each side.
- Cover with foil and bake at 425° for about 15 minutes or until chicken reaches 165°.
Recipe originally from I Wash You Dry.
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