Broccoli cheddar stuffed chicken will quickly become a regular in your dinner rotation. This stuffed chicken can’t be easier because it’s made in a single pan and ready in about 30 minutes.
Boneless, skinless chicken breasts are lightly seasoned and seared on the outside. They’re stuffed with gooey cheddar cheese and broccoli, then finished in the oven.
Serve with a strawberry spinach salad or green beans and onions for a complete meal.
INGREDIENTS AND SUBSTITUTIONS
Chicken – Stuffed chicken is prepared with boneless, skinless chicken breasts. You’ll need four single serving chicken breasts, or two large chicken breasts. If using two large chicken breasts, they’ll take longer to cook and can be easily sliced in half to feed two.
Mayonnaise – Readers have substituted the mayonnaise with cream cheese successfully.
Broccoli – Your broccoli should be chopped into small pieces for easy stuffing. Fresh or frozen broccoli will work in this recipe. If using frozen broccoli, it needs to be thawed first. Frozen broccoli releases water as it thaws and can make the cheese filling watery.
Cheese – Any freshly grated cheese can be used inside your chicken – gruyere or monterey jack are great choices. Avoid packaged pre-shredded cheese as it’s often coated in an anti-clumping powder that adds a grainy texture when melted.
Seasoning – Salt, pepper, garlic powder, and paprika add a light, savory flavor to your chicken.
Olive oil – Can be substituted with any cooking oil you have on hand.
TIPS AND TRICKS
A white serving plate with chicken.
Best pan to use – I recommend using a cast iron skillet or a stainless steel, oven-safe skillet for this recipe. Make sure your skillet doesn’t have a plastic coated handle that makes it unsafe for oven use.
Don’t have an oven-safe pan? – After searing on the stovetop, transfer your chicken to any oven-safe dish to finish in the oven.
To prepare large chicken breasts – Chicken breasts have become larger and larger in recent years. If you’re using very large chicken breasts for this recipe, they may need to be pounded thin before filling to ensure they cook within the listed times in the recipe card. To prepare large chicken breasts, pound to about 1 inch thickness, then butterfly and fill as directed below. If your chicken breasts are large, one can easily be split in half to feed two people after baking.
How to pound chicken thin – Place chicken breasts onto a sheet of plastic wrap or wax paper, then top with another piece of plastic wrap or wax paper. Gently pound using a mallet or wooden rolling pin to about 1 inch thickness.
Cooking time may vary – The cooking time for this recipe depends entirely on the size and shape of your chicken breasts as well as the calibration of your oven. I highly recommend using a meat thermometer to check for doneness. Chicken is cooked through at 165 degrees Fahrenheit.
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