Ingredients
4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon paprika
1 cup broccoli florets, chopped into small pieces
¾ cup shredded sharp cheddar cheese
2 tablespoons mayonnaise
2 tablespoons olive oil
Instructions
Preheat oven to 350 degrees Fahrenheit.
Butterfly your chicken breasts: hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling. If needed, pound chicken breasts to create even thickness. Entire breast (closed) should be about 1 inch in thickness.
Season chicken breasts inside and out with salt, pepper, paprika, and garlic powder.
In a bowl, combine chopped broccoli florets, cheddar cheese, and mayonnaise. Stuff broccoli mixture into chicken, using a toothpick to hold closed if needed.
In a skillet over medium heat, add olive oil. Add stuffed chicken breasts and sear for about 2 to 3 minutes per side, or until they’re browned and release easily from the pan.
Transfer skillet to oven to finish cooking for anywhere from 15 to 25 minutes, or until chicken reaches 165 degrees Fahrenheit in the center. Baking time depends entirely on how thick your chicken breasts are, so I highly recommend using a meat thermometer to check for doneness.
Remove from oven and allow to rest for 2-3 minutes before serving.
Notes
Sharp cheddar can be substituted with your favorite cheese – gruyere or monterey jack are great choices.
Fresh broccoli can be substituted with frozen broccoli, but it needs to be thawed first. Frozen broccoli releases water as it thaws and can make the cheese filling watery.
If your skillet is not oven-safe, transfer chicken to an oven-safe baking dish before baking.
