Ingredients:
4 large boneless skinless chicken breasts (about 2 to 2 ¼ pounds)
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
1 cup finely chopped broccoli florets (lightly steamed or blanched)
1 cup shredded cheddar cheese (or cheddar + mozzarella mix)
2 tablespoons cream cheese, softened
1 teaspoon onion powder
1 teaspoon Italian seasoning (optional)
1 tablespoon olive oil (for searing)
Instructions:
Prepare the Chicken:
Preheat oven to 375°F (190°C).
Pat chicken breasts dry with paper towels.
Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast (don’t cut all the way through).
Make the Filling:
In a bowl, mix together broccoli, cheddar cheese, cream cheese, onion powder, and Italian seasoning until creamy and well combined.
Stuff the Chicken:
Spoon the filling evenly into each chicken breast pocket.
Use toothpicks to secure if needed so the filling doesn’t spill out while cooking.
Season the Outside:
Brush chicken lightly with olive oil.
Sprinkle salt, smoked paprika, garlic powder, and black pepper over both sides.
Sear the Chicken (for best flavor):
Heat a large oven-safe skillet over medium-high heat.
Add a drizzle of olive oil and sear chicken for 2–3 minutes per side until golden brown.
Bake to Finish:
Transfer skillet (or place chicken in a baking dish) to the oven.
Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Rest & Serve:
Remove toothpicks and let chicken rest for 5 minutes.
Serve with a side salad, mashed potatoes, or rice.
✨ Tips:
You can swap cheddar for pepper jack if you want a spicy kick.
Add some crumbled cooked bacon inside the filling for extra flavor.
If you don’t want to bake, you can cook the chicken completely
on the stovetop over medium-low heat with a lid on.