Broccoli Cheddar Stuffed Chicken Breasts
Every once in a while, life is hectic and you just seriously don't have the time to make an elaborate dinner. You want something easy, that can be tossed in the oven or made in one pot, something that can quickly feed your hungry family! These Broccoli Cheddar Stuffed Chicken Breasts were juicy, cheesy, garlicky, and packed with tender broccoli - with just the perfect amount of bite left to it! The crisp on the breasts, and that incredible garlic Dijon sauce spooned over the top?! It was just ridiculous. And so easy!
Equipment
Ingredients
For the filling:
- 1 ½ cups Broccoli chopped into tiny pieces
- 2 Garlic Cloves grated
- 4 oz Cream Cheese softened
- ¾ cup Sharp Cheddar Cheese freshly shredded
- ½ tsp Onion Powder
- ¼ tsp Chili Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the chicken breasts:
- 4 Large Chicken Breasts
- 1 tsp Paprika
- ¾ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper
For pan frying:
- ¼ cup Flour
- 2 tbsp Olive Oil
- 1 tbsp Butter
For the garlic Dijon sauce:
- 2 Garlic Cloves minced
- ½ cup Chicken Broth
- 2 tbsp Butter
- 1 tbsp Half and Half
- 1 tsp Dijon Mustard
- ¼ tsp Black Pepper
For serving:
- 1 tbsp Parsley minced
Instructions
To prep the chicken:
- Get out your chicken breasts, trim the fat off of them, and using a sharp chef knife, very carefully slice deep pockets into the sides of them. Make sure not to go all the way, or it won't hold the filling!
- Pat the breasts very dry on both sides.
- Next, in a small bowl, add all of the ingredients for the chicken besides the breasts and whisk to combine.
- Season the chicken on both sides, and in the pockets, using your hands to massage the spices in.
- Set aside until ready to use, now let's get the filling made!
To make the broccoli cheddar stuffed chicken breasts:
- Add all ingredients for the filling to a large mixing bowl and stir to combine.
- Spoon the mixture into the breast pockets, using your hands to shove the filling all the way back, stuffing the breasts until filled, but not overfilled.
- Seal the pockets closed by pinching the seams shut.
To pan fry:
- In a large skillet, heat oil and butter for pan frying on medium heat.
- Get out the flour, and sprinkle the stuffed chicken breasts on both sides, using your hands to rub it in, smearing flour along the seams too, then allowing the excess to fall off.
- Sear the chicken for 3-4 minutes per side, until golden in color.
- Turn the heat to low, cover, and cook 5-7 minutes more, until they've reached 165℉.
- Move to a plate and loosely tent with foil. Now, let's make the garlic Dijon sauce.
To make the garlic Dijon sauce:
- In the same pan, melt butter on medium heat.
- Add garlic and cook until fragrant, one minute.
- Next, add the broth and scrape those browned bits from the bottom of the pan.
- Whisk in the Dijon and the half and half, then simmer for 4-5 minutes, until slightly thickened.
- Stir in the salt and pepper, then remove from heat.
- Add the broccoli cheddar stuffed chicken breasts back into the pan and spoon the garlic Dijon sauce over the top!
To serve:
- Sprinkle freshly minced parsley over the breasts and make sure to wait a few minutes before slicing into them to allow that filling to set.
- Serve with creamy mashed potatoes, rice, whatever you want! Enjoy!
Nutrition
Serving: 1stuffed chicken breastCalories: 520kcalCarbohydrates: 10gProtein: 48gFat: 4gSaturated Fat: 15gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 10.4gCholesterol: 185mgSodium: 780mgPotassium: 520mgFiber: 1gSugar: 2gVitamin A: 690IUVitamin C: 18mgCalcium: 230mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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