Broccoli & Cheddar Stuffed Chicken Breasts

Light, simple, healthy, and delicious… what more could one ask for?! Oh yah, quick (like we’re talking 10 minutes of sauteing and 30 of baking quick… boom bam done). This little meal is all of that goodness… the simple delicious combo of broccoli and cheddar we all love inside chicken breasts. Not much to hate there…. plus, it’s a one pot meal, which means no big mess to clean!

I used to stuff chicken by pounding it flat and then rolling it up- that way is great, especially for thinner pieces of chicken, but lately I’ve been partial to the pocket method. I slice a little slit in the thick part of the breast to make a pocket, stuff that, and then seal it with toothpicks, if necessary. For lightly stuffed breasts, they aren’t even needed- the breasts stay in their natural shape since they are literally just stuffed- not rolled or folded. I love it!

I made this dish again recently (since this broccoli version here), but used mushrooms and provolone instead of broccoli and cheddar… same process, same steps, same everything except the swapping of those two ingredients. Yummm… sooo good. And I’ve made it with padron peppers and pepper jack! You can use this general method for almost any stuffed chicken recipe… so take your pick- saute up some goodness and stuff it inside some chicken pockets. From there it’s just a quick 30 minutes of baking and done 🙂

This method makes some super moist and tender chicken. The key is to cover it while baking on a low temp. with a teensy bit of liquid in there. I don’t always cover when I bake chicken- not really sure why after all these successes I’ve had when I do… variety maybe?! But it sure does make for some tasty poultry when I do!

Makes enough for 2 large chicken breasts or 4 small ones

INGREDIENTS

For the stuffing…

3/4 cup broccoli florets

1/2 cup chopped yellow onion

1 large garlic clove- about 1 tbsp minced

1/4 tsp salt

1/8 tsp pepper

2 large slices cheddar (I used a sharp white)

1 tbsp olive oil

For the chicken breasts…

2 large chicken breasts, boneless/skinless (if making 4, choose small ones)

1 tsp each salt and pepper- for seasoning

1 tsp grated Parmesan (powdered type works great)

sprinkle of dried thyme 1/4 cup water or chicken broth

DIRECTIONS

Preheat oven to 375 degrees

Chop onion, mince garlic, and roughly chop broccoli florets

Heat olive oil over medium heat in an oven-proof dish (with a lid)

Add onion, garlic, and broccoli

Cook on a low-medium heat covered for about

Add salt and pepper 10 minutes

When done, remove from heat…

broccoli should be soft- slightly al dente is okay, but definitely on the soft side

While the veggies are cooking, prepare chicken breasts…

Using a sharp knife, slice a pocket in the thickest part of the breasts

You don’t want to cut all the way through- just a little hole in the middle- the sides and back should still be attached and closed (though do try to get as close to the edges as you can s your stuffing is spread evenly throughout the chicken)

Then pat the chicken dry with a paper towel

Sprinkle evenly with salt, pepper, Parmesan, and thyme on each side

(I do salt and pepepr first on each side, rub it in evenly, then sprinkle thyme, and then Parmesan last for a little topping, like bread crumbs)

Take half of a cheese slice and place it in chicken pocket- laying it evenly in the breast

Then stuff each breast with the broccoli filling (over the cheese)

(Keep the pot/dish around- you can use it for baking just as is)

Then add the second half of the cheese over the stuffing- not super necessary- you could add all the cheese at once, but I personally like having it on both sides of the stuffing so it seeps into every bite!

Get the cheese and stuffing as evenly spread through pockets as possible

Using toothpicks, seal the opening shut (depending on how stuffed each breast is, you may not need to do this, but for if filling 2 breasts, you will likely have some full ones!)