Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy blend of sharp cheddar, cream cheese, broccoli, red bell pepper, and bacon, seasoned with a flavorful spice rub. Seared to golden perfection and baked to juicy finish, this dish makes a delicious and satisfying main course, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
Spice Rub
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz. cream cheese, softened to room temperature
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cooked, chopped bacon
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken breasts to perfection.
- Steam Broccoli: Place broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water, then push broccoli to one side.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, and dried dill to the bowl next to the broccoli. Mix the spice rub in a small bowl, remove one teaspoon, and add it to the filling ingredients. Thoroughly combine the cream cheese side, then fold in the broccoli gently.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound with a meat mallet or side of a can several times to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pocket: Slice along the thicker side of each chicken breast horizontally to create a deep pocket without cutting through completely.
- Stuff Chicken: Stuff each breast with the prepared filling, using your hand to squeeze the filling in. Secure with toothpicks if filling falls out.
- Season Chicken: Evenly sprinkle and pat the remaining spice rub over all sides of the stuffed chicken breasts.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown, then remove and repeat with the remaining breasts.
- Prepare for Baking: Return all seared chicken breasts to the pan. Pour in 3 tablespoons of low sodium chicken broth carefully to avoid splattering. Cover skillet with foil and transfer to the preheated oven. If your skillet isn’t oven safe or too small, transfer chicken and broth to a baking dish.
- Bake Chicken: Bake at 375°F for 17 minutes or until the internal temperature of chicken reaches 160°F using an instant read thermometer.
- Rest Chicken: Remove chicken from oven and let rest for 5 minutes. The temperature will rise to 165°F, ensuring juicy and fully cooked chicken breasts.
- Serve: Remove toothpicks, slice if desired, and serve hot. This dish pairs beautifully with mashed potatoes or your favorite side.
Notes
- Oven-Baked Bacon: For crispy bacon, bake it in the oven while prepping the chicken. This method keeps your stovetop clean and ensures perfectly cooked bacon.
- Prep Ahead: Stuff chicken breasts completely and refrigerate in an airtight container for up to 24 hours. Let sit at room temperature for 20 minutes before cooking for even heating and searing.
- Adjust Cooking Time: If cooking refrigerated or thawed frozen chicken, adjust baking time slightly to ensure the chicken reaches 160°F internal temperature.
- Use an instant-read thermometer to guarantee perfectly cooked chicken without overcooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
