Tender chicken stuffed with cheesy vegetable filling make these stuffed chicken breasts a fantastic option for both fancy and casual dinner entrees.
Course: Main Course
Keyword: Stuffed Chicken Breast Recipe
4chicken breastsskinless and boneless
1 ½cupsbroccoli floretsfinely chopped, steamed, and cooled (about ½ head of fresh broccoli)
1smallred bell pepperfinely diced
1 ½cupshredded cheddar cheese
Preheat the oven to 400°F.
Cut a horizontal slice in each of the chicken breasts to form a pocket for the filling. Take care to cut evenly and not all the way through. You can use your fingers to gently open up the pocket.
In a small bowl whisk together the garlic powder, onion powder, paprika, salt, and pepper. Use this mixture to season the chicken on both sides as well as into the pocket you just cut.
In a medium bowl mix together the broccoli florets, red pepper, cheddar cheese, and sour cream.
Divide the filling mixture evenly between the 4 chicken breasts. Spoon the filling mixture into the pockets of the chicken breasts. If the chicken breast is really full then you can secure the chicken breasts with a couple of toothpicks. This assures that all your filling stays inside the chicken while cooking.
In an oven-safe skillet, heat the butter and olive oil on the stovetop over medium heat.
Add the chicken breasts to the skillet and sear on each side for about 4 minutes or until golden brown.
Remove the skillet from the stovetop, cover with a lid or aluminum foil, and place it in the preheated oven for 20 minutes, until the chicken is cooked through and a meat thermometer reads 165°F.
Plate the chicken and pour the drippings from the pan over the top of the chicken. Be sure to remove the toothpicks prior to serving.
PRO TIP:Make sure that you cut the broccoli nice and small. This will ensure that you can fit it into the chicken breast and that everything cooks evenly.PRO TIP:I find that the filling stays in the chicken breasts if I pack it in quite tight. If you’re worried about it falling out, you can use toothpicks to secure the opening.PRO TIP:If you don’t have an oven-safe skillet (a Cast Iron skillet works great), simply sear each stuffed breast in the skillet you have, then transfer them to a baking dish to put them in the oven. Make sure that if you transfer to a baking dish that you pour all of your pan drippings into the casserole dish prior to finishing baking in the oven.PRO TIP:Be sure to remove the toothpicks before serving.