Quick Stuffed Chicken Breast Broccoli (Print-Friendly Version)
Tender chicken breasts filled with broccoli, pepper, and cheese, baked to a golden finish in just 40 minutes.
# Ingredients List:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
3.5 grams garlic powder
05 -
2.5 grams paprika
06 -
30 millilitres olive oil
→ Filling
07 -
150 grams broccoli, steamed and finely chopped
08 -
110 grams bell pepper, finely diced
09 -
100 grams cheddar cheese, shredded
10 -
15 grams mayonnaise
11 -
1.5 grams garlic powder
12 -
0.5 grams onion powder
13 -
Salt, to taste
14 -
Black pepper, to taste
# How to Make It:
01 -
Place the broccoli in a microwave-safe dish with 30 millilitres of water. Cover with plastic wrap and microwave for 1 minute until tender. Drain thoroughly and transfer to a mixing bowl. Add diced bell pepper, shredded cheddar cheese, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until evenly combined. Set aside.
02 -
Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Place each breast flat on a cutting board and carefully cut a horizontal pocket into the thickest part without slicing all the way through.
03 -
Divide the broccoli and cheese filling evenly and stuff each chicken pocket, taking care not to overfill.
04 -
Preheat oven to 220°C. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place stuffed chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown.
05 -
Cover the skillet tightly with aluminium foil and transfer to the oven. Bake for 15-17 minutes, until the internal temperature reaches 74°C. Remove from the oven and let rest for 5 minutes before serving.
# Extra Tips:
01 -
Avoid overstuffing to prevent the filling from spilling during searing and baking.
02 -
Resting the chicken after cooking helps retain juiciness.