When I first made this, I could not believe how good this stuffed chicken was and that I usually have these ingredients in the house all the time and never made anything like this!
If you are looking for a very simple but new chicken recipe, this is a great one to try. Not only is it super cheap to make, but it’s loaded with protein and fiber, which is great for your digestion.
Ingredients
For the chicken
- 4 chicken breasts
- 1 teaspoon Italian seasoning optional
- 1 teaspoon paprika optional
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the filling
- 2 cups broccoli florets
- 1/4 cup bell pepper minced
- 1/2 cup cheddar cheese or melting cheese of choice
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 cloves garlic minced
- salt and pepper
Instructions
- Steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and add about 2 tablespoons water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.
- Preheat oven to 400F.
- Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not to stop cutting about 1/2 inch from the ends and sides. Season the chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.
- In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses, salt & pepper. Set aside.
- Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.
- Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden.
- Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.

Stuffed Chicken Breast with Broccoli & Cheese
Ingredients
For the Chicken
For the Filling
Instructions
-
Preheat oven to 400F.
-
Steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and add about 2 tablespoons water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.
-
Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not to stop cutting about 1/2 inch from the ends and sides. Season the chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.
-
In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses, salt & pepper. Set aside.
-
Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.
-
Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden.
-
Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.