Description
Tender chicken breasts stuffed with a creamy, cheesy broccoli cheddar filling. A comforting and flavorful meal that’s surprisingly easy to make!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets, finely chopped
- 1/2 cup shredded carrots
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Pound to an even 1/2-inch thickness. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Make the Filling: Heat olive oil in a skillet over medium heat. Cook onion until softened (5-7 minutes). Add garlic and cook for 1 minute. Add broccoli and carrots; cook until tender-crisp (5-7 minutes). Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a bowl, mix softened cream cheese, 3/4 cup cheddar cheese, Parmesan cheese, mayonnaise, and Dijon mustard until smooth. Add the cooked broccoli and carrot mixture; stir well. Season with salt and pepper to taste.
- Stuff and Roll: Preheat oven to 375°F (190°C). Lay each chicken breast flat. Spoon 1/4 of the filling onto the center of each breast, leaving a 1/2-inch border. Roll up each chicken breast, tucking in the sides. Secure with toothpicks.
- Bake: Place stuffed chicken seam-side down in a greased baking dish. Sprinkle with the remaining 1/4 cup cheddar cheese. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove from oven and let rest for 5-10 minutes before serving. Remove toothpicks. Garnish with fresh parsley, if desired. Serve with your favorite side dishes.
Notes
- Make Ahead: Prepare the filling up to 2 days in advance. Stuff the chicken up to 24 hours in advance.
- Spice it Up: Add a pinch of red pepper flakes to the filling.
- Cheese Variations: Try Gruyere, Monterey Jack, or pepper jack cheese.
- Add Bacon: Cooked and crumbled bacon is a great addition to the filling.
- Vegetable Variations: Use cauliflower, spinach, or mushrooms instead of broccoli and carrots.
- Grilling Option: Grill over medium heat for 20-25 minutes, turning occasionally.
- Breadcrumb Topping: Sprinkle with breadcrumbs mixed with melted butter before baking.
- Creamy Sauce: Top with a homemade cheese sauce after baking.
- Healthier Option: Use low-fat cream cheese and mayonnaise. Increase the amount of vegetables.
- Troubleshooting:
- Dry Chicken: Don’t overcook. Baste with olive oil or melted butter during baking.
- Leaking Filling: Secure tightly with toothpicks. Chill before baking.
- Cheese Not Melting: Use good quality shredded cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes