I meal prepped this for my family this week and it was um, shall I say, iconic? Well yes, it was iconic!! I made 3 broccoli cheddar stuffed chicken breasts and 3 pear and gruyere stuffed chicken breasts and it was an awesome way to prep for the week because I got some restaurant quality flavors and all I had to do is reheat in the microwave or oven when I wanted to eat.
So for this recipe, I love to just make a batch ahead of time and then wrap each one (after it’s rapidly cooled in the freezer for 20-30 minutes) in foil. Then, I refrigerate the chicken and I either reheat in the oven while it’s wrapped in foil or if I’m in a pinch, I will reheat in the microwave for 2-3 minutes. I serve it with a simple arugula or kale salad with olive oil and lemon, but this can also go great with some pre-made roasted vegetables as well!
Once made, you can store the cooked chicken breasts in the fridge for up to 4 days, making it a great option for easy lunches or dinners throughout the week. ENJOYYYY!!!!!
Broccoli Cheddar Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups steamed or blanched broccoli (you can also use defrosted frozen broccoli as well since it's pre-cooked!) finely chopped
- 1 cup sharp cheddar cheese shredded
- 3 tablespoons cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter melted
Equipment
- Toothpicks (optional, I made without but it secures the chicken better if you have them)
Directions
Season the chicken:
- Dry the chicken breasts with a paper towel. Season the chicken breasts generously with salt and pepper. Let them sit for 15-30 minutes as you prep the filling. This light dry brine gets them nice and juicy so they don't dry out in the oven!
- Preheat the oven to 375°F (190°C).
- Butterfly the chicken breasts by cutting a slit horizontally through the thickest part, without cutting all the way through, creating a pocket.
- In a bowl, mix the steamed broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Stuff each chicken breast with the broccoli cheddar mixture. Secure the opening with toothpicks to keep the filling inside during cooking, if desired. I did not use them and had a little leakage but just popped it right back in the chicken, so either way works!
- Brush the outside of each chicken breast generously with melted butter to help with browning during baking.
- Place the stuffed chicken breasts on a baking sheet or in an oven-safe dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and golden brown on top.
- Let the chicken rest for 5 minutes before serving. Enjoy your tender, flavorful stuffed chicken!
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