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!
