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–+ servings

Fully Loaded Chicken

60-MinutesBakedCheesyChickenCreamyCrunchyDiner-StyleDinnerGarlicGluten-FreeHeartyHotKid-FriendlyLow-CostOvenSavorySpecial OccasionStove-TopVegetable
Time :1 hour
Yield :4 servings
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The Scoop

Chicken breasts got a serious upgrade!
These juicy stuffed chicken breasts are packed with creamy cheese, tender broccoli, garlic, and plenty of cheddar, then seared until golden before finishing in the oven.
It’s hearty, comforting, and proof that a few simple ingredients can make chicken dinner much more interesting.
Hack it:
Swap broccoli for spinach, roasted peppers, mushrooms, or chopped asparagus.
Add crispy bacon, cooked sausage, or diced ham to the filling.
Mix Parmesan, mozzarella, or Gruyère into the cheddar.
Stir Dijon mustard or Italian seasoning into the cream cheese filling.
Leftovers:
Slice the chicken and pile it into a toasted sandwich with extra cheese.
Chop it into a creamy pasta with spinach and garlic.
Turn the filling and chicken into loaded baked potatoes.
Add sliced chicken to a warm grain bowl with roasted vegetables.
Chop leftovers into a breakfast scramble with eggs and crispy potatoes.

Ingredients

For the chicken:

  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 4 large chicken breasts, skinless and boneless
  • 4 tablespoons olive oil, divided

For the filling:

  • 2 cups broccoli, chopped
  • 1/2 cup cheddar cheese, shredded
  • 6 ounces cream cheese, softened
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste

Directions

  • Preheat the oven to 375 degrees F.
  • In a small bowl, combine 1 teaspoon of the salt, 1/4 teaspoon of the pepper, onion powder, garlic powder, and paprika.
  • Place the chicken breasts on a plate and drizzle them with 2 tablespoons of the olive oil.
  • Rub the seasoning mixture on the olive oil-drizzled chicken and coat entirely.
  • Carefully cut out a wide pocket on the side of each of the chicken breasts, being sure not to cut all the way through.
  • In a large bowl, combine the broccoli, cheese, cream cheese, garlic, the remaining salt, and the remaining pepper.
  • Stuff each of the chicken breasts with the cream cheese mixture filling.
  • In a large oven-safe skillet, over medium-high heat, heat the remaining olive oil.
  • Sear the stuffed chicken breasts on each side, but don't cook through. Depending on the size of the breasts, two batches may be necessary for this step.
  • Place the 4 seared breasts in the skillet and transfer the skillet to the oven.
  • Bake the chicken breasts until cooked through and an instant thermometer inserted in the center reads 165 degrees F, about 25-35 minutes.
  • Serve.
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