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Broccoli Cheddar Stuffed Chicken

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  • Author: María
  • Total Time: 1 hour
  • Yield: 4 1x


The title is pretty self-explanatory, yes?


  • 4 (about 2 lbs total) boneless skinless chicken breasts
  • 2 C broccoli florets, chopped into small pieces
  • 1 1/2 C sharp cheddar cheese, shredded
  • 1/4 C dehydrated red bell pepper*
  • 3 tbsp grated carrot
  • 1 tbsp salted butter
  • 2 tsp kosher salt, to taste
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp hot paprika
  • 1/4 tsp ground mustard
  • 1/4 tsp cracked black pepper


  1. Preheat the oven to 375°F. Place a large – large enough to hold all the pieces of chicken at once – cast-iron pan over high heat and drizzle in just a tad of oil. Add the broccoli and carrot to the pan and sprinkle over a pinch of salt. Stir to toss together. After one minute reduce the heat to medium and add the bell pepper. Continue to stir as the broccoli softens for another 5-6 minutes.
  2. Turn off the heat, remove the vegetables from the pan and transfer them to a mixing bowl. Clean the pan out as best you can – we’ll use it to sear the chicken later. Add the shredded cheese to the bowl of broccoli and stir together as best you can. The heat from the vegetables should start to melt the cheese. When everything is mixed well cover the bowl and set it aside. 
  3. Combine all of the seasonings, including the remaining kosher salt, together. This is your spice blend: keep it close. Prepare your chicken breasts by pounding them to an even thickness – they tend to be a bit swollen in parts so just beat them until they’re the same height all the way down. Then, using a sharp pairing knife, make a slit on the side of each chicken breast. Push it into the center of the meat but not all the way through, then move it back and forth to elongate the pocket. Make it as big as you can without destroying the chicken. 
  4. After all the chicken has been pounded, season it thoroughly with the seasoning mixture you’ve made. Inside and out – get in that pocket! Next, grab a spoon and use it to shove as much of the broccoli cheddar mixture into the pocket as you can. Pack it tightly – broccoli will reduce in size as it cooks. 
  5. Place the pan you cooked the broccoli in back over medium-high heat. Drizzle more olive oil over the surface of the pan. Give the oil time to heat up, then start adding the chicken to the pan. Let it sear for 2-3 minutes, then add more oil if needed and carefully flip the chicken over to sear the other side. 
  6. Add the butter to the pan and cover it with a lid. Place the pan in the oven and let it bake for 15-20 minutes until the chicken is cooked through. 
  7. Spoon some of the pan sauce over the tops of the chicken and serve. Dassit. 


  • I keep dehydrated bell peppers on hand. If you can’t find them substitute 1/4 C diced red bell pepper. 
  • Prep Time: 30
  • Cook Time: 30
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