Broccoli and Cheese Stuffed Chicken
January 12, 2023
Broccoli and cheese are a brilliant pairing, like pretzels and mustard or ham and pineapple. Stuffed inside a chicken breast with our creamy Primal Kitchen Mayo with Avocado Oil and cooked until the cheddar is gooey, this simple filling makes the dish so appealing that even the pickiest eater in your family will ask for more. Pair your Broccoli and Cheese Stuffed Chicken with air-fryer potatoes for the kiddos, and they’ll eat their veggies with gusto. Or, take it a step further with our suggested addition of paprika-roasted butternut squash and cauliflower.
Not feeding four? No problem. You can eat one serving fresh from the oven and save the rest to reheat later or double the recipe to make a larger batch for weekly meal prep. Simply add a few teaspoons of chicken broth or olive oil to each breast when reheating and cover to lock in all the moisture and cheesy goodness.
Broccoli and Cheese Stuffed Chicken
Rated 3.5 stars by 11 users
Category
Dinner
Servings
4
Prep Time
20 minutes
Cook Time
35-40 minutes
Calories
497
This simple stuffed chicken is filled with broccoli, cheese, and kept so delicious and moist with a bit of Primal Kitchen mayo. We used cheddar, but feel free to use your favorite cheese.
Ingredients
4 large boneless, skinless chicken breasts (about 1.5 pounds)
3 cups frozen broccoli florets
1.5 cups shredded cheese (we used raw cheddar)
2 tablespoons chopped fresh parsley
-
2 tablespoons Primal Kitchen Mayo
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
-
2 tablespoons Primal Kitchen Avocado Oil
Additional salt and pepper, to taste
Directions
Preheat your oven to 350°F.
Defrost the broccoli in the refrigerator or microwave and chop it into very small florets. Grate the cheese on a coarse side of a box grater and place it in a bowl along with the chopped broccoli. Add the parsley, mayo, and spices to the broccoli and cheese and mix to combine. Set aside while you prepare the chicken.
To prepare the chicken breasts, sprinkle them on both sides with a little salt and pepper. Lay each breast flat and use a sharp knife to cut a slit horizontally through the center of the side of the chicken. The slice should be about ¾ of the way through each breast so a pocket forms that you can stuff.
Use a spoon or your hands to stuff each chicken breast with the broccoli mixture. Use a couple of toothpicks or butcher twine to secure the flaps of the chicken to help keep the filling from falling out.
Heat the avocado oil in an oven-safe skillet on your stovetop over medium-high heat. Once the oil is hot, place the chicken breasts in the pan. Sear for 5-7 minutes, then carefully flip over each piece with tongs. Sear for an additional 5 minutes, then transfer the pan to the oven.
Bake for about 25 minutes, or until the internal temperature of each piece of stuffed chicken reaches 165°F.
Allow the chicken to cool slightly, then remove any toothpicks or twine. Slice the chicken and top with additional parsley and serve with your favorite side.
Recipe Note
- If you don’t like or have parsley, basil would be a suitable alternative.
- Serve the chicken with your favorite side. We chose paprika-roasted butternut squash and cauliflower.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 497
Amount/Serving
% Daily Value
- Sugar
- .8 grams
- Sodium
- 687.7 milligrams
- Fat
- 29.3 grams
- Trans Fat
- 0 grams
- Carbs
- 6.1 grams
- Fiber
- 2.5 grams
- Protein
- 50.5 grams
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