Kosher salt and freshly ground black pepperto taste
Preheat oven to 375°F.
Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, 4 tablespoons olive oil, 4 boneless, skinless chicken breasts
Combine the filling ingredients in a bowl. Set aside.
2 cups chopped broccoli, ½ cup shredded cheddar cheese, 6 ounces cream cheese, 1 clove garlic, Kosher salt and freshly ground black pepper
Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the filling.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
Bake for 25-35 minutes until the chicken breasts are cooked through.
Chop your broccoli florets nice and small so they can all fit inside the chicken.
Pick large chicken breasts.
Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an oven safe dish.
To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
Garnish with parsley for an extra pop of color.
Storage: Store broccoli and cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.