Broccoli and Cheese Stuffed Chicken is creamy and savory, made with chicken breasts stuffed with fresh broccoli, parmesan cheese, cream cheese, and spices, ready in under 45 minutes!
Preheat the oven to 400°F. In a medium bowl, add filling ingredients and stir until well combined. Set aside.
Use a knife to carefully cut a pocket lengthwise on the side of each piece of chicken. Do not cut all the way through, you just want to make a pocket for the filling.
In a small bowl, combine 1 tablespoon of olive oil with the paprika, salt, and pepper. Rub evenly on both sides of each chicken piece.
Divide the filling evenly among each piece of chicken, using a spoon to gently press the filling in firmly.
Heat a large skillet over medium-high heat and add remaining tablespoon of olive oil. Brown the chicken for 2-3 minutes on each side.
Transfer the entire skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
Notes
Click on the time in the instructions to start a timer!Storage. Store cooked chicken in an airtight container in the refrigerator for 2-3 days. Cooking Tips
If the cream cheese is hard to mix, microwave for 15-20 seconds to soften the cheese slightly.
You can use any type of broccoli. I use raw, but if you use steamed or frozen make sure to drain completely before using.
If you don't have an oven-safe skillet, transfer the chicken to a baking dish after browning.
If the cheese is melting too much, use toothpicks to hold the chicken pocket closed. Remove the toothpicks before serving.