These easy Stuffed Chicken Breasts with chopped broccoli and cheddar look fancy but are literally quite easy to form . Delicious, filled with flavor, a fun restaurant style meal reception .

You won’t believe that these Cheesy Broccoli Stuffed Chicken Breats are literally easy to form at home! they’re crispy on the surface with the foremost delicious creamy broccoli filling.

It’s winter which means less grilling and more oven-cooking. That’s to not say we don’t grill within the winter, we do, but just not a day love it looks like we neutralize the summer! While grilled chicken is one among my favorite things to eat a hot summer day, I also like chicken tons of other ways too, especially stuffed!

The great thing about this cheesy broccoli stuffed pigeon breast recipe is that it only takes about 45 minutes in total which includes cutting, stuffing, searing, and baking the chicken.

It’s also super versatile (more thereon below) and works great for a crowd too. Serve alongside a wild rice mix or with some roasted veggies which will roast right alongside the chicken for a fast and healthy meal that’s great for weeknights.


4 boneless skinless chicken breasts

1 tbsp olive oil

2 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder
2 cups broccoli florets, chopped

1 tbsp water

1/2 cup reduced fat shredded cheddar cheese

1/4 cup low fat cream cheese

1 tbsp Dijon mustard

1 garlic clove, minced

Salt and pepper
To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli during a microwave-safe bowl and about 2 tablespoons water. add water. Cover with wrapping and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.

In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; put aside . Spoon the mixture into each pigeon breast evenly. Secure with toothpicks if needed.

Preheat oven to 400F. Heat 1 tablespoons oil during a large forged iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminium foil and transfer to preheated oven for 15-20 minutes or until cooked through.

Use a pointy knife to slice each chicken breasts horizontally to make a pocket. make certain not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.