Deconstructed Broccoli & Cheese Stuffed Chicken Breasts
Servings: 4 servings
Equipment
- Large ovenproof skillet/braiser
- Mixing bowls
- Measuring cups and spoons
- Knives and cutting boards
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets finely chopped
- 1 cup cheddar cheese shredded
- 1/2 cup cream cheese softened
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Preparation:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the broccoli, cheddar cheese, cream cheese, garlic, paprika, salt, and pepper.
Cook Chicken:
- Season the chicken breasts with salt and pepper.
- In a large ovenproof skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown on each side (about 4-5 minutes per side). Remove chicken and set aside.
Make Sauce:
- In the same skillet, add chicken broth and scrape the bottom of the pan to deglaze. Stir in heavy cream and bring to a simmer.
Combine:
- Mix cornstarch with water to create a slurry and stir into the sauce to thicken.
- Return the chicken to the skillet. Spoon the broccoli and cheese mixture over each chicken breast.
Bake:
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted.
Garnish & Serve:
- Garnish with chopped parsley and serve warm.
