Tender chicken breasts stuffed with broccoli, parmesan, cheddar, and cream cheese. This quick meal is bursting with flavor and makes a delicious low-carb dinner.
1: Chop broccoli florets into small pieces and steam in a microwave-safe bowl with 2 tablespoons of water, covering with plastic wrap, for 2-3 minutes.
2: Alternatively, steam on stove-top or blanch in boiling water for 1 minute.
3: Slice each chicken breast horizontally to form a pocket without cutting all the way through.
4: Season the chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
5: In a large bowl, combine steamed broccoli, chopped bell pepper, garlic, cheeses, salt, and pepper.
6: Spoon the mixture evenly into each chicken breast pocket and secure with toothpicks if needed.
7: Preheat the oven to 400°F.
8: Heat olive oil in a large cast iron or oven-safe pan over medium-high heat.
9: Add the chicken breasts and cook for 2-3 minutes on each side until golden.
10: Cover with aluminum foil and transfer to the preheated oven for 15-20 minutes until cooked through.
