Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (3-4 breasts)
• 1 ½ tsp oregano
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

For the Filling:

• 2 cups broccoli florets, chopped
• ½ cup sharp cheddar cheese, shredded
• ¼ cup sour cream
• ½ tsp garlic powder
• ¼ tsp mustard powder

Instructions

1. Preheat the Oven
   • Set the oven to 400°F (200°C).
2. Prepare the Chicken
   • Pat the chicken breasts dry with a paper towel.
   • Using a sharp knife, cut a horizontal slit in the thickest part of each breast, creating a pocket. Be careful not to cut all the way through.
3. Season the Chicken
   
   • In a small bowl, mix the oregano, paprika, salt, and black pepper.
   • Rub the seasoning evenly on both sides of the chicken.
4. Make the Filling
   • In a mixing bowl, combine broccoli, cheddar cheese, sour cream, garlic powder, and mustard powder.
   • Stir until well mixed.
5. Stuff the Chicken
   • Evenly divide the filling and spoon it into each chicken breast pocket.
   • Secure with toothpicks if needed to keep the filling inside.
6. Sear the Chicken
   
   • Heat olive oil in a large oven-safe or cast iron skillet over medium-high heat.
   • Sear the stuffed chicken for about 3 minutes per side until golden brown.
7. Bake the Chicken
   • Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes, or until the internal temperature reaches 165°F (75°C).
8. Serve
   • Remove from the oven and let the chicken rest for a few minutes before serving.
   • Remove toothpicks before eating.

Tips for Best Results

• Pat dry and bring to room temperature: This helps the chicken cook evenly and prevents excess moisture from making it steam instead of sear.
• Carefully cut the pocket: Avoid slicing all the way through to keep the filling inside.
• Use an oven-safe skillet: A cast iron or ovenproof pan makes the transition from stovetop to oven seamless. If unavailable, transfer the seared chicken to a baking dish.
• Check for doneness: Use an instant-read thermometer to ensure the chicken reaches 165°F (75°C) without cutting into it.

Nutrition