Chicken breasts that have been packed with cheese, broccoli, and mushrooms. For a full and hearty supper, serve with a salad and roasted potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 cups finely chopped broccoli florets
- ½ cup shredded pepper Jack cheese
- ¼ cup mayonnaise
- 4 small button mushrooms, sliced
- 1 teaspoon garlic powder
- 4 large chicken breasts
- 1 teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
- Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
- Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 10 g |
| Sodium | 651 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe after doctoring it to my taste! You can also use fresh spinach instead of broccoli. I also added sliced onion and a blend of Italian shredded cheese in addition to the pepper jack cheese and more mushrooms and mayo than the recipe calls for. No need to fuss with stuffing the chicken breast. I pounded out and kept it flat in the pan/foil and topped it with the filling.
I used brown sugar, paprika,garlic and onion powder over the chicken then wrapped in bacon and used the rest of the mixture over the bacon. It was great! Next time I may add some cheese the last few minutes on top. I also used cheddar cheese.
Okay but a little bland
I changed the kind of mushroom. I also used mexican blend cheese instead of pepperjack.
I added my own seasoning it was great
I saw this recipe and had some chicken breasts with bone still in. My version was basically a dump meal-marinaded chicken with goya, put in roasting pan with frozen broccoli, a package of whole mushrooms and about 5 scoops of mayo on top. baked on 375 for about 90min, rice on the side, yummmmmm! Thanks for the recipe. I look forward to making the real thing next time!
This was an easy and good tasting dish. I added a rice mix to round it out and it was a hit.
Easy to make, I made a few changes-and my family absolutely loved it! I used fresh garlic instead of powdered, added a big dollop of cream cheese to the filling and brushed a thin layer of mayo on the breasts prior to seasoning. I topped the breasts with some parmesan cheese. I also par boiled extra broccoli and cauliflower , drizzled it with olive oil and garlic salt and it nestled around the chicken in the pan. Photo is prior to cooking.
it was delicious,, I will add more cheese the next time i cook it
The recipe was easy to follow and it was delicious. I used Monterrey cheese since my wife isn’t a huge fan of pepper jack cheese. I also put some cheese on top of chicken which gave a nice coating. Wife was happy with chicken. Thank you.
I think it needed more flavoring in the stuffing, but others thought it was good. Bottom of breast got kinda dry, not much just a little. I’d maybe seat the breasts on top of some stuffing as well as inside. Will be making again!
It was delicious. Instead of stuffing the breast, I pounded it thin and rolled it up with the filling. Then I brushed the outside with mayonnaise and covered with seasoned breadcrumbs. That did the trick! My oven only took 30 minutes, so keep an eye on it. Definitely will make it again.
I tripled recipe. I used cheddar cheese instead of hot pepper and added more than called for. Also added cooked rice and more Mayo. I cooked it for 55 min. Delicious
Was very bland. A sharp Cheddar would have given more flavor than the Pepper Jack. I added carmelized red onion.
Will be making this tomorrow can’t wait
I love this recipe! I pounded out the chicken breasts also and rolled the broccoli mixture into it. The breasts were juicy and tender! The only thing that I did differently was add smoked garlic powder, and white pepper to the chicken breasts. I don’t think I had to do that, but I wanted to put my own “twist” on the recipe. My husband and I really enjoyed, and I will definitely make it again!
Delicious and Easy. I did not ‘stuff’ the chicken breasts, but added the stuffing on top of breast fillets. The chicken was still moist and the browned, bubbly stuffing on top made a beautiful presentation. This is a perfect dish to serve company too because it is easy to make ahead and throw in the oven as company arrives, is tasty and pretty.
We really liked this recipe, especially the broccoli “stuffing”. It was a nice change from a bread stuffing. I’ve made it twice now. Once exactly as written, and 2nd time I tried treating the chicken as I do for an oven chicken tenders recipe I make all the time–dipping stuffed breasts in mayo thinned with a little milk, then in panko. That was excellent. Messy as heck, but excellent, and added needed texture. Thanks for the recipe.
It was so good side note don’t try paprika by itself its disgusting
Delicious and easy to make!
Seeing that several reviews claimed it was bland, I had just the trick. I brined my chicken breast for 2 hours before stuffing. I added thyme and crushed peppercorns to the outside of the chicken and then wrapped it in a slice of pecan wood bacon. It was delicious and easy.