Recipe
Broccoli and Cheese Stuffed Chicken
Tender chicken breasts filled with a creamy broccoli-cheese mixture and wrapped in crispy bacon for a family-friendly dinner.

Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
4
Net carbs
2g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
4 servings- 4 chicken breasts (about 5 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt (divided)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ¼ cup chopped broccoli
- 4 ounces cream cheese (softened)
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 clove garlic (minced)
- 4 slices bacon
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Preheat the oven to 425F and line or lightly grease the pan you plan to use.
- 1. Heat your oven to 375 degrees and prepare a 9x13 baking dish.
- 2. Create a pocket in the side of each chicken breast using a sharp knife, then brush the breasts with olive oil.
- 3. Combine paprika, half the salt, garlic powder, and onion powder in a small bowl, then season both sides of the chicken with this mixture.
- 4. Mix together cream cheese, Parmesan, mayonnaise, minced garlic, and the remaining salt until smooth, then fold in the chopped broccoli.
- 5. Divide the broccoli-cheese filling among the four chicken pockets, stuffing each evenly.
- 6. Cut each bacon slice in half and wrap two halves around each stuffed breast to secure.
- 7. Arrange the wrapped chicken in the baking dish and bake uncovered for 30 minutes until the chicken is fully cooked through.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 8. If desired, place under the broiler briefly to crisp the bacon further before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
That Low Carb Life · IMPORTED
Rated 4.47/5 from 132 ratings on That Low Carb Life. Method rewritten in-house; see source for the publisher's original.