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I’m not saying this recipe is magic, but the first time I made it, nobody at the table complained. Not even my youngest, who usually side-eyes anything green. There’s just something about gooey cheddar and juicy chicken that wins people over.

I started making this one night when I had chicken breasts that needed to get used, a head of broccoli that was losing the will to live, and half a block of cream cheese from who-knows-what. I didn’t measure much, just mixed things up and hoped for the best — and it turned out so good, I’ve been making it ever since.

Here’s how I throw it together. No fluff, just good food.

Ingredients:

4 big boneless, skinless chicken breasts
3 cups broccoli florets (fresh or frozen, doesn’t matter much)
1½ cups shredded cheddar (sharp is best, but any kind works)
2 oz cream cheese (room temp if you remember)
Handful of fresh chives, chopped (or just skip it)
Garlic powder, salt, pepper
Olive oil — maybe ¼ cup total?
Whatever extra seasoning you like — paprika, cumin, even a bit of onion powder

How I Make It:

Turn the oven on — 400°F. Get it preheating while you do the rest.
Steam the broccoli.
If it’s fresh, I toss it in a bowl with a splash of water, cover it with a plate, and microwave it for 2 minutes. Drain it well (wet broccoli = sad stuffing). Then chop it small — like, tiny bites so it mixes well with the cheese.
Make the filling.
In a bowl, mix the chopped broccoli, cheddar, cream cheese, chives (if using), a pinch of salt and pepper, and some garlic powder. Honestly, I eyeball it. Just stir until it’s creamy and sort of holds together.
Cut pockets in the chicken.
Lay the breasts on a cutting board, and with a sharp knife, slice a pocket into the side of each. Go slow — don’t slice all the way through. You’re making a little pouch.
Stuff them.
Use a spoon and cram that filling in there. If a little spills out, who cares. It’s going to get melty anyway.
Season the outside.
Salt, pepper, garlic powder, maybe a pinch of cumin or paprika — whatever I grab first. Rub it in on both sides.
Sear it.
Heat a bit of oil in a big skillet. Sear the chicken for 3–4 minutes per side until golden. I use two pans if they don’t all fit — or sear in batches. You just want some color.
Bake it.
Slide the whole thing into the oven and bake for about 12 minutes. I usually check with a meat thermometer — you want 165°F in the thickest part. Don’t guess.
Let it rest.
Take them out, let them sit for 5 minutes. It helps the juices stay put instead of running all over your plate.

What to Serve With It:

Roasted potatoes or sweet potatoes
A quick green salad with lemony dressing
Or even just rice — the cheesy filling makes its own sauce, kinda

Variations I’ve Tried (and liked):

Mozzarella instead of cheddar
Spinach instead of broccoli (or both!)
Added chopped cooked bacon once — chef’s kiss
No cream cheese? Used Greek yogurt one time. Not the same, but not bad.

Final Thoughts:
This is not fancy. But it tastes like you tried. And for something that comes together with what’s already in the fridge? That’s a win in my book.