Stuffed chicken breasts are one of my newest favorites for the dinner table. They look (and taste) impressive, but don’t take much more work than just making plain chicken breasts. Plus, the flavor is unbeatable. These broccoli cheese stuffed chicken breasts combine the classic flavors of cheddar and broccoli for a filling and delicious dinner. Add some rice or salad on the side and you’ve got a complete meal sorted in no time.

One of the things that separates this recipe from the pack is the spice rub that goes on the chicken first. This is a simple blend, but it makes all the difference. The most flavorful ingredient in the mixture is paprika, which lends just a bit of depth and color to the chicken. I highly recommend this spice blend for poultry even if you aren’t making stuffed chicken breasts!

The filling is simple to make, but you’ll have an easier time blending it together if you make sure your cream cheese is at room temperature. For the broccoli you’ll need to cut the pieces fairly small, otherwise they won’t fit into the slits you make in the chicken breasts.

To make the pocket for the filling simply cut most (but not all of the way) down the center of each chicken breast lengthwise. To make this easier you can pinch the long edges together and then run a sharp knife across it.

To make sure I had the most real estate possible I got the biggest chicken breasts at the grocery. But, it can be a lot to finish in one sitting. So while this recipe makes 4 chicken breasts, the number of individual servings may vary based on the size of breasts you select at the store. I ended up cutting the leftover breasts in half for lunches!

Then you only need to bake these until the tops are golden and the safe internal temperature of 165˚F is reached.

I found this chicken to have just the right blend of salty and creamy flavors, enhanced by the garlic and paprika. You really can’t go wrong with this recipe.