Broccoli and Cheese Stuffed Chicken Breast Recipe Recipe - Easy Chicken Recipes (2024)

FAQs

How to stuff chicken breast? ›

Heat our stuffed chicken in the air fryer (350 degrees for 25-28 minutes – don't forget to FLIP halfway through). And after prepped, saucing up our stuffed chicken is a MUST TRY! Our favorite is buffalo sauce or BBQ sauce (G-Hughes Sugar free BBQ is bomb!).

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed. How do you keep the cheese from melting out of stuffed chicken? Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

How to make chicken flavorful inside? ›

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Cooking tips

chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

Stash the Good Stuff in a Pocket

To successfully stuff a chicken breast, you'll need to cut a pocket into it to hold the filling. The pocket should be deep and wide enough to get the filling into, but not so large that the filling can fall out during cooking.

Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier than cooking them unstuffed. Bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F, possibly resulting in foodborne illness.

If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the bird's cavity. Make sure the bird is loosely stuffed and cook immediately after stuffing.