Pecan-Crusted Chicken Breasts Stuffed with Cream Cheese & Broccoli: A Flavor Explosion!

Craving a chicken dish that’s both comforting and impressive? Look no further! These Pecan-Crusted Chicken Breasts, stuffed with a creamy, cheesy broccoli filling, are guaranteed to become a family favorite. The combination of the crunchy, nutty pecan crust, the tender, juicy chicken, and the rich, flavorful filling is simply irresistible. This recipe is surprisingly easy to make, perfect for a weeknight dinner or a special occasion. Let’s dive in!

Why You’ll Love This Recipe

* **Flavor Fiesta:** The interplay of textures and tastes is phenomenal. The buttery pecans, the smooth cream cheese, the earthy broccoli, and the savory chicken create a symphony in your mouth.
* **Surprisingly Easy:** While it looks fancy, this recipe is straightforward and requires minimal cooking skills. It’s a great way to impress without spending hours in the kitchen.
* **Versatile:** You can easily customize the filling with different cheeses, vegetables, or herbs to suit your preferences. Get creative!
* **Healthy(ish):** While it includes cream cheese, this recipe offers a good balance of protein, healthy fats, and vegetables. You can also use a lower-fat cream cheese option.
* **Crowd-Pleaser:** This dish is always a hit with both kids and adults. It’s perfect for family dinners, potlucks, or dinner parties.

Ingredients You’ll Need

* **Chicken Breasts:** 4 boneless, skinless chicken breasts, about 6-8 ounces each.
* **Cream Cheese:** 4 ounces, softened.
* **Broccoli Florets:** 1 cup, cooked until tender-crisp (steamed or blanched).
* **Cheddar Cheese:** 1/2 cup, shredded (optional, but highly recommended).
* **Pecans:** 1 cup, finely chopped.
* **Breadcrumbs:** 1/4 cup, plain or panko.
* **Butter:** 2 tablespoons, melted.
* **Garlic Powder:** 1 teaspoon.
* **Onion Powder:** 1/2 teaspoon.
* **Paprika:** 1/2 teaspoon.
* **Salt and Pepper:** To taste.
* **Olive Oil or Cooking Spray:** For greasing the baking dish.

Equipment You’ll Need

* Baking Dish (9×13 inch)
* Mixing Bowls
* Skillet or Steamer (for cooking broccoli)
* Knife and Cutting Board
* Meat Mallet or Rolling Pin (optional, for thinning chicken breasts)
* Plastic Wrap (optional, for thinning chicken breasts)

Step-by-Step Instructions: Making the Pecan-Crusted Chicken

**1. Prepare the Broccoli:**

* Wash the broccoli florets thoroughly.
* Steam or blanch the broccoli until it’s tender-crisp. This should take about 5-7 minutes for steaming and 3-5 minutes for blanching.
* If steaming, place the broccoli in a steamer basket over boiling water. Cover and steam until tender.
* If blanching, bring a pot of water to a boil. Add the broccoli and cook for 3-5 minutes. Immediately transfer the broccoli to an ice bath to stop the cooking process and preserve its vibrant green color.
* Drain the broccoli well and chop it into smaller pieces.

**2. Prepare the Chicken Breasts:**

* Pat the chicken breasts dry with paper towels. This helps them brown better.
* **Optional: Thicken the Chicken Breasts.** If your chicken breasts are very thick, you can flatten them slightly for more even cooking and easier stuffing. Place a chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. Be careful not to pound it too thin, or it will tear.
* Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be careful not to cut all the way through; you want to create a pouch for the filling. The pocket should be large enough to hold a generous amount of the cream cheese and broccoli mixture.

**3. Make the Cream Cheese Filling:**

* In a medium mixing bowl, combine the softened cream cheese, chopped broccoli, shredded cheddar cheese (if using), garlic powder, onion powder, salt, and pepper.
* Mix well until everything is evenly incorporated.
* Taste and adjust the seasonings as needed. You might want to add a pinch of red pepper flakes for a little heat.

**4. Stuff the Chicken Breasts:**

* Carefully spoon the cream cheese and broccoli mixture into the pocket of each chicken breast. Be generous with the filling, but don’t overstuff, or it will spill out during cooking.
* Use your fingers to gently press the filling down and distribute it evenly within the pocket.
* If necessary, you can use toothpicks to secure the opening of the chicken breasts. This will help prevent the filling from leaking out.

**5. Prepare the Pecan Crust:**

* In a shallow dish, combine the finely chopped pecans, breadcrumbs, melted butter, paprika, salt, and pepper.
* Mix well until the pecans are evenly coated with the butter and seasonings.

**6. Coat the Chicken Breasts:**

* Grease a 9×13 inch baking dish with olive oil or cooking spray.
* One at a time, gently press each stuffed chicken breast into the pecan mixture, making sure to coat the top and sides thoroughly. You can use your fingers to help the pecans adhere to the chicken.
* Place the coated chicken breasts in the prepared baking dish.

**7. Bake the Chicken Breasts:**

* Preheat your oven to 375°F (190°C).
* Bake the chicken breasts for 25-35 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the chicken.
* The chicken should be cooked through and the pecan crust should be golden brown and crispy.

**8. Rest and Serve:**

* Remove the chicken breasts from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
* If you used toothpicks to secure the chicken breasts, remove them before serving.
* Serve the Pecan-Crusted Chicken Breasts hot, with your favorite sides.

Tips for Success

* **Don’t overcook the broccoli.** Overcooked broccoli will be mushy and won’t have a pleasant texture in the filling. Aim for tender-crisp.
* **Use softened cream cheese.** Softened cream cheese will be easier to mix and will create a smoother, creamier filling.
* **Finely chop the pecans.** Finely chopped pecans will adhere better to the chicken breasts and will create a more even crust.
* **Don’t overcrowd the baking dish.** If you’re making a large batch of chicken breasts, you may need to use two baking dishes to avoid overcrowding. Overcrowding can prevent the chicken from browning properly.
* **Use a meat thermometer.** A meat thermometer is the best way to ensure that your chicken is cooked to a safe internal temperature of 165°F (74°C).
* **Let the chicken rest.** Letting the chicken rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Variations and Substitutions

* **Cheese:** Experiment with different cheeses in the filling. Gruyere, Swiss, or Parmesan cheese would all be delicious alternatives to cheddar cheese. You can also use a combination of cheeses.
* **Vegetables:** Add other vegetables to the filling, such as chopped mushrooms, bell peppers, spinach, or sun-dried tomatoes.
* **Herbs:** Enhance the flavor of the filling with fresh herbs, such as parsley, chives, or thyme.
* **Nuts:** Try using different nuts in the crust, such as almonds, walnuts, or pistachios.
* **Spice:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little heat.
* **Gluten-Free:** Use gluten-free breadcrumbs in the pecan crust to make this recipe gluten-free.
* **Dairy-Free:** Use a dairy-free cream cheese alternative and omit the cheddar cheese to make this recipe dairy-free. You can also use a dairy-free butter alternative.
* **Lower-Fat:** Use a lower-fat cream cheese option to reduce the fat content of the filling. You can also use less butter in the pecan crust.
* **Bacon:** Add cooked and crumbled bacon to the cream cheese filling for a smoky and savory flavor.

Serving Suggestions

These Pecan-Crusted Chicken Breasts are delicious served with a variety of side dishes. Here are a few suggestions:

* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, or sweet potatoes are all great accompaniments.
* **Mashed Potatoes:** Creamy mashed potatoes or sweet potato mash are always a comforting choice.
* **Rice or Quinoa:** Serve the chicken over a bed of rice or quinoa for a hearty and satisfying meal.
* **Salad:** A simple green salad or a more elaborate salad with fruits and nuts would be a refreshing contrast to the richness of the chicken.
* **Green Beans:** Steamed or sautéed green beans are a classic side dish that pairs well with chicken.

Make-Ahead Instructions

You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator until you’re ready to bake them. Here’s how:

* Prepare the chicken breasts according to the recipe instructions, up to the point of baking.
* Place the stuffed and coated chicken breasts in a baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
* When you’re ready to bake the chicken, preheat your oven to 375°F (190°C) and bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C). You may need to add a few minutes to the baking time if the chicken is cold from the refrigerator.

Storage Instructions

Leftover Pecan-Crusted Chicken Breasts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat the chicken in the microwave, but it may not be as crispy.

Recipe Card

**Pecan-Crusted Chicken Breasts Stuffed with Cream Cheese & Broccoli**

**Yields:** 4 servings
**Prep Time:** 25 minutes
**Cook Time:** 30 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 oz each)
* 4 oz cream cheese, softened
* 1 cup broccoli florets, cooked and chopped
* 1/2 cup cheddar cheese, shredded (optional)
* 1 cup pecans, finely chopped
* 1/4 cup breadcrumbs
* 2 tbsp butter, melted
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp paprika
* Salt and pepper to taste
* Olive oil or cooking spray

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Prepare broccoli: Steam or blanch until tender-crisp, then chop.
3. Prepare chicken: Pat dry and cut a pocket into each breast.
4. Make filling: Combine cream cheese, broccoli, cheddar (if using), garlic powder, onion powder, salt, and pepper.
5. Stuff chicken: Fill each pocket with the cream cheese mixture.
6. Prepare crust: Combine pecans, breadcrumbs, melted butter, paprika, salt, and pepper in a shallow dish.
7. Coat chicken: Press each stuffed breast into the pecan mixture, coating well.
8. Bake: Place in the prepared dish and bake for 25-35 minutes, or until the chicken reaches 165°F (74°C).
9. Rest and serve: Let rest for 5-10 minutes before serving.

Enjoy your delicious Pecan-Crusted Chicken Breasts!

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion sizes)
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 10-15 grams

*Note: Nutritional information is approximate and may vary based on specific ingredients and cooking methods.*

This Pecan-Crusted Chicken Breast recipe is a winner! It’s a satisfying and flavorful meal that is sure to impress! Enjoy!