Broccoli-Cheddar Stuffed Chicken Breast with Roasted Potatoes

Steps

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!Steps marked like this need your attention — stay close so nothing burns.

Broccoli-Cheddar Stuffed Chicken Breast

1. Bring a small pot of salted water to a boil, add 8 oz fresh broccoli florets, blanch for 2 minutes, then drain and pat very dry before finely chopping. 8 min
2. In a bowl, combine the chopped broccoli, 4 oz shredded sharp cheddar, 3 oz softened cream cheese, 2 minced garlic cloves, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper; mix until evenly combined. 4 min
3. In a small bowl, mix 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon onion powder into a spice rub. 2 min
4. Using a sharp knife, cut a deep horizontal pocket into each of the 4 chicken breasts, stopping about ½ inch from the edges; season inside and out with the spice rub. 5 min
5. Divide the broccoli-cheddar filling evenly among the 4 pockets, press the edges closed, and secure each breast with 2 toothpicks. 4 min
6. Preheat the oven to 400°F. 10 min
7. Timing-sensitive step. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat; sear the stuffed breasts 3–4 minutes per side until deep golden brown, working in batches if needed. 8 min
8. Transfer the skillet to the 400°F oven and roast 18–22 minutes until the internal temperature of the chicken reaches 165°F. 20 min
9. Remove the chicken from the oven, tent loosely with foil, and rest 5 minutes before removing the toothpicks and serving. 5 min

Herb-Roasted Potatoesbase

1. Cut 2 pounds Yukon Gold potatoes into 1-inch chunks and mince 3 garlic cloves. 6 min
2. Finely chop 1 tablespoon fresh rosemary and strip the leaves from enough thyme sprigs to yield 1 teaspoon. 3 min
3. Toss the potato chunks with 3 tablespoons olive oil, the minced garlic, 1 tablespoon rosemary, 1 teaspoon thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
4. Spread the potatoes in a single layer on a large rimmed baking sheet and roast at 400°F for 35–40 minutes, flipping once halfway through, until golden and crispy on the edges. 38 min
5. Transfer the roasted potatoes to a serving dish and garnish with 2 tablespoons chopped fresh flat-leaf parsley, if using. 2 min