Prepare the oven. Preheat your oven to 375°F (190°C) so it’s ready once the chicken is seared.

Make the filling. In a mixing bowl, combine: chopped broccoli, shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt and pepper. Mix until the ingredients form a creamy, evenly blended filling.

Prepare the chicken. Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to slice all the way through. Season both sides of the chicken lightly with salt and pepper.

Stuff the chicken. Spoon the broccoli cheese mixture into each pocket, filling generously. If needed, secure the opening with toothpicks to keep the filling inside during cooking.

Sear for flavor. Heat a drizzle of olive oil in a skillet over medium-high heat. Place the stuffed chicken in the pan and cook for about 4 minutes per side, or until a golden crust forms.

Finish in the oven. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken is fully cooked. The internal temperature should reach 165°F (74°C), and the juices should run clear.

Rest and serve. Remove the chicken from the oven and let it rest for a few minutes before serving. This helps retain its juices. Carefully remove any toothpicks before serving.