• Preheat the oven to 375°F (190°C).

Coat

• In a small bowl, combine the kosher salt, ground black pepper, onion powder, garlic powder, and paprika to make the spice rub.
• Pat the chicken breasts dry, drizzle about half of the olive oil over them, and massage the spice mixture evenly onto each breast.
• In another bowl, mix the chopped broccoli, shredded cheddar, softened cream cheese, and minced garlic until thoroughly combined to form the filling.
• Carefully cut a wide pocket into the thick side of each chicken breast without slicing all the way through.
• Stuff each pocket with the broccoli-cheese mixture, pressing gently so the filling sits securely inside.

Brown

• Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, sear the stuffed breasts 2–3 minutes per side until golden; you may need to work in batches so they brown without overcooking.
• Arrange all seared chicken breasts in the skillet (return any batch-cooked pieces to the pan) and place the skillet in the preheated oven. Bake until the chicken is cooked through and the internal temperature reaches 165°F (about 25–35 minutes, depending on size).
• Remove the skillet from the oven and let the chicken rest a few minutes before serving so the juices settle.