• Preheat the oven to 375°F (190°C).

For the Filling:

• In a medium bowl, combine the chopped broccoli, shredded cheddar, softened cream cheese, and minced garlic. Season with salt and pepper and mix until the filling is smooth and uniformly combined.

For the Chicken:

• Stir together kosher salt, black pepper, onion powder, garlic powder, and paprika in a small dish to make the spice rub.
• Drizzle the chicken breasts with about half of the olive oil and rub the spice blend evenly over both sides of each breast.
• Using a sharp knife, cut a wide pocket into the thickest part of each breast, taking care not to slice all the way through.
• Spoon the broccoli and cheese mixture into each pocket, pressing gently so the filling is evenly distributed and the openings are sealed as much as possible.
• Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the stuffed breasts and sear until golden, about 2–3 minutes per side, taking care not to cook them through. You may need to sear in batches depending on skillet size.
• Once the breasts are nicely browned, arrange them in the skillet (or transfer all seared pieces to the skillet) and move the pan to the preheated oven.
• Bake for 25–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Cooking time will vary based on breast size.
• Remove from the oven and let the chicken rest a few minutes before serving so the juices redistribute and the filling sets.