Preheat the Oven
Preheat your oven to 425°F (220°C). This helps the chicken cook evenly after searing.

Season the Chicken
Pat dry the chicken breasts. Season both sides with salt, pepper, paprika, and ½ tsp of garlic powder.

Create the Pockets
Using a sharp knife, slice each chicken breast horizontally to make a pocket. Be careful not to cut all the way through.

Prepare the Filling
Place broccoli in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 1 minute. Drain. Add red bell pepper, cheddar cheese, mayo, remaining garlic powder, salt, and pepper. Stir to combine.

Stuff the Chicken
Spoon the filling into the chicken pockets. Use toothpicks to secure if needed to prevent the filling from falling out.

Sear the Chicken
Heat olive oil in an oven-safe skillet (like cast iron) over medium heat. Sear chicken for 3–4 minutes on each side until golden.

Bake to Finish
Cover the skillet with foil and transfer to the preheated oven. Bake for 15–17 minutes or until the internal temperature reaches 165°F (74°C).

Let It Rest
Remove from the oven and let the chicken rest for 5 minutes before slicing. This keeps it juicy and tender.