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Preheat the oven to 400°F (200°C) to prepare for finishing the chicken after searing.
Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 2 minutes. Drain well on paper towels, chop into pea-sized pieces, and return to the bowl.
To the chopped broccoli, add shredded cheddar, cream cheese, chopped chives, ¼ tsp salt, and ¼ tsp pepper. Stir to combine well.
On a cutting board, use a sharp knife to cut a pocket into each chicken breast, being careful not to slice through completely. Divide the broccoli-cheese mixture evenly among the breasts, pressing the stuffing firmly into each pocket.
Sprinkle garlic powder, salt, pepper, and any preferred spices like cumin or paprika over both sides of each chicken breast.
Divide olive oil between two ovenproof skillets over medium heat. Place two chicken breasts in each skillet. Sear for 3 minutes on one side, then flip and sear for 2-3 minutes on the other side to form a golden crust.
Transfer the skillets to the preheated oven and bake for 10-15 minutes, or until each breast reaches an internal temperature of 165°F (74°C).
Allow the chicken to rest for a few minutes before serving, to let the juices settle. Serve with a side of roasted vegetables or a fresh salad.