Hey there! Wanna know one of my favorite easy dinners? This broccoli and cheese stuffed chicken breast is so good — and super easy to make!

I love how it’s creamy, cheesy, and packed with broccoli — all stuffed inside juicy chicken. It looks fancy, but guess what? It’s really simple, and I make it all the time!

If you’re like me and want something yummy but quick, you’ll love this recipe. Plus, it makes dinner feel special, like a treat! Keep reading, and I’ll show you how to make it step by step.

Ready to stuff that chicken? Let’s get started and make dinner fun and tasty!

Table of Contents

Why You’ll Love This Recipe

Classic Flavor Combination: The rich cream cheese and cheddar paired with fresh broccoli create a filling that’s satisfying without being too heavy.
Easy to Make: No complicated steps—just simple slicing, mixing, and baking.
Family Friendly: Even picky eaters who shy away from broccoli will love this cheesy twist.
Meal Prep Friendly: Stuff and assemble the chicken ahead of time to bake later.
Versatile: Perfect for weeknight dinners, lunch meal prep, or impressing guests.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes

Servings:

This recipe makes 4 stuffed chicken breasts, serving 4 people as a main dish. You can easily double it for larger families or meal prep.

Difficulty:

Beginner-friendly, with simple techniques like slicing, stuffing, and baking.

Required Kitchen Tools

To make Broccoli and Cheese Stuffed Chicken Breast easily, have these tools ready:

Sharp Knife: To slice and butterfly the chicken breasts evenly.
Cutting Board: For prepping the chicken and chopping broccoli.
Mixing Bowl: To combine the creamy broccoli and cheese filling.
Baking Dish or Sheet Pan: For cooking the chicken evenly in the oven.
Toothpicks or Kitchen Twine (Optional): To help keep the chicken closed while baking if needed.
Oven: Preheated to the correct temperature for even cooking.

Ingredients for Broccoli and Cheese Stuffed Chicken Breast

Here’s everything you’ll need to bring this comforting meal together (exact measurements are in the recipe card below):

For the Chicken:

Chicken Breasts: Boneless, skinless—large enough to stuff.
Olive Oil: To sear and keep the chicken moist.
Kosher Salt: Essential for seasoning.
Black Pepper: Freshly ground for flavor depth.
Onion Powder: Adds mild sweetness.
Garlic Powder: For a subtle garlicky flavor.
Paprika: Adds a mild smokiness and color.

For the Filling:

Broccoli Florets: Chopped small to ensure even cooking and easy stuffing.
Cheddar Cheese: Sharp cheddar adds bold flavor and melts beautifully.
Cream Cheese: Softened, for a creamy, rich texture.
Garlic: Freshly minced for a burst of flavor.
Kosher Salt and Black Pepper: To season the filling perfectly.

Variations for Broccoli and Cheese Stuffed Chicken Breast

Add Bacon: Mix cooked, crumbled bacon into the filling for a savory, smoky flavor.
Use Different Cheese: Swap cheddar for mozzarella, Monterey Jack, or pepper jack for a spicier version.
Spice It Up: Add a pinch of crushed red pepper flakes or diced jalapeños to the filling for a kick of heat.
Add Herbs: Stir in chopped fresh parsley, thyme, or basil for an herbal note.
Make It Gluten-Free: This recipe is naturally gluten-free, but always check the labels on cheese and spices to be sure.
Low Carb Option: Serve with a side salad or steamed vegetables instead of pasta or rice for a low-carb meal.
Lemon Zest: Add a little lemon zest to the filling for a fresh, bright flavor that pairs well with broccoli and cheese.

How to Make Broccoli and Cheese Stuffed Chicken Breast — Step-by-Step Instructions

1. Prepare the Filling

Start by making the creamy broccoli and cheese filling:

Chop the Broccoli: Make sure the florets are in small, bite-sized pieces so they cook through quickly.
Mix the Filling: In a medium bowl, combine chopped broccoli, shredded cheddar cheese, softened cream cheese, minced garlic, and a pinch of salt and pepper. Mix well until everything is evenly blended and creamy. Set aside.

2. Prepare the Chicken

Butterfly the Chicken Breasts: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Do not cut all the way through — you want to leave one side intact to hold the filling.
Season the Chicken: Lightly season the outside of each chicken breast with kosher salt, black pepper, onion powder, garlic powder, and paprika for great flavor.

3. Stuff the Chicken

Fill the Pockets: Divide the broccoli and cheese filling evenly among the chicken breasts. Use a spoon to carefully stuff the mixture into each pocket, pressing it in gently.
Secure (Optional): If needed, use toothpicks to help hold the chicken breasts closed. This can help prevent the filling from spilling out during cooking.

4. Sear the Chicken

Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Sear on Both Sides: Place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes per side, just until golden brown. This helps lock in moisture and gives a nice color. You don’t need to cook them all the way through—just a good sear before baking.

5. Bake the Chicken

Transfer to Baking Dish: After searing, move the chicken to a baking dish. Drizzle with the remaining 2 tablespoons olive oil to keep them moist.
Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
Rest Before Serving: Let the chicken rest for about 5 minutes before slicing to keep it juicy.

Serving and Presentation

How to Serve Broccoli and Cheese Stuffed Chicken Breast

This stuffed chicken breast is a complete meal on its own but pairs wonderfully with simple sides. Here are some serving ideas:

With Rice or Quinoa: Serve alongside fluffy white rice, brown rice, or quinoa to soak up any melted cheese and juices.
With Roasted Vegetables: Pair with roasted carrots, asparagus, or green beans for a healthy side.
With Salad: A crisp green salad dressed with a light vinaigrette balances the richness of the stuffed chicken.
With Mashed Potatoes: For a more comforting meal, creamy mashed potatoes make an excellent match.

Storing Broccoli and Cheese Stuffed Chicken Breast

In the Refrigerator:
- Store leftovers in an airtight container for up to 3-4 days.
- Reheat gently in the microwave or oven to keep the chicken moist and avoid overcooking.
In the Freezer:
- You can freeze stuffed chicken before baking for up to 2 months.
- To cook from frozen, let thaw overnight in the fridge, then bake as directed.

Tips and Tricks for Success

Don’t Overstuff: Make sure not to overfill the chicken pockets — this helps prevent the filling from spilling out during cooking.
Seal with Toothpicks if Needed: If your chicken breast doesn’t stay closed, toothpicks can hold everything in place while baking.
Use Fresh Ingredients: Fresh broccoli and good quality cheese make a big difference in flavor and texture.
Even Cooking: Pound thicker parts of chicken slightly to make sure each breast cooks evenly.
Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Nutrition Information

Here is the approximate nutrition per serving (based on 4 servings):

Nutrient	Amount per Serving
Calories	410 kcal
Protein	43 g
Fat	23 g
Saturated Fat	10 g
Carbohydrates	6 g
Fiber	1 g
Sugar	2 g
Sodium	680 mg
Cholesterol	135 mg

Note: Nutrition values are estimates and can vary based on exact ingredients and portion sizes.

Broccoli and Cheese Stuffed Chicken Breast FAQs

Can I make this recipe ahead of time?

Yes! You can stuff the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking. Perfect for prepping the night before a busy day.

Can I use frozen broccoli?

You can, but it’s best to thaw and drain frozen broccoli well to avoid adding extra moisture to the filling. Chopping it into small pieces after thawing works best.

How do I know when the chicken is done?

Use a meat thermometer to check that the thickest part of the chicken has reached 165°F (74°C). The juices should run clear, and the cheese filling will be melted and bubbly.

What can I use instead of cream cheese?

If you prefer, you can use ricotta cheese or Greek yogurt for a lighter filling, but cream cheese makes it extra creamy and rich.

How do I prevent the filling from leaking out?

Make sure to cut a deep enough pocket without slicing through the other side. Using toothpicks to secure the edges can also help hold everything inside while cooking.

Broccoli and Cheese Stuffed Chicken Breast

Recipe by Elena SmythCourse: Uncategorized

Servings

stuffed chicken breasts

Prep time

minutes

Cooking time