This dish combines lean protein, nutritious vegetables, and gooey cheese in one delicious package. It’s low in carbs, high in flavor, and incredibly versatile. Plus, it’s an easy way to elevate plain chicken breasts without a lot of extra work. Whether you’re feeding a family or meal prepping for the week, this stuffed chicken breast is a dependable go-to recipe that never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Fresh or frozen broccoli florets, chopped
Shredded cheddar cheese
Cream cheese or Greek yogurt (optional, for extra creaminess)
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Olive oil or cooking spray
Toothpicks (to secure the filling)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Steam or microwave the broccoli until tender, then finely chop.
In a bowl, combine the chopped broccoli with shredded cheddar cheese and optional cream cheese or Greek yogurt. Mix well.
Pat the chicken breasts dry and cut a horizontal slit in each one to create a pocket. Be careful not to cut all the way through.
Season the chicken on both sides and inside the pocket with salt, pepper, garlic powder, onion powder, and paprika.
Stuff each chicken breast with the broccoli and cheese mixture. Secure the opening with toothpicks if needed.
Heat a skillet over medium heat with a bit of olive oil. Sear the chicken for 2–3 minutes on each side until golden.
Transfer to the prepared baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before removing toothpicks and serving.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 25–30 minutes Total time: 40–45 minutes
Variations
Use mozzarella or pepper jack cheese for a different flavor profile.
Swap broccoli with spinach or asparagus for a twist.
Use a spice rub or herb blend for additional seasoning.
Make it keto-friendly by using full-fat cheeses and serving with a low-carb side.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals. Freeze stuffed chicken (cooked or uncooked) for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
FAQs
Can I use frozen broccoli?
Yes, thaw and drain well before chopping and mixing into the filling to avoid excess moisture.
What cheese works best?
Cheddar is classic, but mozzarella, Monterey Jack, or a cheese blend also work well.
Do I have to sear the chicken before baking?
Searing adds flavor and a nice golden crust, but you can skip it and bake directly if you’re short on time.
Can I make this ahead of time?
Yes, you can stuff the chicken breasts and refrigerate them up to a day ahead. Bake when ready.
How do I keep the filling from leaking out?
Don’t overfill the pockets, and secure them with toothpicks to help hold everything in place during cooking.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all your ingredients (especially seasonings and cheese) are gluten-free.
Can I grill instead of bake?
Yes, grill over medium heat for 6–8 minutes per side or until cooked through, being careful with the filling.
What sides go well with this dish?
Try roasted potatoes, rice, a fresh salad, or garlic green beans for a balanced meal.
Can I use chicken thighs?
Chicken thighs are harder to stuff but can be used if pounded flat and rolled around the filling.
How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part.
Conclusion
Broccoli and Cheese Stuffed Chicken Breast is a flavorful and nutritious meal that’s easy to make and guaranteed to impress. With a creamy, cheesy center and perfectly seasoned chicken, it offers a wholesome dinner option that doesn’t sacrifice taste. Whether you’re trying to eat healthier or just want a comforting, well-rounded dish, this recipe fits the bill perfectly.
Broccoli and Cheese Stuffed Chicken Breast is a wholesome and flavorful dish featuring juicy chicken breasts filled with tender broccoli and melted cheese. Baked to perfection, it’s a satisfying meal ideal for weeknights or special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baked
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts
1 cup broccoli florets, steamed and finely chopped
1 cup shredded cheddar cheese
2 tbsp cream cheese or Greek yogurt (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (plus more for greasing)
Toothpicks (for securing chicken)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Steam or microwave broccoli until tender. Finely chop and place in a bowl.
Add shredded cheddar cheese and optional cream cheese or Greek yogurt to the broccoli. Mix well.
Pat chicken breasts dry and cut a horizontal pocket into each, being careful not to slice all the way through.
Season chicken inside and out with salt, pepper, garlic powder, onion powder, and paprika.
Stuff each chicken breast with the broccoli-cheese mixture. Secure with toothpicks if needed.
Heat 1 tbsp olive oil in a skillet over medium heat. Sear each stuffed breast for 2–3 minutes per side until golden.
Transfer chicken to the prepared baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes, remove toothpicks, and serve warm.
Notes
Do not overstuff the chicken to prevent filling from leaking out.Use toothpicks or kitchen twine to secure the stuffed breasts during cooking.Try different cheeses like mozzarella or pepper jack for variation.This recipe is naturally gluten-free—just check your cheese and seasonings.Can be prepped ahead and refrigerated before baking.
