Home Chicken Breast Recipes Broccoli and Cheese Stuffed Chicken Breast Recipe
Becky Hardin
4.62 from 552 votes
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Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet, and then baked to perfection. Super easy and super scrumptious!
Table of Contents
Why we love this Broccoli and Cheese Stuffed Chicken Recipe
This recipe is great for sneaking veggies onto my kids plates! Here’s why I keep making it on pretty much a weekly basis:
- Juicy. The cream cheese stuffing helps keep these chicken breasts super moist.
- Classic. Who doesn’t love broccoli and cheese?!
- Fun. Easy to whip up and perfect for a hearty weeknight dinner.
Variations to Try
There are so many different fillings you could use with this chicken. Try some of these options:
- Spinach and Feta: Replace the chopped broccoli with chopped spinach. and substitute the shredded cheddar cheese with crumbled feta cheese.
- Sun-Dried Tomato and Mozzarella: Add ¼ cup chopped sun-dried tomatoes to the filling mixture, use shredded mozzarella cheese instead of cheddar cheese, and sprinkle some dried basil or Italian seasoning over the chicken breasts before baking.
- Bacon and Ranch: Cook 4 slices of bacon until crispy, then crumble them into small pieces; combine the crumbled bacon with the filling mixture; and sprinkle some ranch seasoning or ranch dressing mix over the chicken breasts along with the other seasonings.
- Mushroom and Swiss: Sauté 1 cup of sliced mushrooms in a little olive oil until softened, mix the sautéed mushrooms with the filling mixture, and use shredded Swiss cheese instead of cheddar cheese.
- Mediterranean: Replace the chopped broccoli with a mixture of chopped kalamata olives, sundried tomatoes, and feta cheese; add a sprinkle of dried oregano and a squeeze of lemon juice to the filling mixture; and top the chicken breasts with a drizzle of olive oil and a sprinkle of crumbled feta cheese before baking.
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How to Store and Reheat
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 15-20 minutes, or until warmed through.
How to Freeze
Freeze stuffed chicken breasts tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this easy chicken dinner with a fresh side salad, garlic green beans or some mushroom rice. If you want it even more hearty, you could go for some mashed or roasted potatoes. For a healthier twist, try some grains like couscous or quinoa.
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing ahead of time. However, it’s recommended to keep the filling mixture separate from the chicken until you’re ready to stuff it. Store the filling in an airtight container in the refrigerator and assemble the stuffed chicken just before cooking.
How do I know when a stuffed chicken breast is done?
The best way to avoid eating under-cooked chicken would be to test it with a digital food thermometer. The internal temperature of the stuffed chicken breast should be 165°F in order to be sure that the chicken is cooked thoroughly and ready.
Can I cook the stuffed chicken in the air fryer instead of the oven?
You sure can. Preheat the air fryer to 375°F and place the stuffed chicken breasts in the air fryer basket. Cook for 20-25 minutes, or until the chicken reaches the desired internal temperature.
More Stuffed Chicken Recipes We Love
- Stuffed Chicken Marsala
- Taco Stuffed Chicken
- Balsamic Stuffed Chicken
- Stuffed Chicken Parmesan
- Buffalo Stuffed Chicken
- Stuffed Chicken Piccata
Top Reader Review
“Literally melts in your mouth it was the perfect flavor the cream cheese just adds so much to it it’s great I’ll be using this recipe a lot” – Valerie L Magee
4.62 from 552 votes
Broccoli and Cheese Stuffed Chicken Breast Recipe
Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet, and then baked to perfection. Super easy and super scrumptious!
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
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Ingredients
For the Chicken:
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts
For the Filling:
- 2 cups chopped broccoli smaller pieces
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese room temperature (¾ brick)
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper to taste
Instructions
Preheat oven to 375°F.
Combine salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat evenly.
1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, 4 tablespoons olive oil, 4 boneless, skinless chicken breasts
Combine all filling ingredients in a bowl. Set aside.
2 cups chopped broccoli, ½ cup shredded cheddar cheese, 6 ounces cream cheese, 1 clove garlic, Kosher salt and freshly ground black pepper
Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the filling.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
Bake for 25-35 minutes until the chicken breasts are cooked through.
Notes
- Chop your broccoli florets nice and small so they fit inside the chicken.
- Pick large chicken breasts for best results.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Be careful not to overstuff the chicken.
- If you don’t have an oven-safe skillet, you can sear the chicken in a skillet first, then transfer to another oven-safe dish.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley for an extra pop of color.
Storage:Store broccoli and cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutrition Facts
Broccoli and Cheese Stuffed Chicken Breast Recipe
Amount Per Serving
Calories 478Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 14g88%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 129mg43%
Sodium 1536mg67%
Potassium 644mg18%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 31g62%
Vitamin A 1092IU22%
Vitamin C 42mg51%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
How to make Broccoli and Cheese Stuffed Chicken Breast Step by Step
Season the chicken:In a small bowl, combine 1 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp paprika. Drizzle the 4 chicken breasts with 4 tbsp olive oil, then rub the seasoning mixture evenly all over the breasts.
Make the filling: In a bowl, combine 2 cups chopped broccoli, 1/2 cup shredded cheddar cheese, 6 ounces of cream cheese, 1 garlic clove and salt and pepper to taste.
Create the pockets: Slice a wide pocket into each chicken breast. Do not cut all the way through!
Stuff the chicken: Stuff each chicken breast with an even amount of filling.
Sear the chicken: Heat 2 tbsp of oil in an oven safe skillet over medium-high heat. Sear the chicken breasts on each side but do not cook all the way through.
Bake: Bake the chicken at 375°F for 25-35 minutes.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Valerie L Magee says
Deserves five stars because it’s perfectReply
- Becky Hardin says
Thanks so much for your kind words, Valerie!
Reply
- Lori D. says
I made this last night and OH MY! this was a huge hit! I will do this again and again!!Reply
- Becky Hardin says
I’m so glad you enjoyed it, Lori!
Reply
- Lisa Bymark says
I have made this a few times..always a hit!!Reply
- Becky Hardin says
I’m so glad you love this recipe, Lisa! Thanks so much for stopping by!
Reply
- Caitlin says
Hi! Excited to try this recipe. I don’t have fresh broccoli on hand..can I use frozen broccoli? if so, should I use it frozen or cook it? Thank you!
Reply
- Becky Hardin says
Hi Caitlin, thaw and drain frozen broccoli before using it!
Reply
- J says
Do you cook the broccoli first? Looking to do it with an air fryer and chicken thighs since that is my husband’s preference. Looks incredible! Thanks!
Reply
- Becky Hardin says
No need to cook the broccoli first; just be sure to chop it small!
Reply
- dee fee says
super dry, which makes sense and really not good. broccoli not cooked through either. I tried two breast in air fryer, two in oven and the oven ones were better.Reply
- Becky Hardin says
So sorry to hear you didn’t enjoy this recipe! We definitely prefer the oven version for the juiciest chicken breasts, but you may want to cover yours with foil once they go in to help with moisture retention.
Reply
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