Why You’ll Love This Recipe
You’ll love how this recipe transforms everyday ingredients into something special. The chicken is juicy and flavorful, the filling is creamy and cheesy, and the whole dish bakes up beautifully in the oven. It’s a great way to sneak in some veggies, and it’s versatile enough to serve with rice, potatoes, or a simple salad. Plus, it’s low-carb, family-friendly, and perfect for meal prep.
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, finely chopped
- Shredded cheddar cheese
- Cream cheese (softened)
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Olive oil or melted butter
- Toothpicks (to secure the chicken if needed)
Directions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper to form the filling.
- Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff the broccoli-cheddar mixture into each chicken breast. Secure the opening with toothpicks if needed.
- Rub the outside of the chicken with olive oil or melted butter, then season with paprika, salt, and pepper.
- Heat a skillet over medium-high heat and sear each side of the stuffed chicken for 2–3 minutes to brown.
- Transfer the chicken to a 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 slicing and serving.
Servings and timing
Serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Use Monterey Jack, mozzarella, or Swiss cheese instead of cheddar for a different flavor.
- Add cooked bacon bits to the filling for a smoky twist.
- Swap broccoli for spinach or chopped kale.
- Use chicken thighs instead of breasts for a juicier cut.
- Spice it up with crushed red pepper flakes or a dash of hot sauce in the filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Oven: Cover with foil and reheat at 350°F (175°C) for 15–20 minutes.
- Microwave: Heat on medium for 1–2 minutes, checking to avoid overcooking.
Freezing: Wrap individually and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain it well before mixing into the filling to avoid excess moisture.
What cheese works best?
Sharp cheddar melts well and pairs perfectly with broccoli, but any good melting cheese will work.
How do I keep the filling from leaking out?
Don’t overstuff the chicken, and secure the opening with toothpicks or tie with kitchen twine.
Can I make this ahead of time?
Yes, you can stuff the chicken a day ahead and store it covered in the refrigerator until ready to cook.
Can I skip searing the chicken?
Searing adds flavor and helps lock in moisture, but you can skip it and go straight to baking if short on time.
How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part.
Can I grill the stuffed chicken?
Yes, grill over medium heat, using indirect heat if needed, and be cautious not to overcook or burn the filling.
What sides go well with this dish?
It pairs well with roasted potatoes, rice, quinoa, or a green salad.
Can I use pre-cooked chicken?
No, this recipe requires raw chicken to hold the filling and cook through evenly.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits well into a keto or low-carb diet.
Conclusion
Broccoli Cheddar Stuffed Chicken is a flavorful, easy-to-make dish that’s sure to impress. With its creamy, cheesy filling and perfectly seasoned chicken, it’s a comfort food favorite that doesn’t require hours in the kitchen. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is a winner every time.
PrintBroccoli Cheddar Stuffed Chicken
Broccoli Cheddar Stuffed Chicken is a juicy, flavorful entrée filled with creamy cheddar cheese and finely chopped broccoli, seasoned and baked to perfection. It’s a comforting, low-carb dish ideal for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen broccoli, finely chopped
- 1 cup shredded cheddar cheese
- 2 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 tbsp olive oil or melted butter
- Toothpicks (optional, for securing)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper.
- Slice a pocket into each chicken breast without cutting all the way through.
- Stuff the filling into the chicken breasts. Secure with toothpicks if needed.
- Rub the chicken with olive oil or butter and season with paprika, salt, and pepper.
- Heat a skillet over medium-high heat and sear the chicken for 2–3 minutes per side.
- Transfer to a baking dish and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
- Thaw and drain frozen broccoli well to avoid excess moisture in the filling.
- Use toothpicks or kitchen twine to prevent filling from leaking out.
- Searing enhances flavor but can be skipped if baking directly.
- Pairs well with rice, mashed potatoes, or a fresh salad.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
