I’m so excited to share one of my favorite stuffed chicken breast recipes with you because it just oozes with flavor! This broccoli stuffed chicken is filled with a deliciously creamy broccoli cheese mixture, seared in a skillet, and then baked to juicy perfection. With over 500 five-star reviews, my recipe for broccoli and cheese stuffed chicken breast is a fan favorite, and I hope you love it, too!
Broccoli Stuffed Chicken Recipe
Chicken stuffed with broccoli, cream cheese, and cheddar is my secret to sneaking some veggies onto my kids’ plates–they never complain about the “green stuff” because they’re focused on the cheese. With such a simple ingredients list and such easy steps, it’s no wonder so many of you seem to love this stuffed chicken breast recipe too!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover broccoli 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 broccoli and cheese 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.
Notes and Tips
- Chop your broccoli florets nice and small so they fit inside the chicken.
- Pick large chicken breasts for best results.
- For stuffing, cut into the side of each chicken breast with a paring knife. Remember, we are creating a pocket, not cutting it in half!
- You can prepare the stuffing ahead of time, but I recommend keeping 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 breast just before cooking.
- 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!
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
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
Broccoli and Cheese Stuffed Chicken Breast Recipe
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
How to Make Broccoli and Cheese Stuffed Chicken Breast Step by Step
Season the Chicken: Preheat the oven to 375°F. In a small bowl, combine 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground paprika. Drizzle the 4 chicken breasts with 4 tablespoons of olive oil, then rub the seasoning mixture evenly all over the breasts.
Make the Filling: In a bowl, combine 2 cups of chopped broccoli, ½ cup of shredded cheddar cheese, 6 ounces of softened cream cheese, 1 clove of minced garlic clove, and salt and pepper to taste.
Cut the Pockets: Use a paring knife to cut a wide pocket into the side of each chicken breast. Be sure not to cut all the way through.
Stuff the Chicken: Stuff each chicken breast with an even amount of broccoli and cheese filling. They should be pretty full, but don’t overstuff, or the filling won’t cook all the way through.
Sear the Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on each side to brown (2-3 minutes per side), but do not cook all the way through. If using a smaller skillet, sear 2 at a time.
Bake the Chicken: Place all chicken in the skillet, move to the oven, and bake broccoli and cheese stuffed chicken breasts at 375°F for 25-35 minutes, or until the chicken and filling are cooked through.
This by far was the best chicken recipe I have tried! My family loved it so much we are making again this week
So glad you enjoyed it, Nita!
This was amazing! I followed the recipe to a T and it came out perfect. My husband loved it as well as I. Can’t wait to try other recipes you have. Thanks for an amazing dinner.
We’re so glad you enjoyed it, Kathie!
My fiancé and I love this recipe!! We have made it for family many times and it’s delicious! Making again tonight!!
So great to hear!
Can you use sour cream
You can use sour cream in place of the cream cheese!
The whole family loved it. Was my first time ever doing a stuffed chicken so I was a little scared but I surprised even myself. Will make again!!
I’m so glad this was a success!
How long do you suggest searing on each side? Also, I have an oven safe skillet, but it is only safe to 350°, what would you suggest?
Sear until the surface begins to brown, but the chicken is not cooked through. This should take 2-3 minutes. If you don’t have an oven-safe skillet, transfer to a lined quarter sheet pan or baking dish!
Made it tonight. Used the wonderful change serving numbers to 2! Did not sear as I baked in my instant fryer. Amazing! Came out wonderful. Thank you for the recipe!
I’m so glad to hear you enjoyed it!
Thanks for the recipe.
Absolutely delicious!
Great recipe I make this part of my weekly rotation!
I love to hear that, Pam!