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!
What’s in Broccoli and Cheese Stuffed Chicken?
Succulent, crispy-edged chicken breasts, stuffed with a dreamy, creamy filling of cheddar, cream cheese, and broccoli. These Broccoli Cheese Stuffed Chicken Breasts are literally packed with flavor. Easy to whip up and perfect for a hearty weeknight main.
- Chicken Breasts: Go for large and ideally free-range/organic.
- Olive Oil: Helps the chicken to sear without burning.
- Seasoning: Onion powder, garlic powder, paprika, salt, and pepper season the chicken to enhance its flavor.
- Broccoli: Make sure to chop it into small pieces so it fits inside the chicken.
- Cheese: Cheddar and cream cheese make the filling creamy and cheesy.
- Garlic: Freshly minced for the strongest flavor.
Pro Tip: Don’t cut your chicken breast all the way through, just enough to create a pocket.
Variations on Broccoli Cheese Stuffed Chicken
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.
Yes. Keep in mind that the cooking time may need to be adjusted since chicken thighs generally take longer to cook compared to chicken breasts. Ensure that the internal temperature of the chicken reaches 165°F for safe consumption.
Butterflying chicken breasts for stuffing is all about making a secure pocket for the stuffing rather than cutting the chicken all the way through. Use a sharp knife to slice each chicken breasts horizontally to form a pocket – be sure not stop cutting about 1/2 inch from the sides and back of the chicken breasts so you aren’t cutting all the way through.
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.
The best way to avoid eating undercooked 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.
Absolutely! You can experiment with various types of cheese based on your preference. Cheddar, mozzarella, feta, Swiss, or even a combination of different cheeses can work well.
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.
Yes! Prepare the chicken breasts with the stuffing, then wrap them tightly in plastic wrap or aluminum foil. Place the wrapped chicken in a freezer bag or airtight container and freeze for up to 3 months. Thaw the stuffed chicken in the refrigerator overnight before cooking it according to the recipe instructions.
How to Store and Reheat
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat 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.
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.
Broccoli and Cheese Stuffed Chicken Breast Recipe
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
- Preheat oven to 375°F.
- Combine the 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 entirely.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 the 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.
- Chop your broccoli florets nice and small so they can all fit inside the chicken.
- Pick large chicken breasts.
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
- If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an 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.