I’m so excited to share one of my favorite stuffed chicken breast recipes with you because it just oozes with flavor! This juicy chicken is stuffed with a deliciously creamy broccoli cheddar mixture, seared in a skillet, then baked in the oven. 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!
Top Reader Reviews
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
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This is my daughter and my favorite meal. I make this over and over.
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Stuffed Chicken Breast with Broccoli Cheddar Filling
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. It’s become one of our favorite weeknight dinners, and I never get tired of making it. With such a simple ingredients list and such easy steps, it’s no wonder so many of you seem to love this oven-baked stuffed chicken breast recipe too!
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This is my favorite stuffed chicken recipe, and Kristina shows us how easy it is.
Broccoli and Cheese Stuffed Chicken Breast
Equipment
- Cast Iron Skillet (or another oven-safe skillet)
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 broccoli florets (chopped into smaller pieces**)
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese (¾ brick, room temperature)
- 1 clove garlic (minced)
- kosher salt (to taste)
- 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, ground black pepper
- Combine all filling ingredients in a bowl. Set aside.2 cups broccoli florets, ½ cup shredded cheddar cheese, 6 ounces cream cheese, 1 clove garlic, kosher salt
- 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
- When stuffing chicken breast, cut horizontally into the side of each one with a paring knife. Remember, we are creating a pocket, not cutting it in half.
- Be careful not to overstuff the chicken. Not only will this cause a mess, but it could interfere with even cooking.
- To check for doneness, insert an instant-read meat thermometer into the thickest part of the chicken. It should reach an internal temperature of 165°F degrees before consuming.
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
- For a different texture and flavor, you can use Boursin, ricotta, or goat cheese for the filling instead of cream cheese.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
From the Stovetop to the Oven in One Pan
I highly recommend using a cast iron skillet when making this baked stuffed chicken breast. It works wonders for even cooking, and can transfer from the stove right to the oven, making this a one pan recipe. If you don’t have cast iron or another oven-safe pan: sear the chicken in a skillet first, then transfer to an oven-safe dish before baking.
How to Make Broccoli Stuffed Chicken 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 4 boneless, skinless chicken breasts with 4 tablespoons of olive oil, then rub the seasoning mixture evenly all over.
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, and salt and pepper to taste.
Cut the Pockets: Next, place your hand firmly on top of the chicken, and 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 to 165F.
How to Store, Freeze, and Reheat
Let broccoli and cheese stuffed chicken breast cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Tightly wrap stuffed chicken in 2 layers of plastic wrap and 1 layer of aluminum foil. Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat chicken in a 350°F oven for 15-20 minutes, or until warmed through.
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