I’m so excited to share one of my favorite stuffed chicken breast recipes with you because it just oozes with flavor! Broccoli Stuffed Chicken Breast is filled with a deliciously creamy broccoli cheese mixture, seared in a skillet, and then baked to juicy perfection. This broccoli and cheese stuffed chicken is super easy to make for weeknight dinners, and of course it’s super scrumptious!
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 recipe too!
What’s in this Broccoli Stuffed Chicken Recipe?
- Chicken: Use boneless, skinless chicken breast for this recipe. Larger chicken breasts work best for stuffing.
- Broccoli: Chop fresh broccoli into small pieces so they’re easy to stuff into the chicken. If using frozen broccoli, thaw and drain it first.
- Cream Cheese: This makes the filling super creamy. Let it sit out on the counter to soften before using.
- Cheddar: Shredded cheddar adds a sharper flavor to the broccoli and cheese filling.
- Garlic: I use 1 clove of garlic, but you can increase the amount if you want a bolder flavor.
- Spices: To season the chicken, use a mix of garlic and onion powder, paprika, and salt and pepper.
Variation Ideas
This broccoli and cheese filling is my favorite when making stuffed chicken breasts, but there are plenty of other fillings to try.
- 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 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
- If your broccoli and cheese stuffed chicken breast is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
- 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!
- An oven-safe skillet works best for this recipe, so you can sear on the stovetop, then move it straight to the oven! If you don’t have one, gently lift seared chicken into a baking dish.
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
“I made this last night and OH MY! this was a huge hit! I will do this again and again!!” — Lori D.
Cheesy Broccoli 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
- 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.
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 Broccoli and Cheese 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: 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.
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 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.
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.
Deserves five stars because it’s perfect
Thanks so much for your kind words, Valerie!
I made this last night and OH MY! this was a huge hit! I will do this again and again!!
I’m so glad you enjoyed it, Lori!
I have made this a few times..always a hit!!
I’m so glad you love this recipe, Lisa! Thanks so much for stopping by!
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!
Hi Caitlin, thaw and drain frozen broccoli before using it!
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!
No need to cook the broccoli first; just be sure to chop it small!
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.
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.
This recipe came out exactly how it was supposed to. I have tried it before with spinach and I must say I prefer the broccoli. This was delicious, I did not pan sear it. I put it on broil for 2 to 3 minutes when it was closer to being done and it came out moist and full of flavor. Thanks for the simple recipe!