Broccoli and Cheese Stuffed Chicken Breast

Stuffed chicken breast filled with broccoli and cheese.

4.63 from 559 votes

Broccoli and Cheese Stuffed Chicken Breast

This broccoli and cheese stuffed chicken breast is filled with a delicious mixture of broccoli, cheddar, and cream cheese, then baked in the oven.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 478kcal

Author: Becky Hardin

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.

Video

Notes

*This recipe works best when using large chicken breasts, so there's plenty of room for stuffing.

**Use fresh or frozen broccoli. If frozen, thaw and dry with paper towels to remove moisture. Chop your broccoli florets nice and small so they fit inside the chicken.

Becky's Top Tips:

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.

Make Ahead: You can prepare the broccoli cheddar filling ahead of time, but I recommend keeping it separate from the chicken until you’re ready to cook it, or else you risk cross-contamination. Store the filling in an airtight container in the refrigerator, then assemble the stuffed chicken breast just before cooking.

Storage: Store broccoli and cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition