Broccoli Cheddar Stuffed Chicken Breast
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This Broccoli Cheddar Stuffed Chicken Breast recipe is all about bringing comfort food to your table with minimal hassle. It’s loaded with a creamy, cheesy filling that perfectly complements the juicy chicken.
When it comes to stuffed chicken, this Broccoli Cheddar version is hands down my go-to. Juicy chicken, a creamy broccoli and cheddar filling, it’s basically comfort food pretending to be a balanced dinner. It’s simple, satisfying, and the kind of meal that somehow feels like you put way more effort into it than you actually did.
Bonus: there’s a good chance everyone at the table will ask for seconds, or at least hover awkwardly around the pan.
Pro Tip
Don’t skip searing the chicken before baking. This crucial step locks in those amazing juices and gives the chicken a gorgeous golden-brown exterior.
Ingredients You’ll Need
- Chicken Breasts: I find chicken breasts are easier to stuff, but you can also use boneless skinless chicken thighs.
- Salt and Pepper: Season to taste.
- Italian Seasoning: You can use store-bought or make your own using my recipe here.
- Broccoli Florets: I used fresh broccoli but frozen broccoli works too.
- Cheddar Cheese: For that creamy, cheesy goodness. Feel free to try different cheeses like mozzarella or gouda.
- Cream Cheese: It adds richness and helps bind the filling.
- Garlic: Fresh is best but if you can use garlic powder if that’s all you have.
- Olive Oil: Used for searing the chicken for that perfect crust.
Get your oven preheated. Meanwhile, take each chicken breast and make a horizontal cut to form a pocket. Be careful not to slice through completely. Season the inside and outside with salt, pepper, and Italian seasoning.
In a bowl, mix together the chopped broccoli, shredded cheddar cheese, softened cream cheese, and minced garlic.
Fill each chicken breast with the broccoli and cheese mixture you’ve prepared. I found that I didn’t need to use toothpicks to secure the breast because of the cream cheese which is great for keeping the breast intact.
Once stuffed, it’s time to sear the chicken. Heat olive oil in a skillet and sear the chicken on each side, about 2-3 minutes per side. This not only adds a beautiful golden color but also enhances the flavor, sealing in the juices.
Transfer your skillet to the oven and bake for about 20 to 25 minutes. You’re aiming for chicken that’s thoroughly cooked and a stuffing that’s hot and bubbly.
How To Serve
You want sides that complement the creamy, cheesy flavors without overpowering them. Here are some of my favorite pairings:
Roasted Garlic Mashed Potatoes
Skillet Green Beans
Creamed Spinach
Soft Buttermilk Dinner Rolls
Frequently Asked Questions
Can I prepare this dish ahead of time?
Absolutely! You can stuff and sear the chicken ahead of time, then refrigerate it until you’re ready to bake.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it well to remove excess moisture.
What’s the best way to ensure the chicken doesn’t dry out?
Avoid overcooking by checking the internal temperature with a meat thermometer. It should read 165°F (74°C).
Expert Tips
- Spread the stuffing evenly: Make sure the broccoli and cheese mix is spread out equally inside each chicken breast.
- Keep the cheese inside: Press the chicken edges together to stop cheese from spilling out while cooking.
- Cook the chicken right: Sear the stuffed chicken on medium-high heat to achieve a crispy exterior without burning it.
- Let the chicken rest: Let the chicken rest for a few minutes after baking to retain its juiciness.
Storing Leftovers
To store this Broccoli Cheddar Stuffed Chicken Breast, let it cool and then keep it in an airtight container in the refrigerator. It’ll stay good for up to 3-4 days. And yes, you can freeze it too! Just wrap each breast individually and freeze. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven or microwave.
Discover More Chicken Recipes
- Cheese and Prosciutto Stuffed Chicken Breasts
- Spinach and Swiss Cheese Stuffed Chicken Thighs
- Roasted Peppers and Asiago Stuffed Chicken Breasts
- Romanian Cabbage Rolls (Sarmale)
- Skillet Chicken Parmesan
- Mushroom Stuffed Chicken Breast
- Creamy Baked Chicken Breasts
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Broccoli Cheddar Stuffed Chicken Breast
Video
Ingredients
- 4 chicken breasts (boneless and skinless)
- salt and pepper (to taste)
- 2 teaspoons Italian seasoning
- 1 cup broccoli florets (finely chopped)
- 1 cup cheddar cheese (shredded)
- 4 ounces cream cheese (softened)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, carefully slice each chicken breast horizontally, creating a pocket for the stuffing. Be careful not to cut all the way through. Season both sides of each chicken breast and inside the slits with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine the finely chopped broccoli, shredded cheddar cheese, softened cream cheese, and minced garlic. Mix well to combine.
- Stuff each chicken breast with the broccoli and cheese mixture, dividing it evenly among the breasts.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts to the skillet and sear on both sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven. Bake the chicken breasts in the oven for 20-25 minutes, or until the chicken is cooked through and the filling is hot and bubbly.
- Once cooked, remove the chicken breasts from the oven and let them rest for a few minutes before serving.
Equipment
Notes
- Pat the chicken dry before seasoning to ensure the spices adhere well.
- For an even cook, flatten the thicker part of the chicken breasts lightly with a meat mallet.
- Use room temperature cream cheese for easier mixing and smoother stuffing.
- Let the chicken rest for a few minutes after baking for juicier meat.
- Remember, the chicken is done when its internal temperature reaches 165°F (74°C).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
