This Broccoli and Cheese Stuffed Chicken Is My Favorite Weeknight Dinner Upgrade
There’s something about stuffed chicken breasts that always feels just a little more special—even when the ingredients are super simple. That’s exactly why I love this broccoli and cheese stuffed chicken. It’s hearty, packed with flavor, and the melty cheese and tender broccoli tucked inside make every bite feel like something you’d order at a restaurant, but without the fuss.
This is one of those meals that looks like you put in major effort, but it actually comes together pretty quickly. It’s a great way to sneak in veggies, and the cheesy filling keeps the chicken moist and juicy while it bakes. I usually serve it with roasted potatoes or rice and a side salad, and it always gets devoured.
Why This Stuffed Chicken Works Every Time
Here’s why this recipe earns a regular spot in my dinner rotation:
- Simple, fresh ingredients
- Melty cheese and tender-crisp broccoli in every bite
- No need to pan-sear—just bake
- Customizable with different cheeses or add-ins
- Perfect for meal prep or a dinner that feels a little fancier than usual
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 minutes | Cook Time: 30–35 minutes)
- 4 boneless, skinless chicken breasts
- 1 cup cooked and chopped broccoli (fresh or frozen)
- 1 cup shredded cheddar cheese
- 2 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks (to secure the filling)
How I Make These Juicy, Cheesy Stuffed Chicken Breasts
1. Preheat and Prep
I preheat the oven to 375°F and lightly grease a baking dish with olive oil or cooking spray.
2. Make the Broccoli Cheese Filling
In a medium bowl, I mix together the cooked broccoli, shredded cheddar, cream cheese, garlic powder, onion powder, salt, and pepper until creamy and well combined. If I want extra flavor, I toss in a pinch of crushed red pepper or some chopped cooked bacon.
3. Butterfly the Chicken
Using a sharp knife, I slice each chicken breast horizontally to create a pocket—careful not to cut all the way through. I open them up like a book and season both sides with salt, pepper, and paprika.
4. Stuff and Secure
I divide the filling evenly between the chicken breasts and fold them closed. Then I use toothpicks to secure the edges so the filling stays tucked inside while baking.
5. Bake Until Golden and Juicy
I place the stuffed chicken in the baking dish, drizzle with olive oil, and bake for 30–35 minutes, or until the internal temp hits 165°F. If I want a bit of browning on top, I broil the chicken for 1–2 minutes at the end.
My Tips for Foolproof Stuffed Chicken
- Use thin, even chicken breasts: Or pound them slightly to even thickness for easier stuffing.
- Cook the broccoli first: Especially if using frozen—this keeps it tender, not soggy.
- Don’t overstuff: A heaping spoonful per chicken breast is perfect.
- Secure with toothpicks: Or tie with kitchen twine if you don’t have toothpicks.
- Let it rest before slicing: This helps the juices settle and keeps the filling inside.
What I Serve with Stuffed Chicken
This recipe is pretty filling on its own, but it pairs beautifully with:
- Garlic mashed potatoes
- Steamed or roasted vegetables
- Cauliflower rice or couscous
- Simple garden or Caesar salad
- Crusty bread or dinner rolls to soak up juices
For a low-carb option, I sometimes serve it with roasted zucchini or a side of sautéed spinach.
FAQs From My Kitchen
Q: Can I prep these ahead of time?
Yes! Stuff the chicken breasts up to a day in advance and refrigerate until ready to bake. Just add 5 extra minutes to the cooking time.
Q: Can I use other cheeses?
Definitely. Mozzarella, Monterey Jack, or pepper jack are great substitutes. Mix and match based on what you like.
Q: How do I keep the filling from leaking out?
Make sure the chicken is properly sealed with toothpicks and don’t overfill. It’s okay if a little cheese escapes—it just adds crispy bits to the pan.
Q: Can I freeze this?
Stuffed chicken is best fresh, but you can freeze before baking. Wrap tightly, freeze for up to 2 months, then thaw and bake when ready.
Q: What’s the best way to reheat leftovers?
Microwave with a splash of broth or water to keep it moist, or reheat covered in the oven at 325°F until warmed through.
Why This Broccoli and Cheese Stuffed Chicken Is a Dinner Favorite
It’s comforting, cheesy, and feels like a step above your average weeknight chicken dinner—but without any complicated steps. You get a satisfying mix of flavor, texture, and protein-packed goodness all in one pan. Plus, it’s flexible, freezer-friendly, and honestly just fun to make. Whether you’re cooking for family, hosting friends, or meal prepping for the week, this stuffed chicken always delivers.
Broccoli and Cheese Stuffed Chicken
Ingredients
- 1 cup cooked and chopped broccoli (fresh or frozen)
- 1 cup shredded cheddar cheese
- 2 oz cream cheese
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the cooked broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, and paprika until well combined.
- Cut a pocket into each chicken breast and gently stuff the broccoli and cheese mixture into each pocket.
- Season the outside of the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before serving.
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