Broccoli Cheese Stuffed Chicken

This Broccoli Cheese Stuffed Chicken is one of those delicious, comforting dinners I love to make when I want something hearty and full of flavor. Juicy chicken breasts are filled with a creamy broccoli and cheese mixture, then baked until golden and melty. It’s a simple, satisfying dish that feels a little fancy without being complicated.

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy—tender chicken, gooey cheese, and a touch of green from the broccoli—all in one protein-packed meal. It’s low-carb, family-friendly, and easy enough for a weeknight but impressive enough for guests. The filling keeps the chicken moist, and the melted cheese pulls it all together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
fresh or frozen broccoli (chopped finely)
shredded cheddar cheese
cream cheese (softened)
garlic powder
onion powder
paprika
salt and pepper
olive oil or melted butter
toothpicks or kitchen twine (to secure the filling)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I steam or microwave the broccoli just until tender, then let it cool and chop it finely.

3. In a bowl, I mix the chopped broccoli with shredded cheddar, cream cheese, garlic powder, onion powder, salt, and pepper until creamy and well combined.

4. I cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through.

5. I stuff each pocket with the broccoli cheese mixture, then secure with toothpicks if needed.

6. I brush the chicken with olive oil or melted butter and sprinkle with paprika, salt, and pepper.

7. I bake the stuffed chicken for 25–30 minutes, or until the chicken is cooked through and the cheese is bubbling.

8. I remove the toothpicks and let the chicken rest for a few minutes before slicing and serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Around 420 kcal per serving

Variations

Sometimes I add chopped cooked bacon or a sprinkle of Parmesan to the filling for extra flavor. If I want a lighter option, I use light cream cheese or substitute Greek yogurt. For a spicy twist, I mix a little crushed red pepper into the stuffing or use pepper jack cheese instead of cheddar.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through or microwave in short bursts. The cheese may melt out a bit, but the flavor stays just as good.

FAQs

Can I use frozen broccoli?

Yes, I thaw it completely and squeeze out any excess water before mixing it with the cheese.

How do I keep the filling from leaking out?

I make sure to cut a deep pocket without slicing through and secure it well with toothpicks or twine. A thick filling also helps it stay in place.

What sides go well with this dish?

I like serving it with roasted potatoes, cauliflower rice, steamed green beans, or a simple salad.

Can I prep this ahead?

Yes, I often stuff the chicken in advance and store it covered in the fridge for up to 24 hours before baking.

Is it okay to grill instead of bake?

Definitely. I grill over medium heat, covered, for about 6–7 minutes per side or until fully cooked, being careful to avoid flare-ups from the cheese.

Conclusion

This Broccoli Cheese Stuffed Chicken is a flavorful, cheesy, and satisfying dinner that I love having in my weekly rotation. It’s comforting without being heavy, easy to customize, and always gets rave reviews at the table. Whether I’m making it for a quick dinner or a special meal, it’s one recipe I always count on.