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.
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.
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. “I made this last night and OH MY! this was a huge hit! I will do this again and again!!” — Lori D. 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.
