Best Broccoli Stuffed Chicken Breast Recipe
If you’re looking for a dinner that’s as impressive as it is simple, look no further than this Broccoli Stuffed Chicken Breast recipe. With tender, juicy chicken breasts loaded with a creamy, cheesy broccoli filling, this dish manages to strike the perfect balance between wholesome and indulgent. It’s low-carb, high in protein, and incredibly satisfying—perfect for weeknights, meal prep, or even a special dinner for guests.
Introduction
Stuffed chicken breasts are one of those magical dishes that look fancy but are surprisingly simple to prepare. In this version, we take inspiration from the classic broccoli and cheese combination—folding steamed, finely chopped broccoli into a creamy, garlicky cheese filling that melts inside a perfectly cooked chicken breast. The result is a dish that’s elegant enough for guests but easy enough for a Tuesday night.
Why You’ll Love This Recipe
-
Healthy and filling: Packed with lean protein, fiber, and essential nutrients.
-
Quick prep: Less than 30 minutes of active time.
- Advertisement - -
Cheesy and creamy: Gooey melted cheese and tender broccoli make a killer combo.
-
Perfect for meal prep: Keeps well and reheats beautifully.
-
Family-friendly: Even picky eaters love it!
Broccoli and Cheese Filling Options
The filling is where you can get creative. Here are some tasty alternatives and additions:
Cheeses:
-
Mozzarella (for gooey stretch)
-
Pepper jack (for heat)
-
Swiss or provolone (for a deeper flavor)
-
Feta or goat cheese (for a tangy bite)
Veggies:
-
Spinach (chopped and wilted)
-
Sun-dried tomatoes
-
Mushrooms (sautéed)
-
Red bell peppers
Protein Boosters:
-
Cooked crumbled bacon
-
Diced ham
-
Chopped rotisserie chicken (for even more filling)
Cooking Methods
Oven-Baked (Recommended):
-
Best texture and most hands-off method.
Skillet to Oven:
-
Sear first, then finish in the oven. Great for a golden exterior.
Air Fryer:
-
Cook at 375°F for 18–20 minutes. Spray with oil and flip halfway.
Grill:
-
Use indirect heat and cook for 15–20 minutes with lid closed. Watch carefully to prevent burning.
Tips for Success
-
Use room temperature cream cheese for easy mixing.
-
Don’t overstuff: Leave a little space so the chicken closes easily.
-
Use a thermometer to avoid overcooking—165°F is perfect.
-
Secure the chicken with toothpicks or twine so the filling doesn’t spill out.
-
Let it rest before slicing to retain juices.
Flavor Variations
Italian-Style:
-
Add sun-dried tomatoes, mozzarella, and basil to the filling.
-
Season chicken with Italian herbs.
Buffalo Chicken:
-
Add a tablespoon of buffalo sauce to the filling.
-
Use blue cheese crumbles or ranch dressing inside.
Low-Carb Jalapeño Popper:
-
Mix broccoli with chopped jalapeños, cheddar, and cream cheese.
Mediterranean:
-
Use feta, spinach, olives, and oregano in the filling.
What to Serve with Stuffed Chicken
Pair your stuffed chicken with sides that complement the creamy filling.
Light Sides:
-
Steamed green beans
-
Roasted asparagus
-
Zucchini noodles
-
Side salad with vinaigrette
Hearty Options:
-
Mashed cauliflower or potatoes
-
Rice or quinoa
-
Garlic butter pasta
-
Baked sweet potatoes
Sauces (Optional):
-
Lemon herb butter sauce
-
Creamy garlic Parmesan sauce
-
Light tomato basil sauce
Make-Ahead and Storage Tips
Make-Ahead:
-
Stuff and refrigerate the chicken up to 1 day in advance.
-
Let sit at room temperature for 20 minutes before baking.
Storing:
-
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
-
Reheat in the oven at 350°F for 10–15 minutes.
-
Avoid the microwave if possible—it may dry out the chicken.
Freezing:
-
Freeze raw, stuffed chicken (before baking) for up to 3 months.
-
Thaw in fridge overnight before cooking.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Thaw and squeeze out excess moisture before chopping.
Can I make this dairy-free?
Use a plant-based cream cheese and omit the cheese or use vegan alternatives.
What if I don’t have cream cheese?
You can substitute ricotta cheese, cottage cheese, or even mashed avocado for a creamy texture.
How do I keep the filling from leaking out?
Secure the chicken with toothpicks or wrap it tightly in foil before baking.
Final Thoughts
This Broccoli Stuffed Chicken Breast recipe is a true kitchen hero. It’s comforting yet light, impressive but simple, and endlessly customizable.
Best Broccoli Stuffed Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup broccoli florets, finely chopped
- 1 cup shredded mozzarella cheese (or cheddar for sharper flavor)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: red pepper flakes for a bit of heat
Instructions
- Preheat oven:
Set oven to 375°F (190°C). - Prepare the filling:
In a bowl, mix chopped broccoli, mozzarella, Parmesan, cream cheese, garlic, Italian seasoning, salt, and pepper until well combined. - Prepare the chicken:
Carefully cut a pocket horizontally through the thickest part of each chicken breast, making sure not to cut all the way through. - Stuff the chicken:
Spoon the broccoli-cheese mixture into each pocket, packing it well. Use toothpicks to close the openings if needed. - Sear the chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown. - Bake:
Transfer skillet to the oven (or place chicken in a baking dish) and bake for 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C). - Serve:
Let rest for a few minutes before slicing. Great with rice, salad, or steamed veggies.