There’s something so comforting about the combination of tender chicken wrapped around creamy cheese and vibrant broccoli. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe delivers all that cozy goodness with a touch of freshness and just the right amount of melty sharpness. It’s a perfect way to turn simple ingredients into a dish that feels like a little celebration every time you serve it.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Top Tip
- How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Why You'll Love This Recipe
I honestly can’t stop making this recipe when I want something that feels special but isn’t fussy. It’s one of those dishes that wows guests yet is totally doable on a weeknight. The balance between the rich cheddar, delicate cream cheese, and tender broccoli stuffed inside juicy chicken breasts is magic.
- Flavor combo that wins: Broccoli and cheddar work beautifully together, with the cream cheese bringing everything into a silky, luscious filling.
- Impress without stress: This recipe looks fancy enough for company but is straightforward to prepare—a real kitchen confidence booster.
- Customizable comfort: You can swap herbs or add your favorite veggies without losing the essence of that rich, cheesy center.
- Great texture contrast: The seared outside of the chicken paired with the soft, creamy filling hits all the right notes in every bite.
Ingredients & Why They Work
Each ingredient plays its part here—whether it’s adding flavor, texture, or that cheesy gooeyness you crave. When you pick fresh broccoli and good-quality sharp cheddar, you’re setting yourself up for success. Here’s why they all come together perfectly:
- Chicken breasts: Tender and mild, perfect as a vessel to carry the flavorful filling.
- Broccoli florets: Steamed just enough to stay vibrant and add a fresh, slightly crunchy contrast.
- Sharp cheddar cheese: Provides a rich, tangy depth that melts beautifully inside the chicken.
- Cream cheese: Creates a creamy, smooth texture that binds all filling ingredients perfectly.
- Red bell pepper: Adds color, sweetness, and crunch to the mix.
- Cooked bacon: Brings a smoky, salty note that takes the filling to the next level.
- Olive oil: For searing and locking in moisture while adding subtle fruitiness.
- Chicken broth: Helps keep the chicken juicy during baking and adds a subtle savory note.
- Spice rub (garlic powder, onion powder, paprika, salt, pepper): Gives the chicken a beautiful seasoned crust and boosts overall flavor.
- Dried herbs (parsley, chives, dill): Bring aromatic freshness and a hint of color in the filling.
Make It Your Way
I like to think of this Stuffed Chicken Breast with Broccoli and Cheddar Recipe as a base for your creativity. Over time, I’ve played with adding different cheeses or swapping out broccoli for spinach, and honestly, it’s all been delicious. I encourage you to try what you love and make it your own.
- Variation: I’ve swapped cheddar for mozzarella or pepper jack when I want a milder or spicier kick, and it works great!
- Make it lighter: Using low-fat cream cheese or skipping the bacon still keeps it tasty but trims some calories.
- Increase the veggie factor: Feel free to toss in some sautéed mushrooms, sun-dried tomatoes, or kale for added nutrients and texture.
- Gluten-free tweak: Since there’s no breading, this recipe is naturally gluten-free, which is a total win for many folks.
Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Step 1: Prep and Steam the Broccoli Just Right
Start by steaming your chopped broccoli with a little water in the microwave, covered with a damp paper towel. This keeps the florets bright green and just tender, which is key because you want a bit of crunch inside the filling. Drain any excess water after steaming so your filling isn’t watery. This step might seem small, but I’ve learned it makes all the difference in texture and flavor.
Step 2: Mix the Filling with Flavor and Care
Combine the softened cream cheese with the shredded cheddar, diced red bell pepper, cooked bacon, and dried herbs. Don’t forget to add a teaspoon of that awesome spice rub you whisked up! Mix everything gently until it’s creamy but still chunky with the broccoli. From experience, you don’t want to overmix — those little bits of bell pepper and bacon add lovely bursts of flavor and texture.
Step 3: Tenderize and Create a Perfect Pocket
Lay each chicken breast on a cutting board and gently pound them to an even thickness with a mallet or the side of a can — just a few slow taps will do. Keeping that chicken evenly thick ensures it cooks perfectly without drying out. Then carefully slice a pocket horizontally, like a deep “butterfly cut” but don’t slice all the way through! This is where your filling will cozy up inside.
Step 4: Stuff and Secure Your Chicken
Using your hands (they really are the best tool here), gently squeeze the filling and push it inside each pocket. If you find the filling trying to escape, toothpicks are your best friends—they keep everything nice and neat while cooking. Trust me, this little trick helps the presentation and makes serving a breeze.
Step 5: Season, Sear, and Roast to Perfection
Sprinkle your spice rub all over the outside of the stuffed chicken breasts, patting it in so it sticks well. Heat your skillet until it’s almost smoking, add the olive oil, and sear the chicken for about 2-3 minutes per side. This step builds incredible flavor and a golden crust you’ll love. Then add the broth to the pan, cover, and transfer to the oven to finish baking until the chicken hits 160°F internally. Let it rest before serving to keep juices locked in.
Top Tip
Over the years, I’ve learned that a few small tweaks can elevate this Stuffed Chicken Breast with Broccoli and Cheddar Recipe from great to unforgettable. Here are my go-to tips that help guarantee success every single time:
- Don’t skip the pounding: This evens out the chicken thickness so it cooks uniformly—no dry edges or raw centers.
- Use a meat thermometer: Chicken can go from juicy to dry fast. Pull it at 160°F, then let it rest to reach the perfect 165°F.
- Microwave broccoli just right: Too long and it turns mushy, too short and it’s tough—two minutes usually hits the sweet spot.
- Secure with toothpicks if needed: Keeps the filling intact during cooking and makes serving neater.
How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Garnishes
I love sprinkling a little freshly chopped parsley or chives over the finished chicken. It adds a pop of color and a fresh herbal note that brightens the richness. Sometimes I grate a tiny bit of extra sharp cheddar on top right before serving for a little cheese boost.
Side Dishes
Mashed potatoes are my go-to—they soak up every bit of the cheesy goodness like a dream. Roasted garlic green beans or a crisp Caesar salad bring a nice balance to the meal. Even simple buttered noodles or steamed rice complement the dish beautifully.
Creative Ways to Present
For dinner parties, I love slicing the stuffed chicken breasts crosswise into medallions and fanning them out on a platter with a drizzle of pan juices. It makes for an elegant presentation and lets guests see all those beautiful layers of cheese, broccoli, and bacon inside.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the leftovers in an airtight container in the refrigerator. They typically keep well for up to 3 days. I find that the flavors seem to even deepen after resting, making for a really tasty lunch or dinner the next day.
Freezing
This Stuffed Chicken Breast with Broccoli and Cheddar Recipe freezes surprisingly well. Wrap each stuffed breast tightly in plastic wrap, then place in a freezer-safe container or bag. When you’re ready, thaw overnight in the fridge before cooking as directed. Just be mindful that the cooking time might need a few extra minutes if the chicken is chilled.
Reheating
To keep the chicken juicy when reheating, I like to warm it gently in a skillet with a splash of chicken broth over medium-low heat, covered. This method keeps the filling melty and the chicken tender without drying it out like a microwave sometimes can.
Frequently Asked Questions:
Yes, you can use frozen broccoli, but I recommend thawing and draining it very well to avoid excess moisture in the filling. Steaming frozen broccoli gently before adding it to the filling works best to ensure it doesn’t become mushy.
While not absolutely required, I strongly recommend using a meat thermometer to ensure the chicken reaches the safe internal temperature of 160°F before resting. It helps you avoid overcooking, which can dry out the breast, and keeps the filling perfectly warm and melty.
Definitely! You can prepare and stuff the chicken breasts up to 24 hours ahead. Just keep them refrigerated in an airtight container and take them out about 20 minutes before cooking to take the chill off. This helps with even cooking and a better sear.
Mashed potatoes or buttery noodles are my favorites to soak up the cheesy filling and pan juices. Roasted or steamed veggies like green beans or carrots add nice color and crunch, while a crisp salad keeps things light and fresh alongside the rich chicken.
Final Thoughts
This Stuffed Chicken Breast with Broccoli and Cheddar Recipe holds a special place in my kitchen rotation because it’s the perfect blend of delicious and doable. It’s the kind of recipe I trust to make weeknight dinners feel a bit more gourmet without adding stress. Seriously, if you make it once, I have a feeling you’ll find yourself coming back to it whenever you want comfort food that hits those rich, fresh, cheesy notes all at once. Give it a try — your taste buds will thank you!
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Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of broccoli, sharp cheddar, cream cheese, red bell pepper, and bacon. Seasoned with a flavorful spice rub and seared to golden perfection before baking, this dish makes a delicious and hearty main course perfect for dinner.
Ingredients
Chicken
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
Spice Rub
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar
- 5 oz. cream cheese, softened to room temperature
- ½ cup red bell pepper, finely diced
- ¼ cup cooked, chopped bacon
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
Instructions
- Preheat Oven: Preheat your oven to 375°F to get ready for baking the stuffed chicken breasts.
- Steam Broccoli: Place the broccoli florets with 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain any excess water, then push the broccoli to one side of the bowl.
- Prepare Filling: Add the shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, and dried dill to the other side of the bowl without mixing. Whisk together the spice rub in a small bowl, take out 1 teaspoon, and add it to the filling ingredients. Mix the cream cheese side thoroughly, then fold in the broccoli.
- Tenderize Chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound them a few times using a meat mallet or the side of a can to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pockets: On the thicker, rounder side of each chicken breast, carefully slice through the middle without cutting all the way through to create a deep pocket for the filling.
- Stuff Chicken: Squeeze the prepared filling with your hand and stuff it into each chicken breast pocket. Use toothpicks to secure the openings if needed to prevent filling from falling out.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over both sides of each stuffed chicken breast.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2 to 3 minutes per side until golden brown. Remove and repeat with the remaining two breasts.
- Prepare for Baking: Place all the seared chicken breasts back in the skillet. Pour in the 3 tablespoons of low sodium chicken broth carefully (watch for splatter). Cover the skillet with foil and transfer it to the preheated oven. If your skillet isn't oven safe or large enough, use a 9x13 baking dish instead.
- Bake Chicken: Bake at 375°F for 17 minutes or until an instant-read thermometer inserted into the chicken (not the filling) registers 160°F. Remove from the oven and let rest for 5 minutes to allow the temperature to rise to 165°F.
- Serve: Remove toothpicks before serving. This dish pairs wonderfully with mashed potatoes or your favorite side dishes.
Notes
- Bacon Tip: For perfectly crispy bacon without the mess, bake your bacon in the oven while prepping the chicken. This method is easy, hands-off, and keeps your stovetop clean.
- Prep Ahead: You can prepare the stuffed chicken breasts completely and store them in an airtight container in the refrigerator for up to 24 hours. Before cooking, let them sit at room temperature for about 20 minutes to improve even heating and searing.
- Cooking Adjustment: If cooking from chilled or thawed-frozen chicken breasts, you may need to adjust baking time slightly to ensure the chicken reaches the safe internal temperature of 160°F.
- Use an instant-read thermometer to guarantee chicken is cooked perfectly and safe to eat.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
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