A golden, cheesy chicken breast bursting with tender broccoli — this Broccoli Stuffed Chicken turns a simple weeknight protein into something special without fuss. It’s a fast, family-friendly meal that feels a little fancy: tender pockets of chicken filled with cheddar and cream cheese, baked until bubbling and juicy. If you like easy weeknight chicken dinners, you might also enjoy 30-minute chicken and dumplings with biscuits for another comforting option.
What makes this recipe special
This dish hits a lot of home-cooking sweet spots: minimal hands-on time, familiar ingredients, and a result that looks and tastes elevated. The cream cheese melts into the cheddar, making a creamy filling that stays put inside the chicken—so you get a satisfying bite of melted cheese and broccoli in every mouthful.
"Quick to prep, kid-approved, and elegant enough for guests — this stuffed chicken saved our weeknight dinner rotation."
Perfect for busy weeknights, casual dinner parties, or meal-prep nights when you want something that feels homemade but doesn’t take hours.
How this recipe comes together
Before you dive in, here’s the simple process in three clear stages so you know what to expect:
- Make the filling by combining chopped broccoli, cheddar, softened cream cheese, and seasonings.
- Create pockets in the chicken breasts, stuff them with the mixture, and pat them closed.
- Brush, season, and bake at 375°F (190°C) until the chicken reaches a safe internal temperature and the filling is bubbly.
This overview helps you pace your prep: filling first, pocketing second, bake last.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup broccoli florets, finely chopped (steamed briefly if you prefer softer)
- 1 cup cheddar cheese, shredded (sharp cheddar adds more flavor)
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil, for brushing
Substitution notes:
- Swap mozzarella for cheddar for a milder, gooey filling.
- Use Greek yogurt (straitened) or ricotta for a lighter filling — add a tablespoon of flour or a beaten egg to help bind.
- For a low-carb option, the recipe is already suitable; serve with a side salad instead of starch.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment.
- In a bowl, combine the chopped broccoli, shredded cheddar, softened cream cheese, garlic powder, and a pinch of salt and pepper. Mix until evenly incorporated.
- Place each chicken breast on a cutting board. Using a sharp knife, carefully slice a pocket into the thickest side of each breast—stop before cutting through the other side.
- Spoon the broccoli-cheese mixture into each pocket, pressing it gently so it’s compact but not overstuffed.
- Brush the outside of the stuffed breasts with olive oil and season with salt and pepper.
- Arrange the chicken in the baking dish, seam-side up if possible (this helps keep the filling inside).
- Bake for 25–30 minutes. Check doneness with an instant-read thermometer—chicken is safe at 165°F (74°C). The cheese should be bubbling and the juices clear.
- Let the breasts rest for 5 minutes before slicing or serving to keep them juicy.
Short, clear actions keep the process fast and foolproof.
Best ways to enjoy it
This stuffed chicken pairs well with simple sides that soak up the creamy filling:
- Roasted baby potatoes or garlic mashed potatoes
- Steamed green beans or a crisp mixed green salad
- Warm quinoa or herbed couscous for a grain option
For an alternative presentation, slice the breasts and fan them over a bed of lemony arugula. For another baked chicken idea with a different flavor profile, try the balsamic baked chicken breast with mozzarella for a tangy, Italian-inspired match.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no more than two hours after baking before refrigerating.
- Freezing: Wrap individual breasts tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes (covered with foil to prevent drying) until warmed through and the internal temp reaches 165°F. Microwaving is possible for quick reheats but may make the breading (if any) soggy and the cheese runnier; cover loosely and heat in short intervals.
Food safety note: Always ensure chicken reaches 165°F (74°C) internal temperature to destroy harmful bacteria.
Pro chef tips
- Chop broccoli finely so it cooks quickly and doesn’t make the filling watery. If your florets are large, steam them for 1–2 minutes and drain well before mixing.
- Pat the chicken dry before making the pocket; a dry surface helps the oil and seasonings adhere.
- Use a sharp, thin-bladed knife for cleaner pockets. Don’t overfill—the seams should close without tearing.
- If seams are loose, secure with a toothpick and remove before serving.
- For more color on top, sprinkle a little extra cheddar over the breasts for the last 5 minutes of baking and broil briefly—watch carefully to avoid burning.
Creative twists
- Bacon-cheddar: Add crumbled cooked bacon to the filling for smoky flavor.
- Mediterranean: Replace cheddar with crumbled feta, add chopped sun-dried tomatoes and spinach.
- Low-lactose/dairy-free: Use dairy-free cream cheese and shredded dairy-free cheddar; increase seasoning with nutritional yeast for umami.
- Spicy kick: Stir in a pinch of red pepper flakes or a tablespoon of chopped pickled jalapeños.
- Panko crust: After stuffing, press a thin layer of panko mixed with olive oil on top and bake for a crunchy finish.
These swaps keep the method intact while letting you experiment with flavor.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. With a 25–30 minute bake and a short rest, plan for 45–55 minutes total.
Q: Can I use frozen broccoli?
A: Yes—thaw and squeeze out excess water before mixing to avoid a watery filling. Finely chop after thawing if the pieces are too large.
Q: Is it safe to stuff chicken?
A: Yes, when you cook the stuffed chicken to an internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the chicken (avoid touching the cheese for an accurate reading).
Q: Can I make these ahead for a party?
A: You can assemble and refrigerate (covered) up to 24 hours before baking. If frozen, bake from thawed for even cooking.
Q: What if my chicken breasts are very thick or uneven?
A: Pound them to an even thickness for consistent cooking. This prevents the exterior from overcooking before the interior reaches 165°F.
If you’d like, I can format this recipe into a printable card or give a shopping list organized by grocery section.
PrintBroccoli Stuffed Chicken
A golden, cheesy chicken breast bursting with tender broccoli, perfect for a quick weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup broccoli florets, finely chopped
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment.
- In a bowl, combine the chopped broccoli, shredded cheddar, softened cream cheese, garlic powder, and a pinch of salt and pepper. Mix until evenly incorporated.
- Place each chicken breast on a cutting board. Using a sharp knife, carefully slice a pocket into the thickest side of each breast.
- Spoon the broccoli-cheese mixture into each pocket, pressing it gently.
- Brush the outside of the stuffed breasts with olive oil and season with salt and pepper.
- Arrange the chicken in the baking dish, seam-side up.
- Bake for 25–30 minutes, until the chicken reaches 165°F (74°C) and the cheese is bubbly.
- Let the breasts rest for 5 minutes before slicing or serving.
Notes
Chop broccoli finely for quick cooking and avoid watery filling. Consider making ahead and refrigerating for up to 24 hours before baking.