November 14, 2024
Review RecipeBroccoli and Cheese Stuffed Chicken Breast
Broccoli and Cheese Stuffed Chicken Breast combines juicy chicken with a creamy, cheesy broccoli filling, baked to perfection. A recipe crafted by real chefs and food testers to ensure it cooks to restaurant-quality in your home kitchen.
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Table of Contents
- What To Know About This Recipe
- Ingredients for Broccoli and Cheese Stuffed Chicken Breast
- Substitutions and Additions For Broccoli Cheddar Stuffed Chicken
- How To Make This Broccoli Cheese Stuffed Chicken Breast Recipe
- Troubleshooting Tips for Stuffed Chicken Breasts
- How To Serve Cheese And Broccoli Stuffed Chicken
- How To Store Chicken Stuffed with Cheese and Broccoli
- Broccoli and Cheese Stuffed Chicken Breast Frequently Asked Questions
- Broccoli Recipes You’ll Love
- JUMP TO RECIPE
- More Family Favorite Recipes
This restaurant-quality broccoli and cheese stuffed chicken breast offers a rich, savory flavor profile through a combination of creamy cheddar and cream cheese melting into tender chicken. The broccoli adds a subtle crunch that balances the richness of the cheeses. The seared exterior gives the chicken a slight crispness that enhances the overall taste. The fresh garlic and seasonings make the dish flavorful without being too heavy.
What To Know About This Recipe
Main Ingredients: Chicken breasts, broccoli, cheddar cheese, cream cheese, olive oil and seasonings.
Quick Steps: Make a broccoli-cheese filling, stuff chicken, season and bake.
Total Time & Yield: 45 minutes, yields 4 servings.
Why This Recipe
- This broccoli and cheese stuffed chicken breast recipe stands out for its perfect balance of creamy cheese and vibrant broccoli flavors.
- Unlike other recipes that rely solely on cheddar, ours combines cheddar and cream cheese, creating a rich, smooth filling that contrasts beautifully with the tender chicken.
- While some recipes skip steps like searing the chicken for extra flavor, we make sure to sear it before baking to lock in juices and add a golden, crispy exterior.
- Additionally, we use fresh garlic in the filling, which adds a depth of flavor that you won’t get from just garlic powder alone.
- This attention to detail makes each bite truly satisfying, with a more dynamic flavor profile compared to simpler versions that can end up tasting flat.
Ingredients for Broccoli and Cheese Stuffed Chicken Breast
Making chicken breast stuffed with broccoli and cheese is easier than you think. It uses simple ingredients, and you might already have everything you need in your kitchen.
You’ll need:
- 4 boneless skinless chicken breasts (approximately 1½-1¾ pounds)
- 1¼ cups small diced frozen broccoli florets (thawed and stems removed)
- 1½ cups cheddar cheese, shredded
- 3 ounces cream cheese, softened to room temperature
- ½ teaspoon light brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground thyme
- 2 tablespoons olive oil
Substitutions and Additions For Broccoli Cheddar Stuffed Chicken
If you’re looking to customize this stuffed chicken breast recipe, here are some great substitution and addition tips that the whole family will love.
Broccoli Florets: Fresh broccoli can replace frozen broccoli. Simply blanch the fresh florets in boiling water for 30 seconds to one minute, then transfer to ice water to stop the cooking. Drain well before using.
Cheddar Cheese: Substitute with Colby, Monterey Jack, mozzarella cheese, or a mixture of your favorites. They all melt well and provide a slightly different but equally delicious taste. Pepper Jack would be a great choice if you like some heat!
You can also sprinkle parmesan cheese into the filling mixture or on the top of the chicken breast once cooked.
We recommend buying a brick of cheese and grating it yourself as freshly grated cheese melts better than the pre-shredded bags.
Olive Oil: Any neutral cooking oil, such as avocado or vegetable oil, can be used in place of olive oil.
How To Make This Broccoli Cheese Stuffed Chicken Breast Recipe
Having all your ingredients ready will make the cooking process much easier and more fun. Start by gathering all your ingredients and:
- Ensure you have everything measured and prepped before you begin.
- Thaw the frozen broccoli florets, and dice them into small pieces, removing any stems.
- Shred the cheddar cheese and soften the cream cheese to room temperature.
STEP ONE: Preheat your oven to 425°F. Spray a 9×13 baking dish with non-stick cooking spray and set it aside. This helps the chicken bake evenly and prevents sticking.
STEP TWO: Using a small, sharp paring knife, cut a slit lengthwise into the center of each boneless, skinless chicken breast. Be careful not to cut all the way through; you want to create a pocket for the filling. Set them aside.
STEP THREE: In a medium mixing bowl, stir together the small chopped broccoli florets, shredded cheddar cheese, and softened cream cheese.
Use a wooden spoon or rubber spatula to mix until well combined. This filling is what makes the chicken moist and flavorful.
STEP FOUR: Divide the broccoli mixture between the four chicken breasts. Use a spoon to gently stuff the filling into the pocket of each chicken breast.
To prevent the filling from spilling out while baking, you can secure the top and bottom of each chicken breast with a toothpick. Be sure to remove any toothpicks before serving.
STEP FIVE: Once stuffed and secured, place the chicken breasts into the prepared 9×13 baking dish. Make sure they are arranged in a single layer to cook evenly.
STEP SIX: In a small bowl, combine the light brown sugar, paprika, garlic powder, salt, black pepper, and ground thyme. Stir together to create a seasoning blend that will add depth and flavor to the chicken.
STEP SEVEN: Evenly sprinkle the seasoning blend over the top and sides of all four chicken breasts. This step ensures every bite is flavorful.
STEP EIGHT: Using a pastry brush, coat the entire outside of the chicken breasts with olive oil. This helps the seasoning stick and keeps the chicken moist during baking. Be careful not to wipe off all the seasoning while brushing.
STEP NINE: Place the baking dish on the center rack of your preheated oven. Bake for 30-35 minutes.
During the last 10-15 minutes, check if the chicken is getting too dark on top. If so, lightly cover it with aluminum foil to prevent the spices from burning.
The chicken is done when it’s golden, and the internal temperature reaches 165°F.
PRO TIP: Use a meat thermometer to check the temperature, but be extra careful that the thermometer is in the thick part of your chicken breast, not in the stuffing.
STEP TEN: Allow the broccoli and cheese stuffed chicken breasts to rest in the baking dish for three to five minutes before removing any toothpicks. This resting period helps the juices redistribute, keeping the chicken moist.
Troubleshooting Tips for Stuffed Chicken Breasts
Making chicken breasts with a delicious stuffing is much easier than you think! However, we know that variations in appliances and ingredients can cause challenges, so our recipe testers shared their best pieces of advice with you:
- Chicken breasts are too thick: You can lightly pound the chicken breasts with a meat mallet to a more even thickness before cutting the pocket.
- Best consistency for filling: It’s important to dry off the broccoli pieces, or the filling can end up watery. Pat them well with paper towels before adding them to the filling.
- Season the filling to your taste: If you like your seasoning to be a bit more flavorful, you can add more salt and pepper, or other seasonings if you prefer. Just taste it before you stuff your chicken and adjust to your desired taste.
- Make the seasoning stick: The seasoning mixture will stick best to the outside of the stuffed chicken breasts if they’re dry. Pat them dry with paper towels if necessary, then sprinkle the seasoning.
- Chicken looks too dry while baking: If your chicken begins looking too dry, brush it with additional olive oil throughout the baking time as necessary.
- The seasoning is burning: If the seasoning starts to look like it’s getting too dark, just lay a piece of foil lightly over the top (you don’t have to seal it over the pan) to shield it from the heat.
Bonus Tip: Your broccoli and cheese filling makes a really delicious topping for baked potatoes. If you have leftovers, tuck it into your baked potatoes during the last 20-30 minutes of baking.
How To Serve Cheese And Broccoli Stuffed Chicken
Your stuffed chicken breast with broccoli and cheese is perfect for a casual family dinner or even a special gathering. It’s a cozy dish that looks a bit fancy, and is definitely impressive.
Classically Served: Serve the broccoli cheddar stuffed chicken breast on a platter garnished with fresh parsley. Pair it with a side of creamy mashed potatoes and green beans for a balanced and visually appealing plate.
Other classic sides that pair well with this main dish include perfectly seasoned crispy fried potatoes, fried pierogies, air fryer cauliflower, or sweet potato fries.
With Pasta: This chicken is really tasty served with fettuccini alfredo or this easy one-pot pasta dish.
Lighter Options: For a hearty lunch or lighter dinner, serve your broccoli cheese stuffed chicken on a bed of brown rice or quinoa. You can also use it to dress up an arugula or spinach salad.
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How To Store Chicken Stuffed with Cheese and Broccoli
Storing leftovers or making this broccoli and cheese chicken ahead of time is easy and convenient. Here’s how to keep your meal fresh and delicious.
MAKE AHEAD: You can prepare the broccoli and cheese filling up to 24 hours in advance and store it in an airtight container in the refrigerator.
When you’re ready to cook, allow both the chicken breasts and the filling to come to room temperature before stuffing and baking. This will help the chicken bake evenly and maintain its texture.
IN THE FRIDGE: Store leftover Broccoli and Cheese Stuffed Chicken Breast in an airtight container in the refrigerator. It will last for three to four days. Make sure the chicken is completely cooled before sealing it in the container.
IN THE FREEZER: To freeze, place the cooled stuffed chicken breasts in an airtight container or wrap them tightly in aluminum foil and then in a freezer bag. They can be stored in the freezer for up to three months. Thaw the chicken in the refrigerator overnight.
HOW TO REHEAT
Oven: Preheat your oven to 350°F. Place the chicken in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
Microwave: Place the chicken on a microwave-safe plate and cover with plastic wrap. Heat on high for two to three minutes, checking at intervals to ensure even heating.
Stovetop: You can also reheat the chicken in a skillet over medium heat. Add a small amount of water or broth to the pan to keep it moist, cover, and heat for about 10 minutes, turning halfway through.
Broccoli and Cheese Stuffed Chicken Breast Frequently Asked Questions
Can I add extra seasoning to the chicken breasts?
Absolutely! Feel free to season the chicken breasts with your favorite herbs and spices before baking to enhance the flavor even further.
Can I prepare the stuffed chicken breasts ahead of time?
Yes, you can assemble the stuffed chicken breasts ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly to prevent them from drying out.
Can I use fresh broccoli for this recipe?
Yes, you can use fresh broccoli, but we suggest par-boiling it in hot water for one minute first. Allow it to cool, dry it well, then make your filling.
In just a few simple steps, you can make ultra cheesy chicken stuffed with broccoli, perfect for a family meal or dinner with guests. You’ll have tender, flavorful chicken with minimal effort, every bit as good as your local restaurant.
Broccoli Recipes You’ll Love
- Broccoli Slaw
- Cheesy Broccoli Soup
- Chicken Broccoli Alfredo
- Broccoli and Cheese Soup
- Parmesan Roasted Broccoli
- Potato Broccoli Casserole
- Chicken and Broccoli Stuffed Shells
Broccoli and Cheese Stuffed Chicken Breast
Broccoli and Cheese Stuffed Chicken Breast combines juicy chicken with a creamy, cheesy broccoli filling, baked to perfection. A recipe crafted by real chefs and food testers to ensure it cooks to restaurant-quality in your home kitchen.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 4 boneless skinless chicken breasts, approximately 1½ to 1¾ pounds
- 1¼ cups small diced frozen broccoli florets, thawed and stems removed
- 1½ cups cheddar cheese, shredded
- 3 ounces cream cheese, softened to room temperature
- ½ teaspoon light brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground thyme
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- Using a small, sharp paring knife, cut a slit lengthwise into the center of one of the boneless skinless chicken breasts. Be sure not to go all the way through and cut the chicken breast in half as you want to create a “pocket” to add the filling. Repeat with the remaining chicken breasts. Set aside.
- In a medium mixing bowl, stir together the small diced broccoli florets, shredded cheddar cheese, and softened cream cheese with a wooden spoon or rubber spatula until well combined.
- Evenly divide the broccoli mixture between each of the four chicken breasts. Using a spoon, gently stuff the filling into the opening (pocket) of each chicken breast. You can use a toothpick to secure the top and bottom of the filled chicken breast together so that the filling doesn’t come out as the chicken is baking. Be sure to remove any toothpicks used before serving.
- Once the chicken breasts are stuffed and secured with toothpicks if needed, then place them into the prepared 9×13 baking dish.
- In a small bowl, stir together the light brown sugar, paprika, garlic powder, salt, black pepper, and ground thyme to create a seasoning blend.
- Evenly sprinkle the seasoning blend over the top and sides of all four chicken breasts.
- Using a pastry brush, evenly coat the entire top and sides of each chicken breast with olive oil. Try not to wipe off all the seasoning when brushing on the olive oil.
- Place the 9×13 baking dish, with the broccoli and cheese stuffed chicken, onto the center rack of the oven and bake for 30-35 minutes. You can check the chicken during the last 10-15 minutes of baking time to see if it is getting too dark, and lightly cover it with a piece of aluminum foil to prevent the spices from burning on the top of the chicken. The chicken should be golden in color, the cheese should be hot and bubbly, and the thickest part of the chicken should be at an internal temperature of 165°F. Be sure that your meat thermometer is in the actual chicken and not in the stuffing in order to get the most accurate temperature reading.
- Allow the broccoli and cheese stuffed chicken to rest in the baking dish 3-5 minutes before removing any toothpicks that may have been used to secure the chicken before serving.
Notes
- You can lightly pound the chicken breasts with a meat mallet to a more even thickness before cutting the pocket.
- It’s important to dry off the broccoli pieces, or the filling can end up watery. Pat them well with paper towels before adding them to the filling.
- If you like your seasoning to be a bit more flavorful, you can add more salt and pepper, or other seasonings if you prefer. Just taste it before you stuff your chicken and adjust to your desired taste.
- The seasoning mixture will stick best to the outside of the stuffed chicken breasts if they’re dry. Pat them dry with paper towels if necessary, then sprinkle the seasoning.
- If your chicken begins looking too dry, brush it with additional olive oil throughout the baking time as necessary.
- If the seasoning starts to look like it’s getting too dark, just lay a piece of foil lightly over the top (you don’t have to seal it over the pan) to shield it from the heat.
Nutrition
Calories: 452kcal | Carbohydrates: 5g | Protein: 36g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 776mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 27mg | Calcium: 342mg | Iron: 1mg
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Comments
Nikka says
This recipe is delicious and easy to make with your tips! Thank you for another winning dinner for my picky family!