Best Broccoli Stuffed Chicken Breast Recipe

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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.

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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.

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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.

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• 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:

Protein Boosters:

Cooking Methods

Oven-Baked (Recommended):

Skillet to Oven:

Air Fryer:

Grill:

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:

Low-Carb Jalapeño Popper:

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:

Hearty Options:

Sauces (Optional):

Make-Ahead and Storage Tips

Make-Ahead:

Storing:

Reheating:

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.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

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

1. Preheat oven:
   Set oven to 375°F (190°C).
2. Prepare the filling:
   In a bowl, mix chopped broccoli, mozzarella, Parmesan, cream cheese, garlic, Italian seasoning, salt, and pepper until well combined.
3. 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.
4. Stuff the chicken:
   Spoon the broccoli-cheese mixture into each pocket, packing it well. Use toothpicks to close the openings if needed.
5. 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.
6. 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).
7. Serve:
   Let rest for a few minutes before slicing. Great with rice, salad, or steamed veggies.

Notes

Cheese options: Swap mozzarella for pepper jack for a spicy kick, or add a bit of feta for tang.

Make ahead: Stuff chicken and refrigerate for up to 24 hours before cooking.

Extra crispy: Sprinkle breadcrumbs on top before baking or broil for a minute at the end.

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