I have to tell you guys, this broccoli and cheese stuffed chicken is a meal that both adult-me and inner-child-me can appreciate!
This is one of those amazing low carb chicken recipes that has all of the yummy, comforting, scrumptious flavors I love, while being elevated to dinner party standards and meeting all the necessary benchmarks of healthy recipes.
Like many low carb recipes, this dish has lots of veggies and lean protein, but it also absolutely oozes cheesy goodness, and its deliciousness puts other healthy chicken recipes to shame.
Enough talking, let’s dive in!
This mouth-watering recipe is going to be an instant fave.
- It has those classic flavors that are comforting and make you feel right at home.
- It only has 6 ingredients – and 2 of those are spices!
- It takes under an hour total, and much of the work can be done ahead of time. This is a great dish to prep, pop in the fridge, and pull out for a quick and satisfying after-work dinner!
This broccoli and cheese stuffed chicken looks super high-end, but is so easy to prepare!
Broccoli – this good for you veggie is packed with vitamins like vitamin C and Iron. You can buy it fresh in the produce department, but I prefer to get it frozen.
It has all of the same incredible nutrients, is already chopped, and I can keep it in the freezer ’til I need it!
Cheddar Cheese – You can buy this pre-shredded, which definitely saves time and dishes. However, there can be anti-caking agents in those ready-to-go bags, so if you need to be free of allergens, buy a block and shred it yourself!
Sour Cream – Makes this dish extra creamy!
Tools to Make This Healthy Dinner
The only tools you’ll need for this easy recipe are a large nonstick pan with a lid and a good knife. Remember, a dull knife is more dangerous than a sharp one, so invest in a good whetstone to keep your blades in good condition.
If you’re not sure about how to cut a pocket in this healthy dinners chicken, check out this quick tutorial! Look – now you’re a pro!
Low Carb Dinner Storing Tips
The leftovers of this broccoli and cheese stuffed chicken are super easy to store. Just put them into an airtight container in the fridge or freezer!
This low carb dinners easy to reheat in a microwave, oven or toaster oven for a quick and healthy meal anytime.
Can You Freeze This?
It’s simple to make this into frozen broccoli and cheese stuffed chicken. You can prepare the recipe up until the last cook time, and freeze it in an airtight container until you’re ready to go!
I thaw it in the fridge the morning I want to cook it, then pop it on a pan for the last short cook time. Voila, in no time at all, dinner is served!
Meal Prepping Tips
This easy broccoli and cheese stuffed chicken is a meal prepping dream. ¾ of this recipe can be done ahead of time, so all that’s left is to pop it in the oven for a whopping 12 minutes!
Or wait until it’s already cooked and portion it out into individual servings – half of a stuffed breast per airtight container, and you have your protein, fat and veggie all in one easy to reheat dish.
Like many classics, this broccoli and cheese stuffed chicken plays well with creativity! Try some of these interesting spins and substitutions!
Can I Add Bacon?
The answer to this question is almost always OF COURSE! I don’t know if I can imagine a more heavenly dish than this broccoli and cheese stuffed chicken wrapped tightly in bacon – bacon wrapped stuffed chicken sounds faint-worthy!
Can I Switch up the Seasoning?
Looking for something with a bit more kick? Feel free to mix your favorite seasonings on in! Italian seasoning transforms this dish into Italian stuffed chicken breast, while chili powder or paprika will add a little heat!
Can I Use Other Cuts of Chicken?
Chicken breasts are the easiest cut of chicken to stuff, but there’s a whole lot of other chicken-y goodness out there to try!
You can also use this recipe to make stuffed chicken thighs for an even juicier and higher fat option.
Can I Use Different Types Of Cheese?
One thing I love about cheese is that a simple substitution makes for a whole new flavor profile!
How Can I Add More Greens?
The great flavor combination of cheese and chicken means that it’s effortless to absolutely pile on the greens, and all of the incredible vitamins and antioxidants that come with!
If you’d like to add more greens to this dish, measure them out, and make sure you don’t add more than 2 cups.
Try adding fresh or frozen spinach for spinach stuffed chicken, kale is another tasty green to mix on in! Or take advantage of the fact that asparagus is in season year round and makes to-die-for asparagus stuffed chicken.
Broccoli and Cheese Stuffed Chicken
- 4 Chicken Breasts boneless, skinless
- 2 Cups Broccoli Florets chopped (fresh or frozen)
- 1 Cup Cheddar Cheese shredded
- 1/2 Cup Sour Cream
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- Break broccoli into bite-sized pieces and place them in a steamer basket over a pot of boiling water.
- Cover pot with a lid and steam until the broccoli is cooked through and vibrant green -- about 5 minutes.
- Remove lid, and allow any excess water to drain from the broccoli.
- In a small bowl, combine the broccoli, cheese, sour cream, garlic powder and salt.
- Slice each chicken breast to form a “pocket”. I find the easiest way to do this is by inserting a sharp knife into the center of the thick part of the chicken first. Alternatively, you can butterfly the chicken.
- Add a scoop of the broccoli cheddar filling into each of the chicken pockets.
- Fold the top of the chicken over the filling. (You can use a toothpick to close the pocket and prevent the filling from falling out as it cooks.)
- Add 2 tablespoons of vegetable oil to a large nonstick and heat over medium-high heat.
- Add the chicken breasts. Make sure to not overcrowd the pan, if you pan can't accommodate all the chicken without crowding the pan, sear chicken in batches.
- Sear on this side for 7 minutes. The chicken should flip easily, if it doesn't turn the heat up slightly in your pan and continue to cook for a few more minutes until it flips without sticking.
- Flip and cook the other side for another 7 minutes.
- Reduce the heat to low, flip the chicken one more time, and cover the pan.
- Continue to cook in the covered pan until the chicken is cooked through, and the internal temp reaches 165 F -- the time on this will depend on how thick your chicken is. (I used a thick chicken breast which cooked in 12 minutes.)
- Allow chicken to rest for 10 minutes before slicing, and enjoy!
Looking for other ways to make stuffed chicken breast? Don’t worry! There are SO many variations. Here are a few to get you started:
- Spinach Artichoke Stuffed Chicken. Refreshingly light, this dish is a winner!
- Stuffed Chicken Breast With Stuffing. BEST use of Thanksgiving leftovers!
- Fajita Stuffed Chicken. Full of zesty deliciousness.
- Lasagna Stuffed Chicken. Who needs lasagna noodles when you can add the filling to chicken?
- Cream Cheese Stuffed Chicken. Cheddar, bacon, green onions, and cream cheese — need I say more?
You’re going to be as obsessed as I am with this simple and delish broccoli and cheese stuffed chicken. Comment below with your thoughts on this elevated classic!