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 low carb dinners.
Although this stuffed chicken breast is loaded with veggies and lean protein, it also absolutely oozes cheesy goodness and FLAVOR!
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!
Chicken breast is best for stuffed chicken recipes as there’s more meat to stuff! Opt for boneless skinless here.
Broccoli. Chop this into bite-sized pieces as to not overwhelm the dish with the taste of low carb vegetables. 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!
Sour Cream. Makes this dish extra creamy!
Tools To Make
The only tools you’ll need for this easy recipe are:
- Steamer basket/pot to steam the broccoli. Alternatively, you can purchase the microwave-safe bags to do this.
- Large nonstick pan with a lid
- Good knife. Psst — a dull knife is more dangerous than a sharp one!
If you’re not sure about how to cut a pocket in the chicken, check out this quick tutorial! Look – now you’re a pro!
This dish is best served immediately! As with most chicken recipes, this broccoli and cheese stuffed chicken tends to dry out when you reheat it, which messes with both taste and texture.
If you do happen to have leftovers, put them into an airtight container in the fridge.
Can You Freeze This?
Absolutely! Although, I recommend freezing the chicken raw (again, to prevent the cooked chicken from drying out).
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!
This broccoli and cheddar stuffed chicken goes marvelously with all your favorites sides. Think:
Like many classics, this broccoli and cheese stuffed chicken is great as is, but if you’re feeling creative, here are a few interesting spins and substitutions for you to consider:
- Add bacon. I don’t know if I can imagine a more heavenly dish than this broccoli and cheese stuffed chicken wrapped tightly in bacon! If you decide to make bacon wrapped stuffed chicken, I strongly suggest precooking the bacon (halfway), so it creates a crisper crust.
- Use a different type of cheese. Simply swap the cheese in the recipe below! From oooey gooey mozzarella stuffed chicken to stuffed chicken parmesan, any cheese will work here.
- Swap broccoli for your fave cooked veggies — Just be sure to measure them, and don’t add more than 2 cups. Try adding fresh or frozen spinach for spinach stuffed chicken, or asparagus for asparagus stuffed chicken.
- Get funky with the seasoning. Italian seasoning cajun seasoning, or even taco seasoning. You can either mix them into the filling, or press to adhere them into the breasts.
Looking for other ways to make stuffed chicken breast? There are SO many variations:
- 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?
Broccoli and Cheese Stuffed ChickenPrint Recipe Pin Recipe
- 2 Cups Broccoli Florets chopped (fresh or frozen)
- 1 Cup Sharp Cheddar Cheese shredded
- 1/2 Cup Sour Cream
- 1/2 Teaspoon Garlic Powder
- 1 1/2 Teaspoon Kosher Salt divided
- 4 Chicken Breasts boneless, skinless
- 1/2 Teaspoon Pepper
- 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 1/2 teaspoon salt.
- Dab the chicken breast dry with paper towels, and season each side with the remaining 1 teaspoon of salt and pepper. Press seasoning in with your fingertips to adhere.
- 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 your 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!
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