Don’t let this broccoli and cheese stuffed chicken breast fool you–it may be loaded with veggies and lean protein, but it oozes cheesy goodness and flavor. The chicken is crazy moist, and the veggies are perfectly spiced. Great for a quick and easy weeknight meal, let me show you why stuffed chicken breast is the best way to eat chicken!
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How Do You Cut Chicken for Stuffed Chicken Breast Recipes?
The trickiest part of any stuffed chicken breast recipe is cutting the chicken just right–know that if it doesn’t work out well, toothpicks can always be used to “seal” the pierced skin into place as your chicken breast bakes. Here’s how:
- Place your chicken on a flat work space, with your hand on top to stabilize it.
- Grab a sharp knife.
- Carefully pierce at the thickest part, and cut horizontally through the middle.
- Keep the knife parallel to the surface and continue cutting until you’ve formed a pocket, about 1/2″ from either end of the chicken breast.
Psst–if you’re not down to cut a pocket, consider butterflying the chicken and using toothpicks to keep the breast together.
Broccoli and Cheese Stuffed Chicken Breast Filling + Variations
We absolutely love this broccoli and cheese stuffed chicken breasts as is. But if you’re looking for something a little different, here are a few ways to switch things up:
- Broccoli – You’ll want to soften the broccoli before filling the chicken–I like to do this in the microwave to save time; you can also use leftover roasted broccoli if you have it. Feel free to swap broccoli for your fave cooked veggies, just be sure to measure them, and add only 2 cups.
- Cheese – Cheddar is my favorite with broccoli, but you can swap the cheese with what you have–think gooey mozzarella stuffed chicken, parmesan, or pepper jack.
- Spices – A simple combination of garlic, paprika, salt, and pepper is all you need. Feel free to get funky with the seasoning. Italian, cajun, or even taco seasoning.
How Long to Bake Stuffed Chicken Breast
How long you bake broccoli stuffed chicken breast will depend on how thick your chicken is, and how long it is seared on each side. For this recipe (and all stuffed chicken breast recipes) I strongly suggest a meat thermometer–chicken is really easy to dry out, testing the temp of the meat early and often is key in not drying out your baked stuffed chicken breast in the oven.
How to Store and Reheat
As with most chicken recipes, this broccoli and cheese stuffed chicken will dry out when reheated, so it’s best served immediately.
- To store leftovers: Place them in an airtight container in the fridge.
- To reheat: Microwave with a damp paper towel on top, and heat as minimally as possible to prevent drying out your leftovers.
- My suggestion: Only bake what you plan to eat in one sitting. You can make the filling, stuff, and sear all the breasts. Then store them in the fridge, and bake them when you’re ready to eat.
Serving Recommendations
This broccoli and cheddar stuffed chicken breast is delicious on its own for a low carb or keto dinner. But it also goes great with a handful of sides. Think:
- Rice, quinoa, or low carb rice such as cauliflower or broccoli rice.
- Roasted vegetables, greens, and keto salads.
More Stuffed Chicken Recipes
Broccoli and Cheese Stuffed Chicken Breast
Print Recipe Pin RecipeIngredients
- 2 Cups Broccoli Florets chopped (fresh or frozen)
- 1 Cup Sharp Cheddar Cheese shredded
- 1/2 Cup Sour Cream
- 1 1/2 Teaspoon Garlic Powder divided
- 1 1/2 Teaspoon Kosher Salt divided
- 1/4 Teaspoon Smoked paprika
- 1/2 Teaspoon Pepper
- 4 Chicken Breasts boneless, skinless
Instructions
- Preheat oven to 400 F.
- Make the filling. Break broccoli into bite-sized pieces and place in a microwave-safe bowl with a few tablespoons of water. Cover with a kitchen towel or plastic wrap and microwave on high until soft, about 1 minute. Drain excess water. Add the cheese, sour cream, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt, and stir to combine.
- Form pocket. 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.
- Season chicken. Dab the outside of the chicken breast dry with paper towels, and season each side with the remaining 1 teaspoon of salt, pepper, remaining 1 teaspoon of garlic powder, and paprika. Press seasoning in with your fingertips to adhere.
- Stuff the breasts. 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.
- Sear. Add vegetable oil to a large oven-safe pan (I like cast iron for this) and heat over medium-high heat. Add the chicken breasts, making sure to not overcrowd the pan, if your pan can't accommodate all the chicken, sear in batches. Sear on each side for 4-5 minutes, until a golden crust forms, but the chicken isn't cooked through. Pop your pan in the oven and continue to cook until the internal temp has reached 165 F. This time will depend on thickness, should be between 25-35 minutes. Allow chicken to rest for 10 minutes before slicing, and enjoy!
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Lindsey’s Tips
- Nutritional information is for 1 chicken breast if you make 4 using this recipe:
