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broccoli cheese stuffed chicken breast
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broccoli cheese stuffed chicken breast

Broccoli Cheese Stuffed Chicken Breast takes everyday chicken to a whole new level. Tender, juicy chicken breasts are filled with a rich, creamy mixture of broccoli and cheese, then seared and baked to golden perfection. It’s a restaurant-quality dish you can easily whip up at home, making it perfect for a special dinner or a cozy night in. Delicious, satisfying, and secretly simple, this stuffed chicken will win over even the pickiest eaters.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup cooked broccoli florets finely chopped
  • ¾ cup shredded cheddar cheese
  • 2 oz cream cheese softened
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Toothpicks to secure

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix the chopped broccoli, shredded cheddar, cream cheese, garlic powder, and onion powder until well combined.
  3. Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Season the chicken all over with salt, pepper, and paprika.
  4. Stuff each chicken breast with the broccoli cheese mixture. Secure the openings with toothpicks if needed to keep the filling inside.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.
  6. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the toothpicks, let the chicken rest for a few minutes, then slice and serve.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently in the oven or microwave until heated through.
Freezing: Stuff and freeze the raw chicken breasts before baking. Thaw in the fridge and bake when ready.