There’s something truly comforting about a golden chicken breast that bursts with melty cheese and bright, tender broccoli inside. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe is one of those dishes I reach for when I want impressive flavor without fussing for hours. It’s juicy, cheesy, and the perfect weekday dinner that feels a little special.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Top Tip
- How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Why You'll Love This Recipe
I’ve made this Stuffed Chicken Breast with Broccoli and Cheddar Recipe more times than I can count, mainly because it’s such a guaranteed crowd-pleaser. It takes ordinary chicken and turns it into a juicy, cheesy pocket of goodness that even picky eaters ask for again.
- Simple Ingredients: You probably already have all the filling basics in your fridge, and they come together fast.
- Flavor-Packed: The sharp cheddar and bacon add a punch of savory richness that complements the broccoli perfectly.
- Juicy and Tender: Pounding the chicken thin and searing locks in moisture so nothing dries out during baking.
- Flexible Meal: It’s easy to switch up the filling or make it ahead, so you can customize for your taste and schedule.
Ingredients & Why They Work
This Stuffed Chicken Breast with Broccoli and Cheddar Recipe combines classic flavors that balance each other out beautifully. The broccoli adds fresh crunch and slight earthiness, while the cheddar and cream cheese bring creamy, sharp richness that melts perfectly inside the chicken.
- Chicken breasts: Choose medium-sized ones for an easier-to-manage pocket and even cooking.
- Broccoli florets: Bite-sized pieces steam quickly and blend well with the creamy filling.
- Sharp cheddar cheese: Freshly shredded for melting ease and bold flavor.
- Cream cheese: Softened to room temp so it mixes smoothly with the veggies and seasonings.
- Red bell pepper: Adds a subtle sweetness and a pop of color inside the filling.
- Bacon: Cooked crisp, it lends smoky saltiness that makes the filling irresistible.
- Olive oil & chicken broth: Used for searing and baking to keep the chicken moist and golden.
- Spices (garlic powder, paprika, onion powder, parsley, dill, chives): These layers of seasoning bring warmth and depth without overpowering.
Make It Your Way
One of my favorite things about this Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how straightforward it is to personalize. Over time, I’ve loved tweaking the filling or seasoning based on what I have on hand or the mood of the meal.
- Variation: Sometimes I swap out the broccoli for spinach or kale when I want a leafy green option — just steam it the same way and squeeze out excess water before mixing.
- Dairy-Free: For a non-dairy version, I’ve had good luck using a dairy-free cream cheese alternative paired with a nutty vegan cheese.
- Spice It Up: If you like a little heat, add a pinch of cayenne or red pepper flakes into the filling mix.
Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Step 1: Preparing the Filling
Start by steaming the broccoli right in the microwave – it’s quick and keeps the florets crisp-tender. I add a couple tablespoons of water to a microwave-safe bowl, cover with a damp paper towel, and zap it for about 2 minutes. Then, I drain any excess water before mixing it with the cream cheese, cheddar, chopped bell pepper, bacon, and herbs. One teaspoon of the spice rub joins the mix here for extra flavor. Mixing it right before stuffing keeps everything fresh and vibrant.
Step 2: Tenderizing the Chicken
Place each chicken breast between plastic wrap and gently pound it with a meat mallet until it’s evenly thick — this helps the chicken cook through without drying out. Pat each piece dry to ensure that lovely sear when you hit the skillet.
Step 3: Making the Pocket and Stuffing
On the thicker side of the breast, carefully slice horizontally through the middle, but don’t cut all the way through — we want a pocket for stuffing. Then, stuff each pocket generously with the broccoli-cheddar filling. I find using my hand to squeeze the filling in works best, but toothpicks can help keep everything together if you need it.
Step 4: Seasoning and Searing
Sprinkle the chicken evenly with the remaining spice rub on all sides, then heat olive oil in a cast iron skillet until it’s nearly smoking. Sear each breast for about 2-3 minutes per side until golden brown – this step locks in moisture and adds beautiful color.
Step 5: Baking to Finish
Return all the seared chicken to the pan, add chicken broth to keep things juicy, then cover with foil. Slide the whole skillet into your preheated 375°F oven for 12-17 minutes, until the internal temp hits 160°F. Let it rest for five minutes outside the oven to reach that perfect 165°F and seal the juices.
Top Tip
After making this dish a bunch of times, I’ve learned a few key tricks that really make your stuffed chicken shine. These have saved me from dry chicken and messy filling disasters more than once!
- Don’t overstuff: It’s tempting to pack that pocket full, but leave some room so you can close it neatly without stuffing spilling out during cooking.
- Pound and dry the chicken: Make sure the chicken is evenly pounded and patted dry before searing to achieve that perfect golden crust.
- Use a thermometer: Chicken thickness varies, so rely on an instant-read thermometer to check for safety without overcooking.
- Rest before slicing: Letting the chicken rest after baking lets those savory juices redistribute, keeping every bite moist and flavorful.
How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Garnishes
I like keeping it simple here — a sprinkle of fresh chopped parsley or chives adds a fresh, colorful note. Sometimes, I drizzle a little extra olive oil or a squeeze of lemon juice to brighten the richness. It just feels like that little finishing touch that says “done with love.”
Side Dishes
Mashed potatoes are my go-to with this recipe — their creamy texture matches the cheesy chicken perfectly. Roasted carrots or a light green salad keep the plate balanced without overwhelming the main event. I’ve also tried buttery garlic pasta to soak up the delicious juices, and that was a hit!
Creative Ways to Present
For a dinner party, I’ve carved the stuffed breasts into thick slices to showcase the colorful filling. You can arrange the slices neatly on a platter with fresh herbs and drizzles of balsamic glaze — it looks stunning and feels elevated without extra work.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken keeps wonderfully in an airtight container in the fridge for up to 3 days. I’ve found it tastes just as good reheated when covered to retain moisture. If you have toothpicks in, be sure to remove them before storing so they don’t cause any accidents.
Freezing
I’ve successfully frozen stuffed chicken breasts pre-cooked by wrapping them tightly in plastic wrap and foil before popping them in a freezer-safe container. When you’re ready, thaw overnight in the fridge and bake in the oven until heated through. It’s a great meal prep option to have on hand for busy nights!
Reheating
To reheat leftovers, I cover the chicken with foil and warm it gently in a 350°F oven for about 15 minutes. This method keeps the chicken moist and the filling melty without drying out the breast. Microwaves can work in a pinch, but be cautious not to overcook.
Frequently Asked Questions:
Absolutely! Just be sure to thaw and drain it thoroughly before mixing it into your filling to avoid watery pockets inside the chicken.
The best way is to use an instant-read thermometer. The internal temperature of the chicken meat (not the filling) should reach 160°F, then rest to 165°F. This ensures juicy, safe-to-eat chicken.
Yes! You can prepare the stuffed breasts completely and keep them in the refrigerator up to 24 hours before cooking. Just let them come to room temperature before searing and baking for even cooking.
No worries! You can use any oven-safe skillet or transfer the chicken to a baking dish after searing. Just cover tightly with foil before baking to keep in moisture. The final result will still be delicious.
Final Thoughts
This Stuffed Chicken Breast with Broccoli and Cheddar Recipe has become a staple in my kitchen for good reason. It’s straightforward, satisfying, and feels special enough to serve anytime. Once you’ve made it a couple of times, you’ll have your own tweaks and tricks to make it your signature dish. Give it a try — I have a feeling it’ll become one of your favorites too.
Print
Stuffed Chicken Breast with Broccoli and Cheddar Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy blend of sharp cheddar, cream cheese, broccoli, red bell pepper, and bacon, seasoned with a flavorful spice rub. Seared to golden perfection and baked to juicy finish, this dish makes a delicious and satisfying main course, perfect for a comforting dinner.
Ingredients
Chicken
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
Spice Rub
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
Filling
- 1 cup small chopped broccoli florets
- 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese
- 5 oz. cream cheese, softened to room temperature
- ½ cup red bell pepper, finely diced
- ¼ cup cooked, chopped bacon
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken breasts to perfection.
- Steam Broccoli: Place broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water, then push broccoli to one side.
- Prepare Filling: Add shredded cheddar, softened cream cheese, diced red bell pepper, chopped bacon, dried parsley, dried chives, and dried dill to the bowl next to the broccoli. Mix the spice rub in a small bowl, remove one teaspoon, and add it to the filling ingredients. Thoroughly combine the cream cheese side, then fold in the broccoli gently.
- Tenderize Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound with a meat mallet or side of a can several times to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
- Create Pocket: Slice along the thicker side of each chicken breast horizontally to create a deep pocket without cutting through completely.
- Stuff Chicken: Stuff each breast with the prepared filling, using your hand to squeeze the filling in. Secure with toothpicks if filling falls out.
- Season Chicken: Evenly sprinkle and pat the remaining spice rub over all sides of the stuffed chicken breasts.
- Sear Chicken: Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time for 2-3 minutes per side until golden brown, then remove and repeat with the remaining breasts.
- Prepare for Baking: Return all seared chicken breasts to the pan. Pour in 3 tablespoons of low sodium chicken broth carefully to avoid splattering. Cover skillet with foil and transfer to the preheated oven. If your skillet isn’t oven safe or too small, transfer chicken and broth to a baking dish.
- Bake Chicken: Bake at 375°F for 17 minutes or until the internal temperature of chicken reaches 160°F using an instant read thermometer.
- Rest Chicken: Remove chicken from oven and let rest for 5 minutes. The temperature will rise to 165°F, ensuring juicy and fully cooked chicken breasts.
- Serve: Remove toothpicks, slice if desired, and serve hot. This dish pairs beautifully with mashed potatoes or your favorite side.
Notes
- Oven-Baked Bacon: For crispy bacon, bake it in the oven while prepping the chicken. This method keeps your stovetop clean and ensures perfectly cooked bacon.
- Prep Ahead: Stuff chicken breasts completely and refrigerate in an airtight container for up to 24 hours. Let sit at room temperature for 20 minutes before cooking for even heating and searing.
- Adjust Cooking Time: If cooking refrigerated or thawed frozen chicken, adjust baking time slightly to ensure the chicken reaches 160°F internal temperature.
- Use an instant-read thermometer to guarantee perfectly cooked chicken without overcooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
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