Name: Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium chicken breasts; 1 tablespoon olive oil; 3 tablespoons low sodium chicken broth; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 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; 1/2 cup red bell pepper, finely diced; 1/4 cup cooked, chopped bacon; 1/2 teaspoon dried parsley; 1/2 teaspoon dried chives; 1/4 teaspoon dried dill

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.

The dish shows a thick, golden-brown chicken piece in the center, covered with a creamy sauce dotted with bits of red and green herbs. To the right, there is a mound of smooth white mashed potatoes topped with a pat of melting butter and sprinkled with black pepper and chopped green herbs. Below the chicken, a small bunch of bright green asparagus spears is placed neatly. The food is served on a white plate with a textured dark brown rim, against a white marbled background. A woman's hand holds a gold fork near the asparagus, adding a sense of interaction to the scene. photo taken with an iphone --ar 2:3 --v 7

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.

Four golden brown stuffed chicken breasts sit in a black cast iron pan filled with creamy, light brown sauce. Each chicken breast is filled with a colorful mix of red, green, and white vegetables and herbs, which are visible where one piece is lifted up by a silver spoon. The chicken is garnished with finely chopped green herbs, adding freshness to the rich dish. The pan rests on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh whole medium chicken breasts with smooth pale pink skin, a small mound of finely diced bright red bell pepper, a handful of vibrant green small broccoli florets, a heap of freshly shredded sharp cheddar cheese with vivid orange tones, a small white ceramic bowl of softened cream cheese with a creamy texture, a few strips of crispy cooked bacon chopped into pieces showing rich reddish-brown and golden hues, a small white bowl containing golden olive oil, a small white bowl of light amber low sodium chicken broth, a small white bowl with a mixed spice rub of coarse pale beige garlic powder, salt crystals, reddish paprika, and dark specks of black pepper, a few sprigs of dried parsley, dried chives, and a small pinch of dried dill scattered nearby, all arranged symmetrically and balanced on a simple clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

stuffed chicken breast - Serving Suggestion

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:

Can I use frozen broccoli in the Stuffed Chicken Breast with Broccoli and Cheddar Recipe?

Absolutely! Just be sure to thaw and drain it thoroughly before mixing it into your filling to avoid watery pockets inside the chicken.

How do I know when the stuffed chicken is fully cooked?

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.

Can I prepare the stuffed chicken breasts ahead of time?

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.

What if I don’t have a cast iron skillet?

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.