There’s something truly comforting about tender chicken breasts bursting with cheesy broccoli goodness — that’s why I’m excited to share this Broccoli Stuffed Chicken Breast Recipe with you. It’s juicy, flavorful, and just the kind of dish that feels like a warm hug on a plate.
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Why You'll Love This Recipe
I remember the first time I tried making this Broccoli Stuffed Chicken Breast Recipe – I was amazed at how simple ingredients came together into something so special. It’s one of those dishes that looks fancy, yet you’ll realize it’s way easier to pull off than you thought!
- Incredibly Juicy: The chicken never dries out thanks to the stuffing and searing technique.
- Flavor-Packed Filling: Sharp cheddar, cream cheese, broccoli, and bacon make every bite irresistible.
- Quick Weeknight Winner: Ready in under an hour, perfect for busy evenings when you want something homemade.
- Customizable: You can easily adjust veggies, spices, or cheese to make it your own signature dish.
Ingredients & Why They Work
The magic of this Broccoli Stuffed Chicken Breast Recipe lies in its balanced ingredients. Together, they create a creamy, savory filling that contrasts beautifully with tender, seared chicken. Use fresh broccoli and quality cheddar for the best flavor punch.
- Chicken breasts: Choose medium-sized breasts for easier stuffing and even cooking.
- Olive oil: Adds flavor and helps you get that perfect golden sear on the chicken.
- Chicken broth: Keeps the pan moist and helps create a simple, delicious sauce as the chicken bakes.
- Garlic powder, onion powder, paprika, salt, pepper: The well-balanced spice rub keeps the chicken flavorful without overpowering the filling.
- Broccoli florets: Fresh and crisp, they soften nicely when steamed and blend perfectly with cheese.
- Cheddar cheese: Sharp cheddar adds a tangy richness that wakes up the filling.
- Cream cheese: Gives that smooth, creamy texture that makes the filling irresistible.
- Red bell pepper: Adds a pretty pop of color and a bit of sweetness.
- Bacon: Crispy bits bring a smoky finish that pairs perfectly with the broccoli and cheese.
- Dried parsley, chives, dill: Herbs add freshness and subtle complexity to the filling.
Make It Your Way
While I love the classic version of this Broccoli Stuffed Chicken Breast Recipe, I like to switch things up depending on what I have on hand. Don’t hesitate to tweak the filling or seasoning to suit your tastes.
- Variation: I’ve swapped broccoli with asparagus or spinach for a different veggie twist — both work wonderfully when steamed briefly.
- Dietary tweaks: Use a dairy-free cream cheese and nutritional yeast if you want to make it vegan-friendly, just add chickpea flour-based “chicken” substitutes instead.
- Cheese swaps: Monterey Jack, mozzarella, or gouda can replace cheddar if you want a milder or creamier flavor.
- Spice it up: A pinch of cayenne or smoked paprika adds a kick if you like a little heat.
Step-by-Step: How I Make Broccoli Stuffed Chicken Breast Recipe
Step 1: Gently Steam the Broccoli
I like to steam the broccoli in the microwave because it’s quick and locks in that vibrant green color. Just pop the chopped florets with a couple tablespoons of water into a microwave-safe bowl, cover with a damp paper towel, and zap for about 2 minutes. Drain well – you don’t want soggy filling!
Step 2: Mix the Filling
Once the broccoli is steamed, I push it to one side of the bowl and add the softened cream cheese, shredded cheddar, diced red bell pepper, cooked bacon, and herbs on the other side. Whisk your spice rub, add a teaspoon to the filling, and thoroughly mix everything until creamy and full of flavor.
Step 3: Prepare and Tenderize the Chicken
Place each chicken breast between two sheets of plastic wrap, then gently pound them with a meat mallet or something heavy like the bottom of a can. This evens out the thickness and helps when creating a pocket without tearing the meat. Don’t forget to pat them dry afterward – dry chicken sears better!
Step 4: Create the Pocket and Stuff
Here’s the trick: slice into the thickest side of the breast about halfway through, being careful not to cut all the way down. Make a deep pocket to stuff your filling inside. I find using my hands to squeeze the filling in works best — just gently push it inside and secure any openings with toothpicks if filling tries to escape.
Step 5: Season, Sear, and Bake
Rub the remaining spice mix all over the stuffed chicken breasts. Heat a cast iron skillet (or oven-safe pan) over medium-high heat until it just begins to smoke, swirl in olive oil, and sear the chicken 2-3 minutes per side until golden. Then pour in chicken broth, cover the pan tightly with foil, and pop it in your 375°F oven for 12-17 minutes until the internal temperature reads 160°F. Rest for 5 minutes and the temperature will rise to the perfect 165°F.
Top Tip
Over the years, I’ve learned a few secrets to make this Broccoli Stuffed Chicken Breast Recipe come out perfect every time. Here’s what I keep in mind:
- Don’t overstuff: Stuff just enough filling to fill the pocket without bursting the chicken skin, or the filling will ooze out when you cook it.
- Pat chicken dry: Dry chicken sears beautifully and develops that mouthwatering golden crust.
- Use an instant-read thermometer: It’s the best way to ensure your chicken is juicy and fully cooked without guesswork.
- Rest before slicing: Patience pays off — resting lets juices redistribute, so the chicken stays moist when you cut into it.
How to Serve Broccoli Stuffed Chicken Breast Recipe
Garnishes
I usually finish the dish with a sprinkle of fresh chopped parsley or chives—it brightens the plate and adds a lovely herbal touch. Sometimes I drizzle just a bit of the pan sauce over the top to keep every bite flavorful.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes (my personal fave) or a simple roasted vegetable medley. A side salad with a zesty vinaigrette also cuts through the richness nicely on warmer days.
Creative Ways to Present
For special occasions, I slice the stuffed chicken breasts crosswise into medallions and fan them out on the plate. It makes for a stunning presentation and showcases that tasty cheesy broccoli center really well.
Make Ahead and Storage
Storing Leftovers
After enjoying the first round, I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays tender and the flavors even deepen overnight.
Freezing
I’ve frozen this Broccoli Stuffed Chicken Breast Recipe both cooked and uncooked. For uncooked, wrap each breast tightly in plastic wrap and then foil or a freezer bag. Thaw overnight and bake as usual.
Reheating
To reheat, cover the chicken with foil and warm it gently in a 325°F oven — this keeps it from drying out. Microwave reheating works too if you’re in a hurry, but watch the time to avoid drying.
Frequently Asked Questions:
You can, but it’s best to thaw and drain the frozen broccoli well to prevent extra moisture from making the filling soggy. Fresh broccoli gives a better texture overall.
No worries! You can use the bottom of a sturdy can or even gently press with your hands to even out the chicken breasts. The goal is just to make the thickness uniform for easy stuffing and cooking.
Absolutely! You can stuff the chicken breasts and store them covered in the fridge for up to 24 hours before cooking. Just bring them to room temperature before searing and baking.
While an instant-read thermometer is best for precision, you can cut into the thickest part of the chicken to check. The juices should run clear (not pink), and the meat should be opaque all the way through.
Final Thoughts
Nothing beats the joy of serving up this Broccoli Stuffed Chicken Breast Recipe to friends and family who always ask for seconds. It’s a dish that feels indulgent but is simple enough to make any day of the week. Once you try it, I’m confident it’ll become a favorite in your rotation, just like it is in mine. Happy cooking!
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Broccoli Stuffed Chicken Breast Recipe
- Prep Time: 35 minutes
- Cook Time: 17 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Broccoli Stuffed Chicken Breast recipe features juicy, tender chicken breasts filled with a creamy mixture of shredded sharp cheddar, cream cheese, chopped broccoli, red bell pepper, and bacon. Seasoned with a flavorful spice rub and seared to golden perfection before finishing in the oven, this dish delivers a delicious ranch-inspired flavor and an effortless pan sauce. Perfect for a comforting family dinner.
Ingredients
Chicken and Seasoning
- 4 medium chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
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
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed chicken breasts.
- Steam Broccoli: Place broccoli florets and 2 tablespoons of water in a large microwave-safe bowl. Cover with a damp paper towel and microwave on high for 2 minutes. Drain excess water and push broccoli to one side of the bowl.
- Prepare Filling: Add shredded cheddar, softened cream cheese, finely diced red bell pepper, chopped bacon, and 1 teaspoon of the prepared spice rub to the broccoli side of the bowl. Mix the cream cheese and spices first, then fold in the broccoli until filling is well combined.
- Tenderize Chicken: Place each chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet or the flat side of a can, gently pound a few times to tenderize. Remove plastic wrap and pat chicken dry with paper towels.
- Create Pocket: On the thicker, rounder side of each chicken breast, make a deep horizontal cut but do not slice all the way through, creating a pocket for the filling.
- Stuff Chicken: Squeeze the filling with your hand and stuff it evenly inside each chicken breast pocket. Use toothpicks if necessary to secure the filling inside.
- Season Chicken: Sprinkle and pat the remaining spice rub evenly over both sides of each stuffed chicken breast.
- 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 about 2-3 minutes per side or until golden brown. Remove and repeat with remaining breasts.
- Prepare for Baking: Return all seared breasts to the skillet, add 3 tablespoons of chicken broth carefully to avoid splattering, and cover the skillet with foil. If skillet is not oven-safe or too small, transfer the chicken and broth to a 9x13 inch baking dish and cover.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 17 minutes or until the internal temperature of the chicken reaches 160°F when measured with an instant-read thermometer in the thickest part of the chicken (avoid thermometer contact with filling).
- Rest Chicken: Remove from the oven and let the chicken breasts rest uncovered for 5 minutes. The temperature will continue to rise to the safe cooking temperature of 165°F ensuring juiciness.
- Serve: Serve the stuffed chicken breasts hot, pairing well with mashed potatoes or your favorite side dish.
Notes
- Use freshly cooked bacon for best flavor and texture in the filling.
- To make the pocket, slice gently without cutting through completely to prevent filling from leaking out.
- If you prefer, substitute cheddar cheese for mozzarella or Monterey Jack for a milder flavor.
- The pan sauce created after searing and baking adds extra moisture and flavor, so don’t discard it; drizzle over the chicken when serving.
- To keep chicken breasts moist, avoid overbaking; rely on a meat thermometer to check doneness.
- Steaming the broccoli ensures it stays tender but retains a fresh crunch that complements the creamy filling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
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