Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
Broccoli Cheese Stuffed Chicken Breast has been a recipe I’ve been wanting to make FOREVER and now that I’ve made it, I wish I would have made it sooner!
So here’s the deal. My kids are not your average children when it comes to food.
I always knew they were more willing to try foods, but when my 6 year old daughter came home from school, saw chopped broccoli on my cutting board and immediately asked if she could eat it… well, that’s just not normal… is it?
Then, when I was making this recipe, she was right by my side, super excited that I was not only stuffing this chicken with broccoli, but also red bell peppers.
She’s not the only one of my kids who gets excited about veggies. I guess I should chalk this one up to a parenting win.
So next time my kids do something completely embarrassing like farting in the middle of church, I’ll just remember that at least they eat their vegetables.
But seriously, this chicken is so easy to make!
Tips for making this Broccoli Cheese Stuffed Chicken Breast:
- Chop your broccoli florets nice and small so they can all fit inside the chicken
- Pick large chicken breasts
- Don’t cut your chicken breast all the way through, just enough to create a pocket
- If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an oven safe dish
My Asparagus Stuffed Chicken Breast was the inspiration for this recipe. If you haven’t tried that recipe, then you definitely need to get on that.
Before you go making that recipe, give this one a try!
Serve this easy chicken dinner with a side salad and some steamed rice!
Your family will love this super tender chicken and cheesy filling!
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Broccoli Cheese Stuffed Chicken Breast
Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: baked
- Cuisine: American
Ingredients
- 3 large chicken breasts
- salt & pepper
- 1 1/2 tsp garlic powder, divided
- 1/4 tsp paprika
- 1 cup finely chopped broccoli florets
- 1/2 cup finely diced red bell pepper
- 1 cup mild cheddar cheese
- 1 tbsp mayo
- 2 tbsp olive oil
Instructions
- Preheat oven to 425 degrees F.
- Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
- For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
- Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Keywords: chicken, broccoli, cheese, stuffed, chicken breast, baked
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Made this for the second time tonight. Added some thin sliced julienne carrots to the stuffing mix. Was fantastic. Thanks
★★★★★
Love the addition of the carrots! Sounds great, Paul!
I’d like to start off by saying your blog/website is so darn cute! Very well done. : ))
Also, this recipe is a 5 star in our books. Husband and I loved it will for sure be making this again. Thank youuu!
★★★★★
Ah thanks Stephanie! I’m so glad you enjoyed the chicken too!
Looks like a terrific recipe. Can you tell me if used boneless and skinless chicken. Thank you,
Yup! Boneless skinless chicken breast is what you’ll use!
This recipe is perfect! I use the recommended amount of filling for only two chicken breasts and I overstuff them…by A LOT. We love the extra veggies….so much flavor! I must use smaller-than-average chicken breasts because mine finish baking because mine come to 165 degrees in much less than 15 minutes (more like 5 – 7 minutes). We love them with baked potatoes. These are always a hit.
★★★★★
Nice! I’m so glad you’re enjoying them Cheryl!
Awesome I made this once and now it’s my go to ,whenever I need to impress
Sweet! So glad you enjoyed it Shiela!
This is excellent! I make it often.
★★★★★
Glad you enjoy it!
Do you think you could prep this and stuff the chicken on Sunday then cook it during the week?
Hi Christina, I would not prep it more than 48 hours in advance. Just make sure you keep it wrapped up tight in the fridge until you’re ready to cook!
This recipe looks simple enough and delicious, but my son doesn’t like any bell peppers… So, can I skip it? If not, what can I substitute red bell pepper with? Thank you.
You can definitely skip the bell peppers if he’s not a fan.
I used chopped carrots instead and it was a hit!
Great idea! Thanks for the comment Sarah!
Cooked this today. It was lovely. We had roast potatoes on the side which soaked up the juices nicely. Will definitely cook again maybe using spinach and cream cheese instead of mayonaise. Thank you for your bit of inspiration. I was getting bored of my repertoire.
★★★★★
Sounds like an amazing meal! So glad you enjoyed it Shara!
Just made it tonight and it was amazing! I replaced the Mayo with cream cheese (great value). I measured nothing and just eyeballed it to my liking. I also topped it with jalapeño habanero cheese (great value, Walmart…this is not spicy at all) with an Idaho baked potato that is microwave ready in 7 minutes (also from Walmart). Sprayed the baked potato with Can’t Believe It’s Not Butter, salt, pepper, Kraft cheese, and sour cream. Delicious! I will surely make it again…plus I barely ever cook and was never taught how to actually cook in case there are inquiring minds lol
THANKS!!!
★★★★★
Sounds like a great meal! So glad you enjoyed it!
Fabulous!! I pan seared both sides then used my air fryer for 17 minutes and they were amazing!! I wish I could post my finished picture.
★★★★★
Using the air fryer sounds like a great idea!
Made this tonight for me and my daughters.. it was delicious.. I left the mayo out and used sour cream instead and it was delicious.. thanks for the recipe ❤️❤️
So glad you enjoyed the recipe Nia!
Do you sear the chicken before you place stuffing in?
Hi Janet, no, you’ll stuff then sear. Enjoy!
This was delicious. The chicken was juicy and the red pepper took it over the top. I poured the juices over it and served it with fried potatoes with onions. It’s a keeper.
★★★★★
So glad you enjoyed the chicken Rebekah!
Absolutely delicious and oh so easy. Looks so pretty and makes one think it is a lot harder than it is. I make and serve often. Thanks for a great recipe that is keto friendly. I add scallions into my stuffing. Yum!
★★★★★
Great idea to add scallions to the stuffing! I love the added flavor!
Can this be frozen? If so how would I do so?
I think you could freeze the chicken after it’s been cooked, then reheat in a 350 degree oven, covered, until heated through again.
After searing separately, should I bake it in a glass baking dish (to keep them close together and hold in the filling) or spaced out on a large baking pan (maybe the filling won’t fall out)? I am making this for 13 guests.
Hi Karen, I would give them a little room between each chicken breast so they can cook more efficiently.
D-E-L-I-C-I-O-U-S….served with rice and poured the amazing juice from the skillet over it. Will be making this again and again and again… thank you for sharing!
★★★★★
Woohoo! So glad you enjoyed it Susie!
This looks absolutely amazing. I’m ready to make this next week for dinner (I plan my meals a week ahead). I am concerned about the mayo..? Can I substitute it? There’s no way I am cooking mayo. My husband and I won’t even eat it cold. Any ideas ? Please and thank you.
★★★★
Hey Megan, you can substitute the mayo with plain greek yogurt or just simply leave it out. Enjoy!
Made this tonight! Delicious and easy! I used frozen chopped broccoli as well as a combination of cheddar and velveeta. Not a big fan of bell peppers so left them out. Served with wild rice & corn. Will definitely make again!
★★★★★
So glad you enjoyed it!
What if I don’t have a skillet?
Hi Kat, You can use any sort of pan that has a flat bottom, then transfer the chicken breast to a baking dish to finish in the oven.
How can you cook something that think in 20 minutes? Usually chicken breasts take at least 35-40 depending on the thickness. Is there something I am missing because I would LOVE to know how to cook chicken faster! Nothing like coming home from work around 5:30, starting dinner and by the time it’s done it’s 7:30 lol
★★★★
Hey Chris! Great question!! The trick to getting these chicken breasts to cook that fast AND still be juicy is all in the technique. You’ll want to give the chicken breast a good sear on both sides in a hot skillet, then we’ll finish the cooking in a hot oven, locking in the juices. After that we’re going to loosely cover them with foil to make sure that chicken stays nice and juicy. BAM! You’ve got a juicy, fully cooked chicken breast in 20 minutes! If you’re looking for more reading on how to get juicy chicken breast cooked quickly, check out my Baked Chicken Breast recipe for more tips and tricks!
Can you use frozen broccoli???
Sure!
I made this last night. It was really good!! My husband enjoyed it too!! Had it with a side salad. Thank you for this recipe!!
So glad you enjoyed it Jeanette!
Easy to make. Two of my boys and I made it tonight for their sisters and step mom. We put the extra stuffing on top of the chicken and baked it. Then we broiled Tex mex cheese on the top for an extra 10 mins. Sides were brown rice and summer veggies that were steamed.
★★★★★
Great idea to put the extra stuffing on top! Bet that was great! Glad you enjoyed the recipe Robert!
Trim the fat off the chicken breast. The fat is gross!
You can definitely trim it better than I did! 😉 Hope you enjoy the recipe Ted!