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!
What to serve with Stuffed Chicken
Serve this easy chicken dinner with a side salad and my Garlic Parmesan Rice or Vegetable Rice Pilaf for a complete meal!
Your family will love this super tender chicken and cheesy filling!
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Broccoli Cheese Stuffed Chicken Breast
Ingredients
- 3 large chicken breasts
- salt & pepper
- 1 1/2 tsp garlic powder, divided
- 1/4 tsp paprika
- 1 cup broccoli florets, finely chopped
- 1/2 cup red bell pepper, finely diced
- 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
Nutrition
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Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
I made these for dinner and wrapped them in prosciutto for some added flavor! So yummy!
Great idea! Sounds yummy!
This looks great, Shawn! Do the chicken breasts need to be boneless/skinless or can I use bone-in ones?
I would use the boneless/skinless ones for this recipe.
Delicious! I didn’t have any bell peppers so I had to leave those out but it came out great! The chicken is so moist. Will make again!
Great Chicken dinner even better the next day!
That’s so great to hear Kenny! I’m glad you enjoyed it!
Can you use frozen broccoli?
If you use frozen broccoli, just make sure you defrost it first and cut it nice and small.
I made this beford and loved it. I think i used frizen broccoli but not sure. Is it ok to do this
Yes, frozen broccoli is ok, just make sure you let it defrost first.
My family loved this. Thank You!
So glad you all enjoyed it!
I made this recipe the other night, and we loved it. My husband wants me to make it for mothers day dinner…LOL I said its Mothers day, and I’m cooking. I will definitely be making this on a regular basis. Tonight we are trying your one-skillet honey glazed chicken
You should definitely get a break on Mother’s day!! Hopefully you did and I’m so glad you enjoyed it!
It’s fantastic! Even my 6 year old who lives on butter noodles ate it. Wish I knew how to post pictures.
That’s so fun to hear! You can always share your pictures on Instagram and tag me in the photo or use the #iwashyoudry and I’ll be able to see it! 🙂
I was just wandering if you could freeze these after you make them. Freeze uncooked
If you freeze them uncooked, make sure to wrap them tightly with plastic wrap (individually), then place them inside a zipclose bag. Let them defrost completely in the refrigerator before cooking.
Im going to have this tomorrow. We really like cordon bleu and broccoli so Im sure this will be well received too. Trying to change up for our usual these days.
Hope you enjoy it Linda!