This 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!
Broccoli Cheese Stuffed Chicken Breast Recipe
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.
Ingredients Used For Stuffed Chicken Breasts
All you need are a handful of basic ingredients to quickly and easily make this delicious stuffed chicken breast recipe at home!
- Chicken Breasts
- Seasonings – Salt, Pepper, Garlic Powder, Paprika
- Broccoli
- Red Bell Pepper – some people have swapped in diced tomato and loved it!
- Mayo – you could also use plain Greek Yogurt
- Cheddar Cheese
Special Tools Needed –
The only thing that I would recommend is using a heavy cast iron skillet. Everybody should have at least one in their arsenal of kitchen tools.
It’s a great pan because you can easily go from searing chicken on the stove top, to popping it into the oven to finish without skipping a beat.
But seriously, this chicken is so easy to make!
Tips for making this Broccoli Cheese Stuffed Chicken Breast
Here are a few tips to keep in mind when cooking stuffed chicken breasts.
- 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
- Let your chicken breasts rest for at least 5 minutes before slicing
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!
PRO TIP: Some people like to serve any extra stuffing mixture on the side as well.
More Easy Baked Chicken Recipes To Try:
- Juicy Oven Baked Chicken Breast – a fan favorite!
- Spinach Herb Baked Chicken Breast – a complete meal in one pan
- Avocado Stuffed Chicken Breast Recipe – delicious!
- Asparagus Stuffed Chicken Breast
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 and 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.
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
The Best Cheesy Potato Casserole
Joanne
I made this last night. It was very good. I liked the suggestion to include chopped spinach. I added onions. Next time I will make more of the “stuffing”, heat this leftover stuffing up as the chicken cooks and serve it on top. You need a very sharp knife to cut the pouches.
Cindi
Could this be cooked in an air fryer? If so what temperature and how long? Trying this tonight
Candice
Looks delicious gonna attempt to make it hopefully it’s a hit
Nicky
I would love to try this!
Do you have nutrition info?
Calories, carbs, fat, protein?
cindi
Only carbs in this is from the cheese and mayo it’s very little. I don’t know about calories and the others. But cheese and mayo in this I’d say maybe 1 carb per serving depending on how much you stuff it.
Kim
This was delicious! I added fresh spinach, onions and fresh garlic and then sautéed all the veggies. I seared the chicken and then cooked for 30 minutes as I had large chicken breasts. Will be making this again!
Candice
The fresh spinach sounds great like great take on the recipe
Veronica
Cannot wait to try this!
Colleen
I am going to try this recipe on Sat. for good friends. Do you think you could pan fry a bit ahead of time then put in oven closer to guests arriving? Just trying to not be in the kitchen so much when guests are here.
MNAT
Prep for this dish involved substantially more cursing at raw chicken breasts than I had anticipated!! I also have quite a lot of leftover broccoli mix that I couldn’t fit in my chicken. It’d better taste good!
Susan Griffin
Yes, I do think you could sear the chicken breasts ahead of time and then later just put in the even to bake. If you’re using a cast iron skillet even better as it retains it’s heat better. This recipe is restaurant quality. It’s so delicious, and I used light cheese and light a mayonaise.
Angela
If I’m just using one breast for a meal for two people would you cut it in half before stuffing or cut it just to serve once cooked?
Susan Griffin
I would cut it in half after you cook it. If you cut it before it would be too difficult to stuff.
Sandi
How many degrees on the oven? Thanks!
Susan Griffin
425 degrees
Melissa
What did you serve with it?
Shawn
I serve this with a side salad and rice or pasta.
Laura
Oh my gosh, I just made this tonight. It was sooo good, and very easy. I have been wanting to make this dish, I always thought it would be to difficult, it wasn’t hard at all. My family liked it a lot too, even better! Thank you for sharing!!
Shawn
So glad you enjoyed it!
Susan Griffin
Yes, many thanks for sharing. I made it tonight too. It was fantastic!!
Vanessa
did you search the chicken stuffed or u stuffed?
norma
Can not wait to try these., they looks delicious.
Margret
I’m going to make this tonight it looks so good
Shawn
Hope you enjoy it!
Sheree
With the broccoli cheddar stuffed chicken recipe is there anything I could substitute for the mayo??
Shawn
You could use plain greek yogurt or possibly sour cream?
Samantha
Use plain yogurt, doesn’t even have to be Greek. I hate mayo & have been using yogurt for over 20 yrs as a sub. You will not taste the difference esp. with this small about. Sour cream will make it have a little more tang than the yogurt.
And for the mayo haters, try mustards. Not the yellow but the more flavorful ones for other receipts.
Idna
I used sour cream. It was delious..
Stephanie T.
Hi there! Are there any nutrition facts for this dish?
Andy
What knife are you using to cut the chicken breasts?
Shawn
I use knives by Zyliss.
Ashley
Never mind that was a stupid question- totally overlooked the Broccoli directions ♀️
Ashley
So, stupid question- I’m assuming you steam the broccoli first?
Trish Barrett
What is the best way to determine carbs, protein and fat for these type of recipes?
Afifa
Just made this today and really liked the overall taste.
How do I keep the chicken moist? I followed the exact timing but it was really dry and kinda hard
Shawn
It sounds like you might have over cooked the chicken. Make sure you give the chicken a quick sear in a hot skillet before finishing off in the oven. Then let the chicken rest for at least 5 minutes with the foil over it to let the juices have a chance to redistribute. Hope that helps!
Kathy
How do you keep the stuffing from falling out when you turn the chicken ….
Shawn
Toothpicks are great for holding in the filling!
Dave
I am either extremely slow or you are extremely fast. No way in heck can you do the prep in 5 minutes. I consider myself fairly competent in the kitchen and after cutting all the vegetables, cooking the broccoli, cutting and stuffing the chicken and then browning it, I still was at 18 minutes when I put it in the oven.
Great easy recipe but be realistic on prep time.
Shawn
I may be a little quicker than your average cook. 😉 Keep in mind that I consider the start time of the recipe from the way that the ingredients are listed in the recipe – so if it calls for 1 cup of finely chopped broccoli, I’m considering that you already have the broccoli chopped and ready to go. Does that make sense?
Nikki
Dave if it makes you feel any better, you aren’t the only one. My prep time is always longer♀️
Julia
Do you have any nutritional information on this? Calories, carbs, protein
Ann Trisel
Wondering how this would taste if I incorporated rice into the filling? Looks really good, making this tonight!!
Tammie
Oh that would be yummy!! thank for the idea!
Jessica
I made this and it was pretty good! I think I want to double the filling next time though because it just seemed like a lot of chicken and the veggies were good! Idk if they would fit inside though so I’m not sure if it would work. Anyways, I’m glad I tried this!
Maryn
I think either heat up a batch of the filling in a saucepan over low heat, or microwave til the cheese melts. Then spoon or pour it over the chicken when you’re ready to serve.
Mimi
Does this reheat well for leftovers? I’m making this tomorrow.
Shawn
Yesss!! So good!
Michele
Looks delicious I will have to try it I’m a widow so I would only make one -two breasts probably !!
Abby
Just made this, I used chicken tenders as that’s what I had and it’s just perfect! Love the idea of extra veggies (without any additional items) to put on top or on the side.
Shawn
Awesome! So glad you enjoyed it!
Larry
Thanks for sharing…this is going to be Sunday’s dinner
Erica
Making this as I type! Almost out the oven. It was very easy to prep!
Shawn
Nice! Enjoy!
Greg
I have an idea for doing this in the Instant Pot. In Sauté mode, add the EVOO, then sear the stuffed breasts four minutes each side, remove the breasts, deglaze the pot with water, then using my Evokana covered pans, cook the seared breasts about 6-7 minutes on high pressure, with about a 10 minute natural release. Does this sound like it would work? Thanks in advance for your answer!
BTW, your pressure cooker chicken taco soup is such a family favorite that we have successfully served it to company with rave reviews!
Shawn
So glad you’ve enjoyed the Chicken Taco Soup! I don’t think this recipe would work as well in the Instant Pot though, because of the filling. Broccoli and peppers cook SO FAST in the Instant Pot and by the time the chicken would be done, the broccoli and peppers would be super mushy and not taste very good.
Sharon Woodford
What would the time be for cooking it in the Instant Pot?
Shawn
I wouldn’t suggest cooking this in the Instant Pot. Stove top is the best, and really takes no time at all!
Alison
Can you please add the nutrition facts?
Dirose
So glad I found your blog and delicious recipes. Thank you so much!
Shawn
Happy you’re here Dirose! Hope you enjoy the recipes!
Tammy Champlin
Delicious! I use sharp cheddar and a lil provolone. I also used ranch dressing instead of mayo because I didn’t have any. Thank you for sharing!
Shawn
Awesome! So glad you enjoyed it!
Nataly
Could you use frozen vegetables? If so do you microwave them first?
Shawn
You could use frozen, but I would defrost first and try to drain as much water out of them as possible.
Kate
I made extra filling. Added mushroom soup that I spread on top and then put extra filling over that. It was delish!!!
Julie Lengyon
Hi,
I was wondering what I could use to replace the mayo as my husband does not like mayo.
Shawn
You could try some sour cream or cream cheese as well.
Karen
Hi again eating it now and it is delicious!! Still wondering if I can freeze it
Shawn
Hi Karen, I’m sure you can freeze the chicken. I would reheat in the oven at 350 degrees.
Karen
Hi I just made this recipe It is in the oven as I type. I was wondering if I can freeze this.