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
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I have a lot of stuffing left over can I bake it?
Yes, you should be just fine to bake it!
I am on a strict diet. I would have to modify the cheese part. Would you think Laughing Cow spreadable cheese would work? If not, what else do you recommend for the cheese portion? (Maybe go without?)
How would you recommend altering the cooking if you wanted to do them on the bbq? Thanks
I am making this dish right now and ‘doubled’ the filling, because I have 5 chicken breasts. All 5 are well stuffed and I am left with tovs of filling.. my dogs will enjoy that sprinkled over their kibble.. so next time, I won’t double the filling.. I used half cauliflower and half broccoli. I will make this again, but next time I’ll pound the chicken a bit to make it thinner and easier to fill. I am sure this will be super yummy. Ps.. I used shredded Italian mixed cheese.. mostly because I’m lazy.. 🙂
Do you use shredded cheese for the recipe? I know it’s a stupid question, but I wasn’t sure what you used. Thanks!
Yup! Shredded cheese works perfectly!
What is a good side dish for this recipe
I like to serve it with a side of my Vegetable Rice Pilaf or a good side salad!
So excited to make this for my family tonight. Did you use fresh or frozen broccoli? I have both on hand…just wondering 🙂 Thanks!!
I served this recipe to a group of people (125), I omitted the garlic because of the age of the people. and I coated the outside with cracker crumbs with lemon-pepper and an egg wash. turned out great, be careful with the lemon-pepper though, do not use too much.
I’m glad you enjoyed the recipe!
Shawn, Looks like you are using an induction burner. Would you mind sharing the brand and model you use. Assuming you are pleased with it’s performance and quality.
Can you make this using an instant pot?
Made this for dinner tonight! It was delicious! The whole family loved it, and the kids helped make it! My kids are like yours and LOVE vegetables! They are always munching on broccoli, cauliflower, peppers, etc. when we are making dinner. haha! Thanks for the recipe! I am sure we will make it again soon 🙂
Awesome! So glad you enjoyed it!
Im going to try this tonight but in foil and on the grill with baby potatoes
I did this for our dinner tonight. I didn’t know I ran out of garlic powder so I used a finely chopped garlic to rub outside and inside the chicken. I also used our leftover shredded mixed cheese. The taste of this stuffed chicken breast recipe is divine. I’ve shared your recipe with my friends. Thank you!
I just made mind I skipped the frying pan part Andy put it in the oven to bake, hope that’s okay.
What is the nutritional information does anybody know. ca
Hi just come across this so Gina make it tonight but can I use quark or FF cottage cheese instead? Not that it didn’t sound amazing but I’m doing slimming making world and wondered if I could make a syn free version? X (if I’ve already used my HEA!)
Wonderful dish. I used the stuffing on portobellos.
Great idea! So glad you enjoyed it!
Anyone have an idea the net carb and sugar count for these please?
I subbed lowfat Greek yogurt for the mayo, entered this using 3 8oz breasts (6- 1/2 breast servings), & got this for nutritional facts.
Servings Per Recipe: 6
Amount Per Serving
Calories: 236.1
Total Fat: 10.6 g
Cholesterol: 81.3 mg
Sodium: 170.1 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.7 g
Protein: 30.4 g
Thanks so much for figuring that out! I was wondering how many calories it would be since it looks soooo delicious!
That is what I need. Actually all of the nutritional values.
I don’t have red bell pepper, what else can I use?
I’m just making them without the pepper
I saw the brocoli stuffed cheese chicken recipe and I decided I’d try it. My family really liked it and it made me feel great. The red pepper really brings out the flavor in the ingredients. Thank you so much. Ill be making this often.
Tomato
I made this,seared chicken,stuffed it and baked it in skillet covered! Was wonderful!!!!
J’ai remplacé les poivrons par des champignons sautés. Je craignais qu’ils ne soient pas suffisamment al dente. Délicieux!
WHat could you serve with this, potato, rice
Either would work great! We like rice with ours!
Mashed potatoes.,, sooo yummy !
Anyone know the net carb and sugar amount for one stuffed breast?
Hi
I cooked them, they are delicious, I seasoned them on the inside too, thank you so much for sharing
Turned Out Awesome And My Family loved it
Looks great and doesn’t take much time, awesome. As someone who doesn’t eat/like mayo, is there anything I could use instead, or could I just leave it out? Thanks
You can sub the mayo with plain greek yogurt or even some sour cream!
Thank you! You’re the MVP of tonight’s dinner.
So did you shred the cheese first?? Can’t wait to try these tonight!
Sour cream maybe
This was absolutely delicious!
So glad you enjoyed it!
I would probably use a Pyrex pan.
I don’t have a cast iron skillet. Can I use a stainless steel skillet and what would I bake the chicken on? A sheet pan? Dish?
Yes, you’ll use sear it in the skillet and finish baking on either a sheet pan or baking dish. Whatever works for you!
Anyone know how many WW points this would be?
You would need to add points for the 1 cup cheese. I used low fat cheese and it was good. Also, count the Mayo, again I used light. The 2 T of olive oil would need to be factored in. You could use Pam, I suppose.
I thought WW had an app or their computer program will convert recipes to points when you enter your own recipe.
If you use nonfat Greek yogurt in place of mayo then only the oil and cheese have smart points.
I was trying to make it more WW friendly so I created a recipe for this on my WW app using reduced fat mild cheddar and Hellman’s light mayo. All the measurements and other ingredients the same as written and it came out to 4 points for one whole chicken breast! Can’t wait to try it!
Thank you Debbie. I am Weight Watchers too.
If you used nonfat Greek yogurt for mayo it would only count for the cheese you use. I am going to try it in the air fryer
Any thoughts on how to keep the filling in the chicken? I tried toothpicks but they didn’t work. Otherwise this is a delicious recipe!! Thank you for sharing!
Try cutting the pocket in the chicken a little deeper and at a slight angle from top to bottom.
I loved this. Do you have the nutritional breakdown, i.e., no. of calories, amount per serving, protein, carbs, etc.? I am counting carbs and protein on a computer program. Thank you.
I am also calorie counting using the my fitness pal app. I plugged all the ingredients in using a tool within the app using 3 breasts totaling 1.36lb of chicken and got 377 calories per stuffed breast. Hope that helps some!
Thank you. This does help. I use that app too.
Thank you.
What can I do with the leftover stuffing?
Sautee with some rice in the side
Made this for my kids it’s the best tasting chicken I’ve ever had thank You so much for this recipe
Do I sear the chicken first before the stuffing or with it stuffed?
With it stuffed. It’s easier this way.
With the stuffing
I made this tonight
very good,
Made some changes, added chopped mushrooms, spinach, roasted corn.
OMG So Good
Love it! Sounds amazing!
Can you use frozen veggies?
I would thaw them first.
I also make this using fresh avocado, pico de gallo, cumin and garlic powder seasoning.
Sounds amazing!
Can you really taste the mayo ??
No, you cannot taste the Mayonnaise. This recipe is the best!
We used egg whites instead of mayo. Tastes amazing
No. It all just blends together.
I will make this chicken dinner as soon as I can…. one really good thing about it, which is not mentioned, is that it is gluten-free… no flour! Hurray!
I’m keto…so I went one step further and wrapped the breasts in bacon 🙂 yum!!! Thanks for the great recipe!
Sounds amazing!!