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
Veronica
Do you actually taste the mayo after it’s finished cooking?
Summer
What to do with the left over stuffing
Jessica
stuff it in some Posta shells! I am sure that would be delicious!
Kerry
Trying it tonight with spinach and sauteed onion, bc its what i had on hand and spinach has less carbs
Shawn
Sounds like a delicious substitution!
Ana
My family loves this they did not notice it was all Fat Free/Low Fat ingredients.
❤️
Michelle R Dove
This Recipe is amazing and has become a favorite in our home, thanks for sharing!
Monica
Will green bell change the taste to this recipe, thats all I have on hand?
Saralyn L.
No, it won’t make a noticeable difference. Red bell pepper is just slightly sweeter.
Janet Napp
Love this. My husband was upstairs resting and the smell made he come down to see what smelled so good. We have also done asparagus and provolone cheese, salt, pepper, paprika and garlic powder.
Shawn
Haha! Love it! So glad you guys enjoyed the recipe!
Erica
I’ve been on a low carb diet for about three months now and I made this as meal prep for the week. I followed the recipe for the most part, but in place of mayo I opted to use cream cheese to boost the fat content, and I decided not to sauté it in the pan as stuffed recipes can get messy pretty fast over an eye. The flavors turned out delicious, however, my only critique/suggestion is to sauté the bell peppers prior to baking. I didn’t do this and my bell peppers were on the little underdone side (a bit too crunchy for my taste, at least). All in all, a great Keto friendly recipe that reheats well, too.
Shawn
You can definitely saute the bell peppers prior to cooking if that’s what you prefer. I would recommend trying it with the searing of the chicken… it really takes the chicken to the next level!
Dayna Bloomer
Wondering (since she’s worried about it being messy)…could you sear it, THEN stuff it? I am definitely putting this on the menu for next week!
Crystal
Made this tonight it was very good. Felt like it could use a sauce, any ideas.
Shawn
You could try a cheese sauce if you think it needs it. We enjoy the chicken just by itself. 🙂
gail n
what would you serve with this
Shawn
We do a side salad or some rice!
Mona
425 for 17 mins, is the chicken done with that amount of time?
Saralyn L.
Mona, I was skeptical with 15 mins in the oven too! If you sear your chicken well on both sides, then throw it in the oven, it comes out juicy & completely cooked. I was afraid & left mine in for 25 mins the first time & it was DRY.
Mona Schultz
Thank-you, I also cooked it longer & it was very dry 🙁
Becky
I’m not exactly known for my cooking, but I made this for date night and it was a hit. Super easy and delicious. Thanks!
Anjel Thomas
Sounds good can’t wait to try.
Melissa
This sounds wonderful! I’m looking for something I can make ahead and pop in the oven the next day. Do you think this recipe can be completed up through the searing, and then baked the next day?
Becky
I made this ahead and saved the searing and baking until we were ready to eat. It tasted great.
Trudy
Haven’t cooked this yet, but based on ingredients I’m going to give it five stars. I have a son who’ll be visiting after Christmas and he’s following a low carb diet. This one looks like a definite winner! Can’t wait to try it out!.
Shawn
I hope your son enjoys it as much as we do!
Janet Bradley
Could you also wrap a piece (or couple pieces) of bacon around this to help
keep ALL THAT GOODNESS inside. I can not wait to try this. Gotta be after Thanksgiving, wayyyyyy to many things to do beforehand.
Thanks, Janet
Rated. it a 5 Star recipe before making it, because I love all the ingredients, so its
gotta be FANTASTIC!!!
Shawn
I think bacon would take this recipe to the next level! YUM! Hope you enjoy it!
Janet Bradley
Just wanted to let you know that I did the Chicken tonight, and it was absolutely TO DIE FOR. I did wrap in in 2 pieces of bacon and did everything else as was stated in the
recipe. It was sooooo juicy, I’m sure the bacon help keep it moist. That was the only change I made to it, but had to let you all know that it was a WONDERFUL meal.
Thanks again for the WONDERFUL recipe.
Stephanie Noble
Im cooking this now. As i removed the chicken from the skillet after i sared the chicken, a little fell out of the chicken i tasted what fell out and was like omg this is delicious. I love this
Shawn
Haha! So glad you like it!
Ashleigh
Love this recipe- it’s a weekly favourite lately.
So quick and easy to make as well – which is always a winner with toddlers running around.
Absolutely delish!!!
Robin D
Made this last night we loved it, even my 12 yr old enjoyed it and it’s super filling !
Kerry Deslatte
Sounds great, but would like to serve a sauce over it. Any recommendations?
Ashley Hawkins
Does anyone know the nutrition information?
Shawn
Calories 334
Total Fat 20.6g
Saturated Fat 7.1g
Cholesterol 103mg
Sodium 268mg
Total Carbohydrate 4.7g
Dietary Fiber 1g
Total Sugars 1.8g
Protein 32.1g
Vitamin D 3mcg
Calcium 223mg
Iron 1mg
Potassium 563mg
Phoebe
Can cream cheese be used instead of mayo? If so how much?
Snemo
Hi Shawn.
One more stupid question but I need help in this.
Newb to cooking.
In a oven you have convection, grill and microwave options. So should I grill or microwave or convect the chicken
Please do reply.
Shawn
You can use the convection setting on your oven, but most will just have a “Bake” option that you can use. Hope that helps!
Jessica Mendoza
Can mozzarella cheese be used instead of cheddar?
Shawn
Sure!
Melissa Wilkins
Made it this evening. Delish, keeping this one for future use.
Shawn
Awesome! So glad you enjoyed it!
Judy matchim
Love easy. My friend posted recipe on FB and you are my kind of woman. Not very imaginative she eat the same “stuff” this is great. Thank you
Elaine
Do we have to sear on pan? Or can i just bake ?
Shawn
This recipe is best when it’s seared in the pan first. You can put directly into the oven if you prefer though. Just make sure to cook until internal temperature is 165 degrees.
Jo
I want to know about the knife you used to make this delicious looking dish (constructing this is in my near future). What brand of knife is that?
Alisha
Husband and I made these tonight and even my daughters that don’t like chicken liked them! Easy to make and very delicious!
Shawn
So glad you enjoyed it!
Kelly
Bone in or boneless chicken?
Tracy Watson
I made this for my family a month ago and I’m making it again tonight. It was SUPER delicious. I made one change: instead of the mayo, I used cream cheese to help bind everything.
Mike
Can you do this recipe on a grill? I have a pellet grill, so it’s not direct heat.
Shawn
I’m sure that would work, just make sure it’s cooked to in internal temperature of at least 160 before enjoying!
Gail
Made this tonight for dinner because we were looking for “something different.” The only change to the recipe we made was to use Cabelas poultry seasoning/dry Rub on the outside of the chicken, instead of following the recipe exactly. So simple. So easy. So delicious!
Nancy
What temperature was the oven set for?
Janet Bradley
After stuffing the chicken breasts, could I wrap its with a piece of bacon to inclose the stuffing? Rating a 5 star because I LOVE all the ingredients!!!
Shawn
That would be awesome!
Janet Bradley
After stuffing the chicken breasts, could I wrap its with a piece of bacon to inclose the stuffing?
Dan F.
I just made this with giant pieces of chicken. Took about 25 minutes. I also wrapped each breast in tinfoil individually instead of just covering the pan.
It turned out so darn juicy and tasty!!!
Shawn
So glad you enjoyed it!
Gabrielle Barto
I am on the Keto WOE. Can you please provide the carbs, protein, fats amounts please??
Nadine
Can I make this without an oven ? Just the stove top?
Shawn
You would have to let it cook on the stove top for a while until the chicken is fully cooked. Maybe give it a good sear and then reduce the heat and cover until it’s cooked through.
Katie Vaden
I’ve made this a few times now and my honey loves it! Thanks for the great recipe!
Shanice Baum-Garrett
Do i have to use mayo?
Justin
I omitted the mayo and it was still so delicious!
Shawn
Awesome! So glad to hear it!
Dan
How many carbs and Fat in in this please on Keto Diet
Angeline
I just made this and it was absolutely delicious!
Shawn
Woohoo! So glad you enjoyed it!