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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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!
If I don’t have a skillet what can I use??
To sear the chicken, you can use a large flat bottomed pan. When ready for the oven, transfer the chicken to any oven safe dish to finish cooking.
I’d send u a picture but I’m not sure how but it turned great. Tysm 10 stars
Awesome!! If you’re on Instagram you can share it there and tag me (@iwashyoudry) in the photo. 🙂 So glad you enjoyed it!
It was very delicious!! I wished you had how many calories per serving in this meal
Hi Noemi, I’m so glad you enjoyed the recipe. The nutrition information for this recipe is found after the instructions at the bottom of the recipe card. Depending on your browser, it may take a minute for this to load. Hope this helps!
I’m not sure if I’m just blind but I can not find the nutritional information
Hi Tiffany, I assure you, you are not blind. The nutrition table is found at the end of the recipe card. Sometimes it takes a minute to load after scrolling down, making it look like its not there. Sometimes leaving the page and going back to it helps too.
This was delicious. I am always looking for new recipes to try with chicken breast. I made this last week, but left out the mayonnaise. I will make again.
That’s great Kara! I’m happy to hear you are enjoying this recipe.
Made this for dinner last night and it was yummy. I added bacon to the filling 🙂 I did have to leave it in the oven a little longer, but the chicken breasts were pretty big so that’s probably why. Thanks for the recipe!
Hi Teira, That’s great! I’m so happy to hear you enjoyed it.
I really enjoyed this recipe!!! I’ve made this more than once.
Hi Lisa, I’m so happy to hear you are enjoying this recipe!
do you have the carb and sugar counts i am diabetic and i am always looking for awesome meals that are low carb
Hi Wanda, the nutritional information for this recipe is located at the bottom of the recipe card.
Making it
I’m so glad you are trying it. I know you will enjoy it!
All I can say is DELICIOUS! I made this for my family tonight with rice and a salad, as you suggested. I didn’t change a thing and it came out perfect! Definitely going to put this on the dinner rotation. Thank you for the recipe!
That’s great! I’m so glad to hear you are enjoying it.
These are amazing! They are a hit in my house. I found a few other recipes on here I can’t wait to try. Wonderful recipe!
I’m happy to hear you enjoyed it!
This is first time I have seen someone using broccoli as stuffing. I don’t know how it will taste, but these is new and I am going to try it . Hope the result will be positive. And thank you for the new tips.
I’m hoping you will enjoy it. Thanks for your comments!
You most definitely need to come out with a main course recipe book…
Aww thanks William! I actually have a cookbook that I wrote about 4 years ago. You can find it on Amazon here: https://amzn.to/2QhWeBG
Maybe one of these days I’ll find enough time to write another! 😉
I made this for dinner tonight. It was really good. The chicken breast was tender, which was a surprise.
I’m so glad you enjoyed it!
Made this for lunch today… I’ve made a similar one before, just a little more complicated…
I’m glad you enjoyed it!
Was thinking about making this on the bbq will let you know how they turn out
Do you think these would freeze well after being cooked? Would like to freeze them individually for single meals.
That sounds awesome!
Is there anything you can replace the mayo with?
You can use plain greek yogurt if you would like to skip the mayo.
I was wondering if this recipe would work with thick pork chops
I have not tested this recipe with pork chops.
Looks delicious. I will definitely be making this. Just seems off though. 3 chicken breast to serve 4
If your chicken breasts are medium instead of large 4 is OK. Enjoy!
Can you make this ahead of time. When ready to eat then sear and bake?
Absolutely! You should have good results with this.
I must be having a hard time with finding it however I do not see the nutritional facts on this recipe, do you have them? My family really enjoyed this recipe this evening and I was curious as I’m watching my diet
I just updated this recipe to show the nutrition facts. Thanks for your patience. I’m glad to hear your family enjoyed it!
Delicious! I scaled the recipe back by 1/3 (I’m single) and have four yummy meals! Great recipe!
Awesome! I’m happy you enjoyed it.
Awesome my wife and I Luved it I used chopped frozen broccoli seared it in a cast iron pan then finished in the oven this one’s a keeperfrank
Great! Thanks for letting me know.
Delicious! But wondering if I can prep and stuff the chicken breasts and leave in the fridge so I can start cooking right when I get home?
It really is super easy to make and good! My husband loved it too.
So glad you two are enjoying it!
Made this tonight by the recipe and the chicken had a great taste but I should have flattened it out some or gotten smaller chicken breast. The only thing I regreted was putting foil over the pan because it steamed it while cooking and the cheese melted away to nothing. The top was also no longer golden brown.
If you give the chicken a good sear before baking, the chicken will still be golden brown after it’s done in the oven. Putting the foil on allows the chicken to cook quickly and remain juicy without drying out. I would suggest pounding your chicken breasts a little thinner next time if you think that was the issue.
I used this recipe as a guide but changed it a bit. We are low carb in my house at the moment.
I smashed out the chicken flat.
I sautéed onions and garlic and let cool. Broccoli, cheese and mayo but omitted the red pepper.
Then I rolled them and seared as suggested. And baked wrapped in bacon for 15 minutes.
Turned out beautiful! Will definitely do again 🙂
I made this tonight for supper! No one tried it but me yet but omg I’m gonna be full before he even gets home! Lol I can’t quit eating it! Delicious and 5 stars!
I am guessing my mistake was baking it to long & also I used steam in the bag broccoli, will try again & use fresh broccoli & cook as directed, also, did you use the very bottom rack in the oven?
Haha! So glad you enjoyed it!
I rated this recipe 5 stars: ⭐️⭐️⭐️⭐️⭐️
My partner surprised with me this recipe to help support me with my transitioning to a low carb, gluten-free lifestyle. Boy, for once, I wasn’t even missing carbs! We served it with a Caesar salad as an appetizer. I actually had to fight my teenager for the leftovers & she HATES broccoli! Will become a regular in our house!
So glad you enjoyed the recipe!
After searing how do you think it would do to finish the cooking in a crockpot instead of the oven?
I don’t think that would give you the best results, but if you’re looking to be able to prep ahead, you can stuff the chicken and then refrigerate until ready to cook!
Is this Keto?
Yes, according to earlier comments, this is keto & even better with cream cheese instead of mayo!
I made this tonight, no kidding! My husband and I loved it! Made j yyst 2 and We’ll get two meals out of them. Really really tastey. We had that with butternut squash and cauliflower rice pilaf-delicious! Can’t wait for the leftovers!
That sounds delicious! So glad you enjoyed it Deb!
I made this tonight following the recipe exactly. It was delicious. To address a few of the critiques, I blanched my red bell peppers with my broccoli. That way, they were soft enough and not crunchy. Also, after I took my chicken out of the oven, there was a nice sauce of cheese and moisture from the chicken. I simply spooned that over the top.
Wonderful! So glad you enjoyed the recipe Nan!
Quick and easy! Just made this ate took my first bite! These are always things I have on hand and I’ve never made this before!
So glad you enjoyed it Trish!
Love this receipe. So easy and looks elegant. Serving my company this tonight.