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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The Best Cheesy Potato Casserole
Samantha Wright
I love this! I made it for my boyfriend and I one night and it looked so good my mom had to have one! I’ve made it a lot and everyone loves it. Healthy and filling!
Shawn
So glad you enjoyed the recipe Samantha!
hannah
Amazing! I am saving this one!
Shawn
Sweet! So glad you enjoyed it Hannah!
Ann
I think I may try this with thick pork chops. Have you ever tried pork?
Shawn
I haven’t made it with pork chops, but you could definitely give it a try!
Cassandra
This was soooooo yummy and amazing. I’m giving it 4 stars not because of the flavor at all but because of prep. It was extremely difficult to stuff the breasts or at least keep it inside, especially when searing the sides and flipping it. I had a lot of filling left over so I threw it on top of the breasts along with baby red potatoes. I also baked it in the oven in a glass dish for 25-30mins. It was absolutely delicious.
Shawn
I’m glad you enjoyed the recipe Cassandra! Sorry you had trouble with the filling falling out. Toothpicks work great for holding the chicken closed. 🙂
Alexandria Miller
Made this last night and served over a bed of rice. It was soooo good and the chicken was very tender. I’m a really picky eater and this was just perfect, not to mention healthy!
Shawn
Awesome! So glad you enjoyed it Alexandria!
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It sounds so yum! It will makes my kids have to eat more veggies. Thank you for the recipe!
Mary
I love this! I’m making it a second time just because it was such a success the first time! I used sazón completo this time around and my family loved it! Thank you for this wonderful recipe!
Shawn
Fantastic! So glad you enjoyed it Mary!
Rebecca
Hi, if I understand correctly you sear the chicken once it’s stuffed? How do you avoid the filling falling out when you flip it or the toothpicks making it hard to flip? Thank you
Shawn
My answer is – very carefully. 😉 Make sure you cut the opening deep enough to create a good size pocket and you should be fine!
Benny
Yes, tiks so easy and good, derved with oven potatos
Janice
I this looks wonderful, but, I am allergic to mayo. Any suggestions for a substitute. We love chicken and are always looking for new ways to prepare it. I would love to try this.
Shawn
Hey Janice, you can use plain greek yogurt or sour cream in it’s place.
Janice
That was my first thought it is my usual go to. Thank you for conformation. I am going to try this next week.
Paul
You can also use vegan mayonnaise
Marlene
I’ve made this before without anything except the broccoli and cheese….PERFECTION!!
Connie
Thank you,so do I. Bit would like to know of more low sodium recipes if you have any.
Connie
Husband is not a big chicken eater but since he just had open heart bypass surg. he has to learn to like it more. I made this for us the day after he came home and we loved it so much he ate all of his. It’s hard cooking for someone that has health issues and I’m working on it. We LOVED this recipe and will make it again.
Thank You for posting it.
Shawn
That is awesome that he enjoyed it! Hope his recovery goes smoothly!
Maria
Can you use frozen broccoli on this? Would it still need microwaved first?
Shawn
Hey Maria! As long as the broccoli is thawed, then you don’t need to microwave it like the recipe states. It should be just fine as is.
Brenda
I made it ! And came out perfect. I had two pieces. I did half a breast and stuffed ea half so I had four pieces for the whole chicken best. My husband is very picky about eating chicken and he liked it!
I appreciate you showing us this delicious recipe .
Thanks
Shawn
I’m so glad you enjoyed it Brenda! Thanks for the comment!
Jon Chapman
What pairs best with the dish?
Shawn
I love to serve with my Garlic Parmesan Rice!
Brenda
We had wild quinoa salad and zoodles with it !
Shawn
Sounds like a great choice of sides!
Linda
Can this be made a day ahead
Shawn
If you want to prep it a day ahead and then cook day of, then yes! Just make sure to wrap the chicken breasts tightly and refrigerate until ready to cook.
Tasha Kelley
Can this be made ahead of time and frozen to cook later?
Shawn
I think the filling could be made ahead of time and frozen, but in order to get the best results, you’ll want to cook the chicken breasts fresh.
Sarafia
I’m excited to try this tonight! I’m going to pair it with a baked potato. Crossing my fingers my kids love it!
Shawn
I hope they enjoy it! Thanks Sarafia!
Keeta
I believe 348 calories is incorrect! The cheese and oil goes above 400 on their own, can you please correct me if I’m wrong! Currently calorie counting and would love to eat this lol 🙂
Shawn
I just double checked the nutrition facts and it looks accurate to me? Keep in mind that it’s 348 calories PER SERVING, not for the entire recipe. Hope that helps!
Michelle
I just made this for New Years dinner! It was a hit and so simple!
Shawn
Awesome! So glad you enjoyed it!
Brenda Oldham
This is an easy and very eye appealing tasty dish.
Shawn
Glad you enjoyed it Brenda!
Kathleen
Really good, really easy & quick! I put a glug of white wine in the skillet before popping it in the oven— it made a very tasty pan sauce.
Shawn
Glad you enjoyed it Kathleen!
Mark
This was pretty easy and very tasty!
Shawn
So glad you enjoyed it Mark!
Kaiesha
Omg!!!!! The best recipe ever. My family loved it.
Shawn
So glad you enjoyed it!
Ruth
Thank you! This turned out perfect!
Shawn
Fantastic! I’m so glad you enjoyed it!
Paul
Made this for the second time tonight. Added some thin sliced julienne carrots to the stuffing mix. Was fantastic. Thanks
Shawn
Love the addition of the carrots! Sounds great, Paul!
Stephanie
I’d like to start off by saying your blog/website is so darn cute! Very well done. : ))
Also, this recipe is a 5 star in our books. Husband and I loved it will for sure be making this again. Thank youuu!
Shawn
Ah thanks Stephanie! I’m so glad you enjoyed the chicken too!
Eileen
Looks like a terrific recipe. Can you tell me if used boneless and skinless chicken. Thank you,
Shawn
Yup! Boneless skinless chicken breast is what you’ll use!
Cheryl Eames
This recipe is perfect! I use the recommended amount of filling for only two chicken breasts and I overstuff them…by A LOT. We love the extra veggies….so much flavor! I must use smaller-than-average chicken breasts because mine finish baking because mine come to 165 degrees in much less than 15 minutes (more like 5 – 7 minutes). We love them with baked potatoes. These are always a hit.
Shawn
Nice! I’m so glad you’re enjoying them Cheryl!
Shiela Chabayanzara
Awesome I made this once and now it’s my go to ,whenever I need to impress
Shawn
Sweet! So glad you enjoyed it Shiela!
Merry
This is excellent! I make it often.
Shawn
Glad you enjoy it!
Christina
Do you think you could prep this and stuff the chicken on Sunday then cook it during the week?
Shawn
Hi Christina, I would not prep it more than 48 hours in advance. Just make sure you keep it wrapped up tight in the fridge until you’re ready to cook!
Mark Johnson
This recipe looks simple enough and delicious, but my son doesn’t like any bell peppers… So, can I skip it? If not, what can I substitute red bell pepper with? Thank you.
Shawn
You can definitely skip the bell peppers if he’s not a fan.
Sarah
I used chopped carrots instead and it was a hit!
Shawn
Great idea! Thanks for the comment Sarah!
Shara
Cooked this today. It was lovely. We had roast potatoes on the side which soaked up the juices nicely. Will definitely cook again maybe using spinach and cream cheese instead of mayonaise. Thank you for your bit of inspiration. I was getting bored of my repertoire.
Shawn
Sounds like an amazing meal! So glad you enjoyed it Shara!
Jerrica
Just made it tonight and it was amazing! I replaced the Mayo with cream cheese (great value). I measured nothing and just eyeballed it to my liking. I also topped it with jalapeño habanero cheese (great value, Walmart…this is not spicy at all) with an Idaho baked potato that is microwave ready in 7 minutes (also from Walmart). Sprayed the baked potato with Can’t Believe It’s Not Butter, salt, pepper, Kraft cheese, and sour cream. Delicious! I will surely make it again…plus I barely ever cook and was never taught how to actually cook in case there are inquiring minds lol
THANKS!!!
Shawn
Sounds like a great meal! So glad you enjoyed it!
Jodette
Fabulous!! I pan seared both sides then used my air fryer for 17 minutes and they were amazing!! I wish I could post my finished picture.
Shawn
Using the air fryer sounds like a great idea!
Nia
Made this tonight for me and my daughters.. it was delicious.. I left the mayo out and used sour cream instead and it was delicious.. thanks for the recipe ❤️❤️
Shawn
So glad you enjoyed the recipe Nia!
Janet Greathouse
Do you sear the chicken before you place stuffing in?
Shawn
Hi Janet, no, you’ll stuff then sear. Enjoy!
Rebekah McLemore
This was delicious. The chicken was juicy and the red pepper took it over the top. I poured the juices over it and served it with fried potatoes with onions. It’s a keeper.
Shawn
So glad you enjoyed the chicken Rebekah!
Brenda
Absolutely delicious and oh so easy. Looks so pretty and makes one think it is a lot harder than it is. I make and serve often. Thanks for a great recipe that is keto friendly. I add scallions into my stuffing. Yum!
Shawn
Great idea to add scallions to the stuffing! I love the added flavor!