Broccoli Cheese Stuffed Chicken Breast

This Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!pinterestBroccoli 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?

This Broccoli Cheese Stuffed Chicken Breast could not be any easier to make! Just mix the broccoli and cheese mixture in a bowl and stuff inside the chicken!

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.

My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

But seriously, this chicken is so easy to make!

Tips for making this Broccoli Cheese Stuffed Chicken Breast:

  • 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 husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

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!

Video On How To Make Stuffed Chicken Breast

My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

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.

My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

More Easy Baked Chicken Recipes To Try:

Your family will love this super tender chicken and cheesy filling!

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4.91 from 104 votes

Broccoli Cheese Stuffed Chicken Breast

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 410 kcal
Author: Shawn

Ingredients

  • 3 large chicken breasts
  • salt & 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.
Notes
*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

Nutrition

Calories: 410kcal | Carbohydrates: 4g | Protein: 44g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 140mg | Sodium: 403mg | Potassium: 780mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1130IU | Vitamin C: 46mg | Calcium: 223mg | Iron: 1mg
Keywords: Baked, broccoli, Cheese, Chicken, Chicken Breast, stuffed
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My husband and kids LOVED this super easy dinner recipe! Broccoli Cheese Stuffed Chicken Breast is going in my normal menu rotation!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
442 Responses
  1. Samantha Wright

    5 stars
    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!

  2. Cassandra

    4 stars
    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.

    1. 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. 🙂

  3. Alexandria Miller

    5 stars
    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!

  4. Mary

    5 stars
    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!

  5. 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

  6. 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.

  7. Connie

    5 stars
    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.

  8. Brenda

    5 stars
    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

  9. 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 🙂

    1. 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!

  10. Kathleen

    4 stars
    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.

  11. 5 stars
    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!

  12. Cheryl Eames

    5 stars
    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.

  13. 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.

  14. Shara

    5 stars
    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.

  15. Jerrica

    5 stars
    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!!!

  16. Jodette

    5 stars
    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.

  17. 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 ❤️❤️

  18. Rebekah McLemore

    5 stars
    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.

  19. Brenda

    5 stars
    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!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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