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
- 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:
- 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
- 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
- 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.
PIN THIS IMAGE TO SAVE THE RECIPE:
You don’t need to cook the broccoli beforehand… It is so small once diced and will cook with the peppers as the chicken breasts sear and bake. Save yourself a bit of time (and garbage) by doing that.
Next, oil the chicken breasts directly when you sear rather than the pan to prevent the oil from smoking.
Finally, 425 is really hot for chicken breasts. I die 350 for 20 minutes, and they turned out great.
This looks so good and I am always looking for easy and healthy recipes to try. I’m definitely going to buy some large breasts and make this. How would you suggest freezing the cooked ones? Do you have a suggestion for what to wrap them in to go into the freezer?
If you want to freeze these, I would wrap them in foil and then place them in a zip close bag. Then you can pop them right into the oven (still wrapped in foil and heat through slowly).
This sounds great.! I am planning to make this weekend but will need to double to serve 10. Is it possible to make thru the point of stuffing in the morning and brown/bake later in the day?
I would like to have more time to spend with guests.
Also, what is being spooned over the chicken at the end of the video?
Yes, you can prepare the filling ahead of time, even season the chicken breasts and slice them open, and store it all in the fridge until you’re ready to stuff and sear. The sauce I’m spooning over the top is simply the pan juices after it’s been cooked. 🙂
Absolutely delicious! I use to buy the frozen version but no more. Juicy and full of flavor. I did omit the red peppers and added more broccoli. Served with jasmine rice. Yummy
So glad you enjoyed it! Thank you for your comment!
Really enjoyed it! Thank you. I would suggest that I’m puzzled how it can be prepped in 5 minutes. Just cooking the broccoli took over 5 minutes. I’d also suggest one shouldn’t use colored toothpicks. The food coloring in them leaks into the chicken. LOL
The broccoli should only be cooked in the microwave for just 1 minute.. But the more you cook this recipe, the quicker you’ll get at it! 😉
Love this recipe! I make it very often. I make extra stuffing and before putting the skillet into the oven, I add the leftover stuffing onto the top of each piece of chicken. Adds just a little extra to it. Delicious!!
Love that! Thanks for sharing Nadina!
I’d been wanting to make a broccoli and cheese stuffed chicken breast for SO long. I found your recipe but I was lacking mayonnaise, so I substituted what I had (and an idea I stole from another recipe), Boursin Garlic and Herb cheese. And I got to use my neglected 10″ cast iron skillet (lovingly resurrected from a flea market find). I didn’t have regular paprika and used smoked paprika… maybe a little too much. The dish had some heat (which I loved).
I’m taking some of the leftovers to my elderly parents tomorrow. I’m hoping they love it as much as I did.
I can’t wait to make this again!
I love the additions you made here Tom! Thanks for sharing!
Want to make this AGAIN (it was sooooooo good the first time). Now wan tea experiment with the recipe., could I use garlic cream cheese instead of mayo? If you don’t think this would work, PLEASE let me know, don’t want to ruin a GREAT recipe.
I think that would be a great idea Janet! Let us know how it turns out if you give it a try!
I have made this I don’t know how many times…It always comes out great,and my husband loves it…
I’m so glad you’re enjoying the recipe Susan!
I made this tonight and it was delicious!!! I followed your recipe exactly, it was very moist and flavorful!
Another great recipe!
I’m so thrilled you enjoyed it Donna! Thank you for your nice comment!
I made this tonight. The chicken was nice and juicy and everything else too, though I had to cook it 20 minutes longer than the recipe said. Maybe because I have a gas oven idk. Also the chicken could’ve used more flavor, think I’ll use a spicy rub next time
I wonder if you had to bake longer due to oversized chicken breasts? Remember, you only need to bake until the chicken reaches 165 degrees F. 🙂
Is the mild cheddar cheese shredded or some other form?
It should be shredded.
I forgot to microwave my broccoli , Will is still turn out ok ?
I forgot to microwave my broccoli will it still turn out ok ?
I’ve already made this once and wanna make it again, I see someone used spinach. I have a bag a spinach in the fridge, I wouldn’t need to cook it (bagged spinach) because it cooks in the oven for enough time, correct. I would just hope it up and add it to the rest of the ingredients.
You could definitely add spinach. I would chop it up and add it to the mixture if you would like. Should be great!
I made this an it was ABSOLUTELY AMAZING!!! To help keep everything in I wrapped mine in bacon. It came out FANTASTIC!!!
Looks like very easy to try. Going to taste this very soon.
Thanks for sharing this delicious chicken recipe.
This was so good. Put a little extra stuffing on top. Great flavor.
Look amazing. I have followed your instructions. Easy to make. After that, I had a delicious and healthy meal. Your article is very good and helpful. Can I double this recipe? What do you think?
I made this recipe and it was amazing!! I didn’t use the paprika since I didn’t have any, but I substituted it for red chili flake. This was really good that night and my boyfriend said that the next day it was 10x better! He loved the filling so much he wants me to make the filling again and try it with other meats!!!!
Oh I bet the red pepper made it nice! Love it!
I’ve made this before and love it!! I was wondering if you think this could be made in an air fryer, and if so for how long and what temperature?
Hi Nicole, I’m so glad you’re enjoying the recipe. We love using our air fryer too. That being said, I haven’t tested this recipe in the air fryer yet. I would take a look at my Air Fryer Chicken Parmesan and try cooking at the temperature listed there. It might take longer since this chicken breast is stuffed though.
This came in my email a couple nights ago (I love your emails) – and shockingly I had broccoli in the fridge which I never have so I made it and woohoo! It was easy and good! I love all of your recipes that I try!
But this one had the taste of my grandma’s wild rice and chicken recipe that I love but rarely make. So that made it even better.
I was wondering if you knew of a good substitute for mayo that is dairy-free?
I’m so glad you enjoyed it Emily! As for the mayo substitute that is also dairy free – I can’t think of one off the top of my head. My go to is usually sour cream or plain greek yogurt.
i love it
OMG this is awesome
So glad you enjoyed the recipe Carole!
made this with spinach instead of broccoli and it is really good thanks for the recipe
Great idea! I’ll have to give that a try! Thanks Terri!
Made this recipe and loved it! I would like to make extra filling and serve on the side. How would you suggest heating it up?
You might need to add a bit more mayo to it and cook it in a small sauce pan until everything is heated through.
I made this dish for the first time. My husband and I loved it. I am in my late 60’s. I like quick and easy to prepareand cook. We both like moist not dry meat. This was moist and delicious. I followed the exact recipe. Thanks for sharing.
I’m so glad you enjoyed it Della! Thanks for your comment!
Made this yesterday for dinner and it was Awesome!
Fantastic! So glad you enjoyed it!
One of the things I like about this recipe is that I already have all the ingredients, no extra shopping!
I love it when that happens! Hope you enjoy it!
Absolutely delicious! Thank you!
So glad you enjoyed it Laurie!
I made these for dinner and wrapped them in prosciutto for some added flavor! So yummy!
Great idea! Sounds yummy!
Jasmyn K malone
What if i do not have mayo?
You could also try plain greek yogurt.
This looks great, Shawn! Do the chicken breasts need to be boneless/skinless or can I use bone-in ones?
I would use the boneless/skinless ones for this recipe.
Delicious! I didn’t have any bell peppers so I had to leave those out but it came out great! The chicken is so moist. Will make again!
Great Chicken dinner even better the next day!
That’s so great to hear Kenny! I’m glad you enjoyed it!
Can you use frozen broccoli?
If you use frozen broccoli, just make sure you defrost it first and cut it nice and small.
I made this beford and loved it. I think i used frizen broccoli but not sure. Is it ok to do this
Yes, frozen broccoli is ok, just make sure you let it defrost first.
My family loved this. Thank You!
So glad you all enjoyed it!
I made this recipe the other night, and we loved it. My husband wants me to make it for mothers day dinner…LOL I said its Mothers day, and I’m cooking. I will definitely be making this on a regular basis. Tonight we are trying your one-skillet honey glazed chicken
You should definitely get a break on Mother’s day!! Hopefully you did and I’m so glad you enjoyed it!
It’s fantastic! Even my 6 year old who lives on butter noodles ate it. Wish I knew how to post pictures.
That’s so fun to hear! You can always share your pictures on Instagram and tag me in the photo or use the #iwashyoudry and I’ll be able to see it! 🙂
I was just wandering if you could freeze these after you make them. Freeze uncooked
If you freeze them uncooked, make sure to wrap them tightly with plastic wrap (individually), then place them inside a zipclose bag. Let them defrost completely in the refrigerator before cooking.
Im going to have this tomorrow. We really like cordon bleu and broccoli so Im sure this will be well received too. Trying to change up for our usual these days.
Hope you enjoy it Linda!