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
Jenn
This recipe is a family favorite! I’m back again today as my sister has requested this for her birthday dinner tonight. Only tweak that I make is that I add a bit of hidden valley ranch powder into the broccoli mix. Elevates it a little bit. Thanks for such a delish recipe!! We’re serving it with rice pilaf tonight.
Mon
Best recipe for me.
Teddie
The best dish love love love it have made quite a lot thanks!
Sharon
Excellent!!! Definitely adding this to the rotation.
Maryann
I made this. It came out delicious. I made farro on the side and I also made juice while it was cooking. I added some chicken broth and white wine to the pan as it was cooking.
Cayce
Absolutely a new staple in my household! Definitely pleased my 1 year old daughter and husband loved it! I’m a new mom and the comments I’ve saw regarding this recipe and vegetables is just hard to see, let alone question another’s parenting 🙁
Pat C
I had two very large chicken breasts from a recent value pack that I had no idea what to do with. So glad I found your recipe! You don’t specify weight, but mine were close to 1 pound each (!). There was enough filling for both. I followed the recipe exactly, sealed the breasts with toothpicks, and determined doneness with a meat thermometer. They were delicious and the juices created a nice pan sauce. Definitely use a cast iron or stainless skillet for a good sear. This recipe is a keeper, thanks!
Courtney
Maybe try wet brining the chicken. It really helps with moisture.
Sandy Schieffer
I made this yesterday and was disappointed that the chicken was a bit dry. I followed the recipe and used my cast iron skillet. Maybe I should have baked a shorter time than recipe said????
Tasha
Love this recipe! Was looking for something to make instead of just boring old chicken breasts. Used mayo and french onion dip in the mix with old cheddar (instead of mild). Also, saw the old comments from a bunch of karens lol hope your kids still like veggies!
Christy
Soooo good! I made a couple changes for what I had on hand and our personal preference. No mayo, used 1/4 block cream cheese. Substituted chopped bacon for the bell pepper. Thank you for sharing! ❤️
Heather~Lyn Bartolomey
For starters “oh em geeeee”…not one negative comment after this dish…I will mention I added bacon bits for garnish and also chick fil-e sauce drizzled for last 10 minutes…also I’ve been told it’s now a weekly staple!!!
Shirley
Wow….touchy subject. Guess you got problems. You know when you post this stuff it opens you to rebuttal. IF your lucky your kids will outgrow this pickyness. If not….well whose to blame.
Melissa B
Have made this multiple times. New Years Day I was on a shift to help my brother, who just have rotator cuff surgery and my sister in law, who is in a wheelchair. I made this with roasted smashed potatoes and fresh green beans. Was a hit!
Jessica
Recipe sounds like a hit! Also love your response to Karen. Looking forward to more recipes from you!
Brenda
This is absolutely delicious! The chicken breast look Beautiful! I sprinkle mine with Zatarians Cajan seasoning back and front before baking in oven and bake for 25 minutes. The come out golden brown and so juicy. Everyone loves them and always wants the recipe, I always refer them to your web site. I leave out red pepper personal preference.
Margie
I was interested in your recipes until you bragged about how your children liking vegetables was a parenting win as if parents of children of children who don’t like vegetables are a parenting fail.
Tameika
Relax Margie. Why do people get offended over everything these days? It’s like y’all go around looking for things to offend you. If u want ur kids to like vegetables and they do, then yes, it’s a win FOR YOU. I don’t see what that has to do with another parent’s wins or fails. I have parenting wins and failures daily, based on things that are important TO ME. So like I said, relax. And enjoy making this dish because it is delicious.
Maureen
Amen girl!! This looks amazing. Fixing to make it now. Thank you.
Margie needs to get a life
Brian
If you actually read anything other than the recipe…youre a weirdo. And maybe accept it as a slight failure and try and improve
Shay
Ok Karen.. smh.. its a recipe, not a parenting forum
Angie
This is the dumbest comment I have ever seen! Get Real…
Julie
Margie, you are projecting on a recipe website. I’m not sure a human could possibly get any lower than that. Please seek professional help then consider actually making this amazing recipe, I think it could help lift your spirits.
missy
If your kids won’t eat ANY vegetables then you’re correct you are not parenting correctly! Proud USAF Mom! Worked 40+ hours per week and cooked fresh meals for my family! You must start them eating healthy foods right away! If they never eat a happy meal they’ll never miss one! Same goes for king dons, oreos and other junk! Never have don’t miss!
Kathy
I don’t think 17 minutes is nearly enough time to bake the stuffed chicken breasts, I had to put it in again for another 20 minutes or so!
Donna
Does this dish freeze well?
Casey Fogal
loved it! didn’t use the meat tenderizer to thin out the chicken. plus when we cut the chicken, the top half had holes so wasn’t sure about searing it in the pan. decided to just bake it until cooked and it was amazing. about 45-60 minutes in total. kept checking with thermometer. recommend to others and will make again!
Christina
Did you put oil in the baking pan when you put it in the oven
esther
This was so very easy to make and so seriously delicious!!! Will definately be making this more often!
Shawn
I’m so thrilled you enjoyed the recipe Esther!