Broccoli Cheese Stuffed Chicken Breast is a wonderfully satisfying dish that blends juicy chicken with a creamy, cheesy filling that bursts with flavor. This comforting meal strikes the perfect balance between indulgence and healthfulness, making it suitable for any night of the week.
The chicken breasts are generously stuffed with a mixture of tender broccoli florets, sharp cheddar, and smooth cream cheese, then topped with crispy buttery breadcrumbs for an irresistible finish. Whether you prefer broccoli or want to swap it for spinach, this dish promises warmth and hearty satisfaction.
- Delicious combination of tender chicken and creamy broccoli-cheese filling.
- Easy to prepare with simple ingredients and straightforward steps.
- Breadcrumb topping adds wonderful crunch and golden color.
- Versatile – you can substitute broccoli with spinach or other veggies.
Ingredients
- Boneless skinless chicken breasts: Four medium chicken breasts, perfect for creating pockets for the filling.
- Broccoli florets: Two cups chopped into small pieces to blend evenly into the filling.
- Shredded cheddar cheese: One cup, providing sharp and creamy flavor that melts beautifully.
- Cream cheese: Four ounces softened to create a rich, smooth filling texture.
- Garlic powder: Half teaspoon to add subtle warm garlic undertones.
- Onion powder: Half teaspoon for a mild, savory depth without overpowering.
- Salt: Half teaspoon to season and enhance the flavors.
- Black pepper: Quarter teaspoon freshly ground for a mild spicy kick.
- Breadcrumbs: Half cup, a crispy topping that browns nicely when baked.
- Melted butter: Two tablespoons to coat breadcrumbs ensuring a golden crust.
- Olive oil: One tablespoon for searing chicken, adding flavor and browning.
Instructions
- Preheat the oven
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Set your oven to 375°F (190°C) to ensure it reaches perfect baking temperature while you prepare the filling and chicken. Preheating allows even cooking and a nicely browned topping.
- Prepare the filling mixture
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In a mixing bowl, combine chopped broccoli, shredded cheddar, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy, flavorful filling that complements the chicken.
- Create pockets in the chicken breasts
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Using a sharp knife, carefully slice a pocket into the side of each chicken breast, making sure not to slice all the way through. These pockets will hold the filling securely, keeping flavors sealed inside during cooking.
- Stuff the chicken breasts
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Fill each pocket generously with the broccoli and cheese mixture. Take care to distribute the filling evenly to ensure every bite has a balanced taste of chicken and filling.
- Secure the stuffing
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If needed, use toothpicks to close the opening of each chicken breast. This prevents the filling from leaking out while searing and baking, maintaining the dish’s neat appearance.
- Sear the chicken
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Heat olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for 2 to 3 minutes per side until golden brown. Searing locks in juices and adds flavorful crust especially before baking.
- Prepare breadcrumb topping
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In a small bowl, mix the breadcrumbs with melted butter until all crumbs are coated. This mixture will brown beautifully in the oven, adding a crunchy, buttery topping that contrasts the creamy filling.
- Bake the chicken
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Transfer seared chicken breasts to a baking dish and evenly sprinkle breadcrumb topping over each piece. Bake in the preheated oven for 25 to 30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), for safe and juicy results.
- Rest and serve
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Remove chicken from the oven and let it rest for a few minutes. This allows juices to redistribute, making the meat tender and moist. Serve warm with sides like rice, roasted vegetables, or your favorite salad.
- Ensure chicken breasts are patted dry before cutting pockets; this helps them sear better.
- Do not overstuff the pockets to maintain shape and avoid filling spilling out during cooking.
- You can substitute cheddar with mozzarella or pepper jack for different flavor profiles.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy texture of the filling and avoid drying the chicken.
Serving Suggestions
This dish pairs perfectly with steamed rice, mashed potatoes, or a crisp green salad. Roasted carrots or garlic green beans add healthy vegetable sides that balance the rich flavors.
- Use a sharp boning knife to create even pockets without tearing the chicken.
- Allow cream cheese to soften at room temperature for easier mixing and a smoother filling.
- Rest baked chicken covered loosely with foil for juicy, tender meat.
FAQs
- Can I use frozen broccoli for this recipe?
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Yes, but thaw and drain frozen broccoli well before mixing to avoid excess moisture making the filling watery.
- How do I ensure the chicken stays juicy?
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Do not overcook; use a meat thermometer to confirm it reaches 165°F (74°C). Resting after baking also helps retain juices.
- Can I prepare this recipe ahead of time?
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You can stuff the chicken breasts up to a day in advance and refrigerate. Searing and baking should be done fresh for best texture.
- What can I substitute for breadcrumbs?
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Panko breadcrumbs or crushed crackers work well similarly, providing a crunchy topping.
- Is this dish keto-friendly?
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It can be modified by omitting breadcrumbs or replacing with almond flour to keep carbs low.
- Can I use other cheeses?
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Yes, mozzarella or pepper jack cheeses are great alternatives and add different flavor notes.
- What side dishes complement this meal?
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Roasted vegetables, mashed potatoes, or simple rice pilaf pair wonderfully with the creamy stuffed chicken.
Broccoli Cheese Stuffed Chicken
Equipment
- 1 large skillet
- 1 baking dish
- 2 Mixing bowls
- 1 sharp knife
- 1 cutting board
- 1 measuring cups and spoons
- 1 toothpicks optional for securing filling
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets chopped
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper until well mixed.
- Using a sharp knife, cut a pocket into each chicken breast without cutting through.
- Fill each chicken breast pocket with the broccoli and cheese mixture.
- Secure the openings with toothpicks if needed to prevent filling from spilling.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- In a small bowl, mix breadcrumbs with melted butter until coated.
- Place seared chicken breasts in a baking dish and sprinkle breadcrumb mixture evenly on top.
- Bake in the oven for 25-30 minutes or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Allow chicken to rest a few minutes before serving.
- Serve with rice or your favorite vegetables.
Notes
- Substitute broccoli with spinach or other vegetables if preferred.
- Use toothpicks carefully to avoid injury and remove before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to keep chicken moist.
