Pin it
This broccoli cheddar stuffed chicken breast recipe transforms ordinary chicken into a restaurant-worthy meal with minimal effort. The combination of tender chicken, gooey melted cheese, and nutritious broccoli creates a protein-packed dinner that satisfies both comfort food cravings and nutritional needs.
I created this recipe when trying to use up leftover broccoli and cheese in my refrigerator. What started as a kitchen experiment has become one of my most requested dishes when friends come over for dinner.
Ingredients
- Boneless skinless chicken breasts: Choose thick ones with even size for consistent cooking
- Broccoli florets: Adds nutrition and beautiful color contrast use fresh for best texture
- Cheddar cheese: Opt for sharp cheddar for more pronounced flavor
- Cream cheese: Creates a creamy binding for the filling
- Fresh chives: Adds subtle onion flavor and bright color to the filling
- Garlic powder: Infuses the chicken with aromatic flavor without burning
- Cumin: Optional but adds a warm earthy dimension
- Olive oil: Use good quality oil as it affects the final flavor
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 400°F. This high heat ensures the chicken cooks through while keeping the outside golden and the inside juicy. A properly preheated oven is crucial for even cooking.
- Steam the Broccoli:
- Place florets in a microwave-safe bowl with water and microwave for exactly 2 minutes. The broccoli should be tender but still have a slight bite to it. Removing excess moisture prevents a soggy filling that would leak out during cooking.
- Create the Filling:
- Mix chopped broccoli with both cheeses and herbs until fully combined. The room temperature cream cheese acts as a binder that helps hold everything together during the cooking process. The mixture should be cohesive but still have texture from the broccoli pieces.
- Prepare Chicken Pockets:
- Using a sharp knife cut a deep horizontal pocket in each chicken breast. Slice carefully without cutting through to the other sides. The pocket should be large enough to hold plenty of filling but with enough intact chicken to seal it closed.
- Fill and Season:
- Stuff each pocket generously with the broccoli cheese mixture pressing it firmly into the cavity. Season the exterior with the spice blend rubbing it evenly over all surfaces of the chicken for consistent flavor in every bite.
- Sear for Flavor:
- Heat oil in ovenproof skillets until shimmering but not smoking. Place chicken carefully in the hot oil and let it develop a golden crust before flipping. This step creates flavor through browning reactions and helps seal in juices.
- Bake to Perfection:
- Transfer directly to the oven and bake until chicken reaches 165°F internally. The residual heat from the skillet helps cook the bottom while the oven heat cooks from all sides ensuring even temperature throughout.
Pin it
The magic of this recipe is in the contrast between the crispy exterior of the chicken and the creamy melted filling inside. I once served this at a dinner party where one guest claimed to dislike broccoli but ended up asking for seconds after trying this dish.
Make Ahead Options
This stuffed chicken can be prepared up to 24 hours in advance making it perfect for busy schedules. Prepare the chicken and stuff it but do not cook. Store covered in the refrigerator and bring to room temperature for 20 minutes before cooking. This actually allows the flavors to meld together creating an even more delicious result.
Ingredient Substitutions
While cheddar provides the classic flavor in this recipe you can experiment with different cheeses like mozzarella for a milder option or pepper jack for some heat. For a dairy free version consider using dairy free cheese alternatives and substitute the cream cheese with a cashew based spread. The broccoli can be replaced with spinach asparagus or kale depending on your preference and seasonal availability.
Serving Suggestions
These stuffed chicken breasts pair beautifully with simple sides that complement without competing. A light arugula salad dressed with lemon vinaigrette provides a fresh contrast to the richness of the chicken. For a more substantial meal serve alongside roasted potatoes or fluffy rice pilaf to absorb the delicious juices. A glass of chilled Chardonnay or Sauvignon Blanc makes the perfect beverage pairing for this dish.
Pin it
With this recipe, dinner goes from simple to spectacular in just over 30 minutes. It will quickly become a household favorite!
Frequently Asked Questions
- → Can I use frozen broccoli for the stuffing?
Yes, you can use frozen broccoli. Thaw it completely and pat it dry to remove excess moisture before chopping and mixing with the cheese.
- → What type of cheese works best for this dish?
Shredded sharp cheddar is ideal for bold flavor, but you can substitute it with gouda, mozzarella, or a mild cheddar blend if preferred.
- → How do I ensure the chicken pocket doesn’t tear?
Use a sharp knife and cut carefully, stopping just before slicing through. Work slowly to maintain control and create a clean pocket.
- → Can I make this dish ahead of time?
Yes, you can assemble the stuffed chicken breasts and store them in the refrigerator for up to 1 day before cooking. Bring them to room temperature for 15 minutes before searing.
- → What is the best way to check if the chicken is cooked through?
Use a meat thermometer and ensure the thickest part of the chicken reaches an internal temperature of 165°F (74°C).