Broccoli and Cheese Stuffed Chicken Breast is one of those recipes that looks impressive but really comes down to mastering a couple of simple techniques. The two big ones here are cutting a clean pocket in the chicken and searing it properly before baking. Once you’re comfortable with those, this dish becomes a reliable go-to for busy weeknights or low-fuss entertaining.
Let’s talk about the pocket first. A lot of people struggle with stuffing chicken because the filling leaks out or the breast tears. The goal is to create a deep, wide pocket without slicing all the way through. I like to lay the chicken flat, keep one hand on top for control, and use a small sharp knife to cut from the thickest side inward. Work slowly, and think of “nudging” the knife through rather than sawing aggressively. When you get this right, the filling stays put and the chicken cooks more evenly.
The second key is the sear. We’re not trying to cook the chicken through on the stovetop; we just want a good, golden crust before it goes into the oven. That quick sear locks in moisture and gives you better flavor and texture. The pan should be hot before the chicken goes in, and you should hear a clear sizzle. If it’s barely making noise, the pan isn’t ready. If the oil is smoking heavily, it’s too hot. You’re aiming for a controlled, steady sear on each side.
Once you understand those two steps, the rest is just mixing a simple broccoli, cheddar, and cream cheese filling and letting the oven finish the work. It’s straightforward, customizable, and easy to scale. If you’ve ever felt unsure about stuffing chicken, this is a practical place to build your confidence and get consistent results every time.
Whip Up Broccoli And Cheese Stuffed Chicken Breast
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What to Prepare
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 4 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- 2 cups chopped broccoli (small pieces, finely chopped if stems are thick)
- 1/2 cup shredded cheddar cheese
- 6 ounces cream cheese (about 3/4 brick), at room temperature
- 1 clove garlic, minced
- Kosher salt, to taste (for the filling)
- Ground black pepper, to taste (for the filling)
Your Step Guide
- Preheat your oven to 375°F (190°C) so it’s hot and ready when the chicken is seared. This helps the chicken cook evenly and avoids drying it out.
- In a small bowl, mix together 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. This will be your seasoning blend.
- Place the chicken breasts on a cutting board or tray. Drizzle 2 tablespoons of olive oil over them and rub to coat evenly. Sprinkle the seasoning blend all over the chicken, pressing it gently so it adheres on all sides.
- In a medium bowl, add the chopped broccoli, shredded cheddar, softened cream cheese, and minced garlic. Season lightly with kosher salt and black pepper. Stir until everything is fully combined and the mixture is smooth with broccoli evenly distributed. The filling should be thick and spreadable, not runny.
- To cut a pocket in each chicken breast, lay one breast flat. Place your hand on top to steady it. Using a small sharp knife, carefully slice into the thickest side of the breast, creating a deep pocket that goes most of the way through without cutting out the other side. Work slowly and keep the knife parallel to the cutting board.
- Divide the broccoli-cheese mixture into four portions. Gently stuff each pocket with one portion, using a spoon or your fingers to push the filling in evenly. If needed, press the edges of the chicken closed. Don’t overstuff to the point that the filling spills out when you press on it.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Give the pan a minute or two to heat. When the oil shimmers and a small piece of chicken sizzles on contact, you’re ready to sear.
- Add the stuffed chicken breasts to the skillet, leaving space between them. Sear for 2–3 minutes on the first side until nicely golden, then carefully flip and sear the other side for another 2–3 minutes. You’re aiming for color here, not fully cooked chicken. If your pan is small, do this in two batches to avoid overcrowding.
- Once all four chicken breasts are seared, arrange them in the skillet (or transfer them to an oven-safe dish if needed). Place the skillet in the preheated oven.
- Bake for 25–35 minutes, depending on the size and thickness of your chicken breasts. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part and the juices run clear. If you don’t have a thermometer, cut into one breast to check that the center is no longer pink.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This rest time allows the juices to redistribute so the chicken stays moist and the filling settles slightly.
Make Ahead Instructions
You can prepare this Broccoli and Cheese Stuffed Chicken Breast ahead to make dinnertime easier. Assemble the chicken up through stuffing the breasts with the broccoli-cheese mixture. Once stuffed, place the chicken on a tray, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to cook, remove the chicken from the fridge about 20–30 minutes before searing so it’s closer to room temperature. Cold chicken straight from the fridge will brown unevenly and may cook less evenly in the oven. Follow the searing and baking steps as written, keeping in mind that very cold chicken may need a few extra minutes in the oven to reach a safe internal temperature.
How to Store and Reheat
For leftovers, let the chicken cool to room temperature (no more than 2 hours at room temp) before storing. Place the stuffed chicken breasts in an airtight container and refrigerate for up to 3–4 days. To reheat, the best method is the oven: place the chicken in a baking dish, cover loosely with foil, and warm at 325°F until heated through, usually 15–20 minutes depending on thickness. This helps keep the meat from drying out. You can also reheat in the microwave in 30–45 second intervals, but use medium power if possible and cover the chicken so it doesn’t toughen. Avoid high heat and long microwave times, which can make the chicken rubbery and cause the filling to separate.
What To Serve With Stuffed Chicken
This Broccoli and Cheese Stuffed Chicken Breast pairs well with simple sides that don’t compete with the rich, cheesy filling. A light green salad with a vinaigrette balances the creaminess nicely. Steamed or roasted vegetables like green beans, carrots, or asparagus work well. For a more filling plate, add mashed potatoes, roasted baby potatoes, or a rice pilaf. If you want to keep things lighter, try cauliflower rice or sautéed zucchini. Choose sides that don’t add heavy sauces, since the chicken itself is already rich and flavorful. A squeeze of lemon over the finished chicken can also brighten the whole meal.
Tips For Making This Broccoli Cheese Stuffed Chicken Breast
For the best texture, chop the broccoli into small, even pieces so it softens quickly and mixes smoothly into the filling. Make sure the cream cheese is fully softened; if it’s too cold, it won’t blend well and you’ll get lumps instead of a cohesive filling. Use a sharp, small knife to cut the pockets and take your time so you don’t slice through the other side. When searing, don’t move the chicken too soon—let it sit until it releases easily from the pan and you see good browning. Always rely on a meat thermometer if you have one; it’s the most reliable way to avoid under- or overcooking stuffed chicken. Lastly, if any filling starts to escape while cooking, you can gently push it back in or simply spoon it over the top when serving.
What People Usually Ask
Do I need to cook the broccoli before stuffing the chicken?
No, you don’t have to cook the broccoli before stuffing, as long as it’s chopped into small pieces. The small size allows it to soften and cook through inside the chicken while baking. If you prefer a very soft texture, you can steam the broccoli briefly for 1–2 minutes, then pat it dry well before mixing with the cheeses. Any excess moisture from overcooked or wet broccoli can make the filling too loose.
How can I prevent the filling from leaking out while baking?
Leaking usually happens when the pocket is cut too close to the edges or the chicken is overstuffed. Make sure the pocket stays enclosed on three sides and that you leave a small border of intact meat near the opening. Don’t pack the filling in so tightly that it forces the chicken open. You can also secure the opening with 1–2 toothpicks if needed. Just remember to remove toothpicks before serving to avoid any surprises at the table.
Why is my chicken dry even though I followed the baking time?
Oven temperatures can vary, and chicken breast size differs a lot, so time alone isn’t always reliable. If your chicken turned out dry, it likely baked too long for its size. Use an instant-read thermometer and start checking at the 20-minute mark, especially if the breasts are on the smaller side. Also, make sure you’re not skipping the searing step—this adds a protective layer and flavor. Letting the chicken rest for about 5 minutes after baking is also crucial to keep it juicy.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli, but you’ll need to handle it carefully. Thaw it completely first, then squeeze out as much excess moisture as possible with paper towels or a clean kitchen towel. If you skip this step, the filling can become watery and lose its structure. Chop any large pieces smaller so they blend easily with the cream cheese and cheddar. Well-drained, finely chopped frozen broccoli will behave much more like fresh in this recipe.
What’s the best way to adapt this recipe for smaller or larger chicken breasts?
If your chicken breasts are small, reduce the amount of filling slightly for each one and start checking doneness earlier, around 18–20 minutes. Overfilling small breasts makes them harder to seal and more likely to dry out. For very large breasts, you can use more filling but be sure the pocket doesn’t go all the way through. You may need to bake closer to the higher end of the time range. Always prioritize internal temperature (165°F) over the clock when adjusting sizes.
Can I make this without an oven-safe skillet?
Yes, you can still make this if you don’t have an oven-safe skillet. Sear the stuffed chicken breasts in a regular frying pan as directed, then transfer them carefully to a preheated baking dish or casserole dish. Try to keep the seared side facing up. Pour any flavorful bits or oil from the pan over the chicken. Then place the dish in the oven and bake as instructed. Just work gently when transferring so you don’t tear the pockets or lose the filling.
Broccoli and Cheese Stuffed Chicken Breast
Equipment
- Large oven-safe skillet
Ingredients
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 4 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts
- 2 cups broccoli chopped into small pieces
- 1/2 cup cheddar cheese shredded
- 6 ounces cream cheese ¾ brick, softened to room temperature
- 1 clove garlic minced
- kosher salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
Coat
- In a small bowl, combine the kosher salt, ground black pepper, onion powder, garlic powder, and paprika to make the spice rub.
- Pat the chicken breasts dry, drizzle about half of the olive oil over them, and massage the spice mixture evenly onto each breast.
- In another bowl, mix the chopped broccoli, shredded cheddar, softened cream cheese, and minced garlic until thoroughly combined to form the filling.
- Carefully cut a wide pocket into the thick side of each chicken breast without slicing all the way through.
- Stuff each pocket with the broccoli-cheese mixture, pressing gently so the filling sits securely inside.
Brown
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, sear the stuffed breasts 2–3 minutes per side until golden; you may need to work in batches so they brown without overcooking.
- Arrange all seared chicken breasts in the skillet (return any batch-cooked pieces to the pan) and place the skillet in the preheated oven. Bake until the chicken is cooked through and the internal temperature reaches 165°F (about 25–35 minutes, depending on size).
- Remove the skillet from the oven and let the chicken rest a few minutes before serving so the juices settle.
