Broccoli Cheese Stuffed Chicken Breast Recipe

Ben Carraoli

Broccoli Cheese Stuffed Chicken Breast Recipe

I have to tell you, the first time I made this broccoli cheese stuffed chicken breast, I couldn’t believe how creamy and flavorful it turned out. The chicken stays juicy while the filling oozes cheesy goodness with a hint of garlic and perfectly tender broccoli. It’s become one of my go-to dinners for busy weeknights because it’s simple yet feels gourmet.

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Prep Time 10

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

1 teaspoon kosher salt – enhances the natural flavor of the chicken.
¼ teaspoon ground black pepper – adds subtle heat.
½ teaspoon onion powder – gives a savory depth without overpowering.
½ teaspoon garlic powder – complements the cheese filling perfectly.
¼ teaspoon ground paprika – for a touch of color and smoky flavor.
4 tablespoons olive oil divided – keeps chicken moist while searing.
4 boneless skinless chicken breasts – fresh not frozen, for best results.
2 cups broccoli florets chopped small – fresh broccoli is key for texture; avoid frozen.
½ cup shredded cheddar cheese – I always grate mine fresh for better melt and flavor.
6 ounces cream cheese ¾ brick, room temperature – softens the filling and adds creaminess.
1 clove garlic minced – boosts the savory flavor.
Kosher salt and ground black pepper to taste – adjust according to preference.

Method

Start by preheating your oven to 375°F. Pat the chicken breasts dry and rub them with olive oil. Mix salt, pepper, onion powder, garlic powder, and paprika, then coat the chicken evenly with the seasoning.
In a bowl, combine chopped broccoli, cream cheese, cheddar, minced garlic, salt, and pepper. Stir until the mixture is creamy and well combined. I always taste a tiny bit to adjust the seasoning—it makes a big difference.
Cut a pocket into each chicken breast, being careful not to slice all the way through. Stuff each breast generously with the broccoli cheese mixture. Use toothpicks if necessary to hold the filling inside.
Heat a cast iron skillet over medium heat with a bit of olive oil. Sear the chicken breasts for 2–3 minutes on each side until lightly browned. This step locks in flavor and keeps the chicken juicy.
Transfer the skillet with seared chicken to the preheated oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F. The cheese should be melted and bubbly. Let the chicken rest for a few minutes before serving.

Notes

I always use fresh broccoli; frozen tends to release too much water.
Room temperature cream cheese blends better and gives a smoother filling.
Don’t skip searing; it locks in flavor and creates a beautiful golden crust.
Taste the filling before stuffing to make sure it’s seasoned perfectly.
If you like extra gooey cheese, sprinkle a little more cheddar on top before baking.