These easy Stuffed Chicken Breasts with chopped broccoli and cheddar cheese look fancy but are actually quite easy to make. Delicious, full of flavor, a fun restaurant style meal at home. Jump to Recipe
You won't believe that these Cheesy Broccoli Stuffed Chicken Breats are actually easy to make at home! They are crispy on the outside with the most delicious creamy broccoli filling.
It's winter and that means less grilling and more oven-cooking. That's not to say we don't grill in the winter, we do, but just not every day like it seems like we do in the summer! While grilled chicken is one of my favorite things to eat on a hot summer day, I also like chicken a lot of other ways too, especially stuffed!
The great thing about this cheesy broccoli stuffed chicken breast recipe is that it only takes about 45 minutes in total and that includes cutting, stuffing, searing, and baking the chicken.
It's also super versatile (more on that below) and works great for a crowd too. Serve alongside a wild rice mix or with some roasted veggies that can roast right alongside the chicken for a quick and healthy meal that's great for weeknights.
How to Make Stuffed Chicken Breast
- Prepare the chicken: Start by cutting a slit into the thick part of the chicken breast. It should be almost to the other side, without cutting through the chicken breast fully. Basically, you are making a pocket in the chicken breast for the stuffing ingredients.
- Prepare the filling: There are so many different options for stuffed chicken, but you will want something creamy or cheesy to hold the filling together. This could be cream cheese, Greek yogurt, ricotta cheese, mayonnaise, or shredded cheese. To that add cooked vegetables like broccoli, asparagus, spinach, or mushrooms. Add flavor with spices and seasoning. For extra flavor consider ingredients that pack a punch like crumbled bacon, olives, capers, sundried tomatoes, red peppers, mustard, or nuts.
- Stuff the chicken: Now full the slit you made in the chicken with the stuffing. Make sure not to overfill the chicken since it will spill out while it cooks if there is too much filling.
- Sear the chicken: For a nice browned outside, sear the chicken in a hot pan.
- Bake: Lastly bake the chicken until fully cooked to 165 degrees. The exact cooking time will depend on the thickness of the chicken and temperature. At 425, the stuffed chicken takes around 17 minutes. At 350 degrees, it will take closer to 25-30 minutes.
How long will Stuffed Chicken Breasts Last in the Fridge?
If you have any leftovers, these will keep in the fridge for up to 3 days. Be careful when you're reheating them to try to keep them together as the stuffing and cheese will most likely start to spill out.
I do not recommend freezing these after they have been cooked.
Is stuffed chicken healthy?
Yes, these Cheesy Broccoli Stuffed Chicken Breasts are healthy. Why? Well, because first of all chicken itself is a very lean protein. In addition veggies like broccoli are packed with lots of vitamins, minerals, and fiber, which helps to keep you feeling fuller, longer.
Cheese itself can be unhealthy but I choose to use low-fat cheeses and not a ton of it, and you know I'm all about moderation. Plus, cheese does have protein and calcium in it which are both essential for strong bones and muscles.
Finally, spices are an easy way to add lots of flavor without any added fat or calories.
Ideas for Stuffed Chicken Breasts
- Stuff the breasts as directed but add some craisins or other dried fruit for a tart/sweet/chewy texture.
- Switch up the cheeses. Instead of cream cheese, use feta, and instead of cheddar try Monterey Jack. Get creative and use whatever cheeses you enjoy.
- Spice up the chicken by adding red pepper flakes to the spice mixture or even diced jalapenos. You can also add hot sauce over the top of the chicken after it's done baking.
- For a fresh, herby flavor, add in whatever fresh herbs you have on hand. Some of my favorites that go with this stuffed chicken are oregano, thyme, and basil.
- If you're in a hurry, you could just use whatever spice mixture you have in your spice cabinet. Blackened, Cajun, Italian, or even lemon pepper would work well.
Recipe Ideas and Tips
- Remember to not cut all the way through the chicken breasts so that you can stuff them. I like to cut the breasts by laying them flat on the counter or cutting board, and put the palm of my non-dominant hand on top of the breast and take the knife in my other hand and slice through the middle, horizontally. I watch and stop cutting about 1 inch from the end of the other side of the breast.
- Be sure to microwave the broccoli first before stuffing so that it gets a head start on the cooking process. It won't cook all the way through in the oven and you'll have some crunchy broccoli if you don't add in that little steaming step before stuffing and cooking in the chicken.
- If your chicken breasts are on the smaller side, don't use as much stuffing to fill them or you can pin the ends with a toothpick to keep the filling from falling out as you brown and bake.
- Don't skip the resting step for this chicken. It helps seal in the flavors and lets the stuffing set so that it doesn't fall out right before you try to eat it.
How to Make Stuffed Chicken Breasts without cheese?
If you do not want to include cheese in these stuffed breasts, you can simply leave it out or substitute some vegan/non-dairy cheese for the cream cheese and shredded cheese.
I don't recommend using a creamy ingredient like Greek yogurt as a substitution, as it will just liquify and melt right out of the chicken.
To bulk up the stuffing, you could use more veggies like mushrooms, asparagus, or spinach. Insert a toothpick or two into the ends of the sliced chicken to keep it together as you sear it and bake it if you're worried about the stuffing falling out.
More Chicken Recipes
Cheesy Broccoli Stuffed Chicken Breasts
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- 4 U boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups broccoli florets, chopped
- 1 tbsp water
- 1/2 cup reduced fat shredded cheddar cheese
- 1/4 cup low fat cream cheese
- 1 tbsp Dijon mustard
- 1 U garlic clove, minced
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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