Broccoli and Cheese Stuffed Chicken

Looking for a simple yet mouthwatering dinner?

This Broccoli and Cheese Stuffed Chicken is the answer!

Juicy chicken breasts are stuffed with a creamy, cheesy broccoli filling that’s easy to prepare and perfect for any night of the week.

With just a few ingredients and under 40 minutes of cooking time, you can enjoy a delicious, comforting meal that’s sure to please everyone at the table.

Ready to dig in? Let’s get started!

For Broccoli and Cheese Stuffed Chicken

Chicken Breasts – Use boneless, skinless chicken breasts to create the perfect pocket for stuffing.
Oregano – Adds a touch of herby flavor to the chicken.
Paprika – Gives the chicken a slight smokiness and enhances color.
Salt – To season the chicken and enhance the other flavors.
Black Pepper – Adds a bit of heat and balances the flavors.
Olive Oil – For searing the chicken and adding richness.

For the Filling

Broccoli Florets – Fresh, chopped broccoli adds a healthy crunch and flavor.
Cheddar Cheese – Sharp cheddar brings a creamy, bold flavor to the stuffing.
Sour Cream – Helps bind the filling together while adding a creamy texture.
Garlic Powder – A subtle garlic flavor that enhances the stuffing.
Mustard Powder – Adds a slight tang to the creamy filling.

Broccoli and Cheese Stuffed Chicken

This easy-to-make stuffed chicken breast recipe features a delicious filling of fresh broccoli and sharp cheddar cheese. With simple seasoning and a quick bake, it’s a flavorful and satisfying meal

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Course: Main Course

Cuisine: American

Keyword: Broccoli and Cheese Stuffed Chicken

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Notes

Ingredients

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts (3-4 breasts)
1 ½ tsp oregano
1 tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the Filling:

2 cups broccoli florets, chopped
½ cup sharp cheddar cheese, shredded
¼ cup sour cream
½ tsp garlic powder
¼ tsp mustard powder

Instructions

Preheat the Oven
- Set the oven to 400°F (200°C).
Prepare the Chicken
- Pat the chicken breasts dry with a paper towel.
- Using a sharp knife, cut a horizontal slit in the thickest part of each breast, creating a pocket. Be careful not to cut all the way through.
Season the Chicken
- In a small bowl, mix the oregano, paprika, salt, and black pepper.
- Rub the seasoning evenly on both sides of the chicken.
Make the Filling
- In a mixing bowl, combine broccoli, cheddar cheese, sour cream, garlic powder, and mustard powder.
- Stir until well mixed.
Stuff the Chicken
- Evenly divide the filling and spoon it into each chicken breast pocket.
- Secure with toothpicks if needed to keep the filling inside.
Sear the Chicken
- Heat olive oil in a large oven-safe or cast iron skillet over medium-high heat.
- Sear the stuffed chicken for about 3 minutes per side until golden brown.
Bake the Chicken
- Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes, or until the internal temperature reaches 165°F (75°C).
Serve
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Remove toothpicks before eating.

Tips for Best Results

Pat dry and bring to room temperature: This helps the chicken cook evenly and prevents excess moisture from making it steam instead of sear.
Carefully cut the pocket: Avoid slicing all the way through to keep the filling inside.
Use an oven-safe skillet: A cast iron or ovenproof pan makes the transition from stovetop to oven seamless. If unavailable, transfer the seared chicken to a baking dish.
Check for doneness: Use an instant-read thermometer to ensure the chicken reaches 165°F (75°C) without cutting into it.

Nutrition

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1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to thaw and drain any excess water before chopping and adding it to the stuffing. This will prevent the filling from becoming too watery.

2. Can I prepare the chicken in advance?
Absolutely! You can prep the chicken by seasoning it and stuffing it with the broccoli and cheese mixture a few hours ahead of time. Just cover it and store it in the refrigerator until you’re ready to cook.

3. Do I need a cast iron skillet to cook the chicken?
A cast iron skillet is great for this recipe, but it’s not necessary. You can use any oven-safe skillet or transfer the stuffed chicken to an oven-safe dish after searing.

4. Can I make this recipe with chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier result. Just be sure to adjust the cooking time, as thighs may take a little longer to cook through.

5. What if I don’t have toothpicks to close the chicken pockets?
If you don’t have toothpicks, you can use kitchen twine or simply secure the edges of the chicken by pressing them gently while cooking. The stuffing will stay in place as long as you’re careful during searing and baking.