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Broccoli & Cheese Stuffed Chicken Breast

Updated on 5 min read

Tender, juicy chicken breasts stuffed with melty cheese, crisp broccoli, and just the right amount of seasoning—this is your new favorite low-carb, high-protein dinner.

🕒 Recipe Timing & Yield

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4 stuffed breasts

🥗 Dietary Badges

  • High-Protein
  • Keto-Friendly
  • Gluten-Free
  • Low-Carb

✅ Ingredients Checklist

For the Chicken:

  • Boneless, skinless chicken breasts
  • Olive oil
  • Garlic powder
  • Paprika
  • Onion powder
  • Salt
  • Black pepper

For the Stuffing:

  • Steamed broccoli (chopped small)
  • Shredded cheddar or mozzarella cheese
  • Red onion (finely chopped)
  • Cream cheese (softened, optional for extra creaminess)
  • A pinch of chili flakes or Italian seasoning (optional)

👩‍🍳 Instructions

  1. Prep the Chicken:
    Slice a deep pocket into the side of each chicken breast (don’t cut all the way through). Season all sides generously with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  2. Make the Filling:
    In a bowl, mix chopped broccoli, shredded cheese, red onion, and cream cheese (if using) until well combined.
  3. Stuff the Chicken:
    Carefully stuff each chicken breast with the mixture, securing the opening with toothpicks if needed.
  4. Cook the Chicken:
    Heat a skillet with olive oil over medium heat. Sear the chicken breasts for 4–5 minutes per side until golden brown. Then, cover and cook on low for another 10–12 minutes until fully cooked (internal temp 165°F). Optional: Transfer to a 375°F (190°C) oven for 10 minutes if you prefer oven finishing or thicker breasts.
  5. Serve:
    Rest for 3–5 minutes. Remove toothpicks, slice, and serve hot.

💡 Quick Notes & Tips

  • Don’t overstuff—too much filling may leak out during cooking.
  • Use pre-steamed or microwaved broccoli for faster prep.
  • Perfect for meal prep or weeknight dinners.
  • Use toothpicks to hold the filling inside securely.

🖼️ Hero Image

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The Magic of Stuffed Chicken

This isn’t your average chicken breast. Stuffing it with vibrant broccoli and gooey cheese transforms it into a melt-in-your-mouth main dish that’s both healthy and indulgent. It’s a dinner that feels fancy but takes under 45 minutes—great for impressing guests or just spoiling yourself on a Tuesday.

📷 Step-by-Step Process Photos & Cooking Guide

1. Butterfly & Season

Slice into the side of the chicken to create a pocket. Rub the entire surface with oil and seasoning.

2. Mix & Stuff the Filling

Broccoli + cheese = unbeatable combo. Add red onion or cream cheese if you like extra flavor and richness.

Tip: Chop the broccoli finely so it fits better inside the chicken.

3. Sear & Cook

Golden brown outside, juicy inside. You can finish on the stovetop or in the oven for even cooking.

4. Serve & Slice

Let rest before slicing to keep the juices in. It’s cheesy, flavorful, and absolutely dinner-worthy.

🛒 Ingredient Details & Smart Swaps

Why It Works:

  • Broccoli adds texture, nutrition, and color.
  • Cheese melts into the crevices of the chicken.
  • Seasonings give the chicken a smoky, savory crust.

Easy Substitutions:

  • No red onion? Use green onion or skip it.
  • Cheese options: mozzarella, Swiss, provolone, pepper jack.
  • For extra spice, add chopped jalapeños or red pepper flakes.

Equipment Tips:

  • Use a sharp knife to make clean pockets in the chicken.
  • A cast iron or non-stick skillet helps with perfect searing.

🔁 Flavor Variations & Serving Ideas

Mix It Up:

  • Add chopped sun-dried tomatoes or bacon bits to the filling.
  • Swap broccoli for spinach or asparagus tips.
  • Use Cajun or taco seasoning on the chicken for a different flavor profile.

Great With:

  • Mashed cauliflower or roasted veggies
  • Simple side salad with vinaigrette
  • Garlic butter rice or quinoa

Drink Pairings:

  • Dry white wine (Chardonnay or Sauvignon Blanc)
  • Sparkling water with citrus
  • Light beer or IPA

🧊 Storage, Reheating & Make-Ahead Info

Storage:

  • Store in airtight container in the fridge for up to 4 days.

Freezing:

  • Freeze cooked stuffed chicken individually in freezer bags for up to 2 months. Thaw in fridge overnight before reheating.

Reheating:

  • Oven: 350°F for 10–15 mins covered with foil.
  • Microwave: On medium power in 60-second intervals until hot.

Make Ahead:

  • Prepare and stuff the chicken up to 1 day in advance, keep refrigerated, and cook fresh.

Shelf Life Tip:

  • Best texture and flavor within 2 days. Cheese may release extra oil after that, but still tasty.

🧮 Nutrition (Per Stuffed Breast – Approx.)

  • Calories: 370
  • Protein: 42g
  • Carbs: 4g
  • Fat: 20g
  • Fiber: 1g
  • Net Carbs: 3g
  • Allergens: Dairy

❓ Frequently Asked Questions (FAQs)

Q: Can I bake instead of pan-cooking?
A: Yes! Bake at 375°F for 25–30 minutes or until internal temp hits 165°F.

Q: How do I keep the cheese from leaking out?
A: Don’t overfill, and secure the chicken with toothpicks. Sear gently and avoid flipping too much.

Q: Can I prep this for lunch meal prep?
A: Absolutely. It reheats well and stays moist. Just store individually and reheat gently.

Q: Can I use frozen broccoli?
A: Yes, just thaw and pat dry before mixing into the filling.

❤️ The Story Behind the Dish

I came up with this recipe on a busy weeknight when I had chicken, a leftover bag of broccoli, and no plan. What started as a quick experiment turned into one of my most loved weeknight dinners. It’s satisfying, low-carb, and hits that cheesy comfort spot—without the guilt.

💬 Join the Conversation!

What would you stuff your chicken with? Bacon bits? Mushrooms? Spinach and feta?
👇 Let me know in the comments—I’d love to hear your twist!

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Let’s get cheesy together. 🧀🐔

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