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This Broccoli and Cheese Stuffed Chicken Breast is an easy-to-make and delicious chicken breast recipe that’s loaded with a cheese and broccoli mixture for a perfect low-carb and tasty meal.
You will also love my asparagus-stuffed chicken breast and my spinach and cheese stuffed chicken breast.
Looking for a tasty, low-carb, easy-to-make chicken dinner recipe? Make this broccoli-stuffed chicken breast recipe that’s super tasty and perfect for either lunch or dinner.
Chicken breast stuffed with a delicious broccoli and cheese mixture, pan-seared on each side for a few minutes and then grilled in the oven to perfection. This stuffed chicken recipe is also keto-friendly for those who are on a low-carb diet. My kids love all sorts of stuffed chicken breast recipes and think they are so fancy!
Serve it with some lemon ricotta pasta or some garlic-roasted potatoes.
Recipe highlights
- Super easy but yet fancy chicken dish you can cook for guest or your family.
- It is so tasty, you would want to make it all the time.
- Wholesome and packed with protein. Makes for a great low-carb meal to enjoy as is.
Ingredients you will need
This is just a quick list of ingredients you will need. Full measurements are listed further down below.
- Boneless skinless chicken breasts or four large breasts.
- Salt and pepper, to taste.
- Oil: I used Olive Oil, but you may use avocado oil.
- Seasonings: Garlic Powder, Paprika, Italian Seasoning
- Broccoli florets: you can also use frozen broccoli
- Shredded Cheddar Cheese
- Cream Cheese: you may use low fat.
How to make it
- Preheat your oven to 375 F.
- Place the chicken on a chopping board and using a sharp knife, slice through the middle to create a pocket for the stuffing.
- Repeat with all the chicken breasts, then season with salt, pepper, paprika and Italian seasoning on all sides.
- In a mixing bowl, combine broccoli with shredded cheese, garlic powder, and cream cheese. Season with a pinch of salt and pepper. Spoon the mixture into the chicken breasts and secure the pocket using toothpicks.
- Heat oil in a large, ovenproof skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side, then transfer to the oven and bake for an additional 15-17 minutes.
- A meat thermometer inserted in the middle of the chicken should read 165F. Enjoy!
What to serve it with
- Cilantro Lime Rice
- Creamy Wild Mushroom Pasta
- Roasted Sweet Potatoes
- Garlic Butter Mashed Cauliflower
- Parmesan Oven Roasted Cauliflower
- Spinach and Mushroom Pasta
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Frequently asked questions
The best way to avoid eating undercooked chicken would be to test it with a digital food thermometer. The internal temperature of the stuffed chicken breast should be 165*F to be sure that the chicken is cooked thoroughly and ready.
Yes, you can use frozen broccoli florets to make stuffed chicken breasts. I recommend you allow it to thaw ahead of them first before using it for the stuffing.
Yes. You can skip the oven. In step 5 after searing each side, cover it and lower the heat to medium to low. let it steam/cook for 3-4 minutes per side or so and check with a thermometer for doneness.
More chicken recipes
- Easy Creamy Garlic Chicken Skillet
- Chicken Alfredo Zoodles
- Lemon Garlic Chicken Skillet With Asparagus
- Sheet Pan Chicken And Veggies Recipe
- Mexican Grilled Chicken Bowl
- Asparagus Stuffed Chicken Breast
- One Pan Cranberry Roasted Chicken Skillet
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Broccoli and Cheese Stuffed Chicken Breast
Ingredients
- 1.5 pounds Boneless skinless chicken breasts, or 4 large breasts
- Salt and pepper, to taste
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder, divided
- ½ teaspoon Paprika
- 1 tablespoon Italian Seasoning
- 1 Cup Small chopped broccoli florets
- 1 Cup Shredded Cheddar Cheese
- ¼ Cup Cream Cheese
Instructions
- Preheat your oven to 375 F.
- Place the 1.5 pounds Boneless skinless chicken breasts on a chopping board and, using a sharp knife, slice through the middle to create a pocket for the stuffing.
- Repeat with all the chicken breasts, then season with Salt and pepper, to taste, ½ teaspoon Paprika, and 1 tablespoon Italian Seasoning on all sides.
- In a mixing bowl, combine 1 Cup Small chopped broccoli florets with 1 Cup Shredded Cheddar Cheese, 1 teaspoon Garlic Powder, and ¼ Cup Cream Cheese. season with a pinch of salt and pepper. Spoon the mixture into the chicken breasts, and secure the pocket using toothpicks.
- Heat 1 tablespoon Olive Oil in a large, ovenproof skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side, then transfer to the oven and bake for an additional 15-17 minutes.
- A meat thermometer inserted in the middle of the chicken should read 165F. Enjoy!
Video
Notes
- Cream cheese can be light or fat-free
- Cheddar cheese can also be light
- Frozen broccoli can be used instead of fresh
- Avocado oil in place of olive oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rena, made it last night, my family loved it so much, just added tomatoes, chicken stock to it and then parmeson cheese at the end, it was delicious, thank you
Hi Mildred. I am so glad you guys loved it.
perfect
I loved it and made it again! I’m putting it in the recipe book I’m putting together for a friend<3
amazing! Thanks for the feedback ❤️
I came across this recipe and wanted to try it out just based on the photo. My husband loves to cook so he fixed it. It was SUPER YUMMY! My husband said the chicken was very moist and my son said it was very filling. We will definitely make it again!
Glad you all loved it
Can you tell me how you keep the cheese from melting out of the chicken breast? Happens every time.
I use toothpicks. What do you use?
Hi how do you make butterfly chicken stuffed with spinach and mozzarella cheese got all the ingredients just need your help to get it right please.