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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.
If I wanted to make this in the oven, what changes would you make? I have a broken foot, so I do my prep at the kitchen table, but standing at the stove to cook isn’t possible.
Hi there. You can easily bake it instead once everything is ready. Pop it in a preheated oven at 350F for 25-30 minutes.
My favorite way to keep the filling inside is to wrap each breast in bacon. The pan frying gets the bacon crisp. Many times I continue to cook it stove top with a cover. So very good!
Nice. Love it
I’ve made this recipe at least twice and it is a family favorite. My husband says this is the perfect dish to serve to guests – and he is very hard to please! It is also a very easy recipe to make.
Thank you!
Thank you Amber. Appreciate the feedback
Very tasty! Easy to prepare.
Thank you
Super yummy and friendly on the macros
Thanks Kelly
This was soo yummy!! I added cooked diced bacon to the cream cheese filling and it was perfect!
Thank you!!
Yay. Glad you liked it
Can I assemble it and then freeze it and if it’s yes for how long
Yes, you can. It freezes for up to 3 months.
I really liked this! I used whipped cream cheese to save on calories. I do have one question. It says the garlic powder is divided but you don’t state to put it on the chicken with the other spices. Is it meant to say divided?
3 words. Yum! Yum! Yum! It was so good that I forgot to take a picture. Next time, cause this recipe is a KEEPER! Thank you!
Yay!!! Maybe next time. haha
It is so good we have it altleast once every pay period
Thanks! So glad you liked it.
Soo yummy!! Made this tonight just as directed, except I made 4 chicken breasts and added cooked bacon! It was DELICIOUS!!
Thank youuu!!
Love it! Thanks for the feedback.
Trying this tonight. Do I need to cook broccoli first?
Hi! No, you don’t have to.
We have a rating system in our house. Each person has one point. If the like dinner, they give it a point. There are three of us, and this recipe got a 3 out of 3!!! It was sooo good!!!
Yay. So glad to hear this! A winner!
Easy to make and very tasty!
So glad you loved it.
When the chicken goes in the oven do u have to cover with foil
Hi there. No, you don’t need to cover it. You can but it’s not necessary.
So good making it a second time 🙂
do I need to cook the broccoli first?
Hi Sarah, you could steam them a bit but it’s not necessary. They will be cooked in with the chicken.
This was excellent! My family LOVED it and wants me to make it more often.
So glad this was a winner with your family.
The written recipe doesn’t say where to use the garlic powder. The video shows it in the cheese/brocolli mixture so that’s what I’m going to do. I hope it turns out ok.
Yes sorry about that. will fix it now
How long does it take to cook?
Hey! so every oven is different. The estimate is 17-20 minutes in the oven. To be sure you can use a thermometer until it reaches 165.