Chicken and Broccoli Stuffed Chicken
If you’re looking for an easy dinner that feels fancy without blowing the grocery budget, Broccoli Cheese Stuffed Chicken Breast is it. This recipe takes basic chicken breasts and stuffs them with a creamy, cheesy broccoli filling that the whole family will love.
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This is one of those meals I make when I’m tired of plain baked chicken but still need something simple enough for a weeknight. It uses ingredients I usually already have on hand, and it’s a great way to sneak in some veggies without anybody complaining at the table.
If you love cozy, oven-baked dinners like this one, you might also enjoy my Million Dollar Chicken Casserole, Honey Peppered Chicken, or Brie and Apple Stuffed Chicken recipes that come together without a lot of fuss and mess.
Why You’ll Love This Recipe
- Budget-Friendly: Simple ingredients like chicken, broccoli, and cheese keep costs low.
- Family-Approved: Creamy cheese filling makes this a win even for picky eaters.
- Easy but Impressive: Looks fancy enough for company but easy enough for a weeknight.
- Low Carb Option: Great if you’re cutting back on carbs but still want comfort food.
Ingredients
Chicken and Broccoli Stuffed Chicken
Equipment
- Sharp Knife
- cutting board
- Mixing Bowl
- Skillet
- Baking Dish
- toothpicks
- meat thermometer
Ingredients
- 4 chicken breasts chicken breasts
- 1 cup finely chopped broccoli florets
- 1 cup shredded mozzarella or cheddar
- 2 ounces cream cheese softened
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F. Use a sharp knife to cut a deep pocket into the side of each chicken breast without slicing through the other side.
- In a bowl, mix the chopped broccoli, mozzarella, cream cheese, garlic, onion powder, salt, and pepper until well combined.
- Spoon the broccoli mixture into each chicken pocket. Use toothpicks to secure the opening if needed.
- Brush the chicken with olive oil and sprinkle with paprika, plus a little extra salt and pepper if you like.
- Heat a skillet over medium-high. Sear each chicken breast for 2–3 minutes per side until lightly golden.
- Transfer the chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest 5 minutes before slicing. Remove toothpicks and serve warm.
Notes
- Pat chicken dry before cutting to make it easier to handle.
- Don’t overstuff or the filling may leak out.
- Searing first helps lock in moisture and adds flavor.
- Let the chicken rest before slicing for juicier results.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the chicken. Freezing:
You can freeze cooked stuffed chicken breasts for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use a sharp knife and take your time cutting the pocket so you don’t slice all the way through.
- Finely chopping the broccoli helps it cook evenly and makes stuffing easier.
- Secure with toothpicks so the filling stays put while cooking.
- Swap mozzarella for cheddar if you want a bolder, sharper cheese flavor.
- You can add a pinch of red pepper flakes if your family likes a little heat.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Air fry at 375°F for about 16–18 minutes, flipping halfway, until the chicken reaches 165°F.
The safest way is to use a meat thermometer. The internal temperature should reach 165°F.
You can, but be sure to thaw and squeeze out excess moisture so the filling isn’t watery.
Cheddar, Colby Jack, Monterey Jack, or even a little Parmesan all work great.
