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–+ servings
Sliced stuffed chicken breast filled with a broccoli and cheese mixture, served on a white plate with sauce.
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Chicken and Broccoli Stuffed Chicken

Tender chicken breasts stuffed with a creamy broccoli and cheese filling, then seared and baked to juicy perfection. This Broccoli Cheese Stuffed Chicken is an easy, budget-friendly dinner that feels special without extra work.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: American
Servings: 4 Servings
Calories: 465kcal
Author: Wendy

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.

Nutrition

Serving: 1Serving | Calories: 465kcal | Carbohydrates: 4g | Protein: 56g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 790mg | Potassium: 964mg | Fiber: 1g | Sugar: 1g | Vitamin A: 807IU | Vitamin C: 24mg | Calcium: 240mg | Iron: 1mg