Broccoli Cheese Stuffed Chicken (Printable Version)
Chicken breasts stuffed with broccoli, cheddar and cream cheese, baked until golden and bubbling.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Combine garlic powder, paprika, salt, and black pepper in a small bowl. Set aside.
03 - Pat chicken breasts dry. Using a sharp knife, cut a pocket lengthwise into each breast without slicing through completely.
04 - Rub each breast with olive oil and apply the seasoning blend, including inside the pocket.
05 - In a mixing bowl, combine chopped broccoli, shredded cheddar, cream cheese, Parmesan, Dijon mustard, and minced garlic. Stir until fully incorporated.
06 - Stuff each chicken breast generously with the prepared broccoli-cheese mixture. Secure openings with toothpicks if necessary.
07 - Place stuffed chicken breasts on the prepared baking sheet. Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F and the filling is bubbling.
08 - Allow the chicken to rest for 5 minutes after baking. Remove toothpicks before serving.
# Expert Suggestions:
01 -
- Stuffed chicken makes dinner feel special, but it’s easy enough for any busy night – don’t let anyone know how simple it really is.
- The creamy, cheesy filling keeps the chicken juicy, and that first bite always gets a smile at the table.
02 -
- Don’t rush cutting the pocket—if you slice all the way through, the filling will escape and burn on the pan.
- Softening the cream cheese fully before mixing makes the filling much easier to combine and spoon into the chicken.
03 -
- Letting the chicken rest before serving locks in the juices and keeps every bite moist.
- A quick blast under the broiler in the last two minutes adds a golden, crispy cheese top that’s worth the extra step.