Broccoli stuffed chicken breast is a simple, tasty dish that brings together tender chicken and fresh broccoli in a way that feels both satisfying and fresh. The chicken breasts are carefully filled with a mix of broccoli and usually some kind of cheese, creating a delicious surprise inside every bite. It’s a great way to sneak in some veggies while keeping the meal feeling special and hearty.
One thing I love about making broccoli stuffed chicken breast is how easy it is to customize. I often add a little garlic or some herbs like thyme or oregano to the filling, which gives it an extra pop of flavor without getting complicated. Plus, when the cheese melts and blends with the broccoli, it makes everything creamy and comforting—something that always feels like a small celebration on a regular weeknight.
My favorite way to serve this dish is with a side of roasted potatoes or a simple salad to keep it light. I find that this meal is perfect when I want something that feels homemade but doesn’t take hours to prepare. Sometimes I even make a bigger batch and save leftovers for lunch the next day, which is just as tasty and a nice bonus. It’s a dish that tends to please everyone around the table, which makes it a go-to for me when I want to cook something fuss-free but still impressive.
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless breasts for easy stuffing. If you want, thighs work too but cooking time may vary.
Broccoli: Finely chopped broccoli cooks evenly and fits nicely inside. Frozen broccoli is okay if well-thawed and drained.
Sun-dried tomatoes: These add color and tang but are optional. You can skip or swap with roasted red peppers for a milder flavor.
Cheese: Mozzarella melts well and stays stretchy. Mixing with cheddar adds sharpness. Try monterey jack for a creamy taste.
Seasonings: Dried basil or Italian seasoning brings herby notes. Paprika adds color and mild warmth. Adjust salt and pepper to your taste.
How Do You Perfectly Stuff and Seal the Chicken Breasts?
Butterflying chicken creates a pocket for the filling. Here’s how to do it easily and keep filling inside:
- Place chicken breast on a cutting board. Using a sharp knife, cut horizontally almost through but don’t slice fully.
- Open like a book so you have an even, thin surface to stuff.
- Spoon in the broccoli mix evenly but don’t overstuff to avoid tearing.
- Fold chicken over filling and secure with toothpicks or twine firmly but gently.
- When searing, handle carefully to keep the filling inside.
I find using kitchen twine gives a tighter seal, but toothpicks are quicker. Remember to remove them before serving!
Equipment You’ll Need
- Sharp chef’s knife – essential for butterflying chicken breasts cleanly and safely.
- Cutting board – provides a sturdy surface to prepare your chicken and veggies.
- Mixing bowl – perfect for combining the broccoli, cheese, and sun-dried tomatoes filling.
- Oven-safe skillet – lets you sear the chicken on the stove and finish cooking in the oven without extra dishes.
- Toothpicks or kitchen twine – these keep the stuffed chicken securely closed while cooking.
- Meat thermometer – handy to check that chicken has reached the safe internal temperature of 165°F.
Flavor Variations & Add-Ins
- Swap broccoli for spinach or kale for a leafy twist that cooks quickly inside the chicken.
- Replace sun-dried tomatoes with roasted red peppers for a milder, sweeter flavor contrast.
- Try feta or goat cheese in place of mozzarella for a tangier and creamier filling.
- Add cooked bacon bits for a smoky crunch that pairs well with the cheesy broccoli.
How to Make Broccoli Stuffed Chicken Breast
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 ½ cups broccoli florets, finely chopped
- ½ cup sun-dried tomatoes, chopped (optional)
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp dried basil or Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- Toothpicks or kitchen twine for securing the chicken breasts
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the filling and chicken, then around 30 minutes cooking and resting. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Filling:
Start by preheating your oven to 375°F (190°C). In a bowl, mix together the chopped broccoli, sun-dried tomatoes (if using), shredded cheese, and minced garlic. This will be your tasty filling.
2. Butterfly and Stuff Chicken:
Take each chicken breast and carefully cut it horizontally almost all the way through, creating a pocket but not cutting completely through. Stuff each pocket with the broccoli mixture, then close and secure the edges using toothpicks or kitchen twine to keep the filling inside while cooking.
3. Season and Sear:
Season the outside of the chicken breasts with salt, pepper, dried basil (or Italian seasoning), and paprika. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Cook the chicken breasts for about 3–4 minutes per side, until golden brown.
4. Bake and Rest:
Transfer the skillet to the preheated oven. Bake the chicken for 20–25 minutes until the meat is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before slicing.
5. Serve:
Take out the toothpicks or twine, slice, and serve your delicious stuffed chicken warm. Enjoy the juicy chicken filled with cheesy broccoli and sweet sun-dried tomatoes!
Can I Use Frozen Broccoli for the Filling?
Yes! Just make sure to fully thaw and drain the broccoli to remove excess moisture, which can make the filling soggy.
What Can I Substitute for Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes, try using roasted red peppers or omit them entirely—the chicken will still be delicious!
How Should I Store Leftover Stuffed Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken juicy.
Can I Prepare This Dish Ahead of Time?
Absolutely! Assemble and stuff the chicken breasts, cover tightly, and refrigerate up to 24 hours before cooking. Bring to room temperature before searing and baking.
