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Broccoli Cheese Stuffed Chicken Breast

Broccoli cheese stuffed chicken breast with a creamy broccoli-and-cheddar filling, baked until the chicken is juicy and reaches 165°F. A simple pocket-cut technique seals in the cheesy filling for an easy family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Filling
  • 1.5 cup broccoli florets, finely chopped
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 clove garlic, minced
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C). Place a greased baking dish ready for the chicken.
  2. Cut a pocket into each chicken breast without slicing all the way through. Keep the opening intact so the filling can stay inside.
Make the broccoli cheese filling
  1. In a bowl, combine broccoli, cheddar cheese, cream cheese, garlic, salt, and pepper. Mix until the filling is thick and evenly combined.
Stuff and season the chicken
  1. Stuff each chicken breast with the broccoli cheese mixture. Fill each pocket and avoid overstuffing so it seals as it bakes.
  2. Secure with toothpicks if needed. Tuck the ends so the pocket stays closed during baking.
  3. Rub the chicken with olive oil. This helps the seasoning adhere and promotes browning.
  4. Season the chicken with paprika, garlic powder, onion powder, salt, and pepper. Coat all sides evenly, including near the sealed pocket.
  5. Place the chicken in a greased baking dish. Arrange in a single layer so they bake evenly.
Bake and serve
  1. Bake for 30–35 minutes, until the chicken reaches 165°F internally. You should see lightly browned surfaces and hot, set filling.
  2. Rest the chicken for 5 minutes before serving. This helps juices redistribute for a moist bite.
  3. Garnish with parsley if desired. Serve warm with any pan juices.

Notes

Pro tip: Finely chopping the broccoli helps it blend into the cream cheese and reduces watery filling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cream cheese filling can change texture after thawing. For a lower-fat option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the same bake time.