Easy Broccoli Cheddar Stuffed Chicken

7

Prep time 15 minutes

Cooking time 18 minutes

Total time 33 minutes

Servings 4 servings

Easy Broccoli Cheddar Stuffed Chicken is my go-to dinner when I want something comforting without babysitting a pan for an hour. It takes a few simple ingredients, looks fancy enough for guests, and still works on a random Tuesday when you just want a cozy bite. Picture juicy chicken with a golden crust, stuffed with creamy cheddar and tender broccoli. There is nothing complicated here, just good flavors that make you want a second helping. I have made this so many times that I know the little tricks to keep the filling inside and the chicken extra moist. Let me walk you through it so you can nail it the first time.

What ingredients you need to make this broccoli cheddar stuffed chicken

Most of the ingredients are everyday pantry items. The goal is a creamy, cheesy, broccoli-packed filling that stays put while the chicken cooks. You will prep the chicken, mix the filling, stuff it, and bake until the top is lightly crisp and the inside is melty.

The Story Behind This Recipe

From my kitchen to yours—Easy Broccoli Cheddar Stuffed Chicken mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Easy Broccoli Cheddar Stuffed Chicken is my go-to dinner when I want something comforting without babysitting a pan for an hour. It takes a few simple…

Cuts Food

• 4 medium boneless, skinless chicken breasts
• 1 and 1/2 cups finely chopped broccoli florets, lightly steamed or microwaved until crisp-tender
• 1 cup shredded sharp cheddar cheese
• 2 ounces cream cheese, softened
• 2 tablespoons plain Greek yogurt or mayo
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika or sweet paprika
• Salt and black pepper to taste
• 1 tablespoon olive oil for searing
• Optional: a pinch of crushed red pepper for heat

Ingredient notes

Finely chop the broccoli so it folds into the creamy filling without poking out too much. Sharp cheddar adds punchy flavor, but a mix of cheddar and mozzarella gives you extra pull. Cream cheese helps bind everything, so the filling stays put. If your chicken breasts are very thick, you can gently pound them to an even thickness for better cooking.

If you like to double up on the broccoli cheddar vibes, this creamy one-pot broccoli cheddar orzo makes a perfect side. It is cozy, simple, and ties the whole plate together.

How to make this broccoli cheddar stuffed chicken

I keep this method straightforward so you can get dinner on the table without overthinking. You will butterfly the chicken, stir the filling, stuff, secure, sear, then finish in the oven. The quick sear locks in juices and gives you that pretty golden color.

Butterfly and stuff

Preheat your oven to 400°F. Pat the chicken dry. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, keeping the other side intact. In a bowl, mix broccoli, cheddar, cream cheese, yogurt or mayo, garlic powder, onion powder, paprika, salt, and pepper. It should be thick and scoopable. Fill each pocket generously. If needed, secure the opening with toothpicks to keep the mixture inside. Be gentle and do not overfill. A snug pocket is better than a bursting one.

Sear and bake

Warm a large oven-safe skillet over medium heat with olive oil. When hot, add the stuffed chicken and sear about 2 to 3 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 12 to 18 minutes, depending on thickness. You are aiming for an internal temperature of 165°F in the thickest part. If you do not have an oven-safe skillet, move the seared chicken to a baking dish. Rest 5 minutes before slicing so the juices settle and the filling thickens a bit.

Want a different spin for later in the week? Try this juicy bacon wrapped air fryer chicken breast for a crisp, smoky twist. It is another easy dinner that feels like a treat.

Tips for making this Broccoli Cheese Stuffed Chicken Breast

Use broccoli that is crisp-tender, not soggy. If it is very wet, blot it with a towel so the filling does not get loose. For the cheese, grate it yourself if you can. Freshly grated cheddar melts smoother than pre-shredded.

Stuff with care. If the pocket rips, do not panic. Just tuck a little less filling, close with toothpicks, and sear gently. A quick sear on medium heat is better than going high and scorching the outside before the inside heats through.

Season the outside of the chicken after stuffing. Salt, pepper, and a little paprika go a long way in making the crust tasty. If you want extra color, brush a tiny bit of oil on the top before searing.

Rest the chicken. Those five minutes after baking help lock in juices and keep the filling creamy. It will slice much cleaner.

Make ahead and storage

Assemble the stuffed chicken up to 1 day ahead and refrigerate covered. Bake straight from the fridge, adding a few extra minutes. Leftovers keep 3 days and reheat best covered at 325°F until warm. If you are packing lunch, slice the chicken and tuck it with extra veggies so it reheats evenly.

We made this for a weeknight dinner and my husband asked if I had ordered it from a restaurant. The filling was cheesy and so good, and the chicken stayed juicy. This is going in our rotation for sure.

What to Serve with Stuffed Chicken

This recipe is rich and satisfying, so simple sides really shine. I like to pair it with something fresh, something cozy, and maybe a carby bite if we are hungrier than usual.

• Roasted carrots or green beans with lemon
• Simple side salad with balsamic vinaigrette
• Fluffy rice or garlicky mashed potatoes
• Quick sautéed zucchini with a squeeze of lemon
• Warm buttered noodles with parsley
• For an extra cheesy companion, bake this easy cheddar cheese quick bread. It is crusty on the outside and soft inside, perfect for scooping up any melty bits on the plate.

More Easy Baked Chicken Recipes To Try

If you love the comfort of this dish, you will appreciate a few more weeknight winners. I rotate them depending on what is in my fridge and how much time I have. For a cozy casserole that tastes like a classic deli favorite, the deliciously easy chicken cordon bleu casserole hits the spot with creamy sauce and a golden top. When I want fewer pans to wash, I lean on simple skillet or casserole meals that still bring big flavor.

Common Questions

Can I use frozen broccoli?

Yes, thaw it and squeeze out excess moisture. Chop it small so the filling stays creamy and does not leak.

What if I do not have toothpicks?

You can skip them if your pocket is neat and not overfilled. Otherwise, use short skewers trimmed to fit or even kitchen twine tied gently around the middle.

How do I know when the chicken is done?

Use a meat thermometer. It should read 165°F in the thickest part. The juices will run clear, and the chicken will feel firm but not hard.

Can I make it spicy?

Absolutely. Add crushed red pepper to the filling or dust cayenne on the outside. A drizzle of hot honey after baking is also delicious.

What cheese swaps work best?

Monterey Jack, Colby Jack, or a cheddar mozzarella blend melt nicely. Avoid very dry cheeses that do not melt well.

Ready to Stuff and Sizzle

This recipe checks all the boxes for an easy weeknight win. It is comforting, crowd pleasing, and honestly hard to mess up. If you want to compare methods or see another take, check out this helpful Stuffed Chicken Breast Recipe (Broccoli and Cheese) – Easy …, and this fun spin from Easy Broccoli Cheddar Stuffed Chicken – rachLmansfield. Now it is your turn to preheat the oven, grab your cheddar, and make the kind of dinner that gets cheers at the table. If you make it, leave a note and tell me what sides you served.