Golden and crispy on the outside, tender and juicy on the inside, this Broccoli Cheddar Stuffed Chicken is everything you didn’t know your weeknight dinner rotation was missing. Each bite is bursting with sharp cheddar and vibrant broccoli—melty, creamy, and utterly satisfying.
It’s a one-pan wonder that feels fancy enough for guests but simple enough to throw together on a busy Tuesday. This is comfort food that happens to be low-carb, high-protein, and totally crave-worthy.
The Cheesy, Broccoli-Stuffed Secret
There’s something special about turning a humble chicken breast into a flavor-packed pocket of deliciousness. The rich cheddar brings bold, tangy depth, while the broccoli adds freshness and a subtle crunch. The mayonnaise might sound surprising, but it works magic—binding the filling together and adding creaminess without overwhelming the dish. It’s that sneaky ingredient that takes the texture from good to glorious.
Let’s Talk Ingredients (And a Few Clever Swaps)
Chicken Breasts
Boneless, skinless, and thick enough to butterfly—these are your blank canvas. If your chicken pieces are a bit uneven, a quick gentle pound with a meat mallet will do the trick. Want to swap them? Try boneless thighs for extra juiciness or even a plant-based chicken alternative for a vegetarian twist.
Broccoli Florets
Fresh or frozen (and thawed), finely chopped. These little green bites soften beautifully inside the chicken, keeping their texture just enough to balance out the richness.
Sharp Cheddar Cheese
Bold and melty, sharp cheddar cuts through the creaminess and complements the broccoli perfectly. Want to mix it up? Try gouda, mozzarella, or a combo of cheeses for your own signature blend.
Mayonnaise
Just a touch makes the filling creamy and cohesive. You can sub in Greek yogurt or sour cream if mayo’s not your thing.
Seasonings
Salt, garlic powder, paprika, and black pepper bring just enough flavor to the party without stealing the spotlight. Add a pinch of crushed red pepper for a little heat if that’s your vibe.
Olive Oil
Used for searing, it adds color and locks in moisture. Feel free to use avocado oil or ghee as an alternative.
How to Make Broccoli Cheddar Stuffed Chicken (You’ve Got This)
- Preheat that oven
Set it to 350°F (175°C). While that’s warming up, get your chicken prepped. - Create the perfect pocket
Lay your chicken breasts flat. With your hand on top of each breast, carefully slice horizontally to form a deep pocket—don’t cut all the way through. Think of it like opening a book, not slicing it in half. If needed, gently pound to about 1-inch thick for even cooking. - Season like a pro
Rub the inside and outside of each breast with salt, pepper, garlic powder, and paprika. This way, every bite is seasoned just right. - Mix the filling
In a bowl, stir together chopped broccoli, shredded cheddar, and mayo. It should be a thick, scoopable mixture. If it looks too dry, add a little more mayo. Too wet? A sprinkle of breadcrumbs can help. - Stuff and secure
Spoon the broccoli cheddar mixture into each pocket. Don’t overfill or it’ll spill while cooking. Use toothpicks to secure the edges if needed—just remember to remove them before serving! - Sear for golden flavor
Heat olive oil in a skillet over medium heat. Add stuffed chicken and sear 2–3 minutes per side until nicely browned. Don’t move them too soon—let the crust develop. - Bake to juicy perfection
Transfer the skillet to the preheated oven (or move chicken to a baking dish if your skillet isn’t oven-safe). Bake 15–25 minutes, depending on thickness, until the internal temperature hits 165°F. Use a meat thermometer for best results—it’s the kitchen tool that’ll change your life. - Let it rest
Remove from the oven and let your chicken sit for a few minutes before slicing. This helps the juices redistribute, keeping every bite tender.
What to Serve With It?
This dish plays well with almost anything. Pair it with garlic mashed potatoes, roasted sweet potatoes, or a fresh green salad. For a low-carb option, go for cauliflower rice or sautéed zucchini noodles.
Storing & Reheating Like a Pro
Leftovers? Yes, please. Store any extra stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat, bake at 325°F for about 10 minutes or microwave gently until warmed through. The filling stays creamy, and the chicken stays juicy—win-win.
Want to freeze it? Absolutely. Wrap tightly in foil or freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat as above.
This Broccoli Cheddar Stuffed Chicken is the kind of recipe that’ll have you skipping takeout and coming back for seconds. It’s hearty, wholesome, and packed with flavor—and once you’ve made it once, you’ll want to riff on it again and again.
Broccoli Cheddar Stuffed Chicken
Ingredients
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 cup broccoli florets, chopped
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Butterfly the chicken breasts by slicing horizontally into each breast, leaving one side intact to form a pocket. Optionally, pound the breasts to an even thickness of about 1 inch.
- Season both the inside and outside of each chicken breast with salt, pepper, garlic powder, and paprika.
- In a bowl, combine the chopped broccoli, shredded cheddar, and mayonnaise. Mix until well combined.
- Stuff the broccoli mixture into the pocket of each chicken breast. Use toothpicks to close the pocket if needed.
- Heat the olive oil in a skillet over medium heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side until browned.
- Transfer the skillet to the preheated oven and bake for 15-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.
- Remove from the oven and let the chicken rest for 2-3 minutes before serving.
Notes
- If you prefer a different cheese, feel free to experiment with mozzarella or gouda for a slightly milder flavor.
- To make this dish more filling, serve it with a side of roasted vegetables or mashed potatoes.
- For extra flavor, sprinkle the chicken with some crushed red pepper flakes before baking for a little heat.
Leave a Reply