I absolutely love making Broccoli Cheddar Stuffed Chicken! It’s a delightful dish where juicy chicken breasts are stuffed with a creamy blend of cheddar cheese and nutritious broccoli florets.

The combination of tender chicken with gooey melted cheese and crispy broccoli creates a mouthwatering explosion of flavors and textures in every bite. Pair it with a side of roasted veggies or mashed potatoes for a wholesome and satisfying meal that never fails to impress. Give it a try, and I’m sure you’ll fall in love with this delicious recipe!

Ingredients Needed for This Recipe

4 large chicken breasts
Salt and pepper, to taste
1 teaspoon garlic powder

1 teaspoon paprika
2 cups broccoli florets, finely chopped
1 cup sharp cheddar cheese, shredded

2 tablespoons cream cheese, softened
1 teaspoon Italian seasoning
2 cloves garlic, minced

1 tablespoon olive oil
Toothpicks or butcher’s twine for securing chicken

Instructions for Making Broccoli Cheddar Stuffed Chicken

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.
Season the chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
Make the filling: In a medium bowl, mix together the finely chopped broccoli, shredded cheddar cheese, cream cheese, Italian seasoning, and minced garlic until well combined.

Stuff the chicken: Spoon the broccoli cheese mixture evenly into each chicken breast pocket. Secure the pockets with toothpicks or butcher’s twine to keep the filling inside while cooking.
Cook the chicken: Heat olive oil in a large, oven-proof skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until they’re golden brown. This helps to lock in the juices.
Bake: Transfer the skillet to the preheated oven, or if your skillet is not oven-proof, transfer the chicken breasts to the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).

Rest before serving: Let the chicken rest for a few minutes after baking, then remove the toothpicks or twine. This allows the juices to redistribute, ensuring your chicken will be moist and flavorful.
Serve: Cut into the chicken to see the beautiful broccoli-cheddar filling, and enjoy! This dish pairs wonderfully with a side of mashed potatoes, rice, or a light salad.

Tips for Perfecting the Recipe

Selecting the Right Chicken Breasts: Opt for large, plump chicken breasts to ensure there’s enough room to create a pocket for the filling. Uniformity in size helps in even cooking.

Seasoning Inside Out: Don’t just season the outside of the chicken; sprinkle some salt and pepper inside the pockets for a flavor boost throughout.

The Right Cut: Be cautious when slicing the pocket into the chicken breast. A deep cut that goes three-quarters of the way through is ideal. Avoid cutting all the way through to prevent the filling from leaking out.

Securing the Pocket: After stuffing the chicken, secure the opening with toothpicks or butcher’s twine. This helps to keep the filling inside where it belongs during cooking.

Don’t Overstuff: While it’s tempting to pack as much filling as possible, overstuffing can cause it to spill out during cooking. Aim to fill just enough that the pocket can be securely closed.

Searing Before Baking: Searing the chicken on both sides before baking not only adds a beautiful golden-brown color but also locks in the juices, making the chicken moist and flavorful.

Resting Time: Allowing the chicken to rest for a few minutes after baking lets the juices redistribute throughout the meat, ensuring that every bite is juicy and delicious.

Checking for Doneness: Use a meat thermometer to check if the chicken is cooked through. The safe internal temperature for chicken is 165°F (74°C). This prevents overcooking, which can make the chicken dry.

Flavor Variations: Feel free to experiment with the filling by adding ingredients like sautéed mushrooms, sun-dried tomatoes, or different cheeses like mozzarella or gouda for a new flavor profile.

Serving Suggestions

Light Sides for Balance: Serve with a side of steamed vegetables, a crisp salad, or a light quinoa salad to balance the richness of the cheese-filled chicken.

Starchy Companions: Mashed potatoes, roasted sweet potatoes, or a creamy risotto make excellent sides that complement the creamy texture and savory taste of the dish.

Grains for a Hearty Meal: A side of brown rice, couscous, or farro can add a hearty element to the meal, making it more filling and satisfying.

Bread Options: A crusty baguette or garlic bread can be great for soaking up any juices or cheese that escape from the chicken, ensuring you enjoy every last bit of flavor.

Wine Pairing: A glass of Chardonnay or Sauvignon Blanc pairs wonderfully with this dish, as the wine’s acidity and fruitiness cut through the richness of the cheese and complement the chicken and broccoli flavors.

Storage Tips

Cooling Before Storage: Allow any leftovers to cool to room temperature before storing them to prevent condensation inside the container, which can make the chicken soggy.

Airtight Containers: Store leftovers in airtight containers to keep the chicken moist and prevent it from absorbing odors from the refrigerator.

Refrigerating: Properly stored, Broccoli Cheddar Stuffed Chicken can last in the refrigerator for up to 3 days.

Freezing for Longer Storage: If you need to store the chicken for a longer period, freeze it in airtight containers or freezer bags. Frozen stuffed chicken can last for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat leftovers gently in the oven or microwave until heated through. If using an oven, cover the chicken with foil to prevent it from drying out. In the microwave, use a lower power setting to evenly warm the chicken without making it rubbery.

Frequently Asked Questions

Can I make this recipe with other types of cheese? Yes, feel free to experiment with different cheeses. Mozzarella, gouda, or a blend of cheeses can offer a new taste experience.

Can I use frozen broccoli? Yes, frozen broccoli can be used as a convenient alternative to fresh. Thaw and drain it well before chopping to avoid adding excess moisture to the filling.

How can I prevent the cheese from leaking out during baking? Securely closing the pocket with toothpicks or butcher’s twine and avoiding overstuffing are key steps. Additionally, placing the chicken seam-side up can help contain the cheese.

Can I prepare this dish ahead of time? Yes, you can prepare the stuffed chicken breasts up to a day in advance. Keep them covered in the refrigerator and bake just before serving to ensure the best texture and flavor.

Is this recipe suitable for a keto diet? Yes, this recipe can fit into a keto diet as it’s low in carbs and high in fat and protein. Just be mindful of the serving size and any sides to keep it keto-friendly.

How can I ensure the chicken doesn’t become dry? Avoid overcooking by using a meat thermometer to check for doneness and letting the chicken rest after baking. Searing before baking also helps lock in moisture.

Broccoli Cheddar Stuffed Chicken

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This Broccoli Cheddar Stuffed Chicken recipe is the epitome of comfort food, offering a perfect blend of moist, baked chicken breasts filled with a rich, creamy mixture of broccoli and cheddar cheese.

Ingredients

4 large chicken breasts

Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika

2 cups broccoli florets finely chopped
1 cup sharp cheddar cheese shredded
2 tablespoons cream cheese softened

1 teaspoon Italian seasoning
2 cloves garlic minced
1 tablespoon olive oil

Toothpicks or butcher’s twine for securing chicken

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.

Season the chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
Make the filling: In a medium bowl, mix together the finely chopped broccoli, shredded cheddar cheese, cream cheese, Italian seasoning, and minced garlic until well combined.
Stuff the chicken: Spoon the broccoli cheese mixture evenly into each chicken breast pocket. Secure the pockets with toothpicks or butcher’s twine to keep the filling inside while cooking.

Cook the chicken: Heat olive oil in a large, oven-proof skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until they’re golden brown. This helps to lock in the juices.
Bake: Transfer the skillet to the preheated oven, or if your skillet is not oven-proof, transfer the chicken breasts to the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Rest before serving: Let the chicken rest for a few minutes after baking, then remove the toothpicks or twine. This allows the juices to redistribute, ensuring your chicken will be moist and flavorful.

Serve: Cut into the chicken to see the beautiful broccoli-cheddar filling, and enjoy! This dish pairs wonderfully with a side of mashed potatoes, rice, or a light salad.