I came up with this broccoli cheese stuffed chicken on a weeknight when I was tired of making separate sides and mains. I wanted something that felt like classic broccoli cheddar comfort food, but in one pan, with simple ingredients I already had: chicken breasts, frozen broccoli, cream cheese, and a bit of cheddar. Nothing fancy, just practical.
What I like about this recipe is how flexible it is. You can use fresh or frozen broccoli, swap cheeses depending on what’s in your fridge, and easily make it a bit lighter without losing flavor. The chicken bakes up juicy because the filling helps keep it from drying out, and you get protein, veggies, and healthy fats in one piece.
This has become one of those “end of the week” meals for me, when I’m trying to use up broccoli and a half block of cream cheese. It’s also an easy way to make plain chicken a little more interesting without complicated steps. If you’re comfortable with basic pan searing, you can do this. The only real technique is cutting the pocket in the chicken — once you get that down, the rest is straightforward.
If you’re trying to eat a bit cleaner, this recipe fits well with that. You’re using whole ingredients, controlling the salt, and avoiding heavy sauces from a jar. I’ll walk through not just what to do, but why each step matters, so you can adjust it to your own kitchen and still get reliable results.
Your New Favorite: Broccoli Cheese Stuffed Chicken
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Gathering Your Ingredients
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets, chopped into small pieces (fresh or thawed frozen)
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese (about ¾ brick), at room temperature
- 1 clove garlic, minced
- Kosher salt, to taste
- Ground black pepper, to taste
Start Here
- Preheat your oven to 375°F (190°C). Starting with a hot oven helps the chicken cook evenly after searing and keeps the filling from spilling out while it bakes.
- Mix the dry seasoning for the chicken. In a small dish, combine the 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon paprika. This gives you an even blend so one bite isn’t saltier or spicier than another.
- Season the chicken breasts. Place the chicken on a board or tray. Drizzle 2 tablespoons of the olive oil over the chicken, then sprinkle the seasoning mixture all over, rubbing it in to coat each piece on both sides. Coating with oil first helps the spices stick and promotes better browning.
- Make the broccoli cheese filling. In a medium bowl, add the chopped broccoli, shredded cheddar, softened cream cheese, minced garlic, a pinch of salt, and a pinch of pepper. Mash and stir with a fork or spatula until the mixture is mostly smooth and evenly combined. It should be thick and spreadable, not runny — this keeps it inside the chicken while cooking.
- Cut a pocket into each chicken breast. Lay a chicken breast flat, placing your hand gently on top to steady it. Use a sharp knife to slice into the thickest side, cutting horizontally to create a deep pocket without going all the way through. Stop about ½ inch from the other side. Repeat with the remaining breasts. Take your time here; a controlled, shallow cut is safer and keeps the filling contained.
- Stuff the chicken. Use a spoon or your fingers to push the broccoli cheese filling into each pocket, dividing it evenly among all four breasts. Press the open edges of the chicken together to close as much as possible. If your pockets feel too full, remove a little filling — overstuffing can cause the filling to leak out during searing.
- Preheat the pan for searing. Place a large oven-safe skillet (cast iron or stainless works well) over medium-high heat. Add the remaining 2 tablespoons of olive oil and let it heat until it shimmers. A properly heated pan helps the chicken brown instead of steam.
- Sear the stuffed chicken. Carefully place the stuffed chicken breasts in the hot skillet, seam side up if possible. Sear for 2–3 minutes per side, until each side is golden brown. You’re not cooking them through here — just building color and flavor. If your pan is small, do this in two batches to avoid crowding.
- Finish in the oven. Once all the chicken breasts are seared, arrange them in the skillet and transfer it to the preheated oven. Bake for 25–35 minutes, or until the thickest part of the chicken reaches 165°F (74°C) on a meat thermometer. The juices should run clear, and the chicken should feel firm but not hard when pressed.
- Rest and serve. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing. This short rest helps the juices redistribute so the chicken stays moist and the filling has a chance to set slightly.
Best Cheeses to Use
Cheddar works well here because it melts nicely and has enough flavor to stand up to the chicken and broccoli. If you’re watching ingredients, choose a cheddar without added colors or fillers. For a lighter option, you can use part-skim mozzarella mixed with a bit of parmesan; mozzarella gives the stretch, while parmesan brings flavor so you don’t have to add more salt. Swiss or gouda also melt smoothly and pair well with broccoli. If you want to cut saturated fat, swap half the cream cheese for plain Greek yogurt, but keep at least some cream cheese for structure — 100% yogurt can turn the filling too loose and watery.
How to Cut the Pockets
Getting the pocket right is the main technique in broccoli cheese stuffed chicken. Start with chicken breasts that are as even in thickness as possible; if one side is very thick, you can trim or lightly butterfly it first. Place the breast flat with the thicker side facing your knife hand. Insert the tip of a sharp chef’s knife or paring knife into the thick side, keeping the blade parallel to the cutting board. Work slowly, making small sawing motions, and check with your fingers to feel how far the pocket extends. You want a wide internal cavity but walls that are about ½ inch thick so they don’t tear. If you accidentally create a small opening on the other side, you can still use that piece — just stuff it lightly and place the torn side up while searing to minimize leaks.
Make It Ahead or Freeze
This recipe is friendly to planning ahead. For the fridge, you can assemble the stuffed chicken completely — seasoned, filled, and ready to cook — up to 24 hours in advance. Store it tightly covered and let it sit at room temperature for about 15 minutes before searing so it cooks more evenly. Don’t pre-sear and then hold for a long time; you’ll risk overcooking when you reheat. For freezing, assemble the raw stuffed breasts, place them on a lined tray, and freeze solid. Then transfer to a freezer bag. They’ll keep well for up to 2–3 months. When ready to cook, thaw overnight in the fridge, then follow the sear-and-bake steps, adding a few extra minutes in the oven if needed.
Recipe Help: Frequently Asked Questions
How can I make this broccoli cheese stuffed chicken a bit lighter without losing too much creaminess?
You can lighten this dish in a few simple ways while keeping it satisfying. Swap half of the cream cheese for plain, thick Greek yogurt to reduce fat and add protein, but keep at least half cream cheese so the filling stays stable and doesn’t separate. Use a sharp-tasting cheese (like extra-sharp cheddar or parmesan) so you can use a bit less and still get strong flavor. You can also reduce the olive oil by 1 tablespoon overall and use a well-seasoned or nonstick pan for searing. Finally, choose smaller chicken breasts for more reasonable portions and serve with extra vegetables instead of starch-heavy sides.
What if my broccoli is still a bit crunchy after baking — should I pre-cook it?
If you prefer very soft broccoli in the filling, lightly pre-cooking it is a good idea. Chop the florets small, then steam or microwave them with a splash of water for 1–2 minutes until bright green and just tender. Drain well and pat dry so you’re not adding extra moisture to the filling, which can make it runny. If your florets are very large or very firm (common with some fresh broccoli), skipping this step can leave them slightly crisp after baking. On the other hand, if you like a bit of texture, using raw finely chopped broccoli works well and holds up better if you plan to reheat leftovers.
Broccoli Cheese Stuffed Chicken
Equipment
- oven-safe skillet
Ingredients
For the Chicken:
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 4 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts
For the Filling:
- 2 cups broccoli florets chopped into smaller pieces
- 1/2 cup shredded cheddar cheese
- 6 ounces cream cheese room temperature (¾ brick)
- 1 clove garlic minced
- kosher salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
For the Filling:
- In a medium bowl, combine the chopped broccoli, shredded cheddar, softened cream cheese, and minced garlic. Season with salt and pepper and mix until the filling is smooth and uniformly combined.
For the Chicken:
- Stir together kosher salt, black pepper, onion powder, garlic powder, and paprika in a small dish to make the spice rub.
- Drizzle the chicken breasts with about half of the olive oil and rub the spice blend evenly over both sides of each breast.
- Using a sharp knife, cut a wide pocket into the thickest part of each breast, taking care not to slice all the way through.
- Spoon the broccoli and cheese mixture into each pocket, pressing gently so the filling is evenly distributed and the openings are sealed as much as possible.
- Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the stuffed breasts and sear until golden, about 2–3 minutes per side, taking care not to cook them through. You may need to sear in batches depending on skillet size.
- Once the breasts are nicely browned, arrange them in the skillet (or transfer all seared pieces to the skillet) and move the pan to the preheated oven.
- Bake for 25–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Cooking time will vary based on breast size.
- Remove from the oven and let the chicken rest a few minutes before serving so the juices redistribute and the filling sets.
