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You know those dinners that look super fancy but are secretly really simple? This is one of them. Stuffed chicken always seems impressive, but honestly, once you make it once, you’ll realize it’s just a few good ingredients tucked inside a chicken breast — nothing complicated, just delicious.
This version is my go-to: juicy chicken filled with cheesy, herby broccoli. The cheddar gets all melty, the broccoli adds a little bite, and the whole thing just works. I like to serve it with something simple like roasted veggies or mashed potatoes, but honestly, it kind of steals the show no matter what else is on the plate.
Why You’ll Love It
That melty, cheesy center is seriously next-level comfort food
Quick sear = golden crust + juicy chicken
It looks fancy but takes maybe 30 minutes — perfect weeknight win
Full of protein, fiber, and flavor without feeling heavy
Easy to tweak depending on what you’ve got in the fridge
Ingredients (and a few notes)
Chicken breasts: Bigger is better here — more room to stuff. If yours are small, you might end up with leftover filling (which you can bake separately, no waste!).
Cheddar cheese: Sharp cheddar is my usual, but use what you love. A little mozzarella mixed in makes it extra gooey.
Broccoli: Fresh is best for flavor, but thawed frozen works in a pinch — just drain it well.
Cream cheese: For that creamy texture and to help hold the filling together.
Chives or parsley: Whatever herbs you have on hand — even dried thyme works.
Garlic powder, paprika, cumin: Optional, but add a lot of cozy flavor to the chicken.
Olive oil: Or whatever oil you use to sear. Just don’t skip this part!
How to Make It
1. Preheat your oven
Get your oven heated up to 400°F (that’s 200°C for my metric friends). You’ll finish baking the chicken there after a quick sear.
2. Steam the broccoli
Microwave some florets with a splash of water for about 2 minutes. Drain, pat dry, and chop it up into small bits — you don’t want big chunks that’ll tear the chicken when you stuff it.
3. Mix the filling
Combine the chopped broccoli, shredded cheddar, softened cream cheese, chives, salt, and pepper. Give it a stir — it’ll look like too much filling, but don’t worry. It always fits (mostly).
4. Slice pockets into the chicken
Use a sharp knife and gently cut a pocket into the side of each breast. Go slow — you want a nice space for filling without slicing through the other side.
5. Stuff ‘em and season
Spoon the filling into each chicken breast and press it in. If any spills out, that’s totally fine — it gets golden and crispy in the pan. Season both sides with salt, pepper, garlic powder, and any extras you like.
6. Sear the chicken
Heat olive oil in an oven-safe skillet (or two, if you’re cooking a bunch). Sear each breast for about 3 minutes per side — just enough to get a golden crust.
7. Bake to finish
Pop the whole skillet into the oven and bake for about 10–15 minutes, or until the chicken reaches 165°F in the center. Let them rest for a few minutes before serving — this keeps all that juiciness inside.
What to Serve With It
Mashed potatoes: Always a favorite, especially when a little filling sneaks out and melts on the plate
Roasted carrots or asparagus: A simple, colorful side
Rice or quinoa: Something light to balance the richness
Cauliflower mash: Great if you’re watching carbs but still want something creamy
Leftovers & Reheating
Fridge: Keeps well in an airtight container for 3 days
Freezer: Wrap each one in plastic wrap and freeze in a sealed bag or container for up to 3 months
To reheat: Oven is best (350°F, covered with foil), but microwave works in a pinch — just go slow so it doesn’t dry out
Easy Variations
Spinach + feta: Swap out the broccoli and cheddar for spinach and crumbly feta — very Mediterranean
Buffalo cheddar: Add hot sauce to the filling and sprinkle blue cheese on top
Mushroom + Swiss: Sauté mushrooms and garlic first, then mix with Swiss cheese
Bacon-wrapped: For something extra, wrap the stuffed chicken in bacon before searing
Jalapeño popper: Toss some diced jalapeños into the mix for a spicy version
Final Thoughts
If you’ve got chicken breasts and some cheese in the fridge, this recipe is your answer to “what’s for dinner?” It’s hearty, satisfying, and a little impressive without being fussy. I’ve served this to picky eaters, dinner guests, and even my husband after a long day — it’s always a hit.
Give it a go, and if you try one of the variations (or come up with your own!), I’d love to hear how it turned out. Sometimes the best meals start with what’s already in your fridge.
Broccoli Cheddar Stuffed Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 1½ cups broccoli florets steamed and finely chopped
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese softened
- 2 tbsp chopped chives or parsley
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cumin
- 2 tbsp olive oil for searing
Instructions
- Preheat oven to 400°F (200°C).
- Steam broccoli florets in the microwave with a splash of water for 2 minutes. Drain, pat dry, and finely chop.
- In a bowl, mix chopped broccoli, cheddar cheese, cream cheese, chives, salt, and pepper until combined.
- Cut a pocket into each chicken breast, being careful not to slice all the way through.
- Spoon the filling into each breast and press it in. Season both sides of the chicken with garlic powder, paprika, cumin, and additional salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3 minutes per side until golden.
- Transfer skillet to the oven and bake 10–15 minutes, or until internal temp reaches 165°F. Let chicken rest for 5 minutes before serving.