Broccoli and Cheese Stuffed Chicken

Broccoli and cheese stuffed chicken is a cozy, protein-packed dinner with a creamy, cheesy filling tucked inside juicy chicken breasts. The broccoli adds a little bite and freshness, while cheddar and cream cheese melt together into a rich center. It feels fancy enough for guests, but it’s actually simple: steam the broccoli, stuff the chicken, sear, then finish in the oven. The seasoning on the outside gives you lots of flavor in every slice. Pair it with a salad, green beans, or roasted potatoes for a complete meal.

Ingredients

• 4 chicken breasts, skin and bones removed
• 1 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 250 g chopped broccoli florets
• 1 tbsp water
• 1/2 cup shredded cheddar cheese
• 1/4 cup low-fat cream cheese
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper

Directions

1. Steam chopped broccoli with about 2 tbsp water in a microwave-safe bowl, covered, for 2–3 minutes, then drain any excess liquid.
2. Slice each chicken breast horizontally to create a pocket, stopping about 1/2 inch from the edges.
3. Season chicken all over with Italian seasoning, garlic powder, onion powder, plus salt and pepper.
4. Mix steamed broccoli, minced garlic, cheddar, cream cheese, Dijon, and salt and pepper in a bowl until combined.
5. Divide the filling evenly and stuff it into the chicken pockets.
6. Secure the openings with toothpicks.
7. Heat oven to 400°F.
8. Heat olive oil in a large oven-safe skillet over medium-high heat.
9. Sear chicken 2–3 minutes per side until browned, then cover with foil.
10. Bake about 20 minutes, until the chicken is cooked through, then remove toothpicks and serve.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 4

Tips

Chop the broccoli small and drain it well after steaming—too much moisture can make the filling watery and harder to keep inside the chicken.

Let the chicken rest 5 minutes before slicing so the juices stay in; store leftovers in the fridge up to 3 days and reheat gently so the cheese stays creamy.

FAQ

How do I know the chicken is fully cooked?
The thickest part should be cooked through with clear juices, and it should reach 165°F if you use a thermometer.

Can I use frozen broccoli?
Yes—thaw and drain it really well, then chop before mixing into the filling.

What can I use instead of cheddar?
Monterey Jack, mozzarella, or pepper jack all work great.

Do I have to use toothpicks?
They help keep the filling inside, but you can also tie the chicken with kitchen twine if you have it.