Broccoli Cheese Stuffed Chicken (Printable)
Tender chicken breasts stuffed with broccoli, cheddar and cream cheese, baked until bubbly for a hearty low-carb main.
# What You'll Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup sharp cheddar cheese, shredded
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons Parmesan cheese, grated
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, blend the garlic powder, paprika, salt, and black pepper until uniform.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, create a deep pocket in each breast, being careful not to slice through.
04 - Brush chicken breasts with olive oil, then rub seasoning mix over each, ensuring to coat the inside of the pockets.
05 - In a mixing bowl, thoroughly mix chopped broccoli, shredded cheddar cheese, cream cheese, Parmesan, Dijon mustard, and minced garlic.
06 - Evenly pack the broccoli-cheese mixture into each chicken pocket. Secure openings with toothpicks if needed.
07 - Set the stuffed chicken breasts on the prepared baking sheet, spaced evenly.
08 - Place in the oven and bake for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F and the filling is bubbly.
09 - Allow chicken to rest for 5 minutes after baking. Remove toothpicks before plating.
# Expert Suggestions:
01 -
- You can sneak vibrant veggies into a cheesy filling so delicious nobody will grumble about eating broccoli.
- It turns basic chicken breasts into something incredibly satisfying with very little extra effort.
02 -
- Rushing the stuffing step and overfilling leads to oozy cheese rivers on the pan—less is more in each pocket.
- I found that pre-softening the cream cheese prevents a lumpy filling and makes stuffing a breeze.
03 -
- Start the recipe by softening cream cheese—hard lumps never blend smoothly and rushing only frustrates.
- Let the chicken sit at room temp for 10 minutes before baking for juicy, even cooking—straight-from-the-fridge leads to uneven spots.