Broccoli and Cheese Stuffed Chicken
Description:
Juicy chicken breasts are filled with a creamy, cheesy broccoli mixture and baked to golden perfection. This low-carb, high-protein dinner is both comforting and nutritious—perfect for weeknights or meal prep.
Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
For the Filling:
1 cup chopped fresh or frozen broccoli (steamed or microwaved until tender)
1 cup shredded cheddar cheese (or mozzarella, optional mix)
2 oz cream cheese, softened
1 clove garlic, minced (optional)
1 tbsp Greek yogurt or sour cream (optional for extra creaminess)
Time Breakdown:
Prep Time: 15 minute
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Instructions
1. Preheat & Prep
Preheat oven to 400°F (200°C).
Lightly grease a baking dish or line with parchment paper.
2. Make the Filling
In a medium bowl, mix broccoli, cheddar, cream cheese, minced garlic, and Greek yogurt/sour cream (if using).
Season lightly with salt and pepper. Mix well until fully combined.
3. Prepare the Chicken
Butterfly each chicken breast by slicing horizontally through the thickest part, creating a pocket—do not cut all the way through.
Season the chicken breasts on both sides with olive oil, garlic powder, paprika, salt, and pepper.
4. Stuff the Chicken
Spoon the broccoli and cheese mixture evenly into each chicken breast.
Secure with toothpicks if needed to prevent the filling from spilling.
5. Bake
Place stuffed chicken breasts into the prepared baking dish.
Bake uncovered for 25–30 minutes, or until internal temperature reaches 165°F (74°C) and chicken is golden and cooked through
6. Optional Broil
For extra color and crisp edges, broil for the last 2–3 minutes.
Nutritional Info (Per Serving)
Nutrient Amount (Approx.)
Calories 360–420 kcal
Protein 40–45g
Carbohydrates 4–6g (mostly from broccoli)
Fat 20–25g
Fiber 1–2g
Net Carbs ~3–5g
Varies based on cheese and cream used. Low-carb and keto-friendly.
Tips & Variations
Add spice: Mix in chopped jalapeños or red pepper flakes.
Use different cheese: Gouda, pepper jack, or mozzarella all work well.
Air fryer option: Cook at 375°F for ~20 minutes, flipping halfway.
Make it lighter: Use low-fat cream cheese and less shredded cheese.
Make ahead: Prep and refrigerate stuffed raw chicken up to 1 day in advance.
Q&A
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain it well to remove excess water before mixing with cheese.
Q: How do I keep the filling from leaking out?
A: Don’t overstuff the chicken, and use toothpicks or kitchen twine to secure the seam.
Q: Can I pan-sear instead of baking?
A: You can sear in a skillet for 3–4 minutes per side, then transfer to oven to finish cooking.
Q: Can this be made dairy-free?
A: Yes, use dairy-free cheese alternatives and plant-based cream cheese.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3–4 days. Reheat in
microwave or oven