Broccoli & Cheese Stuffed Chicken Breast
This Broccoli & Cheese Stuffed Chicken Breast is a juicy, flavorful dish that’s both healthy and satisfying. Tender chicken breasts are filled with a creamy mixture of broccoli, cheese, and seasonings, then baked to perfection. It’s a great low-carb, high-protein meal that’s easy enough for a weeknight dinner but impressive enough for guests.
Prep time
Total Time: 35-40 Minutes
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the Filling:
1 cup broccoli, finely chopped
½ cup shredded cheddar cheese (or mozzarella for a milder taste)
¼ cup cream cheese, softened
1 garlic clove, minced
¼ tsp salt
¼ tsp black pepper
Instructions
1. Preheat & Prep
Preheat the oven to 375°F (190°C).
Lightly grease a baking dish with olive oil or cooking spray.
2. Make the Filling
In a bowl, mix the chopped broccoli, shredded cheddar cheese, cream cheese, minced garlic, salt, and pepper until well combined.
3. Prepare the Chicken
Using a sharp knife, slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
Season the outside of the chicken with garlic powder, onion powder, paprika, salt, and pepper.
4. Stuff the Chicken
Divide the broccoli-cheese filling evenly among the chicken breasts, stuffing each pocket carefully.
Secure with toothpicks if needed to keep the filling inside.
5. Cook the Chicken
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for 2–3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
6. Serve & Enjoy
Let the chicken rest for a few minutes before serving.
Remove toothpicks (if used) and enjoy with a side of roasted vegetables, mashed potatoes, or a fresh salad.
Optional Variations:
Add More Cheese: Top the chicken with extra shredded cheese before baking.
Spicy Version: Add red pepper flakes or cayenne to the seasoning.
Keto-Friendly Option: Swap cream cheese for ricotta or Parmesan for fewer carbs.
Extra Crunch: Add crispy bacon bits to the filling.
Nutritional Information:
Calories: ~350 kcal
Protein: ~45g
Fat: ~17g
Saturated Fat: ~7g
Carbohydrates: ~4g
Fiber: ~1g
Sugar: ~1g
Sodium: ~450mg
Health Benefits:
High in Protein: Keeps you full and supports muscle growth.
Low in Carbs: Great for keto and low-carb diets.
Rich in Vitamins: Broccoli provides vitamin C, fiber, and antioxidants.
Healthy Fats: Cheese and olive oil add beneficial fats for energy.
Frequently Asked Questions:
1. How do I prevent the filling from leaking out?
Don’t cut the chicken pocket too deep—leave about ½ inch uncut on the sides.
Secure with toothpicks if needed.
Avoid overstuffing to prevent spillage while cooking.
2. What’s the best way to check if the chicken is fully cooked?
Use a meat thermometer—the internal temperature should reach 165°F (75°C). If you don’t have one, cut into the thickest part to check for clear juices and no pink meat.
3. Can I air fry this instead of baking?
Yes! Cook in a preheated air fryer at 375°F (190°C) for 18–22 minutes, flipping halfway through.
3. What cheese works best?
Cheddar, mozzarella, or Monterey Jack are great options. For a stronger flavor, try Gouda or Parmesan.
4. How do I make this recipe keto-friendly?
This dish is already low-carb! To make it even more keto-friendly, use full-fat cheese and add crispy bacon bits for extra fat and flavor.
5. Can I use frozen broccoli?
Yes, but thaw it first and pat it dry to remove excess moisture before mixing with the cheese.
6. How do I store and reheat leftovers?
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes.