Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make this stuffed chicken recipe deliciously flavor and protein-packed. ENJOY!
Super Flavorful Stuffed Chicken Breast
This broccoli stuffed chicken breast recipe is about to become one of your go-to’s for a super flavorful (and protein-packed!) dinner. It’s one of those looks oh so fancy but is oh so easy to make recipes you and the entire fam will enjoy.
Plus, we’ll make some recommendations for serving suggestions to round out this delicious meal. Let’s get into it, shall we!?
great for meal prep!
Do you want dinner to be quick and easy? Make this stuffed chicken in advance a few hours before dinner if you have some down time. Store them in the fridge and pop them in the oven whenever you’re ready to eat. Meal prep made easy, friends.
Broccoli and Cheese Stuffed Chicken Breast Ingredients
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Chicken & Dry Rub
- Boneless, skinless chicken breasts (this recipe makes 4 chicken breasts!)
- Garlic powder
- Chili powder
- Dried thyme
- Red pepper flakes
- Salt & pepper
- Olive oil
If you have our chicken seasoning on hand, feel free to sub for that. It’s been tested and approved over here.
Broccoli & cheese stuffing
- Shredded cheddar cheese – feel free to use shredded Colby jack, white cheddar, or even a Mexican blend.
- Plain Greek Yogurt – any percentage works!
- Cream cheese – we always recommend full-fat cream cheese for the best flavor and texture.
- Minced garlic – you can use jarred or freshly chopped.
- Broccoli florets – make sure to use fresh broccoli florets and not frozen!
How to Make Stuffed Chicken Breast
There are only a few short steps to follow for this stuffed chicken breast recipe. Looks super fancy and is oh-so-easy to make:
Preheat Oven
Preheat the oven to 375ºF.
Prepare the spice rub
Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix together with a spoon and set aside. This will be used as your flavorful chicken dry rub!
Cut Chicken & Season
Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected on one side, but creating a flap.
Sprinkle the spice rub over the chicken breasts on both sides, including in the flap.
Make Broccoli & Cheese Stuffing
Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.
Next, add the diced broccoli to the cheese mixture and stir everything together until the broccoli is coated.
Divide the broccoli mixture into fourths.
Stuff Chicken Breasts
Stuff each chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together.
Try it!
Stuffed Pork Chops
These stuffed pork chops are crunchy on the outside and packed with cheesy mushroom goodness on the inside making these the ultimate weeknight meal.
Sear Chicken
Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown each chicken breast.
Bake Stuffed Chicken
Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway.
Use a meat thermometer to check the internal temperature of the chicken breast. Make sure it’s at least 165ºF before removing it from the oven. Let rest for at least 5 minutes before eating. ENJOY!
What to Serve with Stuffed Chicken Breasts
These broccoli and cheese stuffed chicken breasts make such a fantastic main dish for a healthy meal. We recommend any of the following sides and salads to serve alongside them for absolute meal perfection:
Sides
- Mashed potatoes
- White rice or brown rice
- Cauliflower rice
- Oven roasted asparagus
- Roasted brussels sprouts
- Grilled carrots
- Any pasta
Salads
Check it out!
6 Baked Chicken Breast Recipes
You are going to love these 6 oven baked chicken breast recipes. Check out how to bake chicken breast perfectly every time and get 6 delicious flavor variations!
Stuffed Chicken — Everything You Need to Know
Yes, you can absolutely stuff these chicken breasts with many different things. Here are a couple of other fun ideas: cooked spinach + cheese, asparagus + parmesan cheese, or cream cheese + caramelized onions
You know when your broccoli and cheese stuffed chicken breast is cooked when the internal temperature of the chicken is 165ºF. Use a meat thermometer to make sure the internal temperature is 165ºF.
Yes, this is a healthy stuffed chicken breast recipe and a great healthy dinner option! This stuffed chicken has 49 grams of protein per chicken breast. You also get a serving of vegetables that are stuffed right into the chicken breast.
Let the chicken breast cool completely before placing the chicken breast in an air tight container and place it in the refrigerator for up to 5 days.
How do you freeze stuffed chicken breast?
You can freeze these stuffed chicken breasts after they are baked! Let them cool completely before wrapping them in plastic wrap, then tin foil, and then place them in the freezer for up to 3 months.
To reheat the stuffed chicken breast preheat the oven to 325ºF, unwrap the chicken breast and place it on a baking sheet and bake for 20-25 minutes.
Broccoli and Cheese Stuffed Chicken Breast
Ingredients
Chicken
- 1.5 lbs. boneless skinless chicken breasts, (~4 chicken breasts)
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes or more, to taste
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
Stuffing
- 1 cup shredded cheddar cheese
- 1/2 cup Greek Yogurt
- 1/2 cup cream cheese softened
- 1 tablespoon minced garlic
- 3 cups broccoli diced into bite-size pieces
Instructions
- Preheat the oven to 375ºF.
- Prepare the spice rub. Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix with a spoon and set aside.
- Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected, but creating a flap.
- Sprinkle the spice rub over the chicken breast on both sides, including in the flap.
- Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.
- Next, add the diced broccoli to the Greek yogurt mixture and mix everything together until the broccoli is coated in the Greek yogurt sauce.
- Divide the broccoli mixture into fourths.
- Stuff a chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together. Repeat with each chicken breast.
- Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown.
- Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway.
- Use a meat thermometer to check the internal temperature of the chicken breast. Make sure it’s at least 165ºF before removing it from the oven. Let rest for at least 5 minutes before eating.
This turned out great. Not sure I love the broccoli in the stuffing, but its ok.
I had a bunch of broccoli in the garden all come ready at the same time, so I needed to shake things up. This recipe was perfect. Fairly easy to prep and make. I could prep it ahead and then cook later in the evening. And everyone enjoyed it — including my picky 4yo — ranking it 8, 9 or 10 out of 10! Served alongside a salad, it’s definitely a repeat.
I did end up with extra filling, so I threw it in a little individual casserole dish and cooked it alongside the chicken. Worked out great!
I added one item which made this dish awesome!! After flipping the breasts in the oven add a large tomato slice coated with Parmesan cheese to each breast. It made this so enjoyable!!
What a great addition, Richard!
Could I substitute spinach for the broccoli? How much spinach would you recommend using?
Hi – I can’t wait to try this recipe! Is it possible to print this without the video embedded? Right now, I unchecked all the print options but the video is still printing. Just thought I would ask 🙂 Thanks for all the great recipes you share with us!!
Hi! We are working on transferring our recipe card to a different one and that one will not have the video in there for the print option. Thanks for bringing this up!
Thank you!!
Absolutely delicious! Made it for my mother-in-laws birthday and everybody loved it 🙂 Thanks for making me look like a professional chef!
Glad these were a hit!
I made this last night with baked potatoes and roasted broccoli. The chicken needed a little longer than 30 minutes in the oven, but the pieces of chicken were quite large. We liked the spice rub and the filling and it definitely didn’t lack flavor. Next time we are going to halve the rub/filling and use boneless chicken thighs and see if it comes out as good.
This is an excellent dinner for Sunday or for guests.