Name: Broccoli Stuffed Chicken Breast Recipe
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Cuisine: American
Ingredients: 4 medium chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 3 tablespoons low sodium chicken broth; 1 cup small chopped broccoli florets; 1 heaping packed cup (4 oz.) freshly shredded sharp cheddar cheese; 5 oz. cream cheese, softened to room temperature; 1/2 cup red bell pepper, finely diced; 1/4 cup cooked, chopped bacon; 1/2 teaspoon dried parsley; 1/2 teaspoon dried chives; 1/4 teaspoon dried dill

There’s something so satisfying about a juicy chicken breast filled with creamy, cheesy broccoli goodness. This Broccoli Stuffed Chicken Breast Recipe is a game changer — it’s packed with flavor, easy to prepare, and makes dinner feel a bit more special without extra fuss.

The image shows four large pieces of browned chicken on top, stuffed with a colorful filling of finely chopped vegetables and herbs that are green and red, all sitting in a creamy light orange sauce with some herb bits visible. The chicken pieces have a crispy texture with some charred spots and are garnished with small green herb leaves. The dish is served in a black cast iron pan with a gold-colored spoon resting inside, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Stuffed Chicken Breast Recipe
Top Tip
How to Serve Broccoli Stuffed Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Stuffed Chicken Breast Recipe

Why You'll Love This Recipe

I’ve made this Broccoli Stuffed Chicken Breast Recipe countless times because it really brings the wow factor with virtually no stress. It’s one of those dishes that impress guests yet feels totally doable on a weeknight. Plus, the filling is loaded with textures and flavors that make every bite delightful.

Flavor-packed: The combination of sharp cheddar, cream cheese, bacon, and spices creates a rich, savory filling that’s anything but boring.
Juicy chicken every time: By tenderizing and searing before baking, the chicken stays moist and tender — no dry poultry here!
User-friendly: This recipe includes clear step-by-step tips making it approachable for cooks of all levels.
Versatile and customizable: You can easily swap ingredients or make it keto-friendly without losing any of the deliciousness.

The image shows four thick, brown, cooked chicken pieces in a black cast iron pan, each stuffed with a mix of finely chopped green, red, and white vegetables or herbs, which add color and texture to the dish. The chicken is covered in a light brown sauce that pools at the bottom of the pan and has some fresh, small green herb garnishes sprinkled on top. One chicken piece is being lifted with a large silver spoon, exposing the colorful filling inside. The surface beneath the pan has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Broccoli Stuffed Chicken Breast Recipe plays a crucial role — from keeping the chicken moist to making the filling irresistibly creamy. When shopping, look for fresh broccoli and a sharp cheddar cheese for the best flavor impact.

Flat lay of four medium raw chicken breasts with smooth pale pink skin, a heap of small chopped bright green broccoli florets in a simple white ceramic bowl, a small white bowl filled with creamy soft cream cheese, shredded sharp cheddar cheese piled loosely with vivid orange color on a white plate, a small white bowl containing finely diced vibrant red bell pepper, a small white bowl holding cooked chopped bacon pieces with crispy edges, a small white bowl with golden olive oil, another small white bowl with light brown low sodium chicken broth, whole uncracked brown eggs arranged neatly, and tiny piles of mixed dried green parsley, chives, and dill herbs on a white dish, all ingredients arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Medium-sized work best to hold the filling without falling apart; look for even thickness to make slicing pockets easier.
Olive oil: Helps get a beautiful sear on the chicken, locking in juices.
Chicken broth: Adds moisture during baking and makes a lovely pan sauce.
Garlic powder, salt, onion powder, paprika, pepper: These spices create a homemade ranch-style rub that makes the chicken flavorful and well-seasoned.
Broccoli florets: Lightly steamed to keep freshness and crunch while blending with the creamy filling.
Sharp cheddar cheese: Sharpness cuts through the cream cheese and brings richness to every bite.
Cream cheese: Softened to room temperature for easy mixing; it binds the filling ingredients and adds luscious creaminess.
Red bell pepper: Adds a pop of color and subtle sweetness.
Bacon: Adds smoky depth and a bit of saltiness; use cooked and chopped bacon for the best texture.
Dried parsley, chives, dill: These herbs brighten and complement the filling without overpowering it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this recipe is how adaptable it is. I love tweaking it depending on what I have on hand or the season, so don’t hesitate to make it your own.

Variation: I often swap cheddar for mozzarella for a milder creaminess, which my kids love. Adding a bit of crushed red pepper flakes to the filling gives it a nice kick when I’m in the mood for spice.
Low-carb modification: Skip the red bell pepper or swap it for sautéed mushrooms to keep it keto-friendly.
Make it vegetarian: Leave out the bacon and add toasted pine nuts or sunflower seeds for crunch and flavor.
Seasonal change: In fall, I mix in some roasted butternut squash cubes with the broccoli for a sweeter twist.

Step-by-Step: How I Make Broccoli Stuffed Chicken Breast Recipe

Step 1: Prep and Steam the Broccoli

I always start by preheating my oven to 375°F, because timing is everything. While it’s warming, I steam the broccoli florets in the microwave with just a bit of water (covered with a damp paper towel to lock in moisture). Two minutes is perfect — you want them tender but still bright green and a bit crisp, not mushy.

Step 2: Mix the Filling

Once the broccoli drains, I push it aside and combine the softened cream cheese, shredded sharp cheddar, finely diced red bell pepper, chopped cooked bacon, and herbs on the other side of the bowl. I whisk the ranch-style spice blend separately and add a teaspoon to the filling for an extra hit of flavor. Mixing it well means every bite is consistent — trust me, you don’t want pockets without seasoning.

Step 3: Tenderize and Create Pockets in Chicken

Next, I lay the chicken breasts under plastic wrap and gently pound them to an even thickness with a meat mallet (or the side of a heavy can, works in a pinch). This step helps them cook evenly and makes sure the filling won’t burst out. Then, carefully slice a pocket lengthwise on the thicker side of each breast — don’t cut all the way through, or you’ll lose the filling! This part can feel tricky, but take it slow and use a sharp knife.

Step 4: Stuff and Season

I stuff each pocket with the filling, squeezing it into the space with my fingers for the best control. If you notice the filling slipping out, toothpicks do the trick to keep everything snug. Once stuffed, I sprinkle the remaining spice rub evenly over both sides and gently pat it in — this seasoning step creates a flavorful crust when you sear the chicken.

Step 5: Sear and Bake

Heating a cast iron skillet until it’s nearly smoking is crucial for that golden sear. I swirl in olive oil, then brown two chicken breasts at a time, about 2-3 minutes each side, until they’re beautifully golden. After searing all the breasts, I add the chicken broth to the pan, cover it tightly with foil, and pop the whole skillet into the oven for 12-17 minutes. I always use an instant-read thermometer to check that the internal temperature hits 160°F before resting — that’s the key to perfectly cooked, juicy chicken.

Top Tip

I’ve learned that a perfect sear combined with gentle baking is what makes this Broccoli Stuffed Chicken Breast Recipe stand out. Here are my top tips from years of making this dish:

Tenderize Before Stuffing: Pounding the chicken evens out the thickness which keeps cooking consistent and prevents tearing the pocket.
Don’t Overstuff: Less is more here—too much filling makes it hard to seal and the chicken can fall apart while cooking.
Check Internal Temperature: Use an instant-read thermometer and take the chicken out at 160°F; it will rest to 165°F, ensuring juicy perfection.
Use Cast Iron If Possible: It holds heat well for an even sear and can go straight from stovetop to oven, saving you dishes and time.

How to Serve Broccoli Stuffed Chicken Breast Recipe

broccoli stuffed chicken - Serving Suggestion

Garnishes

I usually garnish with fresh chopped parsley or chives for a pop of color and freshness. Sometimes, a light drizzle of extra virgin olive oil or a quick squeeze of lemon brightens everything up beautifully.

Side Dishes

I love pairing this chicken with creamy mashed potatoes to soak up the pan sauce, or roasted garlic green beans for added crunch. A simple mixed green salad with a tangy vinaigrette also balances the richness wonderfully.

Creative Ways to Present

For a special dinner, I slice the stuffed breasts on a slight diagonal and fan them out on a plate, spooning some of the pan sauce over the top. A sprinkle of extra crispy bacon bits or finely shredded cheese makes it feel restaurant-quality and festive.

Make Ahead and Storage

Storing Leftovers

Leftover broccoli stuffed chicken breasts store great in an airtight container in the fridge for up to 3 days. I usually slice them before refrigerating, so reheating is quicker and easier.

Freezing

I’ve frozen unbaked stuffed chicken breasts wrapped tightly in plastic wrap and then foil, and they thaw well overnight in the fridge. You can bake them straight from thawed for best results — they don’t lose creaminess or flavor and the chicken stays tender.

Reheating

To keep leftovers juicy, I reheat in the oven at 325°F covered with foil for 15-20 minutes. Using a skillet to gently warm works too, especially if you want a quick crisp-up of the crust.

Frequently Asked Questions:

Can I make this recipe dairy-free?

Yes! You can swap the cream cheese and cheddar for dairy-free alternatives available at most grocery stores. Be sure to pick a melty vegan cheese for the best texture in the filling.

What’s the best way to cut pockets in the chicken?

Use a sharp knife to slice lengthwise about two-thirds through the thickest part of the chicken breast, creating a pocket without cutting all the way through. It helps to gently press the knife down and wiggle it to create enough room for stuffing.

How do I prevent the filling from leaking out?

Don’t overfill the pockets — use your hands to gently squeeze the filling before stuffing. If it’s still falling out, secure the openings with toothpicks while cooking. Also, pounded chicken makes it easier to seal the edges.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs can brighten the filling even more. Use about three times the amount of fresh herbs compared to dried, and add them just before stuffing the chicken to keep their vibrant flavor.

Final Thoughts

This Broccoli Stuffed Chicken Breast Recipe has become one of my go-to dishes when I want comfort food that still feels a little elevated. It’s one of those meals I recommend to friends because it hits all the marks: flavorful, easy, and juicy. Give it a try — I’m confident you’ll be making this one again and again just like I do.