Name: Broccoli and Cheddar 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; 1/2 teaspoon dried parsley; 1/2 teaspoon dried chives; 1/4 teaspoon dried dill; 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

There’s just something irresistible about that melty, cheesy center hidden inside perfectly cooked chicken. This Broccoli and Cheddar Stuffed Chicken Breast Recipe delivers that comfort in every single bite—juicy chicken breasts wrapped around a creamy, flavorful filling that feels like a warm hug on your plate.

The image shows four pieces of golden-brown stuffed chicken placed inside a black cast iron skillet. Each chicken piece is cut open in the middle and filled with a colorful stuffing mix that includes green herbs, red pepper bits, and creamy white cheese. The chicken is cooked to a crisp outside with visible char marks, and it is sprinkled with fresh green parsley on top. The skillet also contains a creamy orange sauce around the chicken, with small bits of herbs and vegetables mixed in. A shiny gold spoon is placed inside the skillet resting against the side. The dish is set on a surface with a white marbled texture. 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 and Cheddar Stuffed Chicken Breast Recipe
Top Tip
How to Serve Broccoli and Cheddar Stuffed Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli and Cheddar Stuffed Chicken Breast Recipe

Why You'll Love This Recipe

I can’t get enough of this Broccoli and Cheddar Stuffed Chicken Breast Recipe because it’s proof that simple ingredients can come together for something spectacular. Every time I make it, it feels like a special dinner without the fuss.

Juicy and Tender Chicken: Pounding the chicken and adding a flavorful spice rub keeps it moist and packed with taste.
Rich, Creamy Filling: The blend of cream cheese, sharp cheddar, and broccoli creates a velvety surprise inside each bite.
Flavor Packed but Easy: This recipe nails a ranch-inspired seasoning without complicated ingredients or steps.
Family-Friendly: It’s always a crowd-pleaser, perfect for weeknight dinners or impressing guests without stress.

Four browned stuffed chicken breasts with a crispy outer layer sit in a black cast iron pan filled with a creamy, light brown sauce. Each chicken breast is cut open to show a colorful filling made of green vegetables and red and yellow pieces, with a texture that looks soft and moist. Small green herbs are sprinkled on top, adding freshness and contrast against the golden-brown surface of the chicken. A woman's hand is holding a golden spoon lifting one of the stuffed pieces, showing the creamy inside clearly. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about these ingredients is how they come together — broccoli adds a fresh bite, cheddar gives that classic sharp melt, and cream cheese brings a luscious texture. The spices are simple but pack a punch, and a little bacon adds that smoky twist.

Flat lay of four medium raw chicken breasts, a small pile of fresh small chopped broccoli florets, a heaping mound of freshly shredded sharp cheddar cheese, a block of softened cream cheese, finely diced red bell pepper, chopped cooked bacon pieces, a small white bowl of golden olive oil, a small white bowl of light golden chicken broth, a small white bowl containing a pale beige garlic powder and salt mixture, a small white bowl with a light beige onion powder, paprika, and black pepper blend, and small sprinkles of dried parsley, dried chives, and dried dill arranged neatly and symmetrically, all 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 size works best for stuffing; pound them evenly for easy filling and even cooking.
Olive oil: Helps get that perfect sear and keeps the chicken moist.
Chicken broth: Adds moisture and helps create a delicious pan sauce.
Garlic powder, salt, onion powder, paprika, pepper: This spice mix creates a subtle ranch vibe—simple but flavorful.
Broccoli florets: Steamed just right to keep their crunch and bright green color.
Sharp cheddar cheese: Freshly shredded for optimal melting and rich flavor.
Cream cheese: Softened to room temperature for easy mixing and creamy texture.
Red bell pepper: Adds a pop of color and subtle sweetness to the filling.
Cooked bacon: A smoky, savory surprise that balances the richness.
Dried parsley, chives, dill: Freshen the flavor and add subtle herbaceous notes.

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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

I love making this recipe as written, but sometimes I mix it up based on what’s in my fridge or what everyone’s mood is. The beauty of this dish is how flexible it is without losing that creamy, comforting vibe.

Variation: I’ve swapped out broccoli for sautéed spinach or kale when I wanted a change—it’s equally delicious and adds a new depth of flavor.
Dairy-free option: Using a dairy-free cream cheese and a sharp dairy-free cheese alternative works surprisingly well.
Spicy twist: Adding a pinch of cayenne or red pepper flakes to the filling gives a nice kick if you’re craving a little heat.
Vegetarian-friendly: I've made a version using large portobello mushrooms instead of chicken for guests who don’t eat meat.

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

Step 1: Steam the Broccoli Just Right

Start by steaming your chopped broccoli florets in the microwave with a little water. I cover them with a damp paper towel, microwave for about 2 minutes, then drain. This keeps them crisp-tender—perfect for stuffing—and avoids sogginess in the filling.

Step 2: Prepare the Flavorful Filling

Mix the cream cheese with shredded sharp cheddar, diced red pepper, cooked bacon, and herbs. Don’t forget to whisk up your spice rub and mix in a teaspoon to infuse the filling with that signature ranch-style zest. Gently fold in the broccoli so everything’s well combined but the florets stay intact.

Step 3: Tenderize and Create the Chicken Pocket

Lay your chicken breasts on a board, cover with plastic wrap, and give them a few gentle pounds with a mallet or even a heavy can. This evens out the thickness so they cook uniformly. Then, slice a deep pocket into the thicker side of each breast—just don’t cut all the way through! This is where the magic filling goes.

Step 4: Stuff and Season

I like to squeeze the filling with my hand for easy control, then carefully stuff each pocket. If it tries to escape, toothpicks come to the rescue. Once stuffed, sprinkle the spice rub all over the chicken and press it in gently—that added seasoning makes a big difference.

Step 5: Sear for Golden Perfection

Heat a cast iron skillet over medium-high heat with olive oil until it’s just smoking. Sear the chicken breasts 2 at a time for 2-3 minutes per side until golden brown. This seals in the juices and builds flavor. Remove and repeat with the rest.

Step 6: Bake and Finish with a Pan Sauce

Return all the seared chicken to the skillet (or transfer to a 9x13 if yours isn’t oven-safe), then add chicken broth. Cover tightly with foil and bake at 375°F for 12-17 minutes until the internal temp hits 160°F. Let rest to reach a safe 165°F and dive into juicy, cheesy magic with a simple pan sauce that’s pure perfection.

Top Tip

After making this recipe several times, I’ve learned a few tricks that ensure every bite is as delicious as possible. These small details make a big difference and help avoid common pitfalls.

Perfect Pocket Cut: Use a sharp, thin knife and take your time slicing the pocket—rushing can cause tearing and make stuffing tricky.
Don’t Skip the Pounding: Flattening the chicken evens cooking and helps keep the filling intact without overcooking the outside.
Seal with Toothpicks Carefully: If your filling is stubborn, toothpicks help secure it—just remember to remove them before serving!
Rest is Essential: Let the chicken rest after baking—it finishes cooking and locks in juices for tender bites every time.

How to Serve Broccoli and Cheddar Stuffed Chicken Breast Recipe

Broccoli and Cheddar Stuffed Chicken - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or chives on top for a fresh, vibrant touch. A little cracked black pepper right before serving wakes up the flavors beautifully. Sometimes, a squeeze of fresh lemon juice brightens the richness just perfectly.

Side Dishes

This dish shines alongside creamy mashed potatoes—the pan sauce soaking into the potatoes is heavenly. Roasted garlic green beans or a simple mixed greens salad add a refreshing crunch, balancing all that richness on your plate.

Creative Ways to Present

For a dinner party, I slice the stuffed breasts into medallions and fan them out on the plate with a drizzle of pan sauce. Adding roasted cherry tomatoes or colorful sautéed peppers really makes the dish pop visually and adds seasonal flair.

Make Ahead and Storage

Storing Leftovers

I always store any leftover chicken breasts in an airtight container in the refrigerator. They keep well for up to 3 days. The filling stays creamy, and reheating is a breeze when done carefully.

Freezing

I’ve frozen these stuffed chicken breasts both before and after cooking. Wrap them tightly in plastic wrap and foil, then place in a freezer-safe bag. They freeze well for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer the oven at 350°F for about 15 minutes covered with foil to preserve moisture. Microwaving works in a pinch, but can dry the chicken out if you’re not careful. Low and slow in the oven really keeps things juicy and melty.

Frequently Asked Questions:

Can I make this Broccoli and Cheddar Stuffed Chicken Breast Recipe ahead of time?

Yes! You can stuff and assemble the chicken breasts a few hours ahead, then keep them covered in the fridge until you’re ready to sear and bake. It’s a great make-ahead tip for busy evenings.

What’s the best way to ensure the chicken stays juicy?

Pounding the chicken breasts to an even thickness and searing them properly before baking locks in moisture. Also, letting the chicken rest after baking allows the juices to redistribute, making each bite tender and juicy.

Can I use frozen broccoli for the filling?

While fresh broccoli tastes best for this recipe, frozen broccoli that has been thawed and drained can work in a pinch. Just be sure to squeeze out excess moisture so the filling doesn’t become watery.

What is the internal temperature to look for when baking stuffed chicken?

The chicken should reach an internal temperature of 160°F in the meat (not filling). After resting, it will rise to 165°F, which is the safe temperature to serve chicken.”

Final Thoughts

This Broccoli and Cheddar Stuffed Chicken Breast Recipe has become my go-to whenever I want comfort food without the fuss. It’s easy enough for busy weeknights but fancy enough for company. Trust me, once you try it, you’ll find yourself making it over and over—it’s that good. So grab your chicken breasts, get stuffing, and enjoy the delicious satisfaction waiting for you at the end of the day!