Broccoli and Cheese Stuffed Chicken
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Broccoli and Cheese Stuffed Chicken is creamy and savory, made with chicken breasts stuffed with fresh broccoli, parmesan cheese, cream cheese, and spices, ready in under 45 minutes!
Chicken is perfect for weeknights because it doesn’t take long to cook, and there’s a million ways you can make it. If you’re looking for more ideas, try my Slow Cooker Chicken and Potatoes, One Pot Chicken and Rice, or these Crockpot BBQ Chicken Thighs.
Broccoli and Cheese Stuffed Chicken is a family favorite in this house, requested at least once a week! We’re using the flavors of sharp parmesan and creamy cream cheese, with spices like onion powder and paprika.
This recipe uses broccoli, but it works well with different vegetables like bell peppers, zucchini, asparagus, and whatever leftover veggies you have from the night before.
Ingredients You’ll Need
Chicken Breast – You need boneless skinless chicken breast for this recipe. You want the chicken breast to be big enough that you can easily cut a pocket into the middle without cutting through to the other side.
Cream Cheese – This is where the creamy texture is coming from. You can use Neufchatel cheese for slightly less fat.
Broccoli – I use fresh broccoli. You can also use frozen broccoli, but you want to defrost and drain it first.
Parmesan Cheese – I use parmesan or Romano cheese interchangeably in this recipe. It adds a really nice savory note to the dish. Romano will be slightly stronger.
Spices – Salt and pepper can be added for taste. Otherwise, onion powder adds flavor, while the paprika adds some flavor and a really nice color on the browned chicken breast. You can also add garlic powder if you love garlic.
How to Make Broccoli and Cheese Stuffed Chicken
- In a medium bowl, mix together broccoli, cream cheese, parmesan, and spices until well combined. In a separate small bowl, stir together 1 tablespoon olive oil with salt, pepper, and paprika. Evenly coat the chicken breasts on both sides.
- Cut a pocket into the chicken breast. Make sure to leave about 1/2-inch of room on either side, and don’t cut too deep because you don’t want to cut through to the other side. Stuff each chicken breast with the filling evenly.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Carefully place each filled chicken breast into the pan. Brown the chicken on each side, 2-3 minutes.
- Place the skillet into into the preheated oven and cook at 400°F for 25-30 minutes, or until chicken is cooked through.
Frequently Asked Questions
The secret to stuffing a chicken breast is to use a small sharp knife, and cut a pocket into the chicken, leaving some room on either end to prevent cutting the chicken in half. Once you have a pocket, you can stuff the chicken and it should stay in place.
This depends on how you stuff the chicken, and also what type of stuffing you make. We are using a parmesan and cream cheese filling here, and the cheese should not spread out too much.
If you are having this issue, make sure not to over-stuff the chicken. You can also use toothpicks to help hold the chicken closed when cooking (remove before eating).
The secret to moist chicken breast is to avoid over-cooking the chicken. You want the chicken to reach 165°F, but cooking it for too long after that can make the chicken dry.
Another trick is to brine your chicken before cooking for 20-30 minutes. This will increase the sodium in your chicken, though.
Using the instant pot and slow cooker can also help, because both cooking methods help keep meat tender and moist.
Recipe Variations for Broccoli Cheese Stuffed Chicken
- Use cheddar cheese instead of parmesan, or a mix of both for the filling.
- If you have leftover chicken from another recipe or rotisserie, you can change this recipe to use up the leftovers. Mix the filling together, adding cut up cooked chicken. Stir everything together with al dente pasta and spread evenly in a casserole dish. Top with gluten free breadcrumbs mixed with melted butter and bake for 10-15 minutes, or until browned on top.
- Make the cheese mixture a combination of sharp cheddar cheese and pepper jack, or mozzarella with pizza spices.
- Instead of a broccoli mixture, you can add bell pepper, zucchini, corn, green beans, or any vegetable you’d like. This is a great way to use up veggies from the night before, too!
More Easy Chicken Recipes
- One Pot Chicken Parmesan and Pasta
- Baked Herb & Garlic Chicken Drumsticks
- Crockpot Buffalo Chicken Dip
- Instant Pot White Chicken Chili
- One Pot Greek Lemon Chicken and Rice
Store cooked chicken in an airtight container in the refrigerator for 2-3 days.
- If you’re having trouble mixing the cream cheese with the other ingredients, you can microwave it in a microwave-safe bowl for 15-20 seconds. You don’t want it to get too soft, just slightly softer so it’ll spread more easily.
- I used raw broccoli for this recipe, but you can also use steamed broccoli as long as it’s drained first. You can also use frozen broccoli florets, defrosted and drained to avoid excess water.
- If you don’t have an ovenproof skillet or cast iron skillet, just transfer the broccoli stuffed chicken to a baking dish or baking sheet after browning.
- Make sure you have a good sized piece of chicken, so you have room to cut a deep pocket and put enough filling in.
- If you accidentally cut the chicken too far, you can close the chicken with toothpicks. Just remember to remove them before serving.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Broccoli and Cheese Stuffed Chicken
For the Chicken
- 2 lbs chicken breast, boneless, skinless (about 4 pieces)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tablespoons extra virgin olive oil, divided
For the Stuffing
- 2 cups broccoli florets, chopped into small pieces
- 8 ounces cream cheese , softened
- 1/2 cup parmesan cheese , shredded
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 skillet oven safe
- Preheat the oven to 400°F. In a medium bowl, add filling ingredients and stir until well combined. Set aside.
- Use a knife to carefully cut a pocket lengthwise on the side of each piece of chicken. Do not cut all the way through, you just want to make a pocket for the filling.
- In a small bowl, combine 1 tablespoon of olive oil with the paprika, salt, and pepper. Rub evenly on both sides of each chicken piece.
- Divide the filling evenly among each piece of chicken, using a spoon to gently press the filling in firmly.
- Heat a large skillet over medium-high heat and add remaining tablespoon of olive oil. Brown the chicken for 2-3 minutes on each side.
- Transfer the entire skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
- If the cream cheese is hard to mix, microwave for 15-20 seconds to soften the cheese slightly.
- You can use any type of broccoli. I use raw, but if you use steamed or frozen make sure to drain completely before using.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after browning.
- If the cheese is melting too much, use toothpicks to hold the chicken pocket closed. Remove the toothpicks before serving.
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