There’s something wonderfully comforting about a juicy chicken dinner that’s bursting with flavor and melty cheese. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe hits all the right notes – tender chicken enveloping a rich, cheesy broccoli filling. It’s one of those meals I find myself making again and again because it feels special yet is so easy to pull off.

On a white plate with a decorative dark rim, there is one thick piece of cooked chicken with a slightly browned, golden outer layer covered in a creamy sauce with small red and green bits, sprinkled with chopped fresh herbs. To the right of the chicken is a generous scoop of creamy mashed potatoes topped with a small pat of melting butter and black pepper, sprinkled with green herbs. Below the chicken and potatoes, a small bunch of bright green cooked asparagus spears are arranged next to a gold fork that has a bit of mashed potato on it. The plate is held by a woman's hand against 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 Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Top Tip
How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Why You'll Love This Recipe

I can’t get enough of this Stuffed Chicken Breast with Broccoli and Cheddar Recipe because it feels like a cozy, impressive meal without the fuss. It’s perfect for weeknights when you want something homemade but a little elevated.

Simple Ingredients: You only need a handful of basics—chicken, broccoli, cheddar, and a few spices—to create magic.
Juicy and Flavorful: Stuffing the chicken keeps it moist and infuses every bite with cheesy, savory goodness.
Customizable: You can swap out the veggies or cheese to suit your tastes or what’s in your fridge.
Family Friendly: Even picky eaters have loved this in my house – it’s comfort food with a healthy twist.

Four stuffed chicken breasts sit in a black cast iron skillet on a white marbled surface. Each chicken breast is golden brown with a crispy, slightly charred outer layer, topped with small green herb pieces. The inside layers of the chicken breast reveal a creamy filling mixed with small pieces of red and green vegetables, creating a colorful contrast. The skillet contains a light brown, creamy sauce that surrounds the chicken breasts, adding a glossy shine to the dish. A metal spatula, lifting one breast, highlights the thick, rich texture of the filling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role here — from the tender chicken breasts that cradle the filling to the sharp cheddar that melts and binds everything together. The broccoli adds a fresh crunch and a pop of green, while the bacon adds a smoky surprise. Here are some tips for picking and prepping your ingredients.

Flat lay of four medium raw chicken breasts, a small mound of fresh small chopped broccoli florets, a heaping pile of freshly shredded sharp cheddar cheese, a block of softened cream cheese, finely diced red bell pepper pieces, crispy chopped cooked bacon strips, dried parsley, dried chives, and dried dill herbs in small neat piles, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of low sodium chicken broth, a small white ceramic bowl with mixed garlic powder, salt, onion powder, paprika, and pepper, and four whole clean uncracked brown eggs, all arranged symmetrically and balanced 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: Look for medium-sized, even-thickness breasts which make stuffing easier and help them cook more evenly.
Broccoli florets: Use small, tender pieces so they’ll steam quickly and mix into the filling without overpowering.
Sharp cheddar cheese: Freshly shredded melts better than pre-shredded and gives a sharper flavor that contrasts nicely with creamy cheese.
Cream cheese: Softened at room temp for smooth blending into the filling — don’t skip softening it to avoid lumps.
Red bell pepper: Finely diced for a sweet crunch that brightens the filling.
Bacon: Adds smokiness and texture; baking it in the oven while prepping saves time and mess.
Spices: Garlic powder, onion powder, paprika, and herbs like parsley and dill create a savory depth without overwhelming the filling.
Olive oil and chicken broth: Olive oil for a golden sear and broth to keep the chicken moist during oven-baking.

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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 mixing in little twists depending on what I have on hand or the season. This recipe is like a blank canvas — feel free to swap in different cheeses or veggies to make it yours.

Variation: I’ve tried swapping broccoli for spinach or kale, and cheddar for mozzarella or pepper jack when I want more heat. It works beautifully every time!
For a lighter version: Use reduced-fat cream cheese and skip the bacon or substitute turkey bacon.
Spicy kick: Add a pinch of red pepper flakes to the filling for a subtle heat.
Gluten-free: This recipe is naturally gluten-free, so perfect if you’re avoiding gluten.

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

Step 1: Prep and Steam the Broccoli

I start by steaming the broccoli in the microwave with a little water and a damp paper towel cover for just 2 minutes. This softens the broccoli so it blends nicely into the filling without becoming mushy. Then, drain off any extra water – soggy filling is no fun!

Step 2: Mix the Filling

While the broccoli cools slightly, I mix the softened cream cheese with shredded cheddar, diced red bell pepper, chopped bacon, and dried herbs, adding a teaspoon of the spice rub for extra flavor. Make sure to mix until smooth for an even, cheesy consistency before folding in the broccoli gently.

Step 3: Prepare the Chicken

Place the chicken breasts on a cutting board, cover with plastic wrap, and gently pound them to an even thickness. This helps with cooking evenly and makes it easier to slice the pocket without tearing. Then, use a sharp knife to carefully cut a deep pocket in the thicker side — don’t cut all the way through!

Step 4: Stuff and Season the Chicken

Using your hands, spoon the filling into the chicken pockets, packing it in without overstuffing to avoid spills. Toothpicks can help keep everything secure during cooking. Then, season the outside all over with the rest of the spice rub, pressing it in so the chicken gets flavorful and tempting on the outside too.

Step 5: Sear and Bake

Heat olive oil in a hot cast iron skillet until shimmering, then sear the chicken breasts two at a time for 2-3 minutes per side to get that gorgeous golden crust. Add chicken broth to the pan, cover with foil, and transfer to a 375°F oven to finish cooking for about 12-17 minutes. The key is to check with a thermometer and take the chicken out when it hits 160°F — it’ll rest up to the perfect 165°F.

Top Tip

From my many attempts, I’ve learned a few things that make all the difference when making this Stuffed Chicken Breast with Broccoli and Cheddar Recipe—these tips saved me from dry chicken and messy filling escapes!

Even Thickness Matters: Pounding the chicken evenly ensures it cooks at the same rate and avoids dry edges.
Don’t Overstuff: It’s tempting, but too much filling makes the chicken tear or filling spill. I test with smaller scoops first to get the right balance.
Sear, Don’t Fry: Use medium-high heat for a quick sear that locks juices without overcooking the chicken outside.
Check Temperature: An instant-read thermometer is your best friend here—don’t guess! Chicken is safe at 165°F internal temp after resting.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

stuffed chicken breast - Serving Suggestion

Garnishes

I love finishing these with a sprinkle of fresh parsley or chives — the green color pops on the cheesy, golden chicken and adds a fresh herbal note. A drizzle of olive oil or a squeeze of lemon juice brightens everything up too.

Side Dishes

Mashed potatoes are my go-to because they soak up all those melted cheese juices so well. Roasted sweet potatoes or a simple quinoa salad work beautifully too for a lighter pairing. And steamed green beans or asparagus add a fresh crunch.

Creative Ways to Present

For a special dinner, I slice the stuffed chicken into medallions and fan them out on the plate with the filling on display. Serving alongside a swirl of creamy mashed potatoes or atop a bed of garlic butter noodles always impresses guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. It keeps really well if you make sure to let the chicken cool completely before sealing. The filling stays creamy and the chicken tender.

Freezing

This recipe freezes wonderfully. I prepare and stuff the chicken breasts, then freeze them uncooked in a sealed container or bag. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time.

Reheating

Reheat leftovers gently in a 350°F oven covered with foil to keep the chicken moist and avoid drying out. Microwave works too, but a lower power setting helps keep the texture pleasant.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but you should thaw them completely in the refrigerator before preparing. This ensures even cooking and allows you to make the pocket without tearing the meat.

What can I substitute for broccoli in the stuffing?

Absolutely! You can replace the broccoli with spinach, kale, or even finely chopped zucchini. Just be sure to steam or sauté any tougher veggies beforehand to soften them.

How do I know when the stuffed chicken is fully cooked?

The best way is to use an instant-read thermometer. Insert it into the thickest part of the chicken (not the filling). The safe internal temperature is 165°F after resting (take it out at 160°F and let it rest to reach 165°F).

Can I prepare this recipe in advance?

Yes! You can prepare and stuff the chicken breasts up to 24 hours ahead. Keep them refrigerated in an airtight container, and bring to room temperature for about 20 minutes before cooking.

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe is one of those dependable crowd-pleasers that feels both comforting and a little special. I hope it finds a spot in your regular meal rotation as it has in mine. When you take that first cheesy, flavorful bite, you’ll see why I keep coming back to it. Give it a try—your family (and taste buds) will thank you!