Name: Stuffed Chicken Breast with Broccoli and Cheddar 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 something downright comforting about this Stuffed Chicken Breast with Broccoli and Cheddar Recipe — it’s juicy, cheesy, and just bursting with flavor. Trust me, once you dive into that melty cheddar and tender broccoli filling, you won’t want to eat chicken any other way.

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 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 stumbled upon this recipe when I craved something hearty but not complicated. What I love most? It turns an ordinary chicken breast into something absolutely memorable with only a handful of simple ingredients you probably already have on hand.

Perfect Balance: The combo of broccoli and cheddar melts together with cream cheese for a rich, creamy center you’ll savor.
Juicy, Not Dry: Thanks to a tenderizing step and an easy pan sauce made with chicken broth, the chicken stays moist throughout.
Simple Yet Impressive: It looks gourmet when served, making it great for family dinners or even hosting guests without stress.
Versatile: You can tweak the ingredients and spices easily to fit whatever you have or your personal taste.

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

Each ingredient plays its part in making this stuffed chicken breast a winner. Broccoli offers a fresh, slightly crunchy contrast to melty cheddar, while cream cheese gives you that irresistible creamy texture binding everything together. Here’s a quick rundown with my favorite tips for each key player:

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: Choose medium-sized breasts for easy pocket stuffing. I like to buy ones that are fairly even in thickness so they cook evenly.
Broccoli Florets: Fresh is best here, chopped small so they mix well inside the filling without overpowering.
Sharp Cheddar Cheese: Freshly shredded on medium holes gives great melt and flavor; pre-shredded cheeses often have additives that affect melting.
Cream Cheese: Make sure it's softened to room temperature. This helps it fold seamlessly into the filling without lumps.
Red Bell Pepper: Adds a pop of color and a mild sweetness against the savory filling.
Bacon: Cooked and chopped finely—this is optional but adds a smoky depth that I adore. I keep extra bacon in the freezer for quick meals like this.
Olive Oil: For searing. A good-quality olive oil withstands the heat well and adds flavor.
Chicken Broth: Low sodium is best—you control the salt without it getting too intense.
Spice Rub (garlic powder, salt, onion powder, paprika, pepper, parsley, chives, dill): These come together for that delicious ranch-like vibe I find so comforting.

📝

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 the best things about this Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how you can switch up the filling or spices to suit your mood or what’s in your fridge. I usually keep it classic, but I love experimenting now and then.

Variation: Sometimes I swap out broccoli for spinach or kale, and swap sharp cheddar for mozzarella for a milder taste—both totally delicious and kid-friendly!
Dietary: For a lighter option, you can use reduced-fat cream cheese and less cheese.
Spice Level: Feel free to add a pinch of red pepper flakes or some Cajun seasoning for a little kick if you want to jazz things up.

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

Step 1: Prep and Steam the Broccoli

First things first, preheat your oven to 375°F. While it’s heating up, pop your small chopped broccoli florets into a microwave-safe bowl with two tablespoons of water. Cover it loosely with a damp paper towel and steam for about 2 minutes. You want the broccoli tender but with a little bite—think bright green and fresh, not mushy.

Step 2: Mix the Filling

Push the drained broccoli to one side of the bowl, then add softened cream cheese, shredded cheddar, diced red bell pepper, chopped bacon, and one teaspoon of the spice rub (you’ll set aside the rest for seasoning the chicken). Blend it all together gently until it looks like a cheesy, colorful mix ready to stuff.

Step 3: Tenderize and Prepare the Chicken

Lay each chicken breast flat on a cutting board, cover with plastic wrap, and give it a few gentle pounds with a meat mallet or the side of a can. This keeps the chicken tender and also makes it easier to cut the pocket. Then, carefully slice through the thicker side of each breast horizontally—but don’t slice all the way through! You want a little "pocket" to stuff the filling inside.

Step 4: Stuff and Season the Chicken

Grab your cheesy broccoli filling and stuff each chicken pocket as full as you can without the filling falling out. I usually squeeze the filling with my hand and gently push it inside. If it’s loose, secure the edges with toothpicks. Then sprinkle the remaining spice rub evenly all over both sides of the chicken breasts, patting lightly so it sticks.

Step 5: Sear and Bake to Perfection

Heat a cast iron skillet over medium-high heat until just about smoking. Swirl in olive oil and sear two breasts at a time for about 2-3 minutes per side until golden brown. Once all are seared, add the chicken broth to the pan, cover it up with foil, and slide the skillet into your preheated oven.

Bake for 12-17 minutes, or until the chicken reaches an internal temperature of 160°F measured in the flesh (not the filling!). Let it rest for 5 minutes—it’ll finish cooking and stay juicy.

Top Tip

Having made this many times, these tips always help me get the best results without stress or dryness.

Don’t Skip Tenderizing: Pounding the chicken ensures it cooks evenly and stays juicy—plus, it creates more room for stuffing!
Watch the Internal Temp: Chicken can dry out fast, so use an instant-read thermometer for perfectly cooked meat every time.
Use Freshly Shredded Cheese: It melts better and incorporates more smoothly into the filling.
Secure with Toothpicks If Needed: Toothpicks stop your filling from escaping, especially when you have that lovely creamy mixture inside.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Stuffed Chicken Breast - Serving Suggestion

Garnishes

I usually finish with a sprinkle of freshly chopped parsley or chives for a fresh pop of color and mild herbiness. Sometimes a lemon wedge on the side adds a nice bright zing that cuts through the richness perfectly.

Side Dishes

This chicken pairs beautifully with classic mashed potatoes soaked in butter, or roasted baby potatoes tossed with rosemary. For lighter sides, steamed green beans or a crisp mixed salad add fresh crunch to balance the meal.

Creative Ways to Present

For a dinner party, I like to slice the stuffed chicken breasts into medallions and fan them out on a platter, drizzling pan juices over the top. Surround with colorful veggies and a sprinkle of extra cheese for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, I store leftovers in an airtight container in the fridge. They keep well for 3-4 days and make excellent next-day lunches or quick dinners.

Freezing

I’ve also frozen cooked stuffed chicken breasts wrapped tightly in foil and placed in a freezer bag. They reheat nicely without losing much moisture when thawed overnight and reheated gently.

Reheating

To keep the chicken juicy, I recommend reheating in the oven at 300°F wrapped in foil for about 15 minutes or until warmed through. Avoid microwaving if you can, as it tends to dry out the meat and filling.

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

You can use frozen broccoli but make sure to thaw and drain it very well to prevent excess moisture, which can make the filling watery and harder to set inside the chicken. I prefer fresh for the best texture.

What if I don’t have a meat mallet to pound the chicken?

No worries! You can use the bottom of a heavy skillet or a sturdy can as long as you cover the chicken with plastic wrap to avoid tearing the meat or making a mess. Pound gently and evenly.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken (avoiding the filling). The temperature should reach 160°F before resting. Resting brings it up to the safe 165°F and keeps the chicken juicy.

Can I omit the bacon or substitute it?

Absolutely. Bacon adds a smoky flavor, but you can leave it out for a vegetarian twist, or replace it with cooked sausage or mushrooms if you want a different taste profile.

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe has truly become one of my favorites—so comforting, easy, and delicious. It’s like getting the cozy feeling of a homemade meal with a touch of restaurant flair. I hope once you try it, it feels just as special in your kitchen as it does in mine. Go ahead, make it your own, and enjoy every cheesy, tender bite!