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A white plate with chicken and broccoli stuffed chicken breasts, one sliced open to reveal a creamy cheese and green herb filling, garnished with broccoli florets.

Chicken and Broccoli Stuffed Chicken

Juicy chicken breasts stuffed with a creamy broccoli and cheese filling, seared until golden, then baked to perfection. This stuffed chicken cheese and broccoli recipe is a low-carb, high-protein weeknight dinner that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 272 kcal

Equipment

  • sharp knife
  • Cutting board
  • mixing bowl
  • Oven-safe skillet
  • Baking dish
  • Meat thermometer
  • Toothpicks
  • Pastry brush

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup finely chopped broccoli florets
  • 1 cup shredded low fat mozzarella or cheddar
  • 2 ounces whipped cream cheese softened
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 375 degrees F. Use a sharp knife to cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through to the other side.
  • In a mixing bowl, combine the finely chopped broccoli, shredded mozzarella or cheddar, whipped cream cheese, minced garlic, onion powder, salt, and pepper. Stir until everything is well combined.
  • Spoon the broccoli and cheese mixture into each chicken pocket. Press it in gently to fill the space without tearing the chicken. Secure the opening with two to three toothpicks per breast.
  • Brush each stuffed chicken breast with olive oil and sprinkle with paprika, plus extra salt and pepper if desired.
  • Heat a skillet over medium-high heat. Sear each stuffed chicken breast for 2 to 3 minutes per side until lightly golden on the outside.
  • Transfer the seared chicken breasts to a baking dish. Bake at 375 degrees F for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F when checked with a meat thermometer.
  • Remove the chicken from the oven and let it rest for 5 minutes. Remove the toothpicks before slicing and serve warm.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To freeze, wrap each stuffed chicken breast tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat in a 350 degree F oven for 15 to 20 minutes, or microwave in 60-second intervals until warmed through.
  • For a gluten-free version, this recipe is naturally gluten-free as written.
  • You can substitute the low-fat mozzarella for full-fat if you prefer a richer filling.
  • Fresh broccoli works best. If using frozen, thaw completely and pat very dry before mixing into the filling.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 272kcalCarbohydrates: 4gProtein: 33gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 98mgSodium: 656mgPotassium: 565mgFiber: 1gSugar: 2gVitamin A: 514IUVitamin C: 22mgCalcium: 263mgIron: 1mg
Keyword Chicken and Broccoli Stuffed Chicken
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