Indulging in a meal that feels cozy and comforting doesn’t have to be complicated, and our Broccoli and Cheese Stuffed Chicken will win over every dinner guest! Imagine perfectly cooked chicken, tender and juicy, wrapped around a savory filling of bright broccoli and melty cheese. The best part? It’s creamy without relying on heavy cream. This dish brings a delightful crunch from fresh veggies and warmth from the cheesy blend, making it just right for any night. Plus, it packs in nutrients while being a total crowd-pleaser! Whether you’re cooking for family or enjoying a special dinner date, this stuffed chicken is a must-try.
Why You’ll Love Broccoli and Cheese Stuffed Chicken (Creamy, Easy, and Cozy)
If you’re looking for a winning combination of flavor and ease, you’re in for a treat! Broccoli and Cheese Stuffed Chicken is not just delicious—it offers so many benefits that make it perfect for your weeknight meals. Picture that warm, gooey cheese melting around fresh broccoli in each bite, perfectly complemented by the succulent chicken. What could be better?
Here’s why you’ll adore this dish:
- Quick to Make: On the table in just 45 minutes!
- Creamy Comfort: A rich taste that feels indulgent, minus the heavy cream.
- Nutritionally Packed: Veggies and protein make it a wholesome choice.
- Pantry-Friendly: Most ingredients are easy to find or might already be in your kitchen!
- Make Ahead Super Star: Perfect for meal prep or freezing for busy nights.
- Customizable: Spice it up or switch ingredients based on your taste preferences.
Ingredients for Broccoli and Cheese Stuffed Chicken
- 4 large boneless skinless chicken breasts – The base of the dish, juicy and perfect for stuffing.
- ½ teaspoon salt – Enhances flavor, bringing out the goodness in the chicken and filling.
- ½ teaspoon smoked paprika – Adds a warm, smoky flavor that pairs beautifully with cheese.
- ½ teaspoon garlic powder – For that delightful aromatic kick in every bite.
- ¼ teaspoon onion powder – The subtle sweetness complements the chicken.
- ¼ teaspoon black pepper – A bit of spice to round out the flavors.
- 1½ cups small-diced broccoli florets (~½-inch pieces), blanched and patted dry – Fresh and vibrant addition loaded with nutrients.
- ¼ cup finely diced red bell pepper – Adds a pop of color and a slightly sweet crunch.
- 1⅓ cups shredded Colby-Jack cheese – Melts beautifully for that gooey, cheesy effect.
- 1½ tablespoons mayonnaise – Binds the filling together, making it creamy without bulk.
- 2 tablespoons olive oil – Keeps the chicken moist while roasting.
Ready to cook? See the recipe card for exact measurements below.
How to Make Broccoli and Cheese Stuffed Chicken
Phase 1 – Prep
- Preheat your oven to 375°F (190°C).
- Blanch the broccoli in boiling water for 2 minutes, then rinse under cold water to stop the cooking.
- Pat the broccoli dry with a paper towel and set aside.
Phase 2 – Cook/Assemble
- In a mixing bowl, combine the broccoli, red bell pepper, shredded cheese, and mayonnaise. Mix well.
- Take each chicken breast and cut a pocket into the side, being careful not to cut all the way through.
- Stuff each pocket with the broccoli-cheese mixture. Secure with toothpicks if needed and season the outside with salt, paprika, garlic powder, onion powder, and black pepper.
Phase 3 – Serve
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
Pro Tips for the Best Results
- Sear for Flavor: Searing your chicken gives it a beautiful, crispy outside that locks in juices.
- Mom’s Secret Swap: Try swapping the Colby-Jack with sharp cheddar for an extra tangy kick.
- Timing is Key: Use an instant-read thermometer to check for doneness; 165°F is the magic number!
- Don’t Skip Blanching: It keeps the broccoli bright green and slightly tender.
- Leftovers Last: This dish keeps well in the fridge for up to 3 days for easy reheating.
- Meal Prep Magic: Make a double batch to freeze. You’ll thank yourself later!
Common Mistakes to Avoid
One common mistake is overcooking the chicken. This often happens if you focus too much on browning instead of checking the internal temperature. To avoid this, use a meat thermometer and remove the chicken when it reaches 165°F.
Another pitfall is forgetting to dry the blanched broccoli. Too much moisture can lead to a watery filling. Make sure to pat it dry thoroughly before mixing it with the cheese.
Lastly, stuffing the chicken too tightly can result in the filling spilling out while cooking. Leave a little room so the chicken can expand and the filling stays intact.
Recipe Variations
- Gluten-Free: This recipe is naturally gluten-free; just double-check your mayo brand.
- Dairy-Free: Substitute dairy cheese for a non-dairy cheese or use a thick cashew cream.
- Spicy: Include diced jalapeños in the filling for a spicy kick!
- Herbal Twist: Add fresh herbs like parsley or basil for extra flavor.
- Air Fryer Option: Cook in an air fryer at 375°F for about 20 minutes for a healthier take.
How to Serve Broccoli and Cheese Stuffed Chicken
Best Pairings
- Serve with steamed rice or quinoa for a wholesome meal.
- Pair with a fresh garden salad for a crispy contrast.
Toppings & Garnishes
- Drizzle with a bit of balsamic glaze for a touch of acidity.
- Sprinkle fresh herbs like parsley for a colorful finish.
Drink Pairing
- A chilled glass of white wine or a refreshing sparkling water compliments the dish perfectly.
Make Ahead & Storage
Can I Meal Prep This?
Yes! You can prepare the stuffed chicken earlier in the day or even freeze it for a quick dinner later on!
Storing Leftovers
Store any leftover stuffed chicken in airtight containers for up to 3 days in the fridge.
Freezing
Freeze stuffed chicken before cooking for up to 3 months. Thaw in the refrigerator overnight before cooking to ensure even cooking.
Reheating
To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes. For a microwave, heat on medium power for 2-3 minutes, stirring halfway through.
FAQs
Can I use frozen cauliflower? Yes, you can substitute frozen cauliflower for broccoli if you prefer!
How to make it extra creamy without cream? Add a little extra mayonnaise or use cream cheese mixed into the filling.
Can I double it? Absolutely! Just increase the amounts and ensure your cooking vessel has enough space.
How to fix a too-thick soup? If your filling is too thick, a splash of chicken broth can help loosen it up.
Enjoy making your Broccoli and Cheese Stuffed Chicken! This creamy, filling dish is sure to become a favorite, and don’t forget to share how your version turned out. We love to hear from you!
Broccoli and Cheese Stuffed Chicken
Ingredients
Main Ingredients
- 4 large boneless skinless chicken breasts The base of the dish, juicy and perfect for stuffing.
- ½ teaspoon salt Enhances flavor, bringing out the goodness in the chicken and filling.
- ½ teaspoon smoked paprika Adds a warm, smoky flavor that pairs beautifully with cheese.
- ½ teaspoon garlic powder For that delightful aromatic kick in every bite.
- ¼ teaspoon onion powder The subtle sweetness complements the chicken.
- ¼ teaspoon black pepper A bit of spice to round out the flavors.
- 1½ cups small-diced broccoli florets Blanched and patted dry, fresh and vibrant addition loaded with nutrients.
- ¼ cup finely diced red bell pepper Adds a pop of color and a slightly sweet crunch.
- 1⅓ cups shredded Colby-Jack cheese Melts beautifully for that gooey, cheesy effect.
- 1½ tablespoons mayonnaise Binds the filling together, making it creamy without bulk.
- 2 tablespoons olive oil Keeps the chicken moist while roasting.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Blanch the broccoli in boiling water for 2 minutes, then rinse under cold water to stop the cooking.
- Pat the broccoli dry with a paper towel and set aside.
Cook/Assemble
- In a mixing bowl, combine the broccoli, red bell pepper, shredded cheese, and mayonnaise. Mix well.
- Take each chicken breast and cut a pocket into the side, being careful not to cut all the way through.
- Stuff each pocket with the broccoli-cheese mixture. Secure with toothpicks if needed and season the outside with salt, paprika, garlic powder, onion powder, and black pepper.
Sear & Bake
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.