Cheesy broccoli-stuffed chicken is the kind of impressive main dish that makes weeknight dinners feel like special occasions. Imagine tender, juicy chicken breasts butterflied and filled with a creamy mixture of broccoli, melted cheese, and garlic, then baked until golden and bubbling. Each slice reveals a beautiful spiral of green broccoli and gooey cheese that looks like something from a fancy restaurant menu. The best part is that while this dish looks complicated, it’s actually quite straightforward to make at home with just a few simple techniques. The chicken stays incredibly moist thanks to the stuffing, and the combination of tender meat, crisp-tender broccoli, and melted cheese creates a complete meal in one elegant package. Whether you’re trying to impress dinner guests, make a romantic meal for two, or just elevate your family’s chicken dinner routine, this stuffed chicken delivers on flavor, presentation, and satisfaction.
Serving Quantity: Serves 4 people
Cooking Time: 50 minutes (including 20 minutes prep time and 30 minutes cooking time)
1. Ingredients
- Four boneless, skinless chicken breasts (6 to 8 ounces each)
- Two cups fresh broccoli florets, finely chopped
- One cup shredded cheddar cheese
- Half cup shredded mozzarella cheese
- Four ounces cream cheese, softened
- Two cloves garlic, minced
- One-quarter cup grated Parmesan cheese
- Two tablespoons olive oil, divided
- One teaspoon Italian seasoning
- Half teaspoon garlic powder
- Half teaspoon onion powder
- Half teaspoon paprika
- One teaspoon salt, divided
- Half teaspoon black pepper, divided
- Toothpicks or kitchen twine for securing
2. Prepare the Broccoli
Start by preparing your broccoli filling. Chop the broccoli florets into very small pieces, roughly the size of peas. You can also pulse them briefly in a food processor if you want a finer texture. Heat a medium skillet over medium heat and add one tablespoon of olive oil. Add the chopped broccoli and minced garlic. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp. It should still have a slight bite and not be mushy. Season with a pinch of salt and pepper. Remove from heat and let it cool slightly.
3. Make the Cheese Filling
In a medium bowl, combine the softened cream cheese, shredded cheddar, shredded mozzarella, and grated Parmesan. Mix everything together with a fork or spatula until well blended. The cream cheese acts as a binder that holds everything together. Add the cooled cooked broccoli and garlic to the cheese mixture. Stir everything together until the broccoli is evenly distributed throughout the cheese. Taste the filling and adjust seasoning with a bit more salt and pepper if needed. The filling should be thick and spreadable.
4. Prepare the Chicken Breasts
Pat the chicken breasts completely dry with paper towels. This helps seasonings stick and ensures better browning. Place one chicken breast on a cutting board. Using a sharp knife held parallel to the board, carefully slice into the thickest side of the breast, cutting almost all the way through but leaving about half an inch attached on one side. Open the chicken like a book. This technique is called butterflying. Repeat with the remaining chicken breasts. If any pieces are very thick, you can gently pound them with a meat mallet to create a more even thickness.
5. Season the Chicken
In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, paprika, half teaspoon of salt, and one-quarter teaspoon of black pepper. Open each butterflied chicken breast flat and season the inside with this spice mixture, using about half of the total seasoning. Rub it in gently so it sticks to the meat. This inside seasoning ensures flavor throughout the chicken, not just on the outside. Reserve the remaining seasoning for the outside of the chicken.
6. Stuff the Chicken
Take one-quarter of the broccoli-cheese filling and spread it evenly over one half of the opened chicken breast, leaving about a half-inch border around the edges. Don’t overstuff or the filling will squeeze out during cooking. Fold the other half of the chicken over the filling, pressing the edges together gently to seal. Use toothpicks inserted at an angle to secure the edges, or tie with kitchen twine in two or three places. Make sure the opening is sealed well so the cheese doesn’t leak out during baking. Repeat with the remaining chicken breasts and filling.
7. Season the Outside
Rub the remaining tablespoon of olive oil all over the outside of each stuffed chicken breast. This helps the seasonings stick and promotes browning. Sprinkle the remaining seasoning mixture over the top and sides of each piece, patting it gently so it adheres to the oil. The chicken should be evenly coated with spices. The oil also helps keep the chicken moist during baking and creates a slightly crispy exterior.
8. Prepare Your Baking Dish
Heat your oven to 375 degrees. Take a 9 by 13 inch baking dish or a large oven-safe skillet and lightly grease it with cooking spray or a bit of olive oil. This prevents the chicken from sticking to the bottom. Arrange the stuffed chicken breasts in the dish with some space between them so air can circulate. Don’t crowd them or they’ll steam instead of bake. If your chicken breasts are particularly large, you might need to use a larger dish or bake them in two separate dishes.
9. Sear for Extra Flavor (Optional)
For even better flavor and appearance, you can quickly sear the stuffed chicken before baking. Heat an oven-safe skillet over medium-high heat with a tablespoon of oil. Once hot, add the stuffed chicken breasts and sear for 2 to 3 minutes on each side until golden brown. This creates a beautiful crust and locks in juices. Then transfer the skillet directly to the oven. If you skip this step, the chicken will still be delicious, just without the extra caramelized exterior.
10. Bake the Chicken
Place the baking dish in your preheated 375-degree oven. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees in the thickest part. Use an instant-read thermometer inserted into the meat, not the filling, to check. The chicken should be golden on the outside and the cheese filling should be melted and bubbling slightly at the edges. If the tops are browning too quickly, tent loosely with aluminum foil for the last 10 minutes of cooking.
11. Rest the Chicken
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. This resting time is crucial because it allows the juices to redistribute throughout the meat, keeping it moist and tender. If you cut into it immediately, all the juices will run out and the chicken will be dry. During this rest, the internal temperature will also continue to rise slightly, ensuring the chicken is perfectly cooked through. The cheese filling will also set slightly, making it less runny when you slice.
12. Remove Toothpicks and Serve
Carefully remove all the toothpicks or cut and remove the kitchen twine from each chicken breast. Make sure you’ve removed all of them before serving to avoid anyone biting into one. Transfer each stuffed chicken breast to individual dinner plates. You can serve them whole for a dramatic presentation, or slice them crosswise into thick rounds to show off the beautiful spiral of broccoli and cheese inside. The sliced presentation is especially impressive for entertaining.
13. Make a Pan Sauce (Optional)
If there are flavorful drippings in the bottom of your baking dish, you can turn them into a quick pan sauce. Place the baking dish over medium heat on the stovetop. Add a quarter cup of chicken broth or white wine and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until slightly reduced. Stir in a tablespoon of butter and season with salt and pepper. Drizzle this sauce over the plated chicken for extra flavor and moisture.
14. Serving Suggestions
This cheesy broccoli-stuffed chicken pairs beautifully with many side dishes. Serve it with garlic mashed potatoes, rice pilaf, roasted vegetables, a crisp green salad, or crusty bread to soak up any cheesy goodness. The chicken is quite rich, so lighter sides work well to balance the meal. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. For a complete low-carb meal, serve with cauliflower rice and steamed green beans.
15. Nutrition Information Per Serving
- Calories: 485
- Total fat: 28 grams
- Saturated fat: 13 grams
- Cholesterol: 165 milligrams
- Sodium: 890 milligrams
- Total carbohydrates: 6 grams
- Dietary fiber: 1 gram
- Sugars: 2 grams
- Protein: 50 grams
16. Helpful Tips for Perfect Cheesy Broccoli-Stuffed Chicken
- Use a very sharp knife when butterflying the chicken to make clean cuts without tearing the meat.
- Pound thicker parts of the chicken to create even thickness for uniform cooking throughout.
- Don’t overstuff the chicken or the filling will squeeze out during cooking and make a mess.
- Secure the edges well with toothpicks or twine to keep the filling inside where it belongs.
- Let the cooked broccoli cool before mixing with cheese or the heat will make the filling too runny.
- Use an instant-read thermometer to ensure the chicken reaches exactly 165 degrees for perfect doneness.
- Let the chicken rest after baking so the juices redistribute and the meat stays moist when sliced.
- Make the filling ahead and refrigerate it, then stuff and bake the chicken when ready to cook.
- Try different cheese combinations like Swiss and Gruyere, pepper jack for heat, or goat cheese for tang.
- Add cooked bacon bits or sun-dried tomatoes to the filling for extra flavor variations.
