Broccoli & Cheddar Stuffed Chicken – A Cozy, Cheesy Weeknight Favorite

This is the kind of dinner that makes the whole kitchen smell like comfort. Tender chicken breasts are filled with creamy cheddar and crisp-tender broccoli, then baked until juicy with a golden finish. It’s simple enough for a Tuesday, but satisfying enough to serve to company.

The filling is rich but not heavy, and the recipe comes together with ingredients you probably already have. If you’re craving a meal that feels homemade without fuss, this one’s for you.

Broccoli & Cheddar Stuffed Chicken - A Cozy, Cheesy Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 1/2 cups broccoli florets, finely chopped (fresh or thawed frozen)
• 1 cup shredded sharp cheddar cheese
• 2 oz cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional, for tang)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• Salt and black pepper
• Toothpicks or kitchen twine
• Lemon wedges, for serving (optional)

Instructions

 

• Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment.
• Prep the broccoli: If using fresh broccoli, blanch it in boiling water for 1 minute, then drain and chop finely. If using frozen, thaw and pat dry before chopping. Finely chopped pieces help the filling tuck in neatly.
• Make the filling: In a bowl, mix the broccoli, shredded cheddar, cream cheese, garlic, Dijon (if using), onion powder, and a generous pinch of salt and pepper. Stir until creamy and evenly combined.
• Butterfly the chicken: Place a hand flat on each chicken breast and slice horizontally to create a pocket without cutting all the way through. Open it like a book. Pat dry with paper towels.
• Season the outside: In a small dish, combine paprika, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub olive oil over the chicken, then sprinkle the seasoning on both sides.
• Stuff and secure: Divide the filling among the chicken breasts and fold them closed. Secure edges with toothpicks to keep the filling inside. Don’t overstuff; a little room helps it seal.
• Sear for extra flavor (optional but recommended): Heat a skillet over medium-high. Sear the stuffed chicken for 2–3 minutes per side until lightly browned. Transfer to the baking dish.
• Bake until done: Bake for 18–22 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C). Rest for 5 minutes so the juices settle.
• Serve: Remove toothpicks. Slice and plate with a squeeze of lemon and your favorite sides. Roasted potatoes, rice, or a crisp salad work well.

What Makes This Special

Broccoli and cheddar are a classic pairing, and they shine even more when tucked inside chicken. The cheese melts into the broccoli, creating a creamy bite in every slice.

A light seasoning on the outside gives it a tasty crust without deep frying or heavy breading. Best of all, it’s a flexible recipe—easy to tweak based on what you have. You’ll get a comforting, restaurant-style dish with minimal effort.

Shopping List

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 1/2 cups broccoli florets, finely chopped (fresh or thawed frozen)
• 1 cup shredded sharp cheddar cheese
• 2 oz cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional, for tang)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• Salt and black pepper
• Toothpicks or kitchen twine
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the oven and pan: Preheat the oven to 400°F (200°C).

   Lightly grease a baking dish or line it with parchment.

2. Prep the broccoli: If using fresh broccoli, blanch it in boiling water for 1 minute, then drain and chop finely. If using frozen, thaw and pat dry before chopping. Finely chopped pieces help the filling tuck in neatly.
3. Make the filling: In a bowl, mix the broccoli, shredded cheddar, cream cheese, garlic, Dijon (if using), onion powder, and a generous pinch of salt and pepper.

   Stir until creamy and evenly combined.

4. Butterfly the chicken: Place a hand flat on each chicken breast and slice horizontally to create a pocket without cutting all the way through. Open it like a book. Pat dry with paper towels.
5. Season the outside: In a small dish, combine paprika, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

   Rub olive oil over the chicken, then sprinkle the seasoning on both sides.

6. Stuff and secure: Divide the filling among the chicken breasts and fold them closed. Secure edges with toothpicks to keep the filling inside. Don’t overstuff; a little room helps it seal.
7. Sear for extra flavor (optional but recommended): Heat a skillet over medium-high.

   Sear the stuffed chicken for 2–3 minutes per side until lightly browned. Transfer to the baking dish.

8. Bake until done: Bake for 18–22 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C). Rest for 5 minutes so the juices settle.
9. Serve: Remove toothpicks.

   Slice and plate with a squeeze of lemon and your favorite sides. Roasted potatoes, rice, or a crisp salad work well.

Storage Instructions

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a 325°F (165°C) oven, covered, for 10–12 minutes, or microwave in short bursts so the cheese doesn’t separate.

You can also freeze individually wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Balanced and satisfying: Lean protein, a veggie, and a bit of cheese for richness. It’s filling without feeling heavy.
• Kid-friendly flavors: Cheddar and broccoli are approachable, and the chicken stays juicy.
• Weeknight-friendly: Minimal prep and a fast bake time.

  The filling can be mixed ahead.

• Make-ahead friendly: Assemble earlier in the day and bake when ready to eat.
• Flexible: Easy to swap cheeses, spices, or veggies to suit your taste.

Pitfalls to Watch Out For

• Overstuffing the chicken: Too much filling can leak out. Leave a little space at the edges and secure with toothpicks.
• Skipping the dry pat: Wet chicken won’t sear well and may steam. Pat dry for better browning.
• Undercooked broccoli: If using large raw pieces, they can stay crunchy.

  Finely chop and blanch for a tender bite.

• Overcooking the chicken: Dry chicken is the main risk. Use a meat thermometer and pull at 165°F.
• Too-salty filling: Cheddar is salty. Season lightly and taste the filling before stuffing.

Variations You Can Try

• Bacon upgrade: Add crisp, crumbled bacon to the filling or wrap each breast with thin bacon strips before baking.
• Spinach and artichoke: Swap broccoli for chopped spinach and artichoke hearts.

  Use mozzarella and Parmesan instead of cheddar.

• Jalapeño popper style: Add minced jalapeño to the filling with extra cream cheese and Monterey Jack.
• Herby goat cheese: Mix broccoli with goat cheese, lemon zest, and fresh parsley. Finish with a drizzle of olive oil.
• Gluten-free breaded crunch: Press the stuffed chicken into crushed pork rinds or gluten-free breadcrumbs before baking for a crispy crust.
• Air fryer version: Cook at 375°F (190°C) for 14–18 minutes, flipping halfway, until 165°F.

FAQ

Do I Have to Sear the Chicken Before Baking?

No, but searing adds flavor and color. If you skip it, bake a few extra minutes and consider brushing the chicken with a little oil for better browning.

Can I Use Chicken Thighs Instead of Breasts?

Yes.

Use large, boneless, skinless thighs and roll them around the filling, seam side down. Secure with toothpicks and bake until they reach 165°F.

What Cheese Works Best Besides Cheddar?

Gruyère, Monterey Jack, mozzarella, or a blend of cheddar and mozzarella all melt well. For a sharper bite, try aged cheddar or a bit of Parmesan in the mix.

How Do I Keep the Filling From Leaking Out?

Don’t overfill, chop the broccoli finely, and secure the seam with toothpicks.

Searing helps set the outer layer, and resting the chicken after baking prevents blowouts when slicing.

Can I Make It Ahead?

Yes. Assemble up to 24 hours in advance and refrigerate. Bring to room temperature for 15–20 minutes, then bake as directed.

What Sides Pair Well?

Roasted potatoes, buttered rice, garlic green beans, a simple salad with vinaigrette, or creamy mashed cauliflower all complement the dish nicely.

Is This Recipe Low-Carb?

Yes, it’s naturally low-carb as written.

Keep sides like salad or roasted veggies if you’re watching carbs.

In Conclusion

Broccoli & Cheddar Stuffed Chicken is an easy win: hearty, flavorful, and weeknight-friendly. The creamy, cheesy filling and well-seasoned chicken make every bite satisfying. With a few simple steps and pantry staples, you’ll have a crowd-pleasing dinner on the table fast.

Make it your own with a fun variation, and enjoy the kind of meal that feels homemade in the best way.