Pin it
This stuffed chicken breast with broccoli and cheddar turns basic chicken into a fancy dinner without much work. When tender chicken meets gooey cheese and fresh broccoli, you get a protein-rich meal that's both comforting and good for you.
I came up with this dish when I needed to use up some leftover broccoli and cheese in my fridge. What started as just throwing things together has now become the meal my friends always ask for when they come over.
Ingredients
- Boneless skinless chicken breasts: Go for thick, evenly sized pieces to make sure they cook the same way
- Broccoli florets: They add nutrients and a nice green pop against the chicken, try to get fresh ones
- Cheddar cheese: Sharp works best if you want more flavor in every bite
- Cream cheese: Makes everything stick together in a creamy filling
- Fresh chives: Gives a light oniony kick and pretty green flecks
- Garlic powder: Adds flavor to the chicken without burning like fresh garlic might
- Cumin: You can skip it, but it does give a nice earthy touch
- Olive oil: Pick a good one since you'll taste it in the finished dish
Step-by-Step Instructions
- Preheat and Prepare:
- Turn your oven to 400°F. This hot temperature will cook the chicken through while making the outside golden and keeping the inside juicy. Getting your oven hot before you start really matters for even cooking.
- Steam the Broccoli:
- Put your florets in a bowl that can go in the microwave, add some water and zap them for just 2 minutes. You want them soft but still a bit crunchy. Make sure to drain them well so your filling doesn't end up watery and leak out.
- Create the Filling:
- Mix your chopped broccoli with both kinds of cheese and the herbs until everything's well combined. Using room temp cream cheese helps everything stick together while cooking. You want it all mixed but still chunky enough to see the broccoli bits.
- Prepare Chicken Pockets:
- Take a sharp knife and cut a deep pocket into each chicken breast going sideways. Don't cut all the way through the sides. Make the pocket big enough for lots of filling but keep enough chicken intact to close it up.
- Fill and Season:
- Stuff each pocket full with your broccoli cheese mix, pushing it in firmly. Then rub your spices all over the outside of the chicken so every bite has flavor.
- Sear for Flavor:
- Get your oil hot in a pan that can go in the oven until it's shiny but not smoking. Put your chicken in carefully and let it get golden before you flip it. This step makes it taste better and keeps the juices inside.
- Bake to Perfection:
- Put the whole pan in the oven and bake until the chicken hits 165°F inside. The hot pan helps cook the bottom while the oven heat gets all the other sides, so everything cooks evenly.
Pin it
What makes this dish special is how the chicken gets crispy outside but has that melty, creamy stuff inside. I once made this for a dinner where someone who hated broccoli asked for seconds after trying it.
Make Ahead Options
You can get this chicken ready up to a day before you need it, which is great when you're busy. Just prep and stuff the chicken but don't cook it yet. Keep it covered in your fridge and let it sit out for about 20 minutes before cooking. This extra time actually lets the flavors mix together better, making the dish even tastier.
Ingredient Substitutions
While this recipe calls for cheddar, you can try other cheeses too. Maybe mozzarella if you want something milder, or pepper jack to add some spice. If you can't do dairy, try non-dairy cheese options and swap the cream cheese for a cashew spread. Don't have broccoli? Spinach, asparagus, or kale work great too, depending on what's in season or what you like better.
Serving Suggestions
These chicken breasts go really well with simple sides that don't steal the show. A light arugula salad with lemon dressing cuts through the richness nicely. If you want something more filling, add some roasted potatoes or fluffy rice to soak up all the yummy juices. And if you're having wine, a cold glass of Chardonnay or Sauvignon Blanc goes perfectly with this meal.
Pin it
With this dish, you can turn an ordinary dinner into something amazing in just over half an hour. It'll soon become a favorite in your house!
Frequently Asked Questions
- → Can I use frozen broccoli for this dish?
Absolutely! Thaw it thoroughly, then pat it dry to remove any extra liquid before chopping and mixing with the cheese.
- → What cheese works best here?
Sharp cheddar gives bold flavor, but feel free to swap it with gouda, mozzarella, or a mild cheddar if you'd rather.
- → How do I make sure the chicken doesn’t tear?
Take your time with a sharp knife, stopping right before cutting all the way through. Slow and steady does the trick!
- → Can I prep this in advance?
Yes! Prep and refrigerate the stuffed chicken a day ahead. Just let it sit out for 15 minutes before cooking.
- → How do I know the chicken is ready?
Check with a meat thermometer—make sure the center hits 165°F (74°C).