This Broccoli and Cheese Stuffed Chicken Breast is a simple, flavorful chicken recipe filled with a creamy broccoli-and-cheese mixture — a great option for a low-carb, family-friendly meal.
You may also enjoy my asparagus-stuffed chicken breast and spinach-and-cheese stuffed chicken breast recipes.
Looking for an easy, low-carb chicken dinner? This broccoli-stuffed chicken breast is quick to prepare and works well for lunch or dinner.
Chicken breasts are filled with a cheesy broccoli mixture, seared briefly on the stovetop, then finished in the oven until perfectly cooked. This recipe is keto-friendly and a hit with kids and adults who like a “fancy” but simple meal.
Serve alongside lemon ricotta pasta or garlic-roasted potatoes for a complete plate.
Recipe highlights
- Elegant-looking but easy-to-make main you can prepare for family dinners or guests.
- Rich, cheesy flavor that makes this a weeknight favorite.
- High in protein and low in carbs — a satisfying, wholesome meal on its own.
Ingredients you will need
Below is a concise list of the ingredients; full measurements are included in the recipe card further down.
- Boneless, skinless chicken breasts (about 1.5 pounds or 4 large breasts)
- Salt and pepper, to taste
- Oil: olive oil or avocado oil
- Seasonings: garlic powder, paprika, Italian seasoning
- Broccoli florets: fresh or thawed frozen florets, chopped small
- Shredded cheddar cheese
- Cream cheese (regular or light)
How to make it
- Preheat the oven to 375°F (190°C).
- On a cutting board, slice each chicken breast through the thick side to create a pocket for the filling.
- Season all sides of the chicken with salt, pepper, paprika and Italian seasoning.
- In a bowl, combine chopped broccoli, shredded cheddar, garlic powder and cream cheese. Season with a pinch of salt and pepper. Spoon the mixture into each chicken pocket and secure with toothpicks if needed.
- Heat oil in a large ovenproof skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden, then transfer the skillet to the oven and bake another 15–17 minutes.
- Check doneness with a meat thermometer — the internal temperature should read 165°F. Remove toothpicks before serving and enjoy.
What to serve it with
- Cilantro lime rice
- Creamy wild mushroom pasta
- Roasted sweet potatoes
- Garlic butter mashed cauliflower
- Parmesan oven-roasted cauliflower
- Spinach and mushroom pasta
Frequently asked questions
Use a digital meat thermometer to be certain. The internal temperature of the chicken should reach 165°F in the thickest part of the breast.
Yes. Thaw frozen broccoli first and drain any excess moisture before mixing it with the cheese to avoid a soggy filling.
Yes. After searing both sides, cover the skillet, reduce heat to medium-low, and cook for several minutes per side until the chicken reaches 165°F. Use a thermometer to confirm doneness.
More chicken recipes
- Easy Creamy Garlic Chicken Skillet
- Chicken Alfredo Zoodles
- Lemon Garlic Chicken Skillet with Asparagus
- Sheet Pan Chicken and Veggies
- Mexican Grilled Chicken Bowl
- Asparagus Stuffed Chicken Breast
- One-Pan Cranberry Roasted Chicken Skillet
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Broccoli and Cheese Stuffed Chicken Breast
Video
Ingredients
- 1.5 pounds boneless skinless chicken breasts (or 4 large breasts)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (divided)
- 1/2 teaspoon paprika
- 1 tablespoon Italian seasoning
- 1 cup small chopped broccoli florets
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each chicken breast to form a pocket for the stuffing.
- Season the chicken with salt, pepper, paprika and Italian seasoning on all sides.
- In a bowl, mix broccoli, cheddar, garlic powder and cream cheese. Season lightly and spoon into each chicken breast. Secure with toothpicks if needed.
- Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear chicken 2–3 minutes per side, then bake 15–17 minutes until internal temperature reaches 165°F.
- Let rest briefly, remove toothpicks, and serve.
Notes
- Use light cream cheese or light cheddar if you prefer lower-fat options.
- Frozen broccoli works if thawed and drained first.
- Swap avocado oil for olive oil if desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave. You can freeze cooked portions for up to 3 months.
Nutrition
Carbohydrates: 4 g
Protein: 45 g
Fat: 15 g
Nutrition information is an approximation.
Additional Info
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