Broccoli Cheese Stuffed Chicken (Printable)
Stuffed chicken breasts with chopped broccoli and melted cheddar for a low-carb, gluten-free weeknight main.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or apply a light coat of oil.
02 - In a small bowl, combine garlic powder, paprika, salt, and black pepper. Set aside.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a deep pocket into each breast, taking care not to slice through.
04 - Rub each chicken breast with olive oil and the prepared seasoning mixture, ensuring to season inside the pockets as well.
05 - In a mixing bowl, combine finely chopped broccoli, shredded cheddar cheese, softened cream cheese, grated Parmesan, Dijon mustard, and minced garlic. Mix until well distributed.
06 - Fill each pocketed chicken breast with the broccoli-cheese mixture, securing the filling with toothpicks if necessary.
07 - Place the stuffed chicken breasts onto the prepared baking sheet.
08 - Bake in the preheated oven for 25 to 30 minutes, or until chicken is cooked through with an internal temperature of at least 165°F (74°C) and cheese mixture is bubbling.
09 - Allow chicken to rest for 5 minutes before serving. Remove any toothpicks prior to plating.
# Expert Advice:
01 -
- This is one of those recipes that makes you feel like you’re getting away with a decadently cheesy dinner—without any of the guilt.
- The flavors and textures are as comforting as a restaurant meal, but with quick prep and no fuss on a weeknight.
02 -
- Never rush cutting the pocket; one overzealous slice and your filling will run right out in the oven.
- I once skipped resting before slicing—big mistake, as the molten cheese leaked straight onto the cutting board instead of staying inside where it belonged.
03 -
- If nervous about overfilling, try stuffing with your hands—it's much easier to gauge how much filling will stay tucked inside.
- A brush of Dijon mustard inside the pocket before adding the filling adds a boosted flavor only you’ll know about.