Here’s a hearty, flavorful dish I absolutely love—juicy chicken breasts filled with tender broccoli and gooey melted cheese, baked to golden perfection.

Why You’ll Love This Recipe

I love how this stuffed chicken combines protein, vegetables, and cheese into one satisfying bite. The broccoli adds a fresh, earthy crunch, while the cheese brings creamy richness. It feels elegant enough for company yet easy enough for a weeknight meal—and it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 8 oz fresh or frozen broccoli florets, finely chopped

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)

• 2 tablespoons olive oil or melted butter

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon paprika (optional for color)

• Toothpicks or kitchen twine for securing

Directions

1. I preheat the oven to 375°F (190°C). I lightly grease a baking dish.

2. I season each chicken breast with salt, pepper, garlic powder, onion powder, and paprika.

3. I carefully slice a pocket into each breast without cutting through the other side.

4. I mix chopped broccoli and shredded cheese in a bowl, then stuff each chicken pocket with the mixture, using toothpicks or twine to secure.

5. I brush the outside of each breast with olive oil or melted butter.

6. I place them in the baking dish and bake for about 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly.

7. I let the chicken rest for about 5 minutes before removing toothpicks and slicing.

Servings And Timing

• Servings: I typically make four stuffed breasts, serving 4 people

• Prep time: around 10–15 minutes (depends on how finely I chop and stuff)

• Cook time: about 25–30 minutes

• Total time: roughly 35–45 minutes

Variations

• I sometimes use broccoli slaw instead of florets for quicker preparation.

• I swap the cheese blend—pepper jack adds spice, Gruyère brings nuttiness, or mozzarella gives creamy stretch.

• I’ve added sautéed mushrooms or diced bell pepper to the stuffing mix for extra flavor.

• For a low‑carb or gluten‑free meal, I serve this with cauliflower rice or a green salad instead of grains.

Storage/Reheating

I let leftover chicken cool completely and store it in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a 350°F oven for about 10–15 minutes to keep the outside crisp and cheese melty. Microwaving works in a pinch but may make chicken slightly dry. For freezer storage, I wrap each breast individually and freeze for up to 2 months; I thaw overnight and then reheat in the oven.

FAQs

Can I Use Frozen Broccoli Instead Of Fresh?

Yes—I typically thaw and drain it thoroughly before mixing it with the cheese to avoid excess moisture affecting the chicken texture.

Is It Okay To Butterfly Instead Of Stuffing?

Absolutely—I sometimes butterfly the chicken and layer the cheese and broccoli on top, then fold it closed. It’s just as delicious and easier for some.

Can I Prepare This Ahead Of Time?

Yes—I often stuff the chicken breasts ahead and refrigerate them for a few hours. Then I bake just before serving for the best fresh-baked texture.

What Cheese Melts Best Here?

I find cheddar and mozzarella melt reliably and complement broccoli well. Gruyère or Monterey Jack work great too, depending on flavor preference.

Will The Chicken Stay Juicy Without Extra Sauce?

Yes—coating with olive oil or butter helps retain moisture. Letting it rest before slicing also helps keep it juicy and tender.

Conclusion

I absolutely love making broccoli cheese stuffed chicken—it’s a balanced, flavorful dish that feels both elegant and approachable. The cheesy, veggie-filled center and golden chicken shell make it one of my go-to meals whenever I want something wholesome and satisfying. I hope you enjoy it as much as I do!