Broccoli and Cheese Stuffed Chicken
Updated Jul 25, 2026
Broccoli and cheese stuffed chicken made with cream cheese, cheddar, and fresh broccoli. Seared and baked in one skillet until juicy. Easy and low carb.
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I can’t tell you how many times I’ve made this broccoli and cheese stuffed chicken. It’s one of those recipes that always comes through for me and, with about 55 grams of protein per serving, it’s great for meal prep, lunch, dinner whenever!
This stuffed chicken recipe came about because I had some broccoli in the fridge that needed to be used. Instead of throwing it on the side like usual, I decided to stuff it inside the chicken with some cheese, and it turned out sooo good.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Broccoli and Cheese Stuffed Chicken recipe.
Cutting the pocket was the part I had to slow down on. My first couple attempts I got a little aggressive and sliced almost all the way through, so the filling leaked right out into the pan as it cooked. Once I made a smaller, careful slit into just the thickest part of the breast and left the other sides intact, it actually held everything in. A couple of toothpicks to pin it shut sealed the deal.
The filling took some adjusting too. Early on, I chopped the broccoli too big, and the pockets wouldn’t close, plus the filling kept crumbling apart.
The sear-then-bake method mattered more than I expected. When I tried baking it straight through, the chicken cooked fine but looked pale and a little sad. Searing it first in the cast iron gave it that golden color, then finishing it in the oven let the thick stuffed part cook through to temp without drying out the outside. Letting it rest a few minutes before pulling the toothpicks kept all the filling from sliding out.
Happy Cooking!
– Yumna
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Broccoli and Cheese Stuffed Chicken Ingredients
- Chicken: Use 4 boneless, skinless breasts, around 6 ounces each. Pat them dry before you do anything else so the seasoning sticks and the sear browns instead of steaming. Thicker breasts are easier to cut a pocket into, so if yours are on the thin side, go gentle with the knife.
- Chicken seasoning: Oregano, paprika, salt, black pepper, and olive oil. The seasoning goes on the outside of the breast before stuffing, so rub it in on both sides. The olive oil is for the pan, not the rub, so hold it back until you’re ready to sear.
- Broccoli: Chop 2 cups of broccoli florets small, closer to a fine chop than bite-size pieces. Big pieces tear the pocket open and make the chicken hard to close. If you only have frozen broccoli, thaw it and squeeze out the water first, or the filling turns watery.
- For the filling: Cream cheese, shredded sharp cheddar, garlic powder, mustard powder, salt, and pepper mixed in with the broccoli. Let the cream cheese soften at room temperature so it blends smoothly instead of clumping. Shred the cheddar off the block if you can, since pre-shredded cheese has a coating that keeps it from melting as well. No mustard powder? Use ¾ teaspoon of Dijon in place of the ¼ teaspoon of powder.
How to Make Broccoli and Cheese Stuffed Chicken
These step-by-step photos walk you through how to make Broccoli and Cheese Stuffed Chicken. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the →Broccoli and Cheese Stuffed Chicken below
1. Cut a Pocket in Each Breast
Pat the breast dry, then slice into the thickest side to open up a pocket. Keep the knife from cutting all the way through, so the filling has somewhere to stay once it’s packed in.
2. Season the Outside
The oregano, paprika, salt, and pepper go on before anything gets stuffed. Rub it over both sides and press it in a little so it holds while the chicken sears.
3. Add the Filling to a Bowl
Chopped broccoli, cream cheese, cheddar, garlic powder, mustard powder, salt, and pepper all go in together. The finer you chopped the broccoli, the easier this packs into the pocket later.
4. Mix the Filling
Stir until the cream cheese coats the broccoli and cheddar evenly and there are no dry pockets. If it’s fighting you and staying clumpy, the cream cheese was still too cold going in.
5. Stuff and Sear the Chicken
Pack the filling into each pocket and use a couple of toothpicks to hold it closed. Sear both sides in an oven-safe skillet until the outside is golden, which builds color before the oven does the rest.
6. Bake Until Cooked Through
The whole skillet goes into the oven until the chicken reaches 165°F and the broccoli edges crisp up at the openings. Let it rest a few minutes, then pull the toothpicks before serving.
Full Broccoli and Cheese Stuffed Chicken
Broccoli and Cheese Stuffed Chicken Recipe
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 ½ teaspoons oregano
- 1 ½ teaspoons paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the filling
- 2 cups finely chopped broccoli florets
- 3 ounces cream cheese softened
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breasts with oregano, paprika, salt, and pepper, rubbing the seasoning on both sides.
- In a small bowl, combine the broccoli, cream cheese, cheddar cheese, garlic powder, mustard powder, salt, and pepper until evenly mixed.
- Stuff the mixture evenly inside each chicken breast. Use a couple toothpicks to close each pocket.
- Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium-high heat. Add the stuffed chicken and sear until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven uncovered and bake until the chicken is cooked through and reaches 165°F, about 15 to 18 minutes. The broccoli will still be a little crisp.
- Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Equipment
Notes
1 ½ pounds boneless skinless chicken breast (3-4 chicken breasts)
1 ½ teaspoon oregano
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
For the filling
2 cups broccoli florets chopped
½ cup cheddar cheese
¼ cup sour cream
½ teaspoon garlic powder
¼ teaspoon mustard powder
Instructions
Preheat the oven to 400°F.
Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
In a small bowl, combine the broccoli, cheddar cheese, sour cream, garlic powder and mustard powder. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
Heat the olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.
Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Pat the excess moisture off of the breasts and let them come up to room temperature before cooking. Any excess moisture will cause the chicken to steam and dry out. Room temperature chicken will cook more evenly.
- Don’t cut the chicken breasts all the way through. If you do, the filling will ooze out during cooking. Cut carefully and just enough to make a pocket in the middle of each breast.
- Make this recipe in a cast iron or other oven proof skillet. This way you can easily transfer from stovetop to oven. If you don’t have one, you can transfer the chicken breasts to an oven proof dish once you have cooked them on the stovetop.
- Use an instant read thermometer to check that your chicken is cooked. Cooked chicken should register at 165F. It’s the easiest way to check for doneness without have to cut into the chicken breasts.
Serving Ideas
- Serve it over rice: The filling always melts a little into the pan, and rice catches all of it. I usually go with Lebanese Rice or Lemon Rice.
- Pair it with a salad: When I want to keep the plate light, a crisp salad does the job next to the warm chicken. Try it with Fattoush Salad, Tabbouleh Salad, or Mediterranean Chopped Salad.
- Add a potato side: For a heartier dinner, I’ll spoon the browned bits from the skillet over potatoes. It goes well with Garlic Roasted Potatoes, Classic Mashed Potatoes, or Smashed Potatoes.
Troubleshooting
If some filling escapes, don’t worry—it happens! Ensure the toothpicks are securing the pocket tightly, and avoid overstuffing the chicken.
If you don’t have an oven-safe skillet, sear the chicken in a regular skillet, then transfer it to a baking dish to finish in the oven. Just be sure to deglaze the skillet with a little water or broth to pour over the chicken before baking!
Check the thickest part of the chicken, not the filling. It’s done at 165°F. If you don’t have a thermometer, cut into it and look for no pink and clear juices.
Comments
Simple and soo delicious.
Yay! So happy you liked it!! Thank you!
My husband and I thoroughly enjoyed this recipe. As for some who’ve not liked the recipe for seasonings, I normally never abide by the seasonings in any recipe. So thought I’d share my version and maybe some will like. I seasoned my chicken breast with salt, pepper, onion powder, garlic powder and paprika on the inside of the pocket I cut for stuffing then on the outside as well. Then I seasoned the stuffing with salt, pepper, garlic powder, onion powder and a touch of hot paprika – it’s really hot. We like spicy food but we didn’t want this to be spicy. The cheese I used was queso cheddar cheese to add a bit of flavor.
I give this recipe 5 stars because it tasted great, had great instructions, etc. Even though I didn’t follow seasoning to the T. I never do anyway so, to me, it deserved a 5!! Oh, I also liked the fact that it gave the option to reduce the number of servings. I have an empty nest so sometimes difficult to make a meal for two. This was perfect!
So glad you liked it Kim!
My family and I enjoyed this okay, but we felt like something was missing. Not sure if it was the seasonings or the broccoli still being a bit firm for our taste. The chicken was still nice and juicy; but overall, I think it was a miss for us. This was my first recipe that I have attempted from this website, and I am a HUGE fan of the simplicity and accessibility of the content! Not gonna let a miss keep me down; looking forward to trying something else soon!
Thank you for your honest feedback! For the broccoli, I recommend cutting it into even smaller pieces, so it cooks quicker and is not as firm.. For the flavor, I suggest doubling or adding more seasonings. Let me know what you think of the other recipes you try if you get a chance!
Thank you so much for the feedback! Excited to checkout more recipes from the site!
Made this as one of the Super Bowl 2021 dishes 🥳 it was a hit!! Super delicious and makes it looks like I worked hard to make it but it was easy peasy! Thank you Yumna
I’m so happy to hear that! Thank you!
Love this website-I discovered it when I went on an elimination diet earlier this year. Every recipe I’ve tried has been simple to make and a huge hit with my family. We all loved this stuffed chicken and I’ve made it a few times since you posted. So easy and healthy and flavorful. I followed the recipe exactly!
That makes me so incredibly happy!! I can’t wait for you to try more recipes!
Salaams Yumna, I just had to share this with you. I had some extra broccoli and cauliflower, so I went through you page to look for some ideas and i found your broccoli and cheese stuffed chicken but as usual you know us indian with our spices. I made stuffed cauliflower and broccoli and cheese with chicken thanks to your page. It doesn’t look like yours but I used your idea.. JazakAllah so much.. cant wait to try out your.other recipes❤👌🏻
Salams and so glad to hear that you were inspired by this recipe and created something so delicious! Thanks so much for sharing!
Thank you for this delicious recipe. I made a sweet potato mash with it to keep it keto friendly and together it tasted amazing! I love that your recipes are healthy and quite easy to follow.
So glad you liked it! Love the sweet potato mash with it. Thank you!
Silly question..do you cook the broccoli first?
No need to cook the broccoli!
Does the filling contain cream cheese or sour cream???? The list of ingredients call for sour cream, however the directions indicate cream cheese.
Oops, I originally tested with cream cheese so it works well with that, but I liked it better with sour cream.
At what temperature should we cook it in the oven?
400F. If you scroll to the recipe card at the bottom, you can see the full instructions 🙂
Silly question. Do I cook the broccoli first? I bought frozen broccoli
I would defrost the frozen broccoli and drain the water from it before using it in this recipe.