Broccoli and Cheese Stuffed Chicken

4.96 from 47 votes

This quick and easy broccoli cheese stuffed chicken is a great low carb and keto friendly meal. Serve it with your favorite sides for a healthy family dinner.

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If you are bored of serving the same chicken recipes for dinner, you are going to love this broccoli and cheese stiffed chicken recipe! Quick enough to make for an easy weeknight meal, these keto stuffed chicken breasts come out wonderfully juicy and succulent every single time!

Broccoli and cheese stuffed chicken on a white plate
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Ingredients for broccoli and cheese stuffed chicken

  • Chicken: Use skinless and boneless chicken breasts for this recipe and make sure they are thick, since you’ll need to make a slit in the center.
  • Seasonings: Oregano, paprika, salt and pepper. Feel free to switch it up!
  • Oil: For cooking. I like to use olive oil, but canola or vegetable will both work well.

For the filling

  • Broccoli: Broccoli is a great source of fiber and protein as well as a lot of vitamins and minerals.
  • Cheddar cheese: I like to use a strong cheddar cheese for flavor, but you can use mild or another type of cheese if you prefer.
  • Sour cream: For a nice creamy filling. I use full fat as it’s much richer in flavor, but you can use a low fat variety if you prefer.
  • Seasonings: Garlic powder and mustard powder to complement the seasonings on the outside of the chicken.
Ingredients to make the recipe: chicken and broccoli and cheese mixture

How to make stuffed chicken

  1. With a sharp knife, make a pocket in each chicken breast right in the middle.
  2. Season the chicken all over with the herbs and spices.
  3. Mix together the filling and spoon it into each chicken breast.
  4. Secure the chicken with toothpicks.
  5. Sear the chicken breasts on each side on the stovetop just enough to give it some color.
  6. Bake in the oven until cooked through.
6 image collage to show how to cut the chicken, season, stuff and cook

Tips for making stuffed chicken

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How do you cook juicy chicken breasts?

One of the main ways to guarantee juicy chicken is to sear it on a skillet before cooking it through in the oven at a lower temperature. This helps to lock in the juices, and cooking it in the oven at a slightly lower temperature will mean that you are less likely to overcook it.

Can you make it ahead of time?

This chicken is best enjoyed as soon as you’ve made it. If you like, you can stuff the chicken breasts the day before and keep them covered in the fridge.

If you do have leftovers, they will keep in the fridge for 4 days and can be reheated in the oven.

What do you serve with stuffed chicken?

This chicken can be served with any of your favorite veggie and potato sides. Try it with:
Cilantro Lime Cauliflower Rice
Oven Roasted Carrots
Baked Sweet Potato Fries
Garlic Roasted Potatoes

Broccoli and cheese stuffed chicken when it comes out of the oven

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Broccoli and Cheese Stuffed Chicken

This quick and easy broccoli cheese stuffed chicken is a great low carb and keto friendly meal. Serve it with your favorite sides for a healthy family dinner.
5 from 47 votes
Servings 3 servings
Calories 482
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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For the filling

  • 2 cups chopped broccoli florets
  • ½ cup cheddar cheese
  • ¼ cup sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried mustard powder


  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 4 days.


Calories: 482kcal, Carbohydrates: 6g, Protein: 55g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 175mg, Sodium: 804mg, Potassium: 1104mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1099IU, Vitamin C: 57mg, Calcium: 213mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
4.96 from 47 votes (41 ratings without comment)

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Recipe Rating


  1. Kim says:

    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!

    1. Yumna J. says:

      So glad you liked it Kim!

  2. Lex says:

    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!

    1. Yumna Jawad says:

      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!

      1. Lex says:

        Thank you so much for the feedback! Excited to checkout more recipes from the site!

  3. Auri Jimenez says:

    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

    1. Yumna J. says:

      I’m so happy to hear that! Thank you!

  4. Sahana says:

    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!

    1. Yumna J. says:

      That makes me so incredibly happy!! I can’t wait for you to try more recipes!

  5. Wasilah says:

    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❤👌🏻

    1. Yumna Jawad says:

      Salams and so glad to hear that you were inspired by this recipe and created something so delicious! Thanks so much for sharing!

  6. Zayna says:

    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.

    1. Yumna Jawad says:

      So glad you liked it! Love the sweet potato mash with it. Thank you!

      1. Angela says:

        Silly you cook the broccoli first?

        1. Yumna J. says:

          No need to cook the broccoli!

  7. Stephanie says:

    Does the filling contain cream cheese or sour cream???? The list of ingredients call for sour cream, however the directions indicate cream cheese.

    1. Yumna Jawad says:

      Oops, I originally tested with cream cheese so it works well with that, but I liked it better with sour cream.

  8. Consuela Dezso says:

    At what temperature should we cook it in the oven?

    1. Yumna Jawad says:

      400F. If you scroll to the recipe card at the bottom, you can see the full instructions 🙂

      1. Angela says:

        Silly question. Do I cook the broccoli first? I bought frozen broccoli

        1. Yumna Jawad says:

          I would defrost the frozen broccoli and drain the water from it before using it in this recipe.