Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make this stuffed chicken recipe deliciously flavor and protein-packed. ENJOY!

broccoli and cheese stuffed chicken breast in a cast iron skillet.

Super Flavorful Stuffed Chicken Breast

This broccoli stuffed chicken breast recipe is about to become one of your go-to’s for a super flavorful (and protein-packed!) dinner. It’s one of those looks oh so fancy but is oh so easy to make recipes you and the entire fam will enjoy.

Plus, we’ll make some recommendations for serving suggestions to round out this delicious meal. Let’s get into it, shall we!?

great for meal prep!

Do you want dinner to be quick and easy? Make this stuffed chicken in advance a few hours before dinner if you have some down time. Store them in the fridge and pop them in the oven whenever you’re ready to eat. Meal prep made easy, friends.

raw chicken breasts on a cutting board.

Broccoli and Cheese Stuffed Chicken Breast Ingredients

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Chicken & Dry Rub

  • Boneless, skinless chicken breasts (this recipe makes 4 chicken breasts!)
  • Garlic powder
  • Chili powder
  • Dried thyme
  • Red pepper flakes
  • Salt & pepper
  • Olive oil

If you have our chicken seasoning on hand, feel free to sub for that. It’s been tested and approved over here.

Broccoli & cheese stuffing

  • Shredded cheddar cheese – feel free to use shredded Colby jack, white cheddar, or even a Mexican blend.
  • Plain Greek Yogurt – any percentage works!
  • Cream cheese – we always recommend full-fat cream cheese for the best flavor and texture.
  • Minced garlic – you can use jarred or freshly chopped.
  • Broccoli florets – make sure to use fresh broccoli florets and not frozen!

How to Make Stuffed Chicken Breast

There are only a few short steps to follow for this stuffed chicken breast recipe. Looks super fancy and is oh-so-easy to make:

Preheat Oven

Preheat the oven to 375ºF.

Prepare the spice rub

Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix together with a spoon and set aside. This will be used as your flavorful chicken dry rub!

Cut Chicken & Season

Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected on one side, but creating a flap.

Sprinkle the spice rub over the chicken breasts on both sides, including in the flap.

raw chicken breast cut open, ready to be stuffed with broccoli and cheese filling.

Make Broccoli & Cheese Stuffing

Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.

Next, add the diced broccoli to the cheese mixture and stir everything together until the broccoli is coated. 

Divide the broccoli mixture into fourths

Stuff Chicken Breasts

Stuff each chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together.

pork chop on plate.

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Stuffed Pork Chops

These stuffed pork chops are crunchy on the outside and packed with cheesy mushroom goodness on the inside making these the ultimate weeknight meal.

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broccoli and cheese filling in a bowl.

Sear Chicken

Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown each chicken breast.

Bake Stuffed Chicken

Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway. 

Use a meat thermometer to check the internal temperature of the chicken breast. Make sure it’s at least 165ºF before removing it from the oven. Let rest for at least 5 minutes before eating. ENJOY!

meat thermometer

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What to Serve with Stuffed Chicken Breasts

These broccoli and cheese stuffed chicken breasts make such a fantastic main dish for a healthy meal. We recommend any of the following sides and salads to serve alongside them for absolute meal perfection:

Sides

Salads

broccoli and cheese stuffed chicken breasts ready to be seared and then baked.

Stuffed Chicken — Everything You Need to Know

Can I stuff these chicken breast with other ingredients?

Yes, you can absolutely stuff these chicken breasts with many different things. Here are a couple of other fun ideas: cooked spinach + cheese, asparagus + parmesan cheese, or cream cheese + caramelized onions

How do you know when stuffed chicken breast is cooked?

You know when your broccoli and cheese stuffed chicken breast is cooked when the internal temperature of the chicken is 165ºF. Use a meat thermometer to make sure the internal temperature is 165ºF.

Is stuffed chicken breast healthy?

Yes, this is a healthy stuffed chicken breast recipe and a great healthy dinner option! This stuffed chicken has 49 grams of protein per chicken breast. You also get a serving of vegetables that are stuffed right into the chicken breast.

How do I store stuffed chicken breast?

Let the chicken breast cool completely before placing the chicken breast in an air tight container and place it in the refrigerator for up to 5 days.

How do you freeze stuffed chicken breast?

You can freeze these stuffed chicken breasts after they are baked! Let them cool completely before wrapping them in plastic wrap, then tin foil, and then place them in the freezer for up to 3 months.

To reheat the stuffed chicken breast preheat the oven to 325ºF, unwrap the chicken breast and place it on a baking sheet and bake for 20-25 minutes.

broccoli and cheese stuffed chicken breasts in a cast iron skillet.
broccoli and cheese stuffed chicken breast

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make these stuffed chicken breasts deliciously flavor and protein packed.

Prep:15 minutes

Cook:36 minutes

Total:51 minutes

Fat 26

Carbs 7

Protein 49

Ingredients

Stuffing

  • 1 cup shredded cheddar cheese
  • 1/2 cup Greek Yogurt
  • 1/2 cup cream cheese softened
  • 1 tablespoon minced garlic
  • 3 cups broccoli diced into bite-size pieces

Instructions 

  • Preheat the oven to 375ºF.

  • Prepare the spice rub. Add the garlic powder, chili powder, dried thyme, red pepper flakes, salt, and pepper to a small bowl. Mix with a spoon and set aside. 

  • Place the chicken breasts on a cutting board and cut the chicken in half lengthwise with a sharp knife leaving the chicken breast connected, but creating a flap.

  • Sprinkle the spice rub over the chicken breast on both sides, including in the flap.

  • Add the cheddar cheese, Greek yogurt, cream cheese, and minced garlic into a large bowl and mix until combined.

  • Next, add the diced broccoli to the Greek yogurt mixture and mix everything together until the broccoli is coated in the Greek yogurt sauce. 

  • Divide the broccoli mixture into fourths. 

  • Stuff a chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together. Repeat with each chicken breast. 

  • Heat a large cast-iron skillet over medium/high heat. Add olive oil. When the olive oil is fragrant add the stuffed chicken breast to the pan. Sear for 2-3 minutes on each side to brown.

  • Carefully place the cast iron skillet in the oven (be careful, the handle might be hot) and bake at 375ºF for 30 minutes, flipping halfway. 

  • Use a meat thermometer to check the internal temperature of the chicken breast. Make sure it’s at least 165ºF before removing it from the oven. Let rest for at least 5 minutes before eating. 

Nutrition facts

Calories: 459kcal Carbohydrates: 7g Protein: 49g Fat: 26g Fiber: 1g Sugar: 2g

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