There's just something so satisfying about a juicy chicken breast bursting with a melty blend of cheddar and tender broccoli inside. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe hits all the right notes – creamy, cheesy, and packed with fresh flavors that’ll make dinner feel special any night of the week.

On a white plate with a decorative dark rim, there is one thick piece of cooked chicken with a slightly browned, golden outer layer covered in a creamy sauce with small red and green bits, sprinkled with chopped fresh herbs. To the right of the chicken is a generous scoop of creamy mashed potatoes topped with a small pat of melting butter and black pepper, sprinkled with green herbs. Below the chicken and potatoes, a small bunch of bright green cooked asparagus spears are arranged next to a gold fork that has a bit of mashed potato on it. The plate is held by a woman's hand against a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Top Tip
How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Why You'll Love This Recipe

Making the Stuffed Chicken Breast with Broccoli and Cheddar Recipe has become one of my favorite weeknight traditions because it’s surprisingly simple, yet feels indulgent. I love how it transforms plain chicken into a flavor-packed meal that everyone devours.

Beautifully Balanced Flavors: The sharp cheddar and gentle broccoli create a creamy, savory filling that complements the tender chicken perfectly.
Effortlessly Impressive: Despite looking restaurant-worthy, it only takes about 50 minutes from start to finish — great for when you want something special without the fuss.
Customizable and Flexible: You can swap veggies, cheese types, or spices to tailor it to your family's tastes or what you have on hand.
Keep It Healthy-ish: Packing in broccoli adds fiber and nutrients, so you get a pop of green inside your indulgent cheesy pocket.

Four stuffed chicken breasts sit in a black cast iron skillet on a white marbled surface. Each chicken breast is golden brown with a crispy, slightly charred outer layer, topped with small green herb pieces. The inside layers of the chicken breast reveal a creamy filling mixed with small pieces of red and green vegetables, creating a colorful contrast. The skillet contains a light brown, creamy sauce that surrounds the chicken breasts, adding a glossy shine to the dish. A metal spatula, lifting one breast, highlights the thick, rich texture of the filling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic happens by combining creamy cheese, fresh veggies, and perfectly seasoned chicken. Each ingredient plays a critical role in balancing taste and texture, so selecting fresh, good-quality items will elevate this dish even more.

Flat lay of four medium raw chicken breasts, a small mound of fresh small chopped broccoli florets, a heaping pile of freshly shredded sharp cheddar cheese, a block of softened cream cheese, finely diced red bell pepper pieces, crispy chopped cooked bacon strips, dried parsley, dried chives, and dried dill herbs in small neat piles, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of low sodium chicken broth, a small white ceramic bowl with mixed garlic powder, salt, onion powder, paprika, and pepper, and four whole clean uncracked brown eggs, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Medium-sized, boneless, skinless breasts work best as you can slice them to create a deep pocket without breaking through.
Olive Oil: For searing—adds richness and helps build that gorgeous golden crust on the chicken.
Chicken Broth: Keeps the chicken moist during baking and adds subtle depth of flavor.
Garlic Powder, Onion Powder, Paprika, Salt & Pepper: These spices create a simple but flavorful rub that enhances the chicken without overpowering the filling.
Broccoli Florets: I recommend microwaving them lightly—soft but still with a little crunch to contrast the creamy cheese.
Sharp Cheddar Cheese: Aged cheddar gives a bold, tangy kick that melts beautifully inside the pocket.
Cream Cheese: Adds luscious creaminess and helps bind the filling ingredients together.
Red Bell Pepper: Finely diced for sweetness and a bit of crunch, brightening up the filling visually and in flavor.
Bacon: Crispy bacon bits add smoky richness and texture – I love prepping bacon in the oven while I get everything else ready.
Dried Parsley, Chives & Dill: These herbs offer subtle aromatic notes that elevate the filling.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how easy it is to make it your own. I often swap in spinach for broccoli or use pepper jack cheese for a little heat. You’ll enjoy experimenting to find your favorite combo!

Variation: Adding sautéed mushrooms to the filling gives an earthy flavor that’s a game changer—I tried it last fall and it quickly became a household favorite.
Gluten-Free: This recipe is naturally gluten-free, making it a safe and delicious choice if you're watching gluten intake.
Dairy-Free Swap: You can swap cream cheese and cheddar with dairy-free alternatives to keep the magic for lactose intolerance.
Make It Spicy: Toss in some cayenne or chili flakes to the spice rub if you want to add a little kick.

Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Step 1: Prep and Steam the Broccoli

First things first, microwave those broccoli florets! Steaming them with a bit of water under a damp paper towel for 2 minutes softens them just right without turning mushy. Drain any excess water carefully, then keep them to one side of your bowl while you mix the creamy cheeses and spices separately — this keeps the filling texture perfect.

Step 2: Tenderize and Make the Chicken Pockets

Lay the chicken breasts flat on a cutting board and cover with plastic wrap. Gently pound them a few times with a meat mallet or the side of a can to even out thickness. This helps the chicken cook evenly and avoid toughness. Then create a pocket by slicing carefully through the thickest part—remember, don’t cut all the way through! A sharp knife and slow, controlled cuts are key here.

Step 3: Stuff and Season the Chicken

Squeeze the creamy filling into each pocket – I find using my hand gives better control than a spoon. If the filling tries to escape, toothpicks are your friends—just remember to remove them before serving! Once stuffed, pat the spice rub evenly over the surface; it seals in flavor and helps that nice crust develop.

Step 4: Sear and Bake to Perfection

Heat a cast iron skillet till it's just starting to smoke, add olive oil, and sear two breasts at a time for 2-3 minutes each side until golden brown. Don’t crowd the pan—it’s better to do it in batches. Pour in chicken broth, cover with foil, and pop the whole pan into a 375°F oven for about 12-17 minutes. I always use an instant-read thermometer to check for 160°F internal temperature (that’s the chicken meat itself). Let rest 5 minutes to hit the perfect juicy 165°F.

Top Tip

From my experience, nailing the moisture and flavor balance in this Stuffed Chicken Breast with Broccoli and Cheddar Recipe depends on a few simple but often overlooked steps. Trust me, these small details make all the difference between a great meal and a fantastic one.

Proper Pocket Cutting: Use a sharp knife and slice slowly down the "equator" of the breast—this prevents tearing and keeps the filling contained.
Don't Overstuff: Less is more when it comes to filling—it should fit snugly without bursting during cooking.
Sear Before Baking: Getting a golden-brown crust seals in juices and adds extra flavor that baking alone can’t achieve.
Use an Instant-Read Thermometer: This ensures your chicken is perfectly cooked and safe without drying out.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Stuffed Chicken Breast - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or chives on top right before serving—it adds a pop of color and a fresh herbal note that cuts through the richness. Sometimes a quick drizzle of extra virgin olive oil or a squeeze of lemon juice brightens the entire dish.

Side Dishes

Mashed potatoes are my go-to cozy side because the creamy texture complements the cheesy chicken pockets perfectly. Roasted baby potatoes, garlic green beans, or even a light quinoa salad also work wonderfully if you want something lighter or veggie-focused.

Creative Ways to Present

For special dinners, I slice the stuffed chicken on a diagonal, revealing the colorful filling like a little surprise inside—laid atop a bed of sautéed spinach or wild rice it feels elegant and inviting. Adding edible flowers or microgreens can also up the wow factor for guests.

Make Ahead and Storage

Storing Leftovers

I cool leftover stuffed chicken completely and store it in an airtight container in the fridge. It’ll keep nicely for up to 3 days. I find that cutting the chicken into slices before storing makes reheating easier and helps keep that melty cheese texture intact.

Freezing

This recipe freezes well if you prep and stuff the chicken breasts but don’t bake them yet. Wrap each stuffed breast tightly in plastic wrap and freeze on a baking sheet, then transfer to a freezer bag. When ready, thaw overnight and bake as usual—perfect for meal prep!

Reheating

To reheat leftovers without drying out the chicken, I recommend covering the pieces with foil and warming in a 350°F oven for 15-20 minutes. Alternatively, a quick zap in the microwave wrapped with a damp paper towel helps retain moisture.

Frequently Asked Questions:

Can I use frozen broccoli in this Stuffed Chicken Breast with Broccoli and Cheddar Recipe?

Yes! Just be sure to thaw and drain the broccoli thoroughly to prevent excess moisture that could make the filling watery. Steaming or microwaving the broccoli before mixing into the filling helps maintain texture.

How do I know when the stuffed chicken breasts are fully cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken (avoiding the filling). The internal temperature should read 160°F before resting, as carryover cooking will raise it to the safe 165°F while resting.

Can I prepare this recipe ahead of time?

Absolutely! You can prepare and stuff the chicken breasts a day in advance, refrigerate them in an airtight container, and then bake just before serving. This makes dinner much easier on busy nights.

What can I serve with stuffed chicken breast to make it a full meal?

Classic sides include mashed potatoes and steamed vegetables, roasted potatoes, or a fresh green salad. I often pair this recipe with garlic butter green beans or lemony quinoa to keep it balanced and nutritious.

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe has quickly become a favorite because it turns simple ingredients into something spectacular — like a little comfort-food hug but elegant enough for guests. I hope you have as much fun making it as I do eating it, and maybe even share it with friends who’ll be just as impressed as you are. Give it a try next week and see just how easy it is to wow your dinner table!