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Broccoli Cheese Stuffed Chicken Breast

Broccoli cheese stuffed chicken breast with a creamy broccoli-cheddar filling and tender, juicy chicken. Oven-baked at 375°F until the chicken hits 165°F and the filling turns bubbly, then rested for easy slicing.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless, skinless chicken breasts
broccoli
  • 1.5 cup broccoli florets, finely chopped
cheddar cheese
  • 1 cup shredded cheddar cheese
cream cheese
  • 4 oz cream cheese, softened
garlic
  • 1 clove garlic, minced
kosher salt
  • 0.75 tsp kosher salt, divided
black pepper
  • 0.25 tsp black pepper, divided
olive oil
  • 2 tbsp olive oil
smoked paprika
  • 1 tsp smoked paprika

Equipment

  • 1 sheet pan

Method
 

Prep the filling
  1. Preheat the oven to 375°F. Steam the broccoli for 2–3 minutes, until just tender, then chop finely.
  2. Combine the broccoli, cheddar, cream cheese, garlic, half the salt, and half the pepper in a bowl, stirring until the mixture looks creamy and evenly coated.
Stuff and bake
  1. Cut a deep pocket into the side of each chicken breast without cutting all the way through.
  2. Stuff each chicken breast generously with the broccoli cheese filling, pressing it in so it stays inside; secure with toothpicks if needed.
  3. Rub the chicken with olive oil, smoked paprika, and the remaining salt and pepper, coating the surface for even browning.
  4. Place the chicken in a baking dish and bake for 30–35 minutes at 375°F, until the chicken reaches 165°F and the filling is bubbly with visible cheese bubbling at the edges.
  5. Let the chicken rest for 5 minutes before serving, so the juices redistribute and the filling sets slightly.

Notes

Pro tip: keep the chicken pockets deep but not cut-through, so the filling doesn’t leak during baking. Store leftovers in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream cheese filling can change texture after thawing. Dietary swap: use lactose-free cream cheese and cheddar for a lactose-reduced option.