My chicken stuffing obsession continues with this easy broccoli and cheese stuffed chicken. This one is a crowd pleaser and pairs well with many sides. Since it's slightly more indulgent with the cheesy filling, I paired it with a light salad and it was perfect. I chose the pocket method for this chicken, but you can also make this like a chicken roll. I show that technique in my Stove Top Stuffing Chicken Rolls video. You're going to love this flavor-packed stuffed chicken.
The Stuffed Chicken Breast Series: An easy, gourmet treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Broccoli and Cheese with Chicken is a match made in culinary heaven
What is it about broccoli and cheese that we love so much? In high school I worked at Dunkin' Donuts. This is a true story. I mean, I wore the donut tree dress uniform and everything. They used to serve soup at Dunkin' - anyone else remember that? My absolute favorite was the broccoli and cheese soup. I was a teenager and I hated vegetables. But gimme some cheese with that broccoli and I lapped it up like a cat with a big bowl of milk. It's the same here with broccoli and cheese stuffed chicken. I couldn't stop eating it. It's so easy to make and so incredibly delicious.
If you're obsessed with stuffing chicken (like me), try these:
- Three-Cheese Stuffed Chicken w/Sausage & Red Sauce
- Stove Top Stuffing Chicken Rolls
- Stuffed Chicken Pepperoni Pizza Bake
- Jalapeno Popper Chicken Wrapped in Bacon
- Cheesy Fajita Stuffed Chicken
- Bacon Ricotta Stuffed Chicken
- Asparagus and Cheese Stuffed Chicken
- Stuffed Chicken w/Sun Dried Tomatoes & Sharp Provolone
Broccoli and Cheese Stuffed Chicken
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 4-8 portions (if you cut in half) 1x
What is it about broccoli and cheese that we love so much? It’s a killer combo and stuffing it inside chicken is pure culinary bliss. This one's a keeper!
- 4 boneless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 to 1 ½ cups steamed broccoli (optional garnish)
- 2 tablespoons chopped parsley (optional garnish)
The Broccoli & Cheese Filling
- 1 ½ cups cooked, chopped broccoli
- 1 8 ounce package of cream cheese
- 1 clove of garlic, finely diced
- 1 tablespoon of red pepper, finely diced
- 1 ½ cups shredded orange cheddar cheese
- ½ teaspoon salt
NOTE: It’s best to use an OVEN SAFE pan for this recipe – less dishes!
- Don’t forget to watch my video which shows all the step-by-step instructions.
- You should let the cream cheese sit out in a bowl for 20 minute before starting. It needs to be softened.
- Cut broccoli into small pieces. Put in a bowl with 3 tablespoons of water and cover with plastic wrap. I microwaved for three minutes and it came out just right. Once it finished cooking, I ran cold water in the bowl to cool down. Drain the water and wrap cooked and cooled broccoli in paper towel to absorb the moisture.
- Shred the orange cheddar and set aside. You can use a block of cheese and shred yourself or buy already shredded.
- Finely dice the garlic.
- Finely dice the red pepper.
- Add softened cream cheese to a large bowl. Add the shredded cheddar, red pepper, garlic, salt and the cooled broccoli. I found mixing this with hands works best. Make sure all the ingredients are well combined.
- If you are using the optional parsley garnish, now is the time to chop that.
- Trim any fat from boneless chicken breasts.
- Make a cut on the top of the chicken breast (lengthwise), but be careful not to cut all the way through the chicken. Then cut into each side - within the cut you made - to create a full pocket for the broccoli and cheese filling. Gently work your knife within the pocket to expand it enough for the filling. My video shows this well. Repeat the process for all the chicken breasts.
- Rip a small piece of foil, crumple it and stuff into each pocket of the chicken breast.
- Season the top of the chicken with salt, pepper, garlic powder and paprika. I just eyeball it with seasoning both sides. Just shake enough on to lightly coat.
- Heat olive oil in a pan for a couple of minutes and add the chicken breasts to the pan seasoned-side down. Season the bottom side now with the salt, pepper, garlic powder and paprika. Cook for about three minutes on medium-to-high heat until a nice crust/sear has formed.
- Turn the chicken and cook for one minute. Then place the pan on a heat-safe hot plate and remove the foil from the pockets. Do this gently and carefully with tongs and a fork – the chicken is HOT.
- Once the foil is removed, spoon the broccoli and cheese filling into the pockets – as much as you can fit.
- Any extra filling can go in a baking dish and cook with the chicken.
- Oven should be pre-heated to 375 degrees. Make sure you are using an oven-safe pan for this. Cook chicken and extra filling for 15-20 minutes until internal temperature of the chicken is 165 degrees.
- If you want a little crust/char on the cheese you can turn the broiler on high and let it cook there for a few minutes at the end but keep your eye on it!
- Cut chicken in half and serve on a platter garnished with additional broccoli florets (same cooking method as before only do this right when chicken is coming out of the oven) and fresh parsley.
- Lots of sides go well with this. I made a very simple salad and it was delish!
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