There’s something incredibly comforting about juicy chicken breasts filled with a cheesy, veggie-packed surprise—this Stuffed Chicken Breast with Broccoli and Cheddar Recipe hits exactly that cozy spot. The crisp-tender broccoli and sharp cheddar come together in such a satisfying way that every bite feels like a little celebration on your plate.

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

Honestly, this is one of my go-to weeknight dishes because it feels fancy without the fuss. Stuffing chicken breasts with a mixture of broccoli, cheddar, and cream cheese guarantees a juicy, flavorful center every single time. Plus, it’s a clever way to sneak in some green veggies without making them the main event.

Perfectly Balanced Flavors: The sharp cheddar and creamy filling complement the subtle earthiness of broccoli beautifully.
Juicy, Tender Chicken: Pounding the breasts and searing before baking locks in moisture for an irresistible texture.
Simple yet Impressive: Your friends and family will think you spent hours on this, but it only takes around 50 minutes to make.
Versatile and Customizable: You can easily swap out ingredients or add extras, making it your own special dish every time.

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

Every ingredient in this Stuffed Chicken Breast with Broccoli and Cheddar Recipe plays a part in creating layers of flavor and texture. From the creamy cheese blend that melts perfectly inside to the subtle spice rub that gives the chicken a flavorful boost, these ingredients come together beautifully.

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: Choose medium-sized breasts so the pocket is easy to create and stuff.
Olive oil: Helps achieve that gorgeous golden sear that locks in juices.
Low sodium chicken broth: Adds moisture during baking without overpowering flavors.
Garlic powder, onion powder, paprika, salt, pepper: This simple spice mix lifts the chicken’s natural flavor.
Broccoli florets: Lightly steamed to keep that perfect tender-crisp texture before mixing in the stuffing.
Sharp cheddar cheese: Freshly shredded for maximum melt and tangy flavor.
Cream cheese: The secret to the creamy texture that holds the filling together.
Red bell pepper: Adds a subtle sweetness and crunch.
Cooked bacon: I love how it introduces a smoky, crispy contrast.
Dried parsley, chives, dill: These herbs provide fresh, savory notes that brighten the filling.

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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

I’ve played around with this recipe to fit whatever mood strikes me or what’s in the fridge, and that’s the beauty of it—you can truly make it yours. Whether you want to kick up the spice or swap in different veggies, the base method stays wonderfully forgiving.

Variation: Sometimes I swap out the broccoli for spinach or kale when I want a different green, and it still tastes great.
Cheese Swap: Mixing in some mozzarella or pepper jack can add a fun twist if sharp cheddar isn’t your favorite.
Make it Meat-Free: I’ve even tried a veggie-stuffed portobello using this filling, and it was just as satisfying!
Add Heat: Toss in crushed red pepper flakes or a dash of cayenne to spice things up.

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

Step 1: Prep the Broccoli Filling

Start by steaming your broccoli just until it’s bright green and tender-crisp—about 2 minutes in the microwave with a little water. Drain any excess water so the filling doesn’t get soggy. Then, mix in the cream cheese, shredded cheddar, red bell pepper, crispy bacon, and herbs. Don’t forget to whisk your spice rub and add a teaspoon to the filling—that little hit of seasoning takes it to the next level.

Step 2: Tenderize and Prepare the Chicken

Lay your chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet or the side of a heavy can. This evens them out and prevents the thicker parts from drying out. Then, carefully slice a pocket into the thickest side of each breast, stopping before you cut through—think of it like a little chicken "envelope".

Step 3: Stuff and Season

Squeeze your filling into each pocket—don’t be shy! If the filling wants to escape, use toothpicks to hold everything in place. Finally, sprinkle that remaining spice rub all over each breast, pressing it in so every bite bursts with flavor.

Step 4: Sear and Bake to Juicy Perfection

Heat your skillet till it’s just about smoking then swirl in olive oil. Sear the chicken breasts a couple at a time for 2-3 minutes each side until golden. This step locks in juices and builds flavor depth. Next, pour in chicken broth, cover the skillet with foil, and pop it into a 375°F oven for about 12-17 minutes. Use an instant-read thermometer to check the chicken—160°F resting to 165°F is the sweet spot. Let it rest before slicing.

Top Tip

After making this Stuffed Chicken Breast with Broccoli and Cheddar Recipe multiple times, I’ve learned a few little tricks that always make it turn out just right. These tips helped me get past some common pitfalls and now it’s consistently a winner on my table.

Even Pounding: Don’t rush this step—gentle but even pounding helps the chicken cook uniformly and prevents dry spots.
Don’t Overstuff: It’s tempting, but overstuffed pockets can burst open. Keep the filling compact and use toothpicks if needed.
Sharp Thermometer: Invest in a good instant-read thermometer to avoid under or overcooking—juicy results depend on it!
Resting Time: Let the chicken rest after baking—this lets the juices redistribute and keeps the meat tender and moist.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

stuffed chicken breast - Serving Suggestion

Garnishes

I usually keep the garnishes simple to let the flavors shine—fresh chopped parsley sprinkled on top adds a vibrant touch and a hint of freshness. Sometimes, a squeeze of lemon brightens the whole dish and balances the richness beautifully.

Side Dishes

Mashed potatoes are my go-to pairing because their creamy texture complements the cheesy stuffing so well. Roasted carrots or a crisp green salad add lovely color and crunch, making it a well-rounded dinner.

Creative Ways to Present

For a special occasion, I like serving the chicken sliced open on a platter surrounded by colorful roasted veggies, letting the oozing cheese and broccoli fill the plate with warmth. It’s a real crowd-pleaser and looks way more complicated than it is!

Make Ahead and Storage

Storing Leftovers

Once cooked and cooled, I store leftovers in an airtight container in the fridge. They usually keep wonderfully for up to 3 days. The flavors deepen overnight, which makes for a delicious “next-day” meal.

Freezing

I’ve frozen both cooked and uncooked stuffed chicken breasts successfully. For uncooked, I wrap each breast tightly in plastic wrap and freeze in a single layer before transferring to a freezer bag. Thaw overnight in the fridge before cooking. Cooked leftovers freeze well too, but I recommend reheating gently to keep the chicken juicy.

Reheating

To reheat, I warm leftovers in a 350°F oven covered with foil for about 15-20 minutes, or until heated through. This method helps keep the chicken moist and the filling bubbling delightfully.

Frequently Asked Questions:

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

Yes, you absolutely can! Just make sure to thaw and drain any excess moisture from the broccoli before mixing it into the filling to avoid soggy pockets.

What’s the best way to ensure the chicken stays juicy?

Pounding the chicken breasts to an even thickness, searing them before baking, and resting them after cooking are key steps that help lock in moisture and keep the chicken tender.

Can I make this recipe ahead of time?

Definitely! You can prepare the stuffed chicken breasts and refrigerate them in an airtight container for up to 24 hours before cooking. Just bring them to room temperature before searing and baking to ensure even cooking.

What should I serve with Stuffed Chicken Breast with Broccoli and Cheddar?

Mashed potatoes, roasted vegetables, or a fresh green salad are great companions. I personally love creamy mashed potatoes—the perfect canvas for that cheesy filling!

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe is one of those reliably delicious dishes that feels like a hug straight from the oven. I hope you enjoy making it as much as I do—no fancy techniques, just great flavors and a little love. Give it a try—you might just have a new favorite in your dinner rotation!