Broccoli Cheese Stuffed Chicken Breast (Printable)

Juicy chicken breasts stuffed with broccoli and melted cheeses, baked until golden for a low‑carb, satisfying main.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Filling

07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced

# How To Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a small bowl, combine garlic powder, paprika, salt, and black pepper. Set aside.
03 - Pat the chicken breasts dry with paper towels. Using a sharp knife, create a pocket in each breast, taking care not to cut all the way through.
04 - Rub each chicken breast with olive oil and the seasoning mixture, making sure to season inside the pockets as well.
05 - In a separate bowl, mix finely chopped broccoli florets, shredded cheddar cheese, softened cream cheese, grated Parmesan, Dijon mustard, and minced garlic until thoroughly combined.
06 - Fill each chicken breast pocket with the broccoli-cheese mixture, securing with toothpicks if necessary.
07 - Transfer the stuffed chicken breasts onto the prepared baking sheet.
08 - Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese filling is bubbly.
09 - Allow the stuffed chicken to rest for 5 minutes before serving. Remove toothpicks prior to plating.

# Expert Suggestions:

01 -
  • Stuffed chicken looks impressive but truly couldn’t be easier—you’ll earn raves with just one secret pocket of flavor.
  • The filling is creamy, melty, and loaded with broccoli, which somehow wins over even the skeptics at my table.
02 -
  • The first time I skipped toothpicks, half my filling tried to escape—don’t make my mess.
  • Let the chicken rest before slicing; it keeps the tasty juices locked in, not wasted on your cutting board.
03 -
  • Let your filling rest for a few minutes before stuffing—it makes it easier to spoon neatly inside the chicken.
  • Using really sharp toothpicks prevents splitting and holds everything in place—don’t skimp on them.

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