Broccoli Cheese Stuffed Chicken Breast (Print View)
Juicy stuffed chicken breasts with broccoli and melted cheeses, baked until golden. Low-carb, gluten-free and tasty.
# What You'll 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 finely chopped broccoli florets
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
# Method:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, blend garlic powder, paprika, salt, and black pepper. Set aside.
03 - Pat chicken breasts dry with paper towels. With a sharp knife, cut a pocket into each breast without slicing all the way through.
04 - Rub each chicken breast with olive oil and the seasoning blend, ensuring the mixture reaches inside each pocket.
05 - In a mixing bowl, combine broccoli, cheddar cheese, cream cheese, Parmesan cheese, Dijon mustard, and minced garlic. Mix until thoroughly incorporated.
06 - Evenly distribute the broccoli-cheese filling among the chicken breasts. Stuff each pocket and secure with toothpicks if necessary.
07 - Place the stuffed chicken breasts on the prepared baking sheet in a single layer.
08 - Bake for 25 to 30 minutes, until the chicken is fully cooked (internal temperature 165°F / 74°C) and the cheese filling is bubbling.
09 - Allow the chicken to rest for 5 minutes before serving. Remove toothpicks before plating.
# Insider Tips:
01 -
- Broccoli and cheese transform plain chicken into the kind of dinner you actually look forward to.
- It only takes about 45 minutes from start to finish, so weeknights don't have to mean boring food.
02 -
- If you cut too deep, the filling leaks out — aim for a shallow pocket, not a flap.
- Let cream cheese soften at room temperature or it will be hard to stir in and lumpy in the filling.
03 -
- Let the stuffed chicken rest before slicing or all the cheese will run out.
- Mix the filling up to a day ahead to save time and deepen the flavors.