This Broccoli Stuffed Chicken Breast recipe is supremely juicy, tender, and perfectly seasoned (no dry, bland chicken!), complete with an effortless pan sauce! With step-by-step instructions, expert tips, and customizable options, you can trust this recipe will become a go-to family favorite!

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broccoli stuffed chicken breast in a skillet

Stuffed Chicken Breasts

I’ve experimented with different cooking techniques, ingredients, ingredient ratios, etc., to bring you the ultimate tried-and-true recipe! Here’s why this stuffed chicken breast recipe is the best:

Cheddar and Cream Cheese: The combination of sharp cheddar and creamy cream cheese delivers an indulgently cheesy, gooey filling that perfectly cocoons the ingredients without being dry.
Perfectly Balanced Filling: A harmonious mix of broccoli, red bell pepper, and the bacon adds vibrant color, crunch, and depth.
Ranch Vibe: A simple blend of spices creates homemade ranch seasoning, which infuses the dish with extra savory, herbaceous flavor.
Extra Tender Chicken: Tenderizing the chicken by pounding it takes just a few seconds, but ensures extra tender, evenly cooked chicken.
Extra Juicy Chicken: Adding a few tablespoons of chicken broth to the skillet while it bakes keeps the chicken extra moist.
Effortless Sauce: As the chicken bakes, spices and some filling seep into the broth, creating an effortless, flavorful pan sauce to spoon over the chicken.

top view of stuffed chicken breast in a skillet showing the pan sauce

Ingredients for Broccoli and Cheese Stuffed Chicken Breast

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken: Use four medium chicken breasts, large enough to hold the filling but not too large, so the ratio of chicken to filling is off.
A medium chicken breast typically weighs about 6 to 8 ounces (170-227 grams) and is roughly 5 to 6 inches long, with a thickness of around 1 to 1.5 inches.
Spice Rub: A balanced mix of garlic powder, salt, onion powder, paprika, and pepper is used to season the outside of the chicken and one teaspoon is added to the filling—double the flavor without double the work!
Chicken broth: Three tablespoons of low-sodium chicken broth are added during cooking. Take care to use low-sodium chicken broth or reduce the salt in the recipe.

Broccoli Cheese Filling

Broccoli: One cup of broccoli florets provides a fresh contrast to the decadent filling. Measure the broccoli after it’s chopped small.
Sharp cheddar: I love sharp cheddar but you may use mild if you prefer a milder taste.
Cream cheese: Use block cream cheese and not from the tub. You may use less fat.
Red bell pepper: You’ll need about ½ cup finely diced, which is about ½ of a medium bell pepper.
Bacon: ¼ cup chopped bacon contributes a smoky, savory depth that elevates the overall flavor. Use thick-cut bacon so it doesn’t get lost.
Herbs: Dried parsley, dried chives, and dried dill infuse the filling with a ranch seasoning vibe that pairs beautifully with broccoli and cheese.

top view showing ingredients for stuffed chicken breast: chicken breast, cream cheese, cheddar, broccoli, bacon, bell pepper, cream cheese, and spices

How to make Stuffed Chicken Breast in Oven

Let’s take a closer look at how to make stuffed chicken breasts with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Steam Broccoli. Add the broccoli and two tablespoons of water to a medium to large microwaveable safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain the excess water.

showing how to make stuffed chicken breast by steaming the broccoli

Step 2: Make Filling. Push the broccoli to one side and add the remaining filling ingredients to the opposite side. Mix the cream cheese side until thoroughly combined, then fold in the broccoli.

showing how to make stuffed chicken breast by stirring the filling ingredients together: broccoli, cheddar cheese, cream cheese, bell pepper, spices and bacon

showing how to make stuffed chicken breasts by stirring the filling until well combined

Step 3: Make Pocket. Slice the side of the chicken with the fold on the bottom. Slice through the equator to create a deep pocket in each chicken breast, but do not cut all the way through.

diagram of a chicken breast with dotted lines showing where to slice the pocket and on what side of the breast

Step 4: Stuff Chicken. Stuff each chicken with the filling.

showing how to make stuffed chicken breasts by slicing the chicken and creating a pocket, opening the pocket, then adding the filling to the pocket

Step 5: Season. Sprinkle and pat the Spice Rub evenly over each side of the chicken.

showing how to make stuffed chicken by seasoning with garlic powder, onion powder, paprika, salt and pepper

Step 6: Sear. Sear two chicken breasts at a time, about 2-3 minutes per side, or until golden. Remove the chicken and repeat with the other two breasts.

showing how to make stuffed chicken breast recipe by searing the chicken breasts in a cast iron skillet

Step 7: Bake. Add three tablespoons of chicken broth to the skillet. Cover the skillet with foil and bake at 375° for 12-17 minutes, or until the internal temperature of the chicken is 160° (chicken flesh, not the filling).

broccoli and cheese stuffed chicken breast in a skillet with a pan sauce

How do you stuff a chicken breast?

1. Lay the chicken breast on a cutting board and use a sharp knife to slice horizontally along the thicker side, creating a pocket without cutting all the way through.
2. Gently open the pocket with your fingers, being careful not to tear the meat.
3. Stuff it with the filling using a spoon or your hand. I find it easiest to squeeze the filling with my hand and then stuff it in.
4. Spread the filling evenly by pushing on the top of the breast with your hand.
5. Optionally, secure the opening with toothpicks to keep the filling inside during cooking.

How long to cook Stuffed Chicken Breast

The cooking time for stuffed chicken breasts is significantly less than traditional chicken breasts because the chicken is pounded to tenderize and then sliced to create a pocket, so it’s not as thick. Additionally, the chicken is seared on each side for a few minutes.

Cooking times will vary depending on the size and thickness of the breast, but in general, a medium chicken breast cooked in the oven at 375°F will take 12-17 minutes until it reaches an internal temperature of 160°F. The chicken will rest for 5 minutes to rise to an internal temperature of 165°F.

When taking the temperature, use an instant-read thermometer to measure the temperature of the chicken itself, not the filling.

Making Stuffed Chicken Breasts in advance

1. Prepare the stuffed chicken breasts entirely according to the recipe.
2. Refrigerate in an airtight container for up to 24 hours.
3. When ready to cook, allow the refrigerated chicken breasts to sit at room temperature for about 20 minutes before cooking to promote even heating and better searing.

Note that cooking times may need to be adjusted slightly for chilled or thawed-from-frozen chicken to ensure the internal temperature reaches 160°F.

up close of serving baked stuffed chicken breast on a plate with mashed potatoes and asparagus

Tips for making Baked Stuffed Chicken Breast

Tips for Prep

Flatten the chicken: Pounding the chicken to an even thickness helps it cook uniformly and remain tender.
Don’t cut through the chicken: See the diagram above to cut the chicken on the correct side (thicker flat side).
Pat, don’t rub seasonings: Otherwise, the spices will stick to your fingers and rub off the chicken.
Secure the filling: If you can shove it deep into the chicken without it falling out while you flip it, you may not need toothpicks. Otherwise, use toothpicks to keep the stuffing securely in place during cooking.

Tips For Cooking

Get the pan smoking hot: Preheat the pan for 3-5 minutes until smoking. This will ensure a deeply golden sear. Only add the oil once the pan is hot.
Be careful when adding the chicken broth: The pan will be super hot, and can splatter.
Use an oven-safe skillet or baking dish: This allows you to easily transition from stovetop searing to oven baking without additional cleanup.
If your skillet isn’t oven-safe or too small to fit all the breasts, use a 9×13 baking dish.
Monitor Temperature: Check the chicken at 12 minutes, then add additional time as needed. If it’s overcooked, it will be dry.
Use an instant read thermometer: Bake until the chicken reaches 160°F in the thickest part of the chicken (not the filling) to ensure it is cooked safely and remains juicy.

top view of serving stuffed chicken breast recipe on a plate

stuffed chicken breast variations

Spinach and Feta Stuffed Chicken: A filling with sautéed spinach, crumbled feta, and a hint of lemon zest delivers a bright, Mediterranean-inspired taste.
Mushroom and Swiss Stuffed Chicken: A savory mixture of sautéed mushrooms, caramelized onions, and melted Swiss cheese offers an earthy, umami-packed filling.
Mediterranean Stuffed Chicken: Sun-dried tomatoes, Kalamata olives, artichoke hearts, and mozzarella combine for a robust, tangy filling.
Pesto and Mozzarella Stuffed Chicken: Basil pesto, fresh mozzarella, and roasted red peppers infuse the chicken with vibrant Italian flavors.
Apple and Brie Stuffed Chicken: A unique twist featuring apple slices, creamy brie, and rosemary provides a delightful sweet and savory balance.
Caprese Stuffed Chicken: Fresh basil, tomato slices, and mozzarella, finished with a drizzle of balsamic glaze, offer a refreshing and light alternative.

Serving Stuffed Chicken Breast with Broccoli

My favorite side for this recipe is Mashed Potatoes! The creaminess pairs beautifully with the juicy chicken and pan sauce.
Caesar Salad, Apple Salad, or Fall Salad
Roasted Carrots, Roasted Asparagus, or Roasted Butternut Squash
Fruit Salad or Berry Salad

Storing leftover Broccoli Stuffed Chicken Breast

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Let them cool to room temperature before storing.

How to freeze Stuffed Chicken Breast with Broccoli and Cheese

Wrap each stuffed chicken breast tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to reheat this Stuffed Chicken Breast Recipe

If frozen, thaw the chicken overnight in the refrigerator.

Oven: Warm it in a covered skillet with a couple tablespoons of water at 350°F for 10 minutes or until heated through.

Microwave: I recommend slicing the chicken before microwaving it. Microwave for 60 seconds, then at 15-second intervals.

stuffed chicken breast with broccoli and cheese cut in half showing the cheesy broccoli filling

Looking for more Chicken skillet Recipes?

Parmesan Chicken
Garlic Chicken
Tuscan Chicken
Creamy Mushroom Chicken
Chicken Florentine
French Onion Chicken
Chicken Piccata

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Total Time: 50

Prep Time: 35

Cook Time: 15

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Ingredients

Chicken

4 medium chicken breasts
1 tablespoon olive oil
3 tablespoons low sodium chicken broth

Spice Rub

1 tsp EACH garlic powder, salt
1/2 tsp EACH onion powder, paprika, pepper

FILLING

1 cup small chopped broccoli florets
1 heaping packed cup (4 oz.) freshly shredded sharp cheddar (shred on medium holes)
5 oz. cream cheese, softened to room temperature
1/2 cup red bell pepper, finely diced
1/4 cup cooked, chopped bacon (see Notes)
1/2 tsp EACH dried parsley, dried chives
1/4 teaspoon dried dill (if you have it)

Instructions

Prep: Preheat the oven to 375°F.
Steam Broccoli: Add the broccoli florets and two tablespoons of water to a large microwaveable safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain the excess water. Push the broccoli to one side and add the remaining filling ingredients to the opposite side. Set aside without mixing.
Filling: Whisk the Spice Rub together in a small bowl. Remove one teaspoon and add it to the filling ingredients. Mix the cream cheese side until thoroughly combined, then fold in the broccoli.
Tenderize: Lay the chicken on a cutting board and top with plastic wrap. Pound a few times with a meat mallet or side of a can to tenderize. Remove the plastic wrap and pat the chicken dry with paper towels.
Make Pocket: (Slice the thicker, rounder side of the chicken—see How To Make Pics in the post). Slice through the equator *but do not cut all the way through* to create a deep pocket in each chicken breast.
Stuff Chicken: Stuff each breast with the filling (I find it easiest to squeeze the filling with my hand and then stuff it in). If the filling is falling out, secure it with toothpicks.
Season: Sprinkle and pat the Spice Rub evenly over each side of the chicken.
Sear: Heat a large cast iron skillet over medium-high heat until smoking. Add the olive oil and swirl. Sear two chicken breasts at a time, about 2-3 minutes per side, or until golden. Remove the chicken and repeat with the other two breasts.
Add all the chicken back to the pan: Add three tablespoons of chicken broth (careful, it can splatter). Cover the skillet with foil and transfer it to the oven. (If your skillet isn’t oven safe or too small to fit all the breasts, use a 9×13 baking dish.)
Bake at 375° for 12-17 minutes, or until the internal temperature of the chicken is 160°F on an instant read thermometer (chicken flesh, not the filling). Let the chicken rest for 5 minutes to rise to 165°F. Delicious with mashed potatoes!

Notes

Bacon: I love baking my bacon in the oven while I prep the chicken (See this recipe). This foolproof method is easy and hands-off, keeps your stovetop spotless, and delivers shatteringly crispy bacon!

Prep Ahead

Note that cooking times may need to be adjusted slightly for chilled or thawed-from-frozen chicken to ensure the internal temperature reaches 160°F.

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2 Comments

Salesha F says

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We made this tonight and it was really delicious!! It was easier to assemble than expected. I ended up making a little bit more filling because I had 6 chicken breasts. It took maybe 35 minutes in the oven to reach 160. Overall great recipe! We will most likely make this again.

- Jen says
  
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  Hi Salesha! Thank you so much for taking the time to review this dish! I’m so happy to hear that it was a hit and that you’ll most likely make it again! Isn’t it always a pleasant surprise when more complicated looking dishes aren’t as difficult as we might make them out to be? That’s awesome that you still took on the challenge 🙂