What is the best cheese for broccoli stuffed chicken?

Colby-Jack is a great choice because it melts smoothly and pairs well with broccoli. You can also use cheddar, mozzarella, or a mix of cheeses for different flavors.

Can I make broccoli and cheese stuffed chicken ahead of time?

Yes. You can assemble the stuffed chicken breasts up to 24 hours in advance and store them covered in the refrigerator. Bake them just before serving for the best results.

How do you keep stuffed chicken from drying out?

To keep stuffed chicken juicy, sear it first to lock in moisture, bake it covered with foil, and ensure you don’t overcook. Resting it after baking also helps retain juices.

Is broccoli and cheese stuffed chicken keto-friendly?

Yes, this recipe is low in carbs and high in protein, making it perfect for keto. Just ensure the mayo and cheese you use are keto-compliant.

How do you cut a pocket in a chicken breast for stuffing?

Use a sharp paring knife to cut a horizontal pocket along the side of the chicken breast, being careful not to cut all the way through. Gently widen the pocket with your fingers.

broccoli and cheese stuffed chicken

Description

Broccoli and Cheese Stuffed Chicken is a juicy, oven-baked dish packed with melty cheese and tender broccoli. It’s a healthy, high-protein meal perfect for weeknight dinners or meal prep.

Ingredients

Scale

4 large boneless skinless chicken breasts (about 2 to 2¼ pounds)
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
1½ cups small-diced broccoli florets (~½-inch pieces), blanched and patted dry
¼ cup finely diced red bell pepper
1⅓ cups shredded Colby-Jack cheese
1½ tablespoons mayonnaise
2 tablespoons olive oil

Instructions

Preheat oven to 400°F (200°C). With a sharp knife, cut a pocket into each chicken breast lengthwise without cutting through.
In a small bowl, mix salt, smoked paprika, garlic powder, onion powder, and black pepper.
In a medium bowl, combine blanched broccoli, diced red pepper, shredded cheese, mayonnaise, and 1 teaspoon of the seasoning blend. Mix gently.
Stuff each chicken breast with the broccoli-cheese mixture. Secure with 2–3 toothpicks per breast. Season both sides of chicken with remaining spice blend.
Heat olive oil in a large oven-safe skillet over medium heat. Sear two chicken breasts at a time for 3–4 minutes per side until golden.
Return all seared chicken to the skillet. Cover with foil and bake for 18–20 minutes, or until internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes. Remove toothpicks carefully and serve warm.

Notes

Pat broccoli completely dry after blanching to avoid soggy filling.
Use freshly shredded cheese for better melting and flavor.
Add chili flakes or jalapeños for a spicy version.
Make ahead and refrigerate raw stuffed chicken for up to 24 hours.
Wrap in foil and freeze cooked chicken for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 380
Sugar: 1g
Sodium: 480mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 105mg