Broccoli stuffed chicken breast is a simple, tasty dish that puts a fun twist on regular chicken by packing it full of fresh, green broccoli and creamy cheese inside. The chicken stays juicy on the outside while the broccoli adds a nice bit of crunch and color inside. It’s an easy way to sneak some veggies into your meal without making it feel like a salad.
I love making this recipe because it feels special but is really quick to prepare. I usually season the chicken with a little garlic and pepper, then carefully stuff it with steamed broccoli and a soft cheese like mozzarella or cream cheese. It melts perfectly while baking, making every bite full of gooey, cheesy goodness. This is one of those dishes that everyone asks for seconds of at my house.
My favorite way to serve broccoli stuffed chicken breast is alongside a simple rice pilaf or roasted potatoes and a light salad. It makes for a balanced dinner that’s satisfying and colorful on the plate. Plus, it’s great for weeknights when you want something homemade without spending too long in the kitchen.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless and skinless for easy stuffing. If chicken is too thick, gently pound it for even cooking. You can also try turkey breasts for a leaner option.
Broccoli: Fresh broccoli adds crunch and flavor. If you don’t have fresh, use frozen but thaw and drain well to avoid watery filling.
Mozzarella cheese: This melts beautifully and keeps the filling creamy. Mixing mozzarella with cheddar adds sharpness. For dairy-free, try a plant-based cheese that melts well.
Garlic & Italian seasoning: Garlic gives a nice aroma, and the herbs add classic Italian flavor. Fresh herbs can replace dried, but use more since flavors differ.
How Do You Perfectly Stuff and Cook Chicken Breasts?
Making a pocket in the chicken breast can be tricky. Use a sharp knife and gently cut horizontally without going all the way through. This creates a nice cavity for the filling.
- Fill with broccoli and cheese, pressing gently but not overstuffing to avoid tearing.
- Sear chicken in hot oil first to get a nice golden crust and lock in juices.
- Finish baking in the oven to cook evenly and melt the cheese inside.
- Rest the chicken after baking to keep it moist—this step helps the juices redistribute and prevents dryness.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting the chicken pocket safely and neatly.
- Cutting board – use a sturdy one to make slicing easier and protect your counters.
- Oven-safe skillet – perfect for searing the chicken on the stove and finishing it in the oven.
- Spatula or tongs – helps turn the chicken breasts without tearing the filling.
- Mixing bowl – to combine broccoli, cheese, and seasonings smoothly before stuffing.
Flavor Variations & Add-Ins
- Swap broccoli for spinach and artichokes for a creamy, tangy twist.
- Add cooked crumbled bacon for a smoky flavor and extra crunch.
- Use pepper jack cheese instead of mozzarella for a mild spicy kick.
- Mix in sun-dried tomatoes and fresh basil to brighten the flavors.
How to Make Broccoli Stuffed Chicken Breast
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 ½ cups fresh broccoli florets, chopped finely
- 1 cup shredded mozzarella cheese (or a cheese blend of mozzarella and cheddar)
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or rosemary, chopped (for garnish)
How Much Time Will You Need?
Prepare to spend about 10 minutes prepping the ingredients, 10 minutes for searing, and 20-25 minutes baking. Including a short resting time of 5 minutes, the whole process should take about 45 minutes.
Step-by-Step Instructions:
1. Prepare the Broccoli Filling:
Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the chopped broccoli florets and cook for 3-4 minutes until slightly tender but still crisp. Season with salt, pepper, and half of the Italian seasoning. Remove from heat and let the mixture cool slightly. Stir in the shredded cheese until everything is well combined.
2. Stuff the Chicken Breasts:
Using a sharp knife, carefully cut a horizontal pocket along the side of each chicken breast. Be sure not to cut all the way through. Stuff each pocket with the broccoli and cheese mixture, pressing gently to fill.
3. Cook the Chicken:
Season the outside of each chicken breast with salt, pepper, and the remaining Italian seasoning. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes on each side until golden brown. Once seared, transfer the skillet to your preheated oven and bake for 20-25 minutes until the chicken is fully cooked and the cheese inside is melted and bubbly.
4. Serve and Enjoy:
Remove the chicken from the oven and let it rest for 5 minutes to keep it juicy. Garnish with freshly chopped parsley or rosemary, then serve hot with your favorite roasted or steamed vegetables. Enjoy your delicious and tender broccoli stuffed chicken breast!
Can I Use Frozen Broccoli for the Stuffing?
Yes, you can use frozen broccoli, but be sure to thaw it completely and drain any excess water before cooking. This prevents the filling from becoming soggy.
How Do I Store Leftover Broccoli Stuffed Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist.
Can I Make This Recipe Ahead of Time?
Absolutely! Stuff the chicken breasts and keep them refrigerated for up to 24 hours before cooking. Just bring them to room temperature before searing and baking.
What Can I Substitute for Mozzarella Cheese?
You can swap mozzarella with cheddar, provolone, or a cheese blend. For a stronger flavor, try pepper jack or gouda—just make sure it melts well.