Broccoli stuffed chicken breast
Broccoli stuffed chicken breast is a simple and tasty dish that brings together juicy chicken and tender broccoli in a way that feels special but is really easy to make.…
Tip: save now, cook later.Broccoli stuffed chicken breast is a simple and tasty dish that brings together juicy chicken and tender broccoli in a way that feels special but is really easy to make. The chicken breasts are filled with a mix of broccoli and often a little cheese or seasoning, which keeps everything moist and adds a fresh pop of flavor. It’s a great way to enjoy veggies and protein in one bite.
I love making this recipe when I want something that feels a bit fancy but doesn’t take too long to prepare. What’s great is that you can prepare the filling ahead of time and just stuff the chicken when you’re ready to cook. I usually add a sprinkle of cheese inside to make it extra cozy and melt-in-your-mouth good. Plus, it’s a crowd-pleaser—everyone gets interested when they see that green surprise inside the chicken!
For serving, I often pair the stuffed chicken breast with a side of roasted potatoes or a fresh salad to keep the meal balanced without adding too much hassle. It’s perfect for a weeknight dinner or even a casual weekend lunch. I remember the first time I made it for some friends, and they kept asking for the recipe afterward, which always makes me smile!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts work best for stuffing. Using fresh breasts over frozen helps keep moisture and flavor. If you want a lighter option, try turkey breasts instead.
Broccoli: Fresh broccoli adds a nice crunch and color. If you only have frozen, thaw and drain well to avoid extra moisture that could make the filling soggy.
Cheese: Mozzarella melts beautifully and stretches, while Parmesan boosts flavor with its saltiness. I like to mix mozzarella and cheddar for a richer taste. Cream cheese binds the filling nicely and keeps it creamy.
Garlic and Herbs: Fresh garlic brings a stronger punch. If you don’t have Italian herbs, a mix of oregano and basil works well. Dried herbs are fine but add them a little less to avoid overpowering.
Olive Oil: Use good quality olive oil for searing. It adds subtle flavor and helps brown the chicken perfectly.
How Do You Safely Cut and Stuff Chicken Breasts Without Tearing?
Cutting a pocket in the chicken breast is key but tricky. Here’s how to do it confidently:
- Place the chicken on a clean board. Use a sharp knife for control.
- Insert the knife into the side of the breast carefully, about halfway through. Avoid cutting all the way to the other side.
- Cut gently while sliding the knife to create a sizable cavity for the filling.
- Don’t overfill—pack the stuffing snug but not so much it rips the meat.
- Use toothpicks to close the opening if the filling tries to spill out while cooking.
Taking your time during this step helps keep the shape of the chicken intact and ensures even cooking.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting neat pockets in the chicken breasts without tearing.
- Cutting board – provides a clean, safe surface to prepare your chicken and veggies.
- Mixing bowl – to easily combine the broccoli, cheeses, and seasonings for the stuffing.
- Oven-safe skillet – perfect for searing the chicken on the stove then finishing it in the oven without extra dishes.
- Toothpicks – help keep the stuffed chicken closed while cooking so the filling stays inside.
- Meat thermometer – handy to check the chicken’s internal temperature and ensure it’s perfectly cooked.
Flavor Variations & Add-Ins
- Swap mozzarella for pepper jack cheese to add a little spicy kick to the filling.
- Add cooked crumbled bacon for smoky flavor and extra texture.
- Try chopped sun-dried tomatoes in the stuffing for a tangy, slightly sweet twist.
- Mix in fresh spinach leaves with the broccoli to boost the veggie content and add mild flavor.
Broccoli Stuffed Chicken Breast
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 1 cup fresh broccoli florets, finely chopped
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons cream cheese, softened
- 1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: ¼ teaspoon red pepper flakes for mild heat
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
Preparing and assembling the broccoli stuffed chicken breast takes about 15 minutes. Then, allow 20-25 minutes for baking, plus 5 minutes to rest before serving. Overall, you’ll spend roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Stuffing:
Start by preheating your oven to 375°F (190°C). In a bowl, combine the finely chopped broccoli, shredded mozzarella (and cheddar if using), grated Parmesan, minced garlic, softened cream cheese, dried Italian herbs, salt, pepper, and red pepper flakes if you like a little heat. Mix everything well until the filling is evenly combined.
2. Make Pockets in the Chicken Breasts:
Using a sharp knife, carefully cut a pocket along the side of each chicken breast. Be gentle so you don’t slice all the way through. These pockets will hold your delicious broccoli and cheese filling.
3. Stuff and Secure the Chicken:
Fill each chicken breast pocket with the stuffing mixture, pressing it inside firmly but without overstuffing. If the filling wants to escape, use toothpicks to close the opening and keep it sealed during cooking.
4. Sear and Bake the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the pan and sear them for about 3-4 minutes on each side, until they turn golden brown. Then, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked (an internal temperature of 165°F / 74°C).
5. Rest, Garnish, and Serve:
Once baked, take the chicken out of the oven and let it rest for 5 minutes to keep it juicy. Remove any toothpicks, sprinkle with fresh chopped parsley, and spoon some of the pan juices over the top before serving. Enjoy your tasty, cheesy, broccoli-stuffed chicken breasts!
Can I Use Frozen Broccoli for the Stuffing?
Yes, you can use frozen broccoli, but make sure to thaw it completely and drain any excess water before mixing it into the stuffing. This prevents the filling from becoming soggy.
How Do I Know When the Chicken is Fully Cooked?
The best way is to use a meat thermometer — the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part to ensure the juices run clear and the meat is no longer pink.
Can I Prepare the Chicken Breast Ahead of Time?
Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just remember to bring them to room temperature for about 15 minutes before searing and baking.
What Should I Do If The Filling Keeps Coming Out While Cooking?
Use toothpicks to secure the pocket opening tightly. Also, avoid overstuffing the chicken breasts to help keep the filling inside during cooking.