There’s something about a warm, cheesy filling nestled inside tender chicken that feels like a hug on a plate. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe brings that comfort alive with its creamy texture, vibrant veggies, and a golden crust. It’s a simple yet impressive dish that’s perfect for family dinners or when you want to wow without stress.

On a white plate with a decorative dark rim, there is one thick piece of cooked chicken with a slightly browned, golden outer layer covered in a creamy sauce with small red and green bits, sprinkled with chopped fresh herbs. To the right of the chicken is a generous scoop of creamy mashed potatoes topped with a small pat of melting butter and black pepper, sprinkled with green herbs. Below the chicken and potatoes, a small bunch of bright green cooked asparagus spears are arranged next to a gold fork that has a bit of mashed potato on it. The plate is held by a woman's hand against a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Top Tip
How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Why You'll Love This Recipe

From the moment I made this Stuffed Chicken Breast with Broccoli and Cheddar Recipe, I knew it would become a staple in my rotation. It’s that rare recipe that feels indulgent but actually sneaks in some healthy greens, and the cheddar brings just the right sharp flavor that keeps you coming back for more.

Perfectly balanced flavors: The sharp cheddar complements the mild broccoli and succulent chicken beautifully, creating a mouthwatering combo.
Easy prep, impressive result: It looks fancy but is surprisingly simple to make with straightforward steps anyone can follow.
Customizable filling: You can tweak the mix-ins to your taste or what’s in your fridge, making it a flexible dinner win.
Great for meal prep and leftovers: It stores and reheats well, so you can enjoy this tasty dish all week long without any hassle.

Four stuffed chicken breasts sit in a black cast iron skillet on a white marbled surface. Each chicken breast is golden brown with a crispy, slightly charred outer layer, topped with small green herb pieces. The inside layers of the chicken breast reveal a creamy filling mixed with small pieces of red and green vegetables, creating a colorful contrast. The skillet contains a light brown, creamy sauce that surrounds the chicken breasts, adding a glossy shine to the dish. A metal spatula, lifting one breast, highlights the thick, rich texture of the filling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Stuffed Chicken Breast with Broccoli and Cheddar Recipe strike a perfect harmony between creamy, savory, and fresh. I love how the broccoli keeps things light and adds texture, while the cream cheese and sharp cheddar give that decadent melt that makes this dish stand out. Shopping tip: grab fresh broccoli and a good-quality cheddar for best flavor.

Flat lay of four medium raw chicken breasts, a small mound of fresh small chopped broccoli florets, a heaping pile of freshly shredded sharp cheddar cheese, a block of softened cream cheese, finely diced red bell pepper pieces, crispy chopped cooked bacon strips, dried parsley, dried chives, and dried dill herbs in small neat piles, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of low sodium chicken broth, a small white ceramic bowl with mixed garlic powder, salt, onion powder, paprika, and pepper, and four whole clean uncracked brown eggs, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choose medium-sized, evenly thick breasts for easier stuffing and even cooking.
Broccoli florets: Use small pieces for a smooth filling texture that blends well with cheese.
Sharp cheddar cheese: Freshly shredded works best—packaged pre-shredded sometimes lacks that melty quality.
Cream cheese: Softened to room temperature helps it mix smoothly, binding the filling together.
Red bell pepper: Adds sweetness and a splash of color to every bite.
Bacon: Crispy bacon bits add a smoky crunch but optional if you want to skip or make it vegetarian.
Spice blend: The garlic powder, onion powder, paprika, salt, and pepper give the chicken a flavorful crust without overpowering.
Olive oil: For searing — it helps create that gorgeous golden crust on the outside.
Chicken broth: Adds moisture during baking, ensuring the chicken stays juicy and tender.
Dried herbs (parsley, chives, dill): Subtle herbaceous notes lift the filling, making it taste fresh.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick with the classic broccoli, cheddar, and bacon filling most times, I love experimenting to keep things interesting. The beauty of this Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how flexible it is—feel free to personalize it to match your cravings or what’s in your pantry.

Variation: I once swapped broccoli with sautéed mushrooms and baby spinach for a earthier twist that my husband adored.
Dairy-free: Try using dairy-free cream cheese and a mild vegan cheddar for a similar creamy texture without the dairy.
Spice it up: Adding a pinch of cayenne or smoked paprika to the spice rub gives it a smoky kick.
Make it lighter: Skip the bacon and use a little more red bell pepper and herbs for a fresher, lighter filling.

Step-by-Step: How I Make Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Step 1: Steam the broccoli just right

Start by microwaving the small broccoli florets with a bit of water covered by a damp paper towel—this steams it quickly without turning mushy. Drain any liquid well so the filling isn’t watery. This step is key for a creamy filling that's not soggy.

Step 2: Mix the filling flavors together

Push the broccoli to one side of the bowl and add cream cheese, cheddar, red pepper, bacon, herbs, and a bit of the spice rub. I like to whisk the spices beforehand for even seasoning, then fold everything gently so the broccoli stays chunky but the cream cheese blends smoothly.

Step 3: Tenderize and prep your chicken breasts

Place your chicken breasts between plastic wrap and lightly pound with a meat mallet or the side of a heavy can. This evens out thickness, making it easier to create a pocket and assuring even cooking. Be careful not to over-pound or the chicken might tear.

Step 4: Create the pocket and stuff generously

Slice into the thickest part of the chicken breast carefully—not all the way through—to make a pocket. I find it easiest to squeeze the filling with my hands and stuff it firmly into the pocket. Use toothpicks if the filling tries to escape during cooking.

Step 5: Season, sear, and bake

Rub the spice mix on both sides of the chicken, then heat olive oil in a cast iron skillet until very hot and almost smoking. Sear the chicken breasts for about 2-3 minutes each side, getting that beautiful golden crust. Transfer them back into the pan, add chicken broth for moisture, cover, and bake in a 375°F oven for about 12-17 minutes until the internal temp reaches 160°F.

Top Tip

I’ve learned through making this Stuffed Chicken Breast with Broccoli and Cheddar Recipe many times that a few small steps make a huge difference. Here are my go-to tips that guarantee success and deliciousness every single time.

Even Filling Size: Be sure not to overstuff the chicken pockets or the filling will ooze out during cooking—smaller amounts packed tight work best.
Room Temperature Ingredients: Bring the cream cheese and chicken breasts to room temp before starting for smoother mixing and even cooking.
Use a Thermometer: Chicken can dry out fast, so cooking until 160°F and resting to 165°F ensures juicy, safe meat every time.
Rest Before Cutting: Let the chicken rest after baking for 5 minutes to let the juices redistribute—cutting too soon causes dryness.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

stuffed chicken breast - Serving Suggestion

Garnishes

I like to add a sprinkle of freshly chopped parsley or chives to add a bit of color and a pop of fresh flavor on top. A drizzle of olive oil or a squeeze of fresh lemon juice brightens the dish beautifully—these little touches always elevate the final plate.

Side Dishes

Mashed potatoes are my absolute favorite side to serve alongside this stuffed chicken—creamy and comforting, they soak up any buttery juices perfectly. Roasted carrots or a simple green salad with a light vinaigrette also make great companions for a balanced meal.

Creative Ways to Present

For special occasions, I’ve served these stuffed breasts sliced on a platter, fanned out with a drizzle of homemade garlic butter on top. Garnishing with microgreens or edible flowers adds a lovely restaurant-style touch that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed chicken breasts in an airtight container in the fridge for up to 3 days. When packed tightly, they keep their moisture and flavor well, so reheated portions taste almost as fresh as the first night.

Freezing

Freezing works wonderfully if you prepare the chicken breasts fully stuffed but uncooked. Wrap each breast tightly in plastic wrap and freeze for up to 3 months. When ready, thaw overnight in the fridge, then proceed with searing and baking as usual.

Reheating

To reheat, I gently warm leftovers in the oven at 300°F, covered loosely with foil, until heated through to avoid drying out the chicken. If in a hurry, microwave in short bursts with a damp paper towel to keep moisture.

Frequently Asked Questions:

Can I use frozen broccoli for the filling?

You absolutely can use frozen broccoli if fresh isn’t available. Just make sure to thaw it fully and drain out all excess moisture before mixing it into the filling to avoid sogginess. Steaming it briefly still helps to keep the texture nice.

How do I know when the chicken is cooked through?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken breast (away from the filling). It should read 160°F before letting it rest, during which the temperature will rise to 165°F, ensuring safe and juicy meat.

Can I prepare this recipe ahead of time?

Yes, you can prepare the stuffed chicken breasts entirely in advance and store them in an airtight container in the fridge for up to 24 hours. Just let them come to room temperature before cooking to promote even searing and baking.

What can I substitute for the bacon?

If you want to skip the bacon, you can add extra red bell pepper or some sautéed mushrooms to maintain texture and flavor in the filling. Smoked paprika also helps to add a subtle smoky flavor without using meat.

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe feels like one of those hidden gems that delivers both simplicity and flavor in every bite. I love how it makes dinner feel special without keeping me tied to the stove for hours. Give it a try—you’ll find yourself making it again and again, just like I do!