Name: Broccoli and Cheese Stuffed Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts (2 to 2 1/4 lbs); 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon ground black pepper; 1 1/2 cups small-diced broccoli florets, blanched and patted dry; 1/4 cup finely diced red bell pepper; 1 1/3 cups shredded colby-jack cheese; 1 1/2 tablespoons mayonnaise; 1 teaspoon seasoning blend (reserved from above); 2 tablespoons olive oil

Broccoli and Cheese Stuffed Chicken is the kind of dish that makes you want to call your friends over just to show off your oven skills. Juicy chicken breasts cradle a generous mix of tender broccoli, sweet pops of red bell pepper, and gooey colby-jack cheese, all kissed with a splash of spice, then crisped to golden perfection. It’s classic comfort food with a few fresh twists, a guaranteed crowd-pleaser that brings color, creamy texture, and heaps of flavor to your dinner table.

Ingredients You’ll Need

Broccoli and Cheese Stuffed Chicken Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of honest, everyday ingredients come together to build such a stunningly delicious plate. Each is carefully chosen for flavor balance, texture, and that eye-catching splash of color. Let’s break down what you’ll need for Broccoli and Cheese Stuffed Chicken:

Chicken breasts: Look for large, even-sized boneless, skinless fillets for easier stuffing.
Salt: Essential for bringing out all the right savory notes in both the chicken and filling.
Smoked paprika: Adds a subtle, earthy warmth you’ll love, plus a touch of rich color to the crust.
Garlic powder: Infuses a gentle, aromatic lift without overpowering the other flavors.
Onion powder: Lends a little background sweetness and depth to every bite.
Black pepper: Provides a sharp, peppery edge that keeps this dish from tasting flat or bland.
Broccoli florets: Choose small, fresh florets and give them a quick blanch for vibrant color and crisp-tender texture.
Red bell pepper: Adds beautiful color and an irresistible sweetness that pops through the cheesy filling.
Colby-jack cheese: A creamy, melty blend that seals the filling together—substitute cheddar or Monterey Jack if needed.
Mayonnaise: Just a bit for richness and to bind all those veggies and cheese.
Seasoning blend: Set aside a teaspoon from your mixed spices to perfectly flavor the filling.
Olive oil: For that golden sear and kiss of Mediterranean flavor.

How to Make Broccoli and Cheese Stuffed Chicken

Step 1: Prep the Oven and Tools

Start by heating your oven to 400°F and gathering all your gear: a sharp chef’s knife, a big cutting board, mixing bowls, and an oven-safe skillet. Having toothpicks on hand will help seal those stuffed chicken breasts, and an instant-read thermometer guarantees perfectly juicy results.

Step 2: Cut and Prepare the Chicken

Grab your chicken breasts and, using that sharp knife, gently slice a horizontal pocket into the thickest side of each one. Your goal is to create a roomy “envelope” for the filling—don’t cut all the way through! Carefully open the pockets with your fingers, keeping the rest of the breast intact.

Step 3: Season the Chicken

In a small bowl, mix up the salt, smoked paprika, garlic powder, onion powder, and black pepper for your signature seasoning blend. Sprinkle about a teaspoon of this mixture into a separate bowl for the filling, then set the rest aside for later.

Step 4: Make the Broccoli and Cheese Stuffed Chicken Filling

In a fresh mixing bowl, toss together the blanched broccoli, diced red bell pepper, shredded colby-jack cheese, and a spoonful of mayonnaise. Shake in that reserved teaspoon of seasoning blend, then stir everything until you have a colorful, cheesy, aromatic filling.

Step 5: Stuff and Secure the Chicken

Spoon the broccoli and cheese stuffing evenly into each chicken pocket, packing it in gently but don’t overfill. If you’ve got some stubbornly open seams, close them up with toothpicks to keep all that glorious filling safely tucked inside.

Step 6: Season and Sear

Rub the outsides of your stuffed chicken breasts with the remaining seasoning blend to build a flavorful crust. Heat the olive oil in your oven-safe skillet over medium heat, then sear each breast for 2–3 minutes per side until well-browned and crisp.

Step 7: Finish in the Oven

Slide the skillet into your preheated oven and bake for 15–20 minutes, or until a thermometer reads 165°F in the thickest part of the chicken. Let the Broccoli and Cheese Stuffed Chicken rest for a few minutes before slicing and serving—this keeps every bite juicy and tender!

How to Serve Broccoli and Cheese Stuffed Chicken

Garnishes

A sprinkling of freshly chopped parsley or sliced green onions adds a dash of color and a bright, fresh note that balances out the rich, cheesy filling. A squeeze of lemon right before serving perks up all the flavors in Broccoli and Cheese Stuffed Chicken.

Side Dishes

Pair your stuffed chicken with a simple roasted vegetable medley, a fluffy mound of garlic mashed potatoes, or a crisp, fresh salad. For a low-carb option, steamed green beans or cauliflower rice are wonderful alongside Broccoli and Cheese Stuffed Chicken.

Creative Ways to Present

For a dinner party, slice each breast diagonally to reveal that gorgeous tri-color filling and fan the pieces on a warm platter. Or, for a fun spin, serve the chicken atop buttery polenta or inside a toasted bun for an elevated, cheesy chicken sandwich experience!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Broccoli and Cheese Stuffed Chicken, let it cool completely before wrapping each breast tightly in foil or plastic wrap and refrigerating. Stored like this, your leftovers will keep for up to three days and are perfect for quick lunches or easy dinners.

Freezing

Broccoli and Cheese Stuffed Chicken can be frozen, too! Once baked and cooled, wrap each breast tightly and place in a freezer-safe bag or container. Freeze for up to two months, and label for easy identification. To thaw, place in the refrigerator overnight.

Reheating

For best results, reheat Broccoli and Cheese Stuffed Chicken in the oven at 350°F, lightly covered with foil to prevent the chicken from drying out. It takes about 15–20 minutes from chilled, or until the center is hot and the cheese is bubbly again. If reheating from frozen, thaw overnight first.

FAQs

Can I use a different cheese for Broccoli and Cheese Stuffed Chicken?

Absolutely! Cheddar, Monterey Jack, mozzarella, or even pepper jack work beautifully in this recipe. Just be sure to pick a cheese that melts easily for the best gooey texture inside your Broccoli and Cheese Stuffed Chicken.

How do I keep the filling from leaking out?

The secret is not to overstuff, and to secure the opening with toothpicks. Also, try to keep the “pocket” as intact as possible while slicing so there’s enough chicken on all sides to hold in that delicious broccoli and cheese filling.

Is it okay to prepare Broccoli and Cheese Stuffed Chicken in advance?

Definitely! You can assemble the stuffed chicken up to a day before, keeping them covered in the fridge. When you’re ready to cook, just sear and bake as directed for a fresh, hot meal in no time.

What’s the best way to blanch broccoli for the filling?

Bring a pot of salted water to a boil, add the chopped florets, and cook for one minute. Drain and immediately run under cold water or plunge into ice water to lock in that gorgeous green color. Pat dry thoroughly so your filling stays creamy.

Can I make Broccoli and Cheese Stuffed Chicken dairy-free?

Yes—swap the cheese for a plant-based alternative and use a dairy-free mayo to keep the filling rich. The same technique applies and you’ll still get loads of flavor and a beautiful, melty result!

Final Thoughts

There’s something truly magical about serving up Broccoli and Cheese Stuffed Chicken and seeing those vibrant layers and gooey cheese tucked inside tender chicken. I hope you give this recipe a try and make it a keeper in your own kitchen. Your family and friends will thank you—and I can’t wait to hear how it turns out!