You’re only a few simple ingredients and 25 minutes away from a family favorite recipe for Broccoli-Cheddar Stuffed Chicken Breasts.
When it comes to comfort food, it doesn’t get much simpler or more satisfying than chicken and cheese. I’ve taken it one step further by taking the classic flavors of broccoli-cheddar soup and transforming them into a filling. But this isn’t your average recipe for stuffed chicken breasts, it’s much more of a template.
Grab whatever cheese, herbs, and spices you’ve got and get your taste buds ready for a hearty, flavor-packed meal.
What Can You Stuff Chicken With?
The world is your oyster … er … chicken breast! The options are really endless when it comes to stuffed chicken breasts, but this recipe keeps it easy and cheesy.
A quick mix of broccoli, cheddar, cream cheese and herbs leads to the most flavorful filling. But don’t let the perfect pairing of broccoli and cheddar stop you from using whatever else you’ve got.
Can You Use Different Veggies or Cheese?
Absolutely! This recipe will work great with cauliflower and/or any type of cheese that has a decent melt factor.
Firmer cheeses like Parmesan and gruyere would be welcome additions, but I’d steer clear of anything that’s extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Can You Use Frozen Broccoli?
Yes … but with a few adjustments. Frozen broccoli contains additional moisture, and our goal is a very compact filling that isn’t too runny. So if you are using frozen broccoli, it’s important to thaw it completely before continuing with the recipe as directed.
I’ve included notes about draining the steamed broccoli on paper towels before chopping it, and this additional (quick!) step will guarantee the perfect consistency for your broccoli-cheddar filling.
How Do You Prevent the Filling from Falling Out While Cooking?
While securing the chicken breasts closed with a toothpick is an option, it’s really not necessary for this recipe. A few helpful tips to keep your filling inside your stuffed chicken breasts include:
- Cut a pocked very deep into each chicken breast (without cutting all the way through)
- Firmly pack the filling into the pockets
- If any filling does spill out during the searing or baking process, simply scoop it back in!
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Ingredients
- 4 large boneless, skinless chicken breasts
- 3 cups broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 2 oz. cream cheese, at room temp
- 1 Tablespoon chopped fresh chives or other fresh herbs
- Garlic powder, cumin or other spices
- 1/4 cup olive oil, divided
Instructions
- Preheat the oven to 400°F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes. Remove the broccoli from the microwave and drain it very well on paper towels.
- Chop the broccoli into small, pea-sized pieces then add it back to the bowl.
- To the bowl, add the cheddar cheese, cream cheese, chives, ¼ teaspoon salt and ¼ teaspoon pepper. Stir until well-combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan. Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165°F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
Kelly's Notes:
- Chicken breasts often come with the chicken tender still attached to the bottom. Remove the tenders and save them for another use before continuing with the recipe.
- Frozen broccoli can be substituted for the fresh, however it should be fully thawed/steamed (as directed in the recipe) and then drained well.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This was absolutely delicious! I was looking for new recipes during the shutdown and found this broccoli-cheddar stuffed chicken breast recipe. I’m glad I tried it!
I’m so glad you enjoyed the recipe, Lois!
Do you think 6oz chicken breast is large enough?
That should work! If anything, you can just use slightly less of the filling.
Do you think cream of broccoli soup would work ?
Hi Tracie! I haven’t tried that but my initial thought is that the mixture will be too thin.
Made it! Didn’t use the measurements but used all the ingredients plus some extra seasoning on the chicken and it was perfect! You can’t mess this up.
I’m so glad you enjoyed the recipe!
***** Thanks so much for this receipt! It was easy and delicious!
You are so welcome, Carol! I’m thrilled you enjoyed it!
DELICIOUS!!!!
These Stuffed Chicken Breast were delicious!!! I only had smaller chicken breast so I ended up putting the stuffing on top of the chicken breasts and covered them with foil. baked for 10 min. Then uncovered for about 10 min. Perfect!!!
Woohoo! I’m so thrilled you enjoyed the recipe, J.R.!
Absolutely delicious. I didn’t change a thing except of halved the recipe because there was only two of us. My chicken breasts were huge and ideal for stuffing. It was easy and came together well. Seasoning was perfect.
Awesome! I’m so thrilled you enjoyed the recipe, Melissa!
Could this recipe be any easier (not to mention, more delish)!? The prep and cooking flew by (really only took 30 minutes!)
I stuck with the seasonings mentioned in the recipe too (salt, pepper, garlic powder, scallions – to replace chives) because that’s all I had handy. And to be honest, I don’t think I will make it any other way!
We loved it so much (my three-year-old included), it’s safe to say it will be a recipe in our routine rotation for dinner!
Love, love, LOVE reading this, Cayla! I’m so thrilled your family enjoyed the recipe!
I made this several months ago. I wrapped mine in bacon (to keep all that goodness inside).
It was ABSOLUTELY to die for.
Jan
LOVE that idea, Janet! I’m so thrilled you enjoyed the recipe!
I made this recipe for the first time my husband absolutely loved it it was to die for a changed it up a little bit and I added shredded parmesan cheese the last 5 minutes of the bake
I’m so glad you enjoyed the recipe, Stacey!
Hi! Can I make these on the grill?
Absolutely! You’ll just need to adjust the cooking time.
Can i make this on the stove instead of the oven? My oven just broke and i have everything ready.
Absolutely! Just start them at a lower heat so they’ll cook all the way through.
Love the recipe it was great for family meal taste is extremely delicious
I’m so glad you enjoyed the recipe!
Delicious
Going to make this tonight, my husband doesn’t like cream cheese. He is not a big fan of sour cream either. Is there something else I could use instead?
Hi Christine! Ricotta cheese would work :)
I’ve never had any luck making chicken breasts without them being dry, but after I tried this recipe my husband asked me to make it again.
I’m so thrilled you enjoyed the recipe, Rhonda!
I just made this but I added onions, mushrooms, and red bell peppers to mine. Once I got the prep done it was a breeze. And the taste, WOW. I will diffidently be doing this again.
So glad you enjoyed the recipe!
Made this for my boyfriend and I tonight! It was delicious! My boyfriend hates cream cheese, so I used shredded mild cheddar, feta, and broccoli. Next time I want to try ricotta cheese though. Thank you Kelly! I’m saving this recipe and will be making it again! :)
Yay! I’m so thrilled you both enjoyed the recipe, Kaylee!
Loved this! Added a rasher of bacon, to keep the stuffing mixture in, when I cut through the bottom of the chicken by accident!
Everything tastes better with cheese and bacon!!!
I couldn’t agree more, Helen! I’m so thrilled you enjoyed the recipe!
Can this be browned then frozen. And baked at a later time?
Hi Debbie! I haven’t tried that exact technique, but it should work!
Great recipe! Delicious and easy! We will definitely try again.
I’m so thrilled you enjoyed the recipe!
Very tasty great recipe
I’m thrilled you enjoyed it, Theresa!
Very tasty
Was fantastic! I’m hooked
I’m so thrilled you enjoyed the recipe, Jackie!
DELICIOUS!!!
I’m so thrilled you enjoyed the recipe!
Hi Kelly. I will have a diner with friends- we will be 14, do you think I can make this with smaller pieces of chicken? Or the mixture will run out? Also can I make this ahead? Thank you
Hi Maria! You can absolutely prep these a day in advance and store in an airtight container in the fridge until ready to bake.
This was a great recipe and I would have posted a picture, but it’s gone! It is easy to change ingredients too. I used a garlic and herb soft cheese.
Woohoo! I’m so thrilled you enjoyed the recipe, Marianne!
Super delicious and very easy! Made this two weeks in a row now and it has become a staple in our rotation. I love that I can prep it in advance, making dinner time with three kids much easier.
Amazing! I’m so thrilled you’ve been enjoying the recipe, Erika!
Love this recipe. It’s fun and easy to make, and my family gobbled it down. Next time I’ll make extra so we can have leftovers.
I’m so thrilled you and your family enjoyed the recipe, Karen!
Wonderful recipe!
I loooooove broccoli but my husband hates it…I made mine with broccoli and his with bell peppers and mushrooms. It works well as an alternative as he really loved his too.
I absolutely loved your way though! Thank you. It made a very fun and tasty dinner.
Bell peppers and mushrooms sound delicious, too! I’m thrilled you enjoyed the recipe, Gina!
I live on my own, so I made just one. It was excellent.
I’m so thrilled you enjoyed the recipe, Lucy!