Seasoned chicken breasts stuffed with broccoli, cream cheese, cheddar, sour cream, and garlic, then baked until juicy and melty.
Table of Contents
This Cheesy Broccoli Stuffed Chicken came out of one of those weeks where everything felt just a little too much. Work was busy, the fridge looked uninspiring, and dinner needed to be comforting without turning into takeout… again. I remember standing there, staring at chicken breasts like they had answers. They didn’t. But the broccoli in the crisper drawer and a lonely block of cream cheese gave me an idea that felt maybe good enough to try.
I wasn’t convinced at first. Stuffed chicken always sounds more complicated than it really is, and honestly, I half-expected the filling to slide right out and burn in the pan. But when I sliced into that first piece and the cheesy broccoli filling kind of melted out—just enough to be dramatic—I knew this one was staying. It reminded me of those dinners growing up where broccoli magically became acceptable because it was wrapped in cheese. Funny how that still works, right?
Why You’ll Love This Cheesy Broccoli Stuffed Chicken?
The thing about Cheesy Broccoli Stuffed Chicken is that it feels like comfort food pretending to be responsible. You’ve got juicy, seasoned chicken on the outside, and then this rich, creamy broccoli-cheese filling hiding inside like a surprise you didn’t know you needed. It’s indulgent, but not in a “lie down afterward” kind of way.
I also love how it looks like you tried really hard. This is one of those meals people compliment before they even taste it. And when they do taste it? Even better. The filling stays creamy, the chicken stays moist, and suddenly plain chicken breast doesn’t feel so plain anymore. It’s familiar, but upgraded. And honestly, that’s my favorite kind of recipe.
Ingredient Notes
Let’s talk about what makes this Cheesy Broccoli Stuffed Chicken actually deliver.
- Chicken Breasts – Larger breasts are easier to stuff and less likely to dry out. If they’re uneven, that’s okay—real kitchens are like that.
- Broccoli – Chop it small. Big chunks tend to poke holes in the filling situation, and no one wants broccoli escaping mid-bake.
- Cream Cheese – This is the base of the filling and the reason everything feels luxurious. Softened makes life easier.
- Cheddar Cheese – Sharp cheddar brings flavor that doesn’t disappear. Mild works, but sharp has more personality.
- Sour Cream – Adds just enough tang to keep the filling from feeling heavy.
- Garlic – One clove sounds modest, but it pulls everything together quietly.
- Seasonings – Simple spices on the chicken let the filling shine without competing.
How to Make Cheesy Broccoli Stuffed Chicken?
Step 1: Seasoning the Chicken
Start by mixing the salt, pepper, onion powder, garlic powder, and paprika. Rub the chicken with olive oil, then coat it with the seasoning. This step always feels small, but it makes a big difference. Bland chicken is unforgiving.
Step 2: Making the Filling
In a bowl, mix the broccoli, cheddar, cream cheese, sour cream, garlic, salt, and pepper. It should look thick and creamy—not loose. If it looks too soft, give it another stir and call it good. It doesn’t need to be perfect.
Step 3: Stuffing the Chicken
Cut a deep pocket into each breast, stopping just before you cut through. Spoon the filling inside and heap a little on top. Some spilling is normal. Honestly, a little mess here feels right.
Step 4: Searing and Baking
Quickly sear the chicken in an oven-safe skillet until lightly browned. Then transfer it to the oven and bake until it hits 165°F. This is where everything comes together—the chicken cooks through, and the filling turns hot and melty without drying out.
Storage Options
Leftover Cheesy Broccoli Stuffed Chicken keeps well in the fridge for up to three days. Store it in an airtight container and reheat gently. The filling softens a bit, but the flavor holds up surprisingly well. It’s one of those leftovers you don’t dread.
Variations & Substitutions
This recipe is flexible, which I appreciate on tired evenings.
- Swap cheddar for mozzarella or Monterey Jack
- Use Greek yogurt instead of sour cream
- Add cooked bacon bits for extra flavor
- Replace broccoli with spinach or cauliflower
- Add red pepper flakes if you like heat
Sometimes the best version is the one you make with what’s already in the fridge.
What to Serve with Cheesy Broccoli Stuffed Chicken?
This Cheesy Broccoli Stuffed Chicken pairs well with simple sides. Mashed potatoes, rice, or roasted potatoes soak up any extra filling. A crisp salad helps balance the richness. And yes—bread on the side for wiping the plate clean is absolutely acceptable.
FAQ
Can I make this ahead of time?
Yes. You can stuff the chicken a few hours ahead and keep it refrigerated until cooking.
Why did my filling leak out?
A little leaking is normal. Just avoid cutting the pocket too wide.
Can I use frozen broccoli?
Yes, but thaw it fully and squeeze out excess moisture.
How do I know it’s done?
Use a thermometer. Once it reaches 165°F, you’re good.
This Cheesy Broccoli Stuffed Chicken is one of those recipes that feels comforting, familiar, and just a little indulgent—without being complicated. If you make it, I’d love to know… did you keep it classic, or put your own spin on it?
Cheesy Broccoli Stuffed Chicken
Ingredients
For the Chicken
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 4 large boneless skinless chicken breasts
- 3 tbsp olive oil divided
For the Filling
- 1 1/2 c broccoli finely chopped
- 1/2 c shredded cheddar cheese
- 2 tbsp sour cream
- 1 8 oz package cream cheese softened
- 1 clove garlic minced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat the oven to 375°F (190°C). In a small bowl, combine the salt, black pepper, onion powder, garlic powder, and paprika. Rub the chicken breasts with 2 tablespoons of olive oil, then evenly coat them with the seasoning mixture. Place the seasoned chicken on a baking sheet or plate and set aside.
- In a medium mixing bowl, combine the chopped broccoli, shredded cheddar cheese, sour cream, softened cream cheese, minced garlic, salt, and black pepper. Stir until the filling is smooth and evenly combined.
- Using a sharp knife, cut a deep pocket lengthwise into each chicken breast, being careful not to cut all the way through. Fill each pocket generously with the broccoli-cheese mixture, allowing a small amount to rest on top if needed.
- Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for approximately 2 minutes per side, or until lightly browned.
- Transfer the skillet to the preheated oven, or move the chicken to a baking dish if the skillet is not oven-safe. Bake for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and allow the chicken to rest briefly before serving.
Notes
