There’s just something incredibly satisfying about a dish that’s both comforting and impressive. This Stuffed Chicken Breast with Broccoli and Cheddar Recipe hits all those marks — tender chicken wrapped around a cheesy, veggie-packed filling. It’s a real crowd-pleaser and surprisingly easy to pull off!

The dish shows a thick, golden-brown chicken piece in the center, covered with a creamy sauce dotted with bits of red and green herbs. To the right, there is a mound of smooth white mashed potatoes topped with a pat of melting butter and sprinkled with black pepper and chopped green herbs. Below the chicken, a small bunch of bright green asparagus spears is placed neatly. The food is served on a white plate with a textured dark brown rim, against a white marbled background. A woman's hand holds a gold fork near the asparagus, adding a sense of interaction to the scene. 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

What I adore about this Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how it transforms simple ingredients into a restaurant-worthy meal you can feel good about. It’s loaded with flavors yet super approachable, making it my go-to when I want a little something special on the weekday table.

Rich, Melty Filling: The blend of sharp cheddar, creamy cream cheese, and tender broccoli makes every bite bursting with flavor.
Simple Prep: You don’t need fancy skills—just a bit of patience to stuff and sear the chicken perfectly.
Versatile & Balanced: It feels indulgent but also balanced with the veggies, so it hits that comfort food spot without overdoing it.
Meal-Prep Friendly: You can assemble it ahead and bake it when ready, perfect for busy weeknights.

Four golden brown stuffed chicken breasts sit in a black cast iron pan filled with creamy, light brown sauce. Each chicken breast is filled with a colorful mix of red, green, and white vegetables and herbs, which are visible where one piece is lifted up by a silver spoon. The chicken is garnished with finely chopped green herbs, adding freshness to the rich dish. The pan rests on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Stuffed Chicken Breast with Broccoli and Cheddar Recipe plays a key role. The chicken provides a lean protein base, while the broccoli adds a subtle crunch and freshness. The combination of sharp cheddar and cream cheese creates a luscious, cozy filling, balanced by the smoky bacon and a killer blend of spices.

Flat lay of fresh whole medium chicken breasts with smooth pale pink skin, a small mound of finely diced bright red bell pepper, a handful of vibrant green small broccoli florets, a heap of freshly shredded sharp cheddar cheese with vivid orange tones, a small white ceramic bowl of softened cream cheese with a creamy texture, a few strips of crispy cooked bacon chopped into pieces showing rich reddish-brown and golden hues, a small white bowl containing golden olive oil, a small white bowl of light amber low sodium chicken broth, a small white bowl with a mixed spice rub of coarse pale beige garlic powder, salt crystals, reddish paprika, and dark specks of black pepper, a few sprigs of dried parsley, dried chives, and a small pinch of dried dill scattered nearby, all arranged symmetrically and balanced on a simple clean white ceramic plate and bowls, placed 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: Look for medium-sized, evenly thick breasts to make stuffing and cooking easier.
Broccoli florets: Small pieces steam quickly and evenly, making the filling moist but not soggy.
Sharp cheddar cheese: Provides a bold flavor that shines through the creamy filling.
Cream cheese: Softened to room temp, it brings richness and helps everything bind together.
Red bell pepper: Diced finely for sweetness and color contrast inside the filling.
Cooked bacon: Adds smoky, crispy bites that balance creaminess — bacon baked in the oven is my favorite method.
Dried herbs & spices: Garlic powder, onion powder, paprika, and chives punch up the flavors without overwhelming.
Olive oil & chicken broth: For searing and creating a juicy finish in the oven.

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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

One of the best things about this Stuffed Chicken Breast with Broccoli and Cheddar Recipe is how easy it is to tweak. I love playing with the filling—sometimes swapping broccoli for spinach or adding a touch of hot sauce for a kick. Feel free to make it your own!

Vegetarian Variation: I've toyed around with swapping the chicken for portobello mushrooms stuffed with the same filling—still just as satisfying!
Spice it up: A pinch of cayenne or some red pepper flakes add warmth if you like a little heat.
Herb swaps: Fresh parsley or basil instead of dried herbs freshens things up and amps the flavor.
Bacon alternatives: Turkey bacon works, or just leave it out for a lighter version.

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

Step 1: Steam Your Broccoli Just Right

I like to steam the broccoli in the microwave to keep things quick and easy. Pop the florets in a microwave-safe bowl with a splash of water, cover with a damp paper towel, and give it about two minutes. Drain any extra water so your filling isn’t watery—moist but not soggy is the goal here!

Step 2: Mix the Cheesy Filling

Once your broccoli is steamed and drained, mix the shredded sharp cheddar, softened cream cheese, diced bell pepper, bacon, and herbs all together. I add just a teaspoon of the spice rub here to tie the filling to the chicken. Folding gently keeps the broccoli intact and gives you that perfect cheesy, chunky texture.

Step 3: Prep Your Chicken Breast

Lay your chicken breasts on a cutting board, cover with plastic wrap, and gently pound them to an even thickness. This helps them cook uniformly and makes stuffing easier. Then, carefully slice a deep pocket through the thickest side—take your time so you don’t slit all the way through. Pat dry before seasoning.

Step 4: Stuff and Secure Your Chicken

I usually squeeze the filling tightly with my hands, then stuff it into the chicken pockets. If any filling escapes, toothpicks are your best friend to keep everything tucked inside. Be generous with the seasoning rub on both sides—the savory exterior is just as important as the interior flavors.

Step 5: Sear for Golden Perfection

Heat a cast iron skillet (or your favorite oven-safe pan) until it’s smoking hot. Add oil, then sear the chicken breasts two at a time for 2-3 minutes on each side. That golden crust locks in juices and adds great texture. Remove and repeat with the remaining breasts.

Step 6: Bake to Finish Cooking

Pour the chicken broth into the pan and cover tightly with foil (or transfer everything to a baking dish). Pop it into your preheated 375°F oven for 12-17 minutes until an instant read thermometer registers 160°F inside the chicken (not the filling). Let it rest for five minutes to reach perfect juiciness.

Top Tip

I’ve found through the many times I’ve made this Stuffed Chicken Breast with Broccoli and Cheddar Recipe that paying attention to moisture levels is the key to success. Here are a few tips that saved me from soggy or dry messes:

Drain the broccoli well: After steaming, drain thoroughly to avoid watery filling and soggy chicken.
Pound the chicken evenly: This helps the chicken cook at the same rate and prevents undercooked spots near the filling.
Sear first, bake second: Searing seals in juices and adds great color and texture—don’t skip it!
Use a meat thermometer: That’s the best way to guarantee perfectly cooked chicken without guessing.

How to Serve Stuffed Chicken Breast with Broccoli and Cheddar Recipe

Stuffed Chicken Breast - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or chives on top for a pop of color and a fresh herbal note. Sometimes a light drizzle of olive oil or a pinch of smoked paprika adds a nice finish that complements the smoky bacon inside.

Side Dishes

Mashed potatoes are my go-to side because their creamy texture pairs beautifully with the cheese-stuffed chicken. Alternatively, roasted carrots or a simple green salad balance the richness and keep things light.

Creative Ways to Present

For special occasions, I slice the chicken breasts crosswise to reveal those beautiful layers of filling, then fan them out on a platter. It’s such a crowd-pleaser and looks way fancier than it is. Pair with colorful roasted veggies for a real showstopper!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed chicken breasts airtight in the fridge and they keep well for up to 3 days. The flavors actually deepen overnight, though I find the cheese can firm up, so reheating gently is key.

Freezing

This recipe freezes surprisingly well. I prepare and stuff the chicken breasts, then wrap each tightly in plastic wrap and foil before freezing. Thaw fully in the fridge overnight before cooking—expect to add a few extra minutes to baking time.

Reheating

I reheat leftovers gently in a 325°F oven with a little foil on top to keep moisture in. This avoids drying out the chicken and keeps the filling creamy and inviting.

Frequently Asked Questions:

Can I use frozen broccoli for the filling?

You can use frozen broccoli if you thaw and drain it very well before mixing into the filling. Fresh broccoli tends to keep a better texture, but well-drained frozen works in a pinch.

How do I avoid the filling leaking out during cooking?

Make a deep but careful pocket in the chicken breast and don’t overfill it. Using toothpicks to secure the opening can help keep the filling inside while cooking. Also, searing the chicken helps seal the edges.

Can I make this recipe dairy-free or keto-friendly?

For a dairy-free version, try substituting the cheese with a dairy-free cheese alternative and using a non-dairy cream cheese. For keto, this recipe already fits well with high protein and fats, but just watch for any added sugars in bacon or broth ingredients.

What’s the best way to check doneness?

Using an instant-read thermometer is the best method. Check the thickest part of the chicken (not the filling) and cook until it reaches 160°F. Let it rest to rise to 165°F for perfectly cooked chicken.

Final Thoughts

This Stuffed Chicken Breast with Broccoli and Cheddar Recipe feels like a little celebration every time I make it—simple ingredients pulled together into something cozy and impressive. I hope you’ll give it a try and find it as comforting and delicious as I do—promise, once you try it, it’ll become one of your kitchen favorites too!