Broccoli Stuffed Chicken Breast

Ingredients & Substitutions

Here I explain the best ingredients for my broccoli stuffed chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Boneless Skinless Chicken Breasts – Try to choose ones that are the same size, so they cook at the same rate. Chicken thighs are usually too small to stuff, but you can use the same pocket method with my stuffed pork chops.
• Broccoli Florets – I use fresh broccoli and don’t cook it first. Chop it very finely, so it fits easily inside the pocket and turns tender in the oven. (If you cut extra in one go, that’s less prep to make my broccoli fritters, too!) Frozen broccoli works, too, but thaw and squeeze it dry first, or the extra moisture can make the filling too wet. One reader told me she used spinach here instead, but I recommend following my spinach stuffed chicken breast recipe if you want to use that.
• Cheddar Cheese – I prefer sharp Cheddar for more flavor, but mild, medium, or another good melting cheese will work. I used white Cheddar for my pictures here.
• Cream Cheese – Binds the broccoli and Cheddar into a thick, creamy filling. I soften it on the counter for about 30 minutes to make it easy to stir, but if you forget, you can microwave it briefly. A Wholesome Yum reader told me she had good results using Greek yogurt instead, but keep in mind that will make the filling softer and tangier.
• Seasonings – I used a blend of sea salt, black pepper, dried oregano, and paprika to give the chicken a savory, lightly smoky flavor. Inside the filling, I keep it simple with just salt, pepper, and garlic powder. You can add a little of my poultry seasoning over the chicken if you want a more herby and fall-ish.
• Olive Oil – For getting that golden crust during the sear. Avocado oil works just as well.

How To Make Stuffed Chicken Breast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cut the pockets. Slice horizontally into the thick side of each chicken breast, stopping before you cut all the way through. I place my hand on top and then cut parallel, which helps to stabilize it as I slice.
2. Season the chicken. Coat both sides with the sea salt, black pepper, oregano, and paprika.

3. Make the filling. In a large bowl, stir together the finely chopped broccoli, shredded cheese, softened cream cheese, garlic powder, sea salt, and black pepper. It should be thick and easy to scoop. I find it helps to press during mixing.
4. Stuff the chicken breasts. Divide the mixture into 4 portions and press one into each pocket. Fold the chicken closed and hold the open edges together with toothpicks.
5. Sear until golden. Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, brown the stuffed chicken breasts until golden brown on each side. (They won’t be cooked through yet, which is normal!) If your skillet isn’t oven-safe, transfer the chicken to a baking dish after searing.
6. Bake until cooked through. Transfer the skillet to the oven and bake until the chicken is cooked through. (PSA: One of you asked if you should cover it, and no, I bake it uncovered.) I garnished my broccoli stuffed chicken with a little fresh parsley, but that’s up to you!

Recipe Variations

Some of these variations were inspired by what readers did with this stuffed chicken breast recipe, others were just ones I’ve enjoyed with my family.

• Make a pan sauce – I got this idea after a reader made one, but she didn’t say what she did. Here’s what worked for me: After removing the stuffed chicken breast, place the skillet over medium heat and add 1/2 cup chicken broth. Scrape up the browned bits and simmer for 2-3 minutes, until reduced by about half. Remove from heat and whisk in 1 tablespoon of butter, or 2 tablespoons of heavy cream for a creamier sauce. I didn’t need any salt, since the chicken drippings, broth, and cheeses are already salty.
• Cook in the air fryer – Assemble and season the stuffed chicken breasts as directed, but brush the outsides with the olive oil instead of heating it in a skillet. Arrange them in a preheated air fryer in a single layer, with the openings facing up. Air fry at 375 degrees F for about 18-22 minutes — see my tips above for how I check with a thermometer.
• Add bacon – Mix 1/3 cup of crumbled, cooked bacon into the filling. Since the bacon and cheese are both salty, I omit the salt from the filling for this one. I also reserve a little extra to sprinkle over the filling area after baking.
• Add tomatoes – You can stir 1/3 cup of chopped sun-dried tomatoes into the filling, or place Roma tomato slices over the chicken and top with more shredded cheese before baking.

These are just tweaks to the stuffed chicken cooking method and add-ins for the broccoli filling. If you want a completely different filling, I’ve listed some other types I make at the bottom below the serving ideas!

Serving Ideas

This broccoli stuffed chicken is very rich and creamy, so I usually pair it with a simple side:

• Potatoes – Crispy roasted potatoes make the meal extra comforting, while roasted sweet potatoes add a little sweetness against the savory filling. I especially recommend one of these if you make the pan sauce variation above! For a less starchy version, try mashed cauliflower.
• Veggies – For an easy vegetable add-on, I like to saute asparagus, zucchini, or eggplant while I’ve got the stuffed chicken breast in the oven.
• Fresh Salads – My crisp pear salad or tangy carrot salad are great options to balance this rich dish.

More Stuffed Chicken Breast Recipes

If you want more easy chicken recipes with something special inside, try one of my other stuffed chicken breast recipes next:

Spinach Stuffed Chicken Breast

Prosciutto Wrapped Stuffed Chicken

Asparagus Stuffed Chicken Breast

Jalapeno Popper Hasselback Chicken