Broccoli Cheese Stuffed Chicken (Printable)
Baked chicken breasts loaded with broccoli and three cheeses — a low‑carb, gluten‑free main ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Filling
07 - 1 cup broccoli florets, finely chopped
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or apply a light coating of oil.
02 - In a small bowl, blend garlic powder, paprika, salt, and black pepper. Set aside.
03 - Pat chicken breasts dry, then use a sharp knife to cut a pocket horizontally into each breast without slicing all the way through.
04 - Rub olive oil onto each chicken breast and coat evenly with the prepared seasoning mixture, ensuring some seasoning is applied inside the cut pockets.
05 - In a separate bowl, combine finely chopped broccoli, shredded cheddar cheese, softened cream cheese, grated Parmesan, Dijon mustard, and minced garlic. Stir until thoroughly mixed.
06 - Fill each chicken pocket with the broccoli-cheese mixture, securing the opening with toothpicks if necessary.
07 - Arrange the stuffed chicken breasts on the prepared baking sheet. Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the cheese is melted and bubbling.
08 - Let the chicken rest for 5 minutes. Remove any toothpicks before serving.
# Expert Tips:
01 -
- The creamy, cheesy filling makes each chicken breast taste indulgent but still light enough for a weeknight.
- You can get it on the table in under an hour, and the leftovers are even better the next day.
02 -
- I learned the hard way that cutting the pocket too wide will leave you with more filling on the pan than in the chicken.
- Bringing the cream cheese to room temperature is the secret to a smooth, easy filling that doesn’t clump.
03 -
- Shredding your own cheese always melts creamier than pre-bagged varieties.
- The tiniest sprinkle of extra Parmesan right before baking gives you a gorgeous golden crust.