Amazing 4 Broccoli Cheddar Stuffed Chicken Breast

Name: Amazing 4 Broccoli Cheddar Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, about 8 ounces each and 1 inch thick; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon olive oil; 1 cup finely chopped broccoli florets; 1 cup shredded sharp cheddar cheese; 2 tablespoons cream cheese; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0.75 cup low sodium chicken broth; 0.25 cup heavy cream; 1 teaspoon Dijon mustard; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper

By anna Boncoeur On October 9, 2025

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If you’ve been searching for a dinner that tastes like you spent hours on it but actually comes together in under an hour, then look no further than this Broccoli Cheddar Stuffed Chicken Breast. I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make weeknight cooking feel joyful instead of stressful.

I’ve tested this method dozens of times—searing it on the stovetop and finishing it in the oven—because I needed a reliable recipe that wouldn’t leak filling everywhere. This one holds together beautifully! It’s restaurant-quality cheesy goodness tucked inside perfectly tender chicken, all finished with a quick, savory pan sauce made right in the same skillet. Trust me, this cheesy, savory dish is about to become your new favorite way to serve dinner.

Table Of content

Gathering What You Need for Broccoli Cheddar Stuffed Chicken Breast

Okay, getting organized is half the battle, right? When you pull out all your ingredients for this Broccoli Cheddar Stuffed Chicken Breast, you’ll see it’s mostly just chicken, cheese, and a few pantry staples. It’s surprisingly simple for how gourmet it tastes! I’ve broken down exactly what you need below so you can prep everything while the oven heats up. Don’t skip finely chopping that broccoli; it makes a huge difference in how well it stuffs!

Essential Ingredients for the Broccoli Cheddar Stuffed Chicken Breast Filling and Chicken

We are using four good-sized chicken breasts here, so make sure yours are all roughly the same thickness for even cooking. For the filling, we want that sharp cheddar—it melts beautifully and cuts through the richness of the cream cheese.

Item	Quantity	Prep Note
Boneless Skinless Chicken Breasts	4 (about 8 oz each)	1 inch thick
Kosher Salt & Black Pepper	1 tsp salt, 0.5 tsp pepper	For seasoning the outside
Garlic Powder	1 tsp	For seasoning the outside
Olive Oil	1 tablespoon	For searing
Broccoli Florets	1 cup	Finely chopped
Sharp Cheddar Cheese	1 cup	Shredded
Cream Cheese	2 tablespoons	Softened slightly
Salt & Pepper (for filling)	0.25 tsp each	To season the stuffing

Components for the Simple Pan Sauce

This sauce comes together in the pan after the chicken is done, which is the best part—all those amazing browned bits (fond!) become instant flavor. You won’t need much here!

Low Sodium Chicken Broth: 0.75 cup
Heavy Cream: 0.25 cup
Dijon Mustard: 1 teaspoon
Garlic Powder: 0.5 teaspoon
Kosher Salt & Black Pepper: 0.5 tsp salt, 0.25 tsp pepper

Step-by-Step: Preparing Your Broccoli Cheddar Stuffed Chicken Breast

This is where the magic happens! We use a two-stage cooking method—sear first for color, then bake to cook through evenly. This technique locks in the juices and makes sure your Broccoli Cheddar Stuffed Chicken Breast is perfectly cooked without drying out. Don’t rush the searing part; that golden crust is key!

Preparing the Chicken and Filling

First things first, fire up that oven to 375°F. While it’s warming up, grab your chicken breasts. You need to carefully cut a pocket into the thickest side of each breast. Be very gentle here—you want a deep pocket, but you absolutely do not want to cut all the way through to the other side! Think of it like making a little cave for the stuffing.

Now for the filling! In a separate bowl, combine your finely chopped broccoli, both the sharp cheddar and the cream cheese, and those small pinches of salt and pepper. Mix everything until it’s a cohesive, cheesy clump. You want it mixed well so it holds together when you stuff it in.

Stuffing, Seasoning, and Searing the Broccoli Cheddar Stuffed Chicken Breast

Take your cheesy broccoli mix and gently spoon it into the pockets you made. After stuffing, gently press the opening closed—we want the filling to stay put while cooking! Once they are stuffed, season the entire outside surface of the chicken breasts generously with the salt, pepper, and garlic powder we set aside.

Get your large, oven-safe skillet screaming hot over medium heat, add that tablespoon of olive oil. When the oil shimmers, carefully place your stuffed chicken breasts in. Sear them for about 5 minutes on each side until they have a beautiful golden-brown crust. This searing step is non-negotiable for great flavor!

Finishing the Bake and Resting

Once both sides are nicely browned, transfer that entire oven-safe skillet straight into your preheated oven. Let them bake for about 12 minutes. This is crucial: use your meat thermometer! You are looking for an internal temperature of 165°F (74°C) right in the thickest part of the breast. Safety first, always!

When they hit that magic number, pull the skillet out. Immediately move the beautiful Broccoli Cheddar Stuffed Chicken Breast pieces onto a clean plate and tent them loosely with foil. They need to rest for about 5 to 10 minutes. Resting lets those juices redistribute, making the chicken tender.

Creating the Quick Pan Sauce

While the chicken rests, put that same skillet back on the stovetop over medium heat. Pour in the chicken broth, heavy cream, Dijon mustard, and the rest of the seasonings. Scrape up all those brown bits stuck to the bottom—that’s where the deep flavor is hiding! Let this mixture simmer gently for about 5 minutes, stirring occasionally, until the sauce has thickened up just enough to coat the back of a spoon. That’s it! Spoon this creamy sauce right over your rested chicken and serve immediately.

Equipment Needed for Perfect Broccoli Cheddar Stuffed Chicken Breast

You don’t need a ton of fancy gadgets for this weeknight winner, but having the right tools makes preparing your Broccoli Cheddar Stuffed Chicken Breast so much smoother. Make sure you grab a sharp paring knife for cutting those pockets—you need precision! Most importantly, you absolutely must have a reliable meat thermometer. Since we are searing and baking, an oven-safe skillet is the hero here, letting you move seamlessly from stovetop to oven without dirtying an extra dish.

Tips for Success with Broccoli Cheddar Stuffed Chicken Breast

I’ve made this Broccoli Cheddar Stuffed Chicken Breast recipe so many times that I know exactly where people usually run into trouble. It’s all about technique, really! If you follow these little pointers I picked up over the years, you’ll end up with perfectly sealed, juicy chicken every single time. Remember, we want that cheesy filling *inside* where it belongs!

Ensuring the Filling Stays Inside

The biggest fear with any stuffed chicken is leakage, right? When you stuff those pockets, really press the edges together firmly. If the opening seems a little wide, you can secure it with one or two wooden toothpicks—but don’t overdo it, because sometimes the wood can splinter during the bake. If you don’t use toothpicks, just make sure the chicken breast is lying seam-side down when you place it in the hot skillet for searing. That initial sear helps seal the opening shut almost instantly.

Achieving Perfect Internal Temperature

Look, I know the recipe says 12 minutes in the oven, but ovens are wild, and chicken breasts vary in thickness. You absolutely must rely on your thermometer for this Broccoli Cheddar Stuffed Chicken Breast. Pull it out the second it reads 165°F (74°C). If you overcook it even slightly past that point, that beautiful filling will try to escape because the meat shrinks too much. A quick check ensures maximum tenderness and perfect safety.

Serving Suggestions for Broccoli Cheddar Stuffed Chicken Breast

This Broccoli Cheddar Stuffed Chicken Breast is rich and satisfying, so you want sides that balance out that creamy cheddar flavor. I usually lean towards something bright or green to cut through the richness. Roasted asparagus is fantastic; the slight char pairs perfectly with the pan sauce.

If you need something starchy, skip the heavy potatoes. Try serving it over a bed of fluffy quinoa or some simple wild rice pilaf. That way, the rice soaks up all that delicious sauce without making the meal feel too heavy. It’s a complete meal on a plate! For more dinner inspiration, check out our stuffed chicken breasts recipe collection.

Storing and Reheating Leftover Broccoli Cheddar Stuffed Chicken Breast

Nobody wants to waste leftovers, especially when they taste this good! If you happen to have extra Broccoli Cheddar Stuffed Chicken Breast, storing it properly is key to making sure it tastes great the next day. You must cool any leftovers down quickly before storing them in the fridge.

When you store the chicken, try to keep the pan sauce separate if possible, as sauce can sometimes make the chicken soggy upon reheating. Wrap the chicken tightly in foil or place it in an airtight container. Here’s a quick guide for keeping things safe:

Storage Method	Duration	Notes
Refrigerator	3 to 4 days	Keep tightly sealed
Freezer	Up to 2 months	Wrap chicken tightly before freezing

For reheating, avoid the microwave if you can, as it can dry out chicken quickly. I prefer placing the chicken in a small, oven-safe dish with a splash of broth or water, covering it tightly with foil, and baking it at 350°F until heated through. This gentle warming keeps your Broccoli Cheddar Stuffed Chicken Breast moist and delicious! If you enjoy this style of cooking, you might also like our easy creamy oven baked chicken thighs recipe.

Frequently Asked Questions About This Broccoli Cheddar Stuffed Chicken Breast Recipe

It’s so common to have questions when you’re trying out a new technique, especially when stuffing chicken! I’ve gathered the ones I get asked the most about this Broccoli Cheddar Stuffed Chicken Breast. Knowing these little details really helps cement this as a go-to easy chicken recipe in your rotation.

Can I make the filling ahead of time?

Yes, you absolutely can! I often mix up the broccoli, cheese, and cream cheese filling the night before. Keep it covered tightly in the fridge. When you’re ready to cook, just pull it out about 15 minutes before you start cutting the chicken pockets so it’s not ice cold—that makes stuffing much easier. It holds up perfectly!

What temperature should the oven be for the final bake?

We start by searing the chicken on the stovetop to get that beautiful crust, but the oven is where it cooks through safely. You want the oven set to 375°F. The searing step is important because it locks in flavor before the chicken even hits the oven. Don’t skip that initial golden-brown stage!

Can I substitute the sharp cheddar cheese?

You certainly can, but I’d stick with a semi-hard, flavorful cheese. Sharp cheddar is best because it melts well without getting oily, and its tang balances the cream cheese. If you don’t have sharp cheddar, a good quality Gruyère or even Monterey Jack would work nicely in this skillet dinner. Just avoid anything too soft that might just melt right out during baking. For more cheesy chicken ideas, see our cream cheese chicken bake.

Share Your Experience Making Broccoli Cheddar Stuffed Chicken Breast

I truly hope this recipe makes your weeknights a little brighter and a lot more delicious! I’m always so excited to hear how things turn out in your kitchens. Did your filling stay put? Did you love the pan sauce? Please drop a comment below and let me know how your Broccoli Cheddar Stuffed Chicken Breast turned out. I read every single one! You can also find more great recipe ideas on our Pinterest page.