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    Home » Recipes » Entrées

    Broccoli Cheddar Stuffed Chicken

    Published: May 27, 2018 · Modified: May 6, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 702 words. · About 4 minutes to read this article.

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    Broccoli Cheddar Stuffed Chicken by The Toasty Kitchen
    Broccoli Cheddar Stuffed Chicken by The Toasty Kitchen
    Broccoli Cheddar Stuffed Chicken by The Toasty Kitchen

    Broccoli Cheddar Stuffed Chicken is an easy weeknight meal. Lightly seared on the outside, stuffed with broccoli and cheddar cheese, and finished in the oven.

    Two chicken breasts in a cast iron skillet.

    Broccoli Cheddar Stuffed Chicken will quickly become a regular in your dinner rotation. This stuffed chicken can't be easier because it's made in a single pan and ready in 30 minutes or less.

    Boneless, skinless chicken breasts are lightly seasoned and seared on the outside. They're stuffed with gooey cheddar cheese and broccoli, then finished in the oven.

    Serve with a strawberry spinach salad or green beans and onions for a complete meal.

    Ingredients and substitutions

    For this recipe, you'll need boneless, skinless, chicken breasts, cheese, broccoli, mayonnaise, olive oil, and a handful of spices. 

    Mayonnaise - Readers have substituted the mayonnaise with cream cheese with success. 

    Broccoli - Your broccoli should be shopped into small pieces for easy stuffing. If you have fresh or frozen broccoli on hand, either will work. However, if using frozen broccoli, it needs to be thawed first.

    Frozen broccoli will not have time to thaw and cook through when stuffed inside your chicken. Plus, frozen broccoli will add extra moisture and will make your filling watery.

    Cheese - Any shredded cheese can be used inside your chicken - 5 Italian blend cheese, mozzarella, or American cheese are all great choices.

    A white serving plate with chicken. Cast iron skillet

    I make my stuffed chicken in a cast iron skillet. If you don't have one, I'd suggest investing in one. They're basically indestructible, they last forever, and they're easy to clean.

    My favorite part about using cast iron is that you can seamlessly move from the stove top to the oven without moving your food to another pan. However, if you don't yet have a cast iron pan, don't despair.

    Simply transfer your chicken into an oven-safe baking dish before placing in the oven.

    Chicken filled with broccoli and melted cheddar cheese.Chicken breast size and thickness

    If you are using very large, thick chicken breasts, you may need to pound them thinner to cook within the times in the recipe card.

    For this recipe, you'll want to pound your chicken breasts to about 1 inch thickness, then butterfly and stuff with your filling. If you don't want to pound your chicken beasts thinner, expect to add a few minutes to your cooking time. 

    Also, if your chicken breasts are extremely large, you may be able to split one chicken breast between two servings. Stuff the same quantity of filling between two large chicken breasts instead of four smaller breasts. 

    Two chicken breasts in a cast iron skillet.
    Print Recipe
    4.82 from 27 reviews

    Broccoli and Cheddar Stuffed Chicken

    Broccoli Cheddar Stuffed Chicken is an easy weeknight meal. Lightly seared on the outside, stuffed with broccoli and cheddar cheese, and finished in the oven.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Servings: 4 servings
    Calories: 333kcal
    Author: Heather

    Ingredients

    • 4 boneless, skinless chicken breasts
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon pepper
    • ¼ teaspoon paprika
    • 1 cup broccoli florets, chopped into small pieces
    • ¾ cup shredded sharp cheddar cheese
    • 2 tablespoons mayonnaise
    • 2 tablespoons olive oil

    Instructions

    • Preheat oven to 350 degrees.
    • Butterfly your chicken breasts - hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling. If needed, pound chicken breasts to create even thickness. Entire breast (closed) should be about 1 inch in thickness.
    • Season chicken breasts inside and out with salt, pepper, paprika, and garlic powder. 
    • In a bowl, combine chopped broccoli florets, cheddar cheese, and mayonnaise. Stuff broccoli mixture into chicken, using a toothpick to hold closed if needed. 
    • Add olive oil to skillet and heat over medium heat. Sear chicken breasts on each side for 2-3 minutes per side, until browned.
    • Move skillet to oven to finish cooking for 12-15 minutes, or until juices run clear. (Extra thick chicken that hasn't been pounded to 1 inch thickness will take longer to cook.)
    • Remove from oven and allow to rest for 2-3 minutes before serving.

    Equipment Recommendations

    • Lodge Cast Iron Skillet - 12 inch
    • ThermaPro Dual Probe Meat Thermometer
    • 12 Inch Stainless Steel Tongs
    • Zwilling Pro Chef's Knife

    Notes

    • Sharp cheddar can be substituted with any other shredded cheese on hand.
    • Fresh broccoli can be substituted with frozen broccoli, but it needs to be thawed first.
    • If your skillet is not oven-safe, transfer chicken to an oven-safe baking dish before baking.

    Nutrition Estimate

    Serving: 0g | Calories: 333kcal | Carbohydrates: 2g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 460mg | Potassium: 510mg | Fiber: 0g | Sugar: 0g | Vitamin A: 450IU | Vitamin C: 21.6mg | Calcium: 169mg | Iron: 0.7mg
    Course: Main Course
    Cuisine: American

    More recipes

    • Pizza Stuffed Chicken
    • Fajita Stuffed Chicken
    • Bacon and Spinach Stuffed Chicken
    • Pesto Mozzarella Chicken

    More Entrée Recipes

    • Sheet Pan Salmon and Veggies
    • Ravioli Casserole
    • Turkey Broccoli Casserole
    • Slow Cooker Spicy Bison Chili

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    1. Michelle W

      August 24, 2022 at 8:40 am

      I made this last night!!! It was amazing. I had frozen broccoli I let defrost before chopping smaller, a mozzarella provolone shredded cheese blend, and I used cream cheese. My 15yo son loved it! My younger boys don't really do broccoli (the youngest does but if big brothers say eww he's out) so they had pepperoni and mozzarella stuffed chicken breast. Out of 5 large breasts only 1/2 of one was left over and that was my 1/2. You know portion control and all...🤷

      Reply
      • Michelle W

        August 24, 2022 at 8:45 am

        Oh I used American cheese too. Little pieces mixed with cream cheese, broccoli, and shredded cheese. I also put 1/2 a slice on each side of the split chicken breast.

        Reply
    2. Leigh

      February 16, 2022 at 11:51 pm

      This was a last min meal for us so I changed a few things. I had no Broccoli so I used Mushrooms instead and I used Garlic salt instead of Garlic powder and reg salt!! and for the left overs I had deglazed the pan with butter .. I cut up the chicken into pieces and added more cheese and garlic salt then added 1 can of cream of mushroom soup!!

      Reply
    3. Michelle

      October 28, 2021 at 5:55 pm

      Can I use ricotta cheese in place of the mayonnaise

      Reply
      • Heather

        October 28, 2021 at 6:40 pm

        I haven't tried it myself, but I bet ricotta cheese would work.

        Reply
    4. Chef Chumley

      September 24, 2021 at 9:55 pm

      OMG Fabulous!

      Reply
    5. Monica Harmon

      April 07, 2020 at 3:44 pm

      I'm trying this recipe today.😃🤗

      Reply
    6. Traci Kenworth

      April 01, 2020 at 4:43 pm

      Looks delish!

      Reply
    7. Morgan

      January 30, 2019 at 1:21 pm

      Can you use frozen broccoli ?

      Reply
      • Heather

        January 30, 2019 at 2:42 pm

        I don't think frozen broccoli would have time to cook through inside the chicken. I'd suggest thawing beforehand. The microwaveable steamed bags of broccoli may be a good choice!

        Reply
        • Jeramiah hernandez

          June 24, 2019 at 9:50 pm

          Hey so I have shredded mosserela cheese do you think the taste will be some what amusing...I'm 14 and is learning to cook!!

          Reply
          • Heather

            June 24, 2019 at 9:57 pm

            Hi Jeramiah I think mozzarella cheese would also work! Let us know how it turns out 😀

            Reply
            • Jennifer Legge

              September 24, 2019 at 7:36 pm

              I'm going to try with a veggie cream cheese. I'll let you know how it turns out!

        • Kelly Andersen

          November 01, 2021 at 7:18 pm

          Use frozen steam in bag and it will chop up beautifully

          Reply
    8. Krystal Gore

      January 25, 2019 at 2:36 pm

      What can you use if you dont have a cast iron skillet?

      Reply
      • Heather

        January 25, 2019 at 2:39 pm

        You can use any skillet you have on hand! If it's not oven safe, transfer the chicken to an oven safe dish before baking.

        Reply
    9. Rosanne Lanigan

      January 22, 2019 at 9:55 am

      I want to make this , do you sear the chicken already stuffed? Or do you stuff it before putting in oven?

      Reply
      • Heather

        January 22, 2019 at 9:57 am

        Hi Rosanne! I stuff the chicken breasts, then sear, then move straight into the oven.

        Reply
    10. Jill Malone

      January 20, 2019 at 8:19 pm

      No comment, just wanted to be on your email list.

      Reply
      • Heather

        January 20, 2019 at 8:21 pm

        Welcome, Jill! You can sign up for our email list here: https://thetoastykitchen.com/subscribe

        Reply
    11. Danielle

      November 15, 2018 at 12:29 pm

      Can u substitute mayo for something else?

      Reply
      • Heather

        November 15, 2018 at 12:37 pm

        Hi Danielle! The mayo adds a bit of creaminess to the filling, so I'd suggest maybe cream cheese or sour cream (but I haven't tried these yet myself). You can also omit it entirely and the recipe will turn out fine 🙂

        Reply
        • K sell

          November 17, 2018 at 3:56 pm

          I used avacado oil mayo, or you could use olive oil mayo. Great taste and better for you.

          Reply
          • Heather

            November 17, 2018 at 4:00 pm

            Great idea, thanks for sharing!

            Reply
      • Jennifer A Steele

        June 21, 2021 at 2:44 pm

        I use whipped cream cheese

        Reply
    12. chris keylon

      July 27, 2018 at 11:00 pm

      Do you use cooked broccoli to stuff in chicken, or uncooked?

      Reply
      • Heather

        July 27, 2018 at 11:36 pm

        I used fresh, uncooked broccoli.

        Reply
    13. Traci Ethridge

      June 02, 2018 at 8:59 pm

      Is the broccoli fresh or frozen?

      Reply
      • Heather

        June 02, 2018 at 9:15 pm

        I used fresh broccoli 😊

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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