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Cheesy Broccoli Chicken

Category: Hearty Main Courses

Cheesy Broccoli Chicken features juicy baked chicken packed with a blend of soft broccoli, red pepper, and gooey cheese. With a smoky spice seasoning, it’s pan-seared for extra flavor, then baked to keep everything tender and the filling creamy. This easy method locks in moisture and offers great tips for stopping the filling from spilling out. Each bite combines melty, wholesome veggies and lots of flavor, making it a comforting addition to your dinner menu.

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Ranah
Updated on Fri, 18 Jul 2025 17:55:23 GMT
Golden cheesy chicken breast stuffed with broccoli. Save
Golden cheesy chicken breast stuffed with broccoli. | bakeitgood.com

This cheesy broccoli chicken is the coziest mashup of comfort food and treat-yourself dinner. Juicy chicken breasts hide a creamy broccoli-cheese filling that gets all bubbly and gooey in the oven. I whip this up for big Sunday meals and somehow there are never any leftovers at my house.

Tasty Ingredients

  • Big boneless chicken breasts: Try to pick ones that look about the same size for even cooking. They should feel tight and not have odd dark spots
  • Salt: Gives flavor inside and out. Fine sea salt works really well
  • Smoked paprika: Gives smoky vibes and a bold color. Spanish smoked paprika brings the most punch
  • Garlic powder: Tastes savory without the harshness of raw garlic. Use a new bottle if you can for extra taste
  • Onion powder: Adds sweetness and a little aroma. Double-check yours is still fragrant
  • Black pepper: Kicks in a bit of heat. Fresh grinding makes a noticeable difference
  • Small broccoli florets, diced: Pick bright green sturdy broccoli. A quick dip in boiling water keeps it tender and green
  • Red bell pepper, finely diced: Adds color, crunch, and a gentle sweetness. Grab shiny, heavy ones for the best results
  • Colby-jack cheese, shredded: You'll want freshly shredded cheese—it melts super creamy. Skip the bagged stuff if you can
  • Mayonnaise: Helps hold the filling together with a creamy finish. Full-fat packs more flavor
  • Olive oil: For getting a nice golden sear. Extra virgin is best

Step-by-Step Directions

Rest and Serve:
Let the chicken chill for five minutes to soak up all those juices. Carefully pull out any toothpicks before you slice and eat
Bake to Finish:
Pop all the chicken back in the skillet, cover tightly with foil, and stick it in a hot oven at 400 F. About 18 to 20 minutes does the trick. If you've got a thermometer, look for 165 F inside
Brown the Chicken:
Heat a sturdy oven skillet over medium. Add a bit of olive oil, then set in two of the stuffed breasts. Let them brown for three or four minutes per side, but don't cook through. Repeat with the rest
Season:
Shake on the leftover spice mix over your filled chicken, pressing it in with your hands so it sticks for a tasty crust
Stuff the Chicken:
Push about a quarter of the cheesy broccoli mix into each pocket you cut in the chicken. If you're worried it'll fall out, seal the opening with toothpicks
Mix the Filling:
Grab a medium bowl and toss in your quick-cooked broccoli, diced pepper, shredded cheese, mayo, and a bit of your spice blend. Fork-mix until everything's combined but still a little chunky
Prepare the Chicken:
Lay out the chicken on a board. Use a sharp knife to cut a deep pocket along the length but don't slice through. Wiggle your fingers in there to widen the space for stuffing
Juicy chicken loaded with broccoli and cheese on a dinner plate. Save
Juicy chicken loaded with broccoli and cheese on a dinner plate. | bakeitgood.com

Colby-jack melts down like a dream with broccoli—I can't get enough of the smooth cheesy sauce. My little one always asks to help and tries piling on extra cheese in her own portion!

Storage Advice

Pack up leftover stuffed chicken in a sealed container and stash it in the fridge for up to three days. To freeze, wrap each chicken tightly and keep up to two months. When you want to reheat, use a covered baking dish at 350 F till hot or microwave bit by bit so the chicken doesn’t dry out.

Swaps & Changes

Fresh broccoli keeps things crisp but you can totally use thawed frozen if that’s what you have—just dry it extra well. Try swapping in sharp cheddar or mixing Swiss and mozzarella for a twist. Plain Greek yogurt works if you want less rich mayo, but I’m all about the original version’s creamy texture.

Broccoli and cheese stuffed chicken on a plate ready to dig in. Save
Broccoli and cheese stuffed chicken on a plate ready to dig in. | bakeitgood.com

What to Eat With This

This is great with a basic green salad or some roasted potatoes to pick up extra cheesy bits. Roasted carrots or a quick pilaf make colorful sides. When company comes over, sometimes I'll spoon a little warm pan sauce onto each plate for a boost.

Broccoli Cheese Magic in American Cooking

Filling chicken with tasty stuff got trendy in the 1970s when folks started jazzing up basic meals. Broccoli and cheese became a go-to comfort combo thanks to casseroles and soups. This dish brings all that nostalgic flavor but feels lighter and makes any regular night feel a bit more special.

Recipe FAQs

→ What can I do to keep the filling inside while cooking?

Close the stuffed chicken tightly with toothpicks so the cheesy mix stays put while it bakes.

→ Can frozen broccoli replace fresh broccoli?

Yes, thawed frozen broccoli works fine! Just squeeze out any extra water to avoid a soggy inside.

→ Which cheese is the best choice for this recipe?

Colby-jack has a creamy melt and pairs perfectly, but mild cheddar works if that's what you've got!

→ How can I make sure the chicken cooks evenly?

Stick with chicken breasts that are similar in size, or give them a quick pounding to even out the thickness before cooking.

→ Should I sear the chicken before it goes in the oven?

Searing adds a great golden color and flavor, but the main baking ensures the filling stays nice and creamy.

Cheesy Broccoli Chicken

Stuffed chicken with a gooey broccoli and cheese mix, crisp red peppers, and golden-baked goodness.

Prep Time
15 min
Cooking Time
25 min
Total Time
40 min
By: Seham

Category: Hearty Main Dishes

Skill Level: Medium

Cuisine Style: American

Output: 4 Servings

Dietary Preferences: Low Carb, Gluten-Free

Ingredients

→ Chicken Seasoning

01 4 skinless and boneless chicken breasts, large (about 2 to 2 ¼ pounds total)
02 ½ tsp of salt
03 ½ tsp smoked paprika
04 ½ tsp garlic powder
05 ¼ tsp onion powder
06 ¼ tsp ground black pepper

→ Cheesy Broccoli Stuffing

07 1 ½ cups broccoli florets, chopped into tiny pieces (~½ inch), blanched, and dried
08 ¼ cup very small red bell pepper cubes
09 1 ⅓ cups shredded colby-jack cheese
10 1 ½ tbsp mayonnaise

→ Cooking Essentials

11 2 tbsp olive oil

Steps

Step 01

Set your oven to 400°F to warm up.

Step 02

Take a sharp paring knife to cut a pocket along the side of each chicken breast, being cautious not to slice all the way through. Use your fingers to open the pocket slightly, then put them aside.

Step 03

Combine the salt, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Set it aside for later.

Step 04

In a medium-sized bowl, toss together the broccoli pieces, diced red bell pepper, colby-jack cheese, and mayo. Add 1 teaspoon of the seasoning mix you just made. Gently stir everything so the broccoli doesn’t fall apart.

Step 05

Stuff each chicken breast pocket with a quarter of the broccoli and cheese mixture. Use two or three toothpicks per breast to hold everything in place.

Step 06

Sprinkle the rest of the seasoning mix on both sides of each stuffed chicken breast.

Step 07

Put a large oven-safe skillet on medium heat and add olive oil. Brown 2 stuffed chicken breasts at a time, cooking each side for 3-4 minutes until they’re golden. Remove them from the skillet and repeat with the next batch.

Step 08

Put all the browned chicken breasts back in the skillet. Cover the skillet with foil and bake the chicken for 18–20 minutes, until they reach an internal temperature of 165°F at their thickest part.

Step 09

After baking, let the chicken sit for 5 minutes. Carefully remove the toothpicks before placing them on plates or serving.

Notes and Tips

  1. Make sure chicken breasts are all about the same size so they cook evenly. If they’re thick, you can lightly pound them before cutting the pockets.
  2. Don’t want to blanch fresh broccoli? Thawed frozen broccoli squeezed dry works too.
  3. If you don’t have colby-jack, swap it for mild cheddar.

Required Tools

  • At least 8 toothpicks, to keep the chicken closed
  • A paring knife
  • An oven-safe skillet that’s large enough
  • A medium bowl for mixing the filling
  • A small bowl for the seasonings
  • Aluminum foil
  • An instant-read thermometer to check doneness

Allergy Information

Double-check all ingredients for allergen risks, and consult a healthcare provider if unsure.
  • Includes dairy (cheese and mayonnaise).

Nutritional Information (per serving)

This data is for informational purposes and should not replace medical advice.
  • Calories: 416
  • Fats: 28 g
  • Carbohydrates: 5 g
  • Proteins: 36 g