Broccoli Cheese Stuffed Chicken (Printable)
Tender chicken breasts filled with broccoli and melty cheddar for a satisfying low-carb, gluten-free main 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 Make:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine garlic powder, paprika, salt, and black pepper. Set aside.
03 - Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each breast without slicing all the way through.
04 - Rub each chicken breast with olive oil. Evenly coat with the prepared seasoning mixture, ensuring to season inside the pockets as well.
05 - In a separate bowl, combine chopped broccoli, shredded cheddar cheese, cream cheese, Parmesan cheese, Dijon mustard, and minced garlic. Mix thoroughly.
06 - Carefully fill each chicken breast pocket with the broccoli-cheese mixture. Secure the openings with toothpicks, if needed.
07 - Place the stuffed chicken breasts onto the lined or prepared baking sheet.
08 - Bake for 25 to 30 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C) and the cheese filling is melted and bubbling.
09 - Allow the chicken to rest for 5 minutes. Remove toothpicks before serving.
# Expert Tips:
01 -
- You get all the melty, gooey cheese and savory chicken goodness without any of the carb guilt.
- That roasted, toasty aroma when it comes out of the oven always gets compliments—even before anyone takes a bite.
02 -
- Don't rush cutting the pockets: if you slice all the way through, the filling will leak out and you'll miss those gooey surprises in every bite.
- Mixing cream cheese while it's still cold makes it lumpy and tough to blend, so always soften it first for the smoothest stuffing.
03 -
- Give yourself permission to taste the filling first; you can always add more seasoning before it goes into the chicken.
- A thermometer is your best friend here—cook chicken just until it hits 165°F so it's juicy, not dry.