Broccoli Cheese Stuffed Chicken (Printable Version)
Juicy chicken breasts stuffed with broccoli and melty cheddar, baked to golden. Low-carb, gluten-free main.
# 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 finely chopped broccoli florets
08 - 3/4 cup shredded cheddar cheese
09 - 1/4 cup softened cream cheese
10 - 2 tablespoons grated Parmesan cheese
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
02 - Combine garlic powder, paprika, salt, and black pepper in a small bowl and set aside.
03 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into each breast without slicing all the way through.
04 - Rub each chicken breast with olive oil, then coat generously with the seasoning blend, including inside the pockets.
05 - In a mixing bowl, combine chopped broccoli, shredded cheddar, cream cheese, Parmesan, Dijon mustard, and minced garlic until thoroughly blended.
06 - Evenly stuff each chicken breast pocket with the cheese-broccoli mixture. Secure openings with toothpicks if needed.
07 - Place stuffed chicken breasts onto the prepared baking sheet.
08 - Bake 25 to 30 minutes until chicken is fully cooked and internal temperature reaches 165°F (74°C), with cheese filling bubbling.
09 - Let rest for 5 minutes before serving. Remove toothpicks prior to plating.
# Expert Tips:
01 -
- This recipe is peak comfort food disguised as a wholesome, low-carb dinner—your secret for an indulgent weeknight meal without the guilt.
- The gooey cheese and tender broccoli tucked inside juicy chicken make it a crowd-pleaser even for picky eaters (ask me how I know).
02 -
- Don’t rush cutting the chicken pockets—once I went too fast and ended up with cheesy filling all over the baking sheet.
- Letting the chicken rest before slicing really keeps the juices (and melty cheese) where they belong.
03 -
- Mix a little extra filling in case some spills out while baking—you’ll be glad to have a snack.
- Brushing the tops with olive oil right before baking makes them extra golden and appetizing.