This Broccoli Cheese Stuffed Chicken delivers a fancy dinner that’s simple enough for a weeknight. Tender chicken breasts are stuffed with a creamy cheddar and broccoli filling, then baked to golden perfection. It’s a satisfying, protein-packed meal everyone will love.
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Why You’ll Love This Broccoli Cheese Stuffed Chicken
- Complete meal: Protein-packed chicken and cheesy broccoli in one neat package.
- Magical texture: Tender chicken contrasts with a soft, molten filling.
- Simple to master: Easy techniques make stuffing and rolling straightforward.
- Wonderfully versatile: Swap cheeses or add herbs to customize the flavor.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 200 g broccoli florets, finely chopped
- 120 g sharp cheddar cheese, grated
- 100 g cream cheese, softened
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 50 g panko breadcrumbs
- 30 g grated Parmesan cheese
Tools: A sharp knife, cutting board, mixing bowls, skillet, baking dish, and kitchen twine or toothpicks.
Notes: Using sharp cheddar is key for a tangy flavor, and the panko-Parmesan topping adds a fantastic crunch.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 42 g |
| Fat: | 22 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to an even thickness. This is the single most important step for even cooking. If you don’t butterfly and pound it, the thinner parts will overcook and dry out long before the thickest part is done.
- Don’t skip softening the cream cheese. If it’s straight from the fridge, it’ll be too cold and stiff to mix smoothly with the other filling ingredients, leading to a chunky, difficult-to-work-with mixture.
- Chop the broccoli very finely. You want small, rice-like pieces so they cook through quickly and become tender inside the chicken, without creating bulky lumps that can tear the meat.
- Let the filling cool completely. If you add a warm filling to the raw chicken, it can start to cook the meat from the inside prematurely and also make the chicken harder to roll neatly.
How to Make Broccoli Cheese Stuffed Chicken
Step 1: Prepare the Chicken. Place one chicken breast on a cutting board. Using a sharp knife held parallel to the board, carefully slice into the thickest part of the breast, but don’t cut all the way through—you’re creating a “pocket.” Open it up like a book. Place the butterflied breast between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken until it’s an even 1/2-inch thickness. Repeat with all breasts. This ensures they cook evenly and are pliable enough to roll.
Step 2: Make the Filling. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant—you’ll notice that wonderful aroma filling your kitchen. Add the finely chopped broccoli florets and cook for 3-4 more minutes, just until they turn bright green and soften slightly. Remove the skillet from the heat and let this mixture cool for a few minutes. In a medium bowl, combine the softened cream cheese, grated cheddar, smoked paprika, garlic powder, onion powder, dried thyme, and a good pinch of salt and pepper. Stir in the slightly cooled broccoli mixture until everything is well combined.
Step 3: Stuff and Roll the Chicken. Pat the pounded chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Divide the broccoli-cheese filling evenly among the four breasts, placing a mound in the center of each. Carefully fold the sides of the chicken over the filling, tucking it in as you go, to form a neat roll. The goal is to completely encase the filling. Secure the seam with 2-3 toothpicks or tie it snugly with kitchen twine. Don’t worry if a little filling peeks out; it will be fine.
Step 4: Apply the Topping and Bake. In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Brush the outside of each chicken roll lightly with a bit of olive oil or spray with cooking spray. Then, gently press the panko-Parmesan mixture onto the top and sides of each roll, creating an even coating. This will give you that beautiful, golden-brown, crunchy crust. Place the stuffed chicken rolls seam-side down in a lightly greased baking dish, making sure they aren’t touching.
Step 5: Bake to Perfection. Preheat your oven to 200°C (400°F). Bake the chicken for 25-30 minutes, or until the crust is deeply golden and the internal temperature of the chicken reaches 75°C (165°F) when measured with a meat thermometer inserted into the thickest part. The juices should run clear, not pink. If you notice the breadcrumbs browning too quickly, you can loosely tent the dish with foil for the last 10 minutes of cooking.
Step 6: Rest and Serve. Once out of the oven, it’s crucial to let the chicken rest for at least 5-10 minutes before removing the toothpicks or twine and slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. If you slice it immediately, all those lovely juices will run out onto the cutting board.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven until warm to restore crispness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting base that soaks up any delicious cheesy juices from the chicken.
- Simple Buttered Rice Pilaf — A light, fluffy side that complements the richness of the dish without competing for attention.
- A Crisp Green Salad with a Lemon Vinaigrette — The fresh, acidic dressing cuts through the richness of the cheese and adds a lovely, bright contrast.
Drinks
- A Crisp Chardonnay — Its buttery notes and slight acidity are a perfect match for the creamy, cheesy flavors in the chicken.
- A Light Pale Ale — The hoppy, slightly bitter character of the beer helps cleanse the palate between bites of the rich, savory main.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and palate-cleansing.
Something Sweet
- Warm Apple Crumble — The warm, spiced apples and crunchy oat topping continue the theme of comforting, homey flavors.
- Lemon Sorbet — A scoop of this bright, tart sorbet is the perfect, light finish to a rich and satisfying meal.
- Dark Chocolate Pots de Crème — Intensely chocolatey and silky smooth, it feels decadent but is surprisingly simple to make ahead.
Top Mistakes to Avoid
- Mistake: Overfilling the chicken. It’s tempting to pack in as much cheesy goodness as possible, but too much filling will cause it to burst out during cooking, leaving you with a messy baking dish and less flavor inside.
- Mistake: Not pounding the chicken evenly. If parts of the breast are much thicker than others, the thin parts will be dry and overcooked by the time the thickest part is safe to eat. An even thickness is non-negotiable.
- Mistake: Skipping the rest time. I know it’s hard to wait when it smells so good, but slicing the chicken immediately will cause all the precious juices to leak out, resulting in a drier final product.
- Mistake: Using a warm filling. A hot filling will start to cook the chicken from the inside as you’re handling it, making the meat tough and the rolling process much more difficult.
Expert Tips
- Tip: Use a zip-top bag for pounding. Place the chicken inside a heavy-duty zip-top bag before you pound it. This contains any splatter and keeps your work surface clean, and the plastic doesn’t stick and tear like plastic wrap sometimes can.
- Tip: Chill the stuffed rolls before baking. If you have a little extra time, pop the assembled, crumb-coated chicken rolls in the fridge for 20-30 minutes before baking. This helps the coating set and firm up, which can lead to an even crispier crust.
- Tip: Grate your own cheese. Pre-shredded bagged cheese contains anti-caking agents like potato starch, which can prevent it from melting as smoothly and seamlessly as cheese you grate yourself from a block.
- Tip: Add a flavor boost to the breadcrumbs. Toss the panko and Parmesan with a pinch of the same spices you used in the filling—maybe a little extra garlic powder or smoked paprika—to create a more cohesive and flavorful crust.
FAQs
Can I make this Broccoli Cheese Stuffed Chicken ahead of time?
Absolutely! You can assemble the entire dish—stuff, roll, and coat the chicken—up to a day in advance. Just cover the baking dish tightly with plastic wrap and store it in the refrigerator. When you’re ready to eat, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You might need to add a few extra minutes to the cooking time since it’s going in cold.
What’s the best way to check if the chicken is cooked through?
The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken roll, making sure you’re measuring the meat and not the hot filling. It should read 75°C (165°F). If you don’t have a thermometer, make a small cut into the thickest part of one roll; the meat should be white all the way through with no traces of pink, and the juices should run clear.
My filling keeps leaking out. What am I doing wrong?
This usually comes down to two things: overfilling or not securing the seam well enough. Make sure you’re using just a 1/4 to 1/3 cup of filling per breast, and really press the seam closed. Using toothpicks or twine is essential—don’t skip it! Also, ensure the chicken is pounded thin enough to be pliable and wrap around the filling easily without needing to stretch too much.
Can I use frozen broccoli?
You can, but you have to handle it correctly. Thaw the frozen broccoli completely, then squeeze it in a clean kitchen towel or paper towels to remove as much excess water as possible. If you skip this step, the extra moisture will steam inside the chicken and make the filling watery, which can also lead to a soggy crust.
Can I use a different type of cheese?
Of course! This recipe is very adaptable. Gruyère or Monterey Jack would be fantastic melting cheeses. For a bit of a kick, you could swap in some Pepper Jack. Just steer clear of very hard, oily, or non-melting cheeses like halloumi, feta, or a firm aged Parmesan for the main filling, as they won’t give you that lovely, creamy, molten texture.
Broccoli Cheese Stuffed Chicken
Make this easy Broccoli Cheese Stuffed Chicken for a protein-packed, family-friendly dinner. Tender chicken with a cheesy broccoli filling—get the recipe!
Ingredients
For the chicken and filling:
-
4 boneless, skinless chicken breasts (about 150-180g each)
-
200 g broccoli florets (finely chopped)
-
120 g sharp cheddar cheese (grated)
-
100 g cream cheese (softened)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp dried thyme
-
Salt and black pepper (to taste)
For the topping:
-
50 g panko breadcrumbs
-
30 g grated Parmesan cheese
Instructions
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Place one chicken breast on a cutting board. Using a sharp knife held parallel to the board, carefully slice into the thickest part of the breast, but don't cut all the way through—you're creating a 'pocket.' Open it up like a book. Place the butterflied breast between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken until it's an even 1/2-inch thickness. Repeat with all breasts.01
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Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Add the finely chopped broccoli florets and cook for 3-4 more minutes, just until they turn bright green and soften slightly. Remove the skillet from the heat and let this mixture cool for a few minutes. In a medium bowl, combine the softened cream cheese, grated cheddar, smoked paprika, garlic powder, onion powder, dried thyme, and a good pinch of salt and pepper. Stir in the slightly cooled broccoli mixture until everything is well combined.02
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Pat the pounded chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Divide the broccoli-cheese filling evenly among the four breasts, placing a mound in the center of each. Carefully fold the sides of the chicken over the filling, tucking it in as you go, to form a neat roll. Secure the seam with 2-3 toothpicks or tie it snugly with kitchen twine.03
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In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Brush the outside of each chicken roll lightly with a bit of olive oil or spray with cooking spray. Then, gently press the panko-Parmesan mixture onto the top and sides of each roll, creating an even coating. Place the stuffed chicken rolls seam-side down in a lightly greased baking dish, making sure they aren't touching.04
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Preheat your oven to 200°C (400°F). Bake the chicken for 25-30 minutes, or until the crust is deeply golden and the internal temperature of the chicken reaches 75°C (165°F) when measured with a meat thermometer inserted into the thickest part. If you notice the breadcrumbs browning too quickly, you can loosely tent the dish with foil for the last 10 minutes of cooking.05
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Once out of the oven, it's crucial to let the chicken rest for at least 5-10 minutes before removing the toothpicks or twine and slicing.06
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