Quick Stuffed Chicken With Broccoli

Quick stuffed chicken breast with broccoli is my top choice when I crave a comforting homemade dinner but do not want to spend hours in the kitchen. It features juicy chicken a cheesy broccoli filling and comes together in about forty minutes. This recipe saved me on hectic weeknights when my family wanted something both healthy and satisfying without sacrificing flavor.

I first made this stuffed chicken breast after a long day when I had leftover broccoli and half a bell pepper to use up. It quickly became a family favorite because the filling is creamy and cheesy while the chicken turns out moist and flavorful every time.

Ingredients

• Chicken breasts boneless skinless: Choose thicker pieces so you can create a pocket easily and they will stay juicy
• Salt and black pepper: These basic seasonings allow all the flavors to pop so be generous
• Garlic powder: Adds savory depth Try to use a high quality garlic powder for best flavor
• Paprika: Gives the chicken extra warmth and color Use smoked paprika for more complexity if you have it
• Olive oil: I find California Olive Ranch olive oil gives a buttery finish but any good extra virgin olive oil will do
• Broccoli: Steamed and finely chopped for tender bites Buy a fresh head and chop it just before steaming so it stays vibrant
• Bell pepper: Adds crunch and sweetness Red or yellow work well and look pretty in the finished dish
• Cheddar cheese: Shredded for easy melting Sharp cheddar gives the best cheesy punch but any good melting cheese is fine
• Mayonnaise: Binds all the filling together and keeps it creamy Avoid low fat versions for richer taste
• Onion powder and garlic powder: These round out the savory notes in the filling

Instructions

Prep the Veggies:

Steam chopped broccoli in a microwave dish with two tablespoons water and plastic wrap for one minute until just tender then drain well. Combine with finely diced bell pepper shredded cheddar mayonnaise garlic powder onion powder salt and pepper in a mixing bowl until evenly blended for the filling.

Season and Prepare the Chicken:

Pat chicken breasts dry with paper towels to ensure a good sear and even browning. Sprinkle both sides with salt black pepper garlic powder and paprika then lay flat and carefully cut a horizontal pocket into the thickest side of each breast. Take care not to cut all the way through.

Fill the Chicken:

Divide the broccoli cheddar filling between the four chicken breasts spooning it gently into each pocket. Do not overstuff or the filling may spill out during cooking.

Sear the Chicken:

Heat olive oil in a large oven safe skillet at medium high until shimmering. Add stuffed chicken and sear each side three to four minutes letting a golden crust form by resisting the urge to move the chicken around.

Bake to Finish:

Cover the skillet tightly with foil and transfer to the oven at four hundred twenty five degrees Fahrenheit. Bake fifteen to seventeen minutes until the chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit. Let rest five minutes before serving so the juices settle.

My favorite part of this recipe is how the cheese and broccoli melt together into the juiciest filling. My daughter always asks for extra filling on the side and I have to agree with her it is the best part

Storage Tips

Once completely cooled leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to three days For leftovers I like to slice the chicken and reheat it gently with a splash of broth in a covered pan or microwave so it does not dry out

Ingredient Substitutions

If you do not have cheddar cheese try Monterey Jack or mozzarella for a milder taste Spinach can replace broccoli and Greek yogurt works well in place of mayonnaise for more tang Choose your favorite bell pepper color for variety

Serving Suggestions

Serve with roasted potatoes or a simple green salad for a balanced plate The chicken also pairs well with a side of garlic bread or steamed rice For a fancier dinner add a drizzle of pan juice on top

Recipe Origin

Stuffed chicken is a longtime staple in American family cooking Quick fillings using pantry ingredients began trending for home cooks needing fast but restaurant quality meals This method is inspired by dishes I made as a culinary student learning to pack flavor into every bite

Seasonal Adaptations

Use asparagus in spring or chopped zucchini in summer for a seasonal twist Add sun dried tomatoes or roasted red pepper for an Italian flair Try fresh garden herbs like dill or parsley in the filling when available

Notes for Seasonal Adaptations

You can add chopped spinach during the winter for heartiness In summer use fresh sweet corn cut off the cob in the filling Lighten the dish by using low fat mayo and part skim cheese

Success Stories

Friends have told me they love making a double batch and freezing the extras for busy nights My own mom tried this recipe at a Sunday dinner and asked for a copy so she could prepare it for her church group It always gets rave reviews for its creamy filling and juicy chicken

Freezer Meal Conversion

Prepare the chicken all the way through searing then let cool and wrap each stuffed breast tightly in plastic wrap followed by foil Freeze in a sealed bag for up to two months Thaw in the fridge overnight then bake at four hundred degrees until heated through

Quick stuffed chicken breast with broccoli is an easy classic that brings comfort in every bite. Enjoy this delicious family favorite any night of the week.

Recipe FAQs

→ How do I keep the filling from leaking out of the chicken?

Be careful not to overstuff the chicken and ensure the pocket is cut deep enough to contain the filling. Searing before baking helps seal the edges, keeping the filling inside.

→ Can I use frozen broccoli instead of fresh?

Yes, thaw and drain the frozen broccoli well before chopping and mixing with the other filling ingredients for best results.

→ What cheese works best for the filling?

Cheddar blends well with broccoli and delivers a creamy texture, but mozzarella or Monterey Jack are great alternatives for a milder flavor.

→ Is it possible to prepare this dish ahead of time?

You can assemble the stuffed chicken breasts up to a day ahead and store them covered in the fridge until ready to sear and bake.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of each breast registers at least 165°F before serving.

→ What side dishes pair well with this dish?

Fresh salad, roasted vegetables, garlic mashed potatoes, or steamed rice complement this stuffed chicken beautifully.