Broccoli and Cheese Stuffed Chicken

Broccoli and Cheese Stuffed Chicken is a dish that takes everyday ingredients and transforms them into something indulgent yet wholesome. Juicy chicken breasts are filled with a creamy blend of tender broccoli, sweet red bell pepper, and melted colby-jack cheese. Seasoned with a smoky spice mix, the chicken is pan-seared for extra flavor, then oven-baked until golden and perfectly cooked.

This recipe is ideal for weeknight dinners but feels elevated enough to serve guests. The best part? The cheesy vegetable filling guarantees kids and adults alike will be asking for seconds.

Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts (about 2 to 2 ¼ lbs)
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper

For the Filling

• 1 ½ cups small-diced broccoli florets (~½-inch pieces), blanched and patted dry
• ¼ cup finely diced red bell pepper
• 1 ⅓ cups shredded colby-jack cheese
• 1 ½ tablespoons mayonnaise

For Cooking

• 2 tablespoons olive oil

Step-by-Step Instructions

1. Prep the Chicken

• Place chicken breasts on a cutting board.
• With a sharp paring knife, cut a deep pocket lengthwise into the side of each chicken breast. Take care not to slice all the way through.
• Gently use your fingers to widen the pocket for stuffing.

2. Make the Seasoning Blend

• In a small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, and black pepper.

3. Mix the Filling

• In a medium bowl, combine blanched broccoli, red bell pepper, colby-jack cheese, mayonnaise, and 1 teaspoon of the seasoning blend.
• Stir gently to coat without breaking up the broccoli.

4. Stuff the Chicken

• Spoon one-fourth of the broccoli-cheese mixture into each chicken pocket.
• Secure each breast with 2–3 toothpicks along the edge to hold the filling in place.

5. Season the Chicken

• Rub the remaining spice blend evenly over both sides of the stuffed chicken breasts.

6. Brown the Chicken

• Heat a large oven-safe skillet over medium heat and add olive oil.
• Sear two chicken breasts at a time for 3–4 minutes per side until lightly golden.
• Transfer to a plate and repeat with the remaining chicken.

7. Bake to Finish

• Return all browned chicken breasts to the skillet.
• Cover tightly with foil and bake in a preheated oven at 400°F (200°C) for 18–20 minutes, or until the internal temperature reaches 165°F.

8. Rest and Serve

• Let the chicken rest for 5 minutes before serving.
• Carefully remove the toothpicks, slice, and enjoy.

Tips & Variations

• Even Cooking: Pound chicken breasts to the same thickness before cutting the pocket.
• Cheese Options: Swap colby-jack for mild cheddar, mozzarella, or Swiss.
• Broccoli Swap: Frozen broccoli works—just thaw and squeeze dry first.
• Make Ahead: Prepare the filling up to 24 hours ahead and refrigerate until ready to use.

Tools Needed

• Sharp paring knife
• Cutting board
• Toothpicks (8–12)
• Large oven-safe skillet
• Mixing bowls (small & medium)
• Aluminum foil
• Instant-read thermometer

Serving Suggestions

• Pair with roasted potatoes, a green salad, or steamed carrots for a balanced meal.
• For a dinner party, drizzle pan juices over the sliced chicken for extra flavor.
• Works great as a meal prep dish—simply reheat leftovers in the oven or microwave.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or freezer bags for up to 2 months.
• Reheating: Bake covered at 350°F until warmed through, or microwave in short intervals to avoid drying out.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Cuisine: American
• Skill Level: Moderate
• Dietary Options: Low-Carb, Gluten-Free