Cheesy Broccoli Stuffed Chicken (low-carb, Keto)

Tender Chicken breasts stuffed with broccoli, parmesan, cheddar, and cream cheese. This quick flavor-packed meal is bursting with flavor and texture and makes a delicious low-carb dinner. 

Cheesy Broccoli Stuffed Chicken

I’ve become a tad obsessed with chicken breasts lately. The whole concept is of stuffing chicken breasts with your favorite flavors and having a complete dinner is just too good to pass up. All the flavors cook inside the chicken breasts and make the chicken super juicy and flavor-packed!


A few weeks ago I shared my garlic spinach parmesan stuffed chicken breasts and this week I’m sharing this DELICIOUS broccoli and cheese stuffed chicken. The filling is a mixture of steamed broccoli, garlic, bell pepper, parmesan, cheddar, and cream cheese. The parmesan and cheddar make the broccoli and chicken super juicy and gooey and the creamy cheese ties the whole dish together and gives it a creamy texture that is AMAZING when combined with the cheddar and parmesan!

Cheesy Broccoli Stuffed ChickenTo begin, steam broccoli florets in the microwave or on the stove-top. Alternatively, you can also blanch them for 1 minute in boiling water. After they are cooked, run them under cold water, drain, and roughly chop them into chunks.

To the broccoli add bell pepper, garlic, and your favorite cheeses. I like to use parmesan, a melting cheese, and cream cheese. If you don’t have cream cheese, you can replace it with mayo. Mix everything up and stuff into butterflied chicken breasts.

Cheesy Broccoli Stuffed Chicken

If this is your first time stuffing chicken breasts then fear not. The whole process is not as complicated as it looks.

How to butterfly chicken breasts for stuffing:

Butterflying chicken breasts for stuffing is all about making a secure “pocket” for the stuffing rather than butterflying the chicken all the way through.

Use a sharp knife to slice each chicken breasts horizontally to form a pocket – be sure not stop cutting about 1/2 inch from the sides and back of the chicken breasts so you aren’t cutting all the way through.

Please refer to the video below to see how to complete the step!

Cheesy Broccoli Stuffed Chicken Watch the Video Cheesy Broccoli Stuffed Chicken:

5 from 7 votes

Cheesy Broccoli Stuffed Chicken Breasts

Tender cheesy and creamy chicken breasts stuffed with broccoli, garlic, parmesan, cheddar, and cream cheese. 

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


For the chicken

  • 4 chicken breasts
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon paprika optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the filling

  • 2 cups broccoli florets
  • 1/4 cup bell pepper minced
  • 1/2 cup cheddar cheese or melting cheese of choice
  • 4 ounces cream cheese softened
  • ¼ cup grated Parmesan
  • 2 cloves garlic minced
  • salt and pepper


  1. To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water.  Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minutes. 

  2.  Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper. 

  3. In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed. 

  4. Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.  

Cheesy Broccoli Stuffed ChickenCheesy Broccoli Stuffed Chicken


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    I’m going to try this for dinner tonight, and I’m going to add shrimp to the mix. The possibilities are endless!

    Lisa M

    Thanks to my daughter, I tried this.. I added mushrooms to the chicken, and marinated the breast the night before.. awesome!


    Super tasty! I found i could really taste the cream cheese though, so make sure you like cream cheese 😉

    I also used a frying pan And then transferred into a glass dish


    I dont cook often CAUSe I’m afraid I will mess up but I tried making this and it came out exactly how It looks and it TASTEd great, I will make it a weekly maybe biweekly dinner option, I loved it. I used a glass pan instead of the cast iron and it came out fine.


    Do you have the nutritional value for this revipe please. Thank you


    Very good dish and easy too. Will definitly make it agAin.

    Helen Willis

    Do you have THE BREAK down of nutrition?


    This recipe looks DELICIOUs and I’d really like to make it soon but I don’t own a cast IRON an oven SAfe PAn. May I ask for an alternative?


      Any pan that does not have a rubber or plastic handle should be safe. Glass, ceramic, aluminum, cast iron and stainless steel are all oven-safe materials.

    Isadora Guidoni

    Low carb and keto are the trend of the moment, right? I love that you put both of them together in just the one recipe!

    diana Goodman

    Do you by chance know the calorie count on this dish? It was very good and i know calories counting on keto is overlooked, however some of us still need to limit calories. Maybe eat half instead of a whole one based on calories. Thank you. Diana

    Linda d hrushanyk

    I made this last night for dinner and it was very good. Easy to make, presented beautifully and it makes its own sauce. Healthy and satisfying. Thank you for the recipe.


      So happy you enjoyed it, Linda!! 🙂