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.
I’ve become a bit obsessed with chicken breasts lately. The whole concept of stuffing chicken breasts with your favorite fillings 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!
To 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.
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.
Broccoli Stuffed Chicken Breasts
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
- 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 minute.
- 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.
- 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.
- 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.
I love fancy AND delicious dinners! Always looking for great keto meals. We had company over and this dinner was enjoyed by all. Thank you for this great recipe!
This was delicious! I skipped the bell pepper and Italian seasoning, but it was perfect and flavorful. I was glad it was easy to make too.
Keyosha Evans says
Babyyyyyy this was sooooooo good !!! Definitely a go to in my house !!!! Thanks for sharing . I’ll be trying some other recipes on your site . 😁😁😁😝😝😝
These are very delicious! I skipped the scewers and the pre-browning, and set each breast slightly upright in a glass 9×13, and they browned beautifully with no threat of broken toothpicks. Way easier and the look lovely too.
Mirandra McReady says
My husband hates cream cheese or the like, is it very noticeable because he will not eat it if he can see or taste it? If I added mozzarella to the mix do you think that would help hold it together?(or perhaps an egg?)
You can try the recipe with feta cheese or another type of soft spreadable cheese!
I’m making this tomorrow for dinner. I’ll be adding spinach and maybe mushrooms as well. Thanks for the idea x
Fam favorite in my house and it’s so fast and easy! Love to make this on a busy weeknight with some mashed cauliflower! Dont skip the paprika either, it’s so good on this! <3 Thank you for the recipe!!
Just wondering where the salt content comes from, over 1000 mg for one serving? Very curious?
I was wondering the same! Hoping for an answer!
Just re-did the calculation and it looks like most of the sodium is from the cheeses. I would lower the cheese content for low-sodium.
Theresa Haney says
Salt comes from the cheese.
I am excited to make this for family on Father’s Day! What sides do you all recommend to make with it?
jocelyn thompson says
really love this dish what other stuff can you put instead of broccoli
You can try sundried tomatoes or spinach!
Jessica Van Arsdale says
This is a repeat dish for me and my fam! I make a little extra of the stuffing to top the chicken and 🤯🤤 Hubby chops while I prep chicken and it’s always delicious! Thank you!!
Great teamwork! I’m glad you and your husband enjoy this dish <3
Dolores Cassin says
Can I make & freeze before cooking or could I cook them & freeze for later?
You can cook and freeze them then reheat as needed.
Joyce Mumford says
Has anyone done these on the grill? And if so, how long did you cook them and at what temperature.
Debbie Sheegog says
This is a great way to have chicken in its finest natural low- fat form along with vegetables. Thanks for the idea around using cast iron skillet to brown then bake. We were searching timing/temperature/and whether to cover or not the seasoned chicken with onions, mushrooms, and cheese in waiting as my son prepped and stuffed chicken breasts now ready to go into the oven. Thanks and all stay home, safe, in peace~
Some crumbled bacon pieces to the filling may go well too! Excited to try tonight. Sides with Roasted garlic couscous and asparagus.
I’m going to try this tecipe step by step,except putting it in the oven I want to cook it in a slow cooker,will let you know how it turn out !
Yum, please do keep us updated!
Can you use frozen broccoli?
Yes, it should work!
Yes You can use frozen broccoli however after you run it under cold water take all the water that you can salt I padding it dry with paper towels.
This was delicious. Even the picky eaters in my household approved. I used frozen chicken breasts and, after browning them in a cast iron skillet, used a meat thermometer to bake them to a perfect 165 degrees. They were juicy, well-seasoned and the stuffing creates a nice sauce in the pan!
Do I cook the frozen broccoli or can I just cook it frozen? Also anyone try a sauce on this chicken?
If it’s frozen heat it in the microwave for a few seconds then work with it as usual.
Delicious. I immediately shared it with my mom, my mother in law, 2 Keto cooking friends and 1 that just loves good recipes and good food. Put the spice mix both on the outside of the breast and the inside where you made your pocket. And don’t skip the searing in the pan. So good. We had it with mashed cauliflower and steamed green beans.
Hi girls what else could you use if you have leftover filling
I was wondering the same thing— I am going to try freezing it
Looks So good
I don’t have Parmesan or chedDar can i use mozzarella instead ?!
Rhonda Decoteau says
You can use melting cheese of choice.
It was delicious
Nancy Range says
This recipe looks so DELICIOUS. I look forward To trying it snd sharing! Thanks.
I made this last night. I added chopped jalapeno for an extra kick.
What’s a good side dish for this?
Rice and a salad would work well as a sidE or a baked potato and garden salad.
For low carb side you could also use riced cauliflower or ROASTED cauliflower
Tom Bishop says
Acorn Squash, asparagus, sautéed baby mushrooms and onions, zucchini sautéed with onions
ABSOLUTELY DELICIOUS!!! This recipe is now my favorite chicken keto recipe. Thank you so much for sharing. I can’t wait some more of your recipes.
*** i can’t wait to try more of your recipes. (Sorry)
Doris Garrett says
How could you cut down on the sodium
To cut back on sodium, change your cheeses.
My lord it was so deliciouse and the flavor was great..i did forget to use the cream cream cheese the 1st time but atill great and than with the cream cheese still amazing tha k your for receipy
I have made this several times it’s easy and tasty
What is the best side dish for this chicken
What is the best side dish for this chicken
Tim Jones says
Any problem with assembling these the night before and let them sit in the refrigerator so they are ready to cook the next evening?
Could I brown them in the fry pan and then finish them off in a slow cooker?
cynthia alford says
Looks good i must try
Can you cook them on the grill
This looks delicious! I Am going to make it tonight, but i forgot cheese! Can i still do without??
WHat would you serve with these as a side?
cheesy broccoli stuffed chicken breast has become a favorite dinner at our home. Thanks for SHARING. 💝
Thanks for the comment! Glad your family enjoys the dish <3
Charity MacPherson says
do you think you could use something instead of cream cheese? cottage cheese or omit entirely? I’m not a fan of cream cheese
Although I have not tried this recipe without cream cheese, it should still work with just melting cheese. For the creamy factor, try using mascarpone or Neufchatel cheese.
Sara miller says
For all those asking for nutritional value, if you look up each item that was added, I’m sure you can calculate the calories/fat. 1 cup of broccoli has 25 calories 0 fat and 4 oz cream cheese has 45 calories/4.5 fat. Cheese is the least healthy thing u added and since we all have different likes when it comes to cheese that’s on you. Considering all that I just want to say… Eat what you enjoy and makes you happy, counting nutritional blaza blah for everything I eat kinda takes the happiness out of enjoying it, don’t u think? Just enjoy some things for what they are and love urself for you.
And some people need to manage diabetes, heart conditions etc., so for some, looking at the nutritional value does make people happy knowing that their meals aren’t literally going to kill them.
I absolute agree with you it is important too my family because my 12 years old son is type 1 diabetic
Made it for dinner TODAY.It turned out really NICE.Thanks.
Susie MacPherson says
What did you have on the side?
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 says
Thanks to my daughter, I tried this.. I added mushrooms to the chicken, and marinated the breast the night before.. awesome!
Sarah M says
Yum! what did you use for marinating?
Marinade? What did you use? 🤔
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 says
Do you have THE BREAK down of nutrition?
lisa h says
THE NUTRITION INFORMATION IS LISTED IN THE ARTICLE, IMMEDIATELY BELOW THE RECIPE
I don’t see a carb count. Do you know what it is?
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 says
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 says
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 says
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!! 🙂