Broccoli stuffed chicken breast
Broccoli stuffed chicken breast is a simple and tasty dish that brings together juicy chicken with tender, flavorful broccoli right inside. The chicken is packed with a mix of fresh…
Tip: save now, cook later.Broccoli stuffed chicken breast is a simple and tasty dish that brings together juicy chicken with tender, flavorful broccoli right inside. The chicken is packed with a mix of fresh broccoli and often some cheese, making every bite a nice balance of protein and veggies. It’s a comforting meal that’s special without being complicated, perfect for a weeknight dinner or when you want something a little different.
I love how this dish feels like a little surprise on the plate. When you cut into the chicken, the green broccoli peek out, giving a fresh pop of color and flavor. I often add a bit of melted cheese to make it even creamier, which everyone in my family enjoys. If you want it to be extra tasty, seasoning the chicken really well before stuffing is a little trick I never skip.
One of my favorite ways to serve this is alongside some roasted potatoes or a simple salad. It’s a complete meal that doesn’t require a lot of extra dishes, which is a win in my book. Whenever I make this, I think about cozy dinners around the table where everyone gets that little moment of surprise with every slice. It’s a dish I keep coming back to over and over again.
Key Ingredients & Substitutions
Chicken Breasts: Choose thick, boneless, skinless breasts for easier stuffing. If you find thin ones, you can butterfly them more carefully or use chicken thighs, but cooking times may vary.
Broccoli: Finely chopped broccoli gives nice texture in the filling. You can steam it lightly first if you prefer softer broccoli, but raw works well since it cooks inside the chicken.
Cheese: Mozzarella melts beautifully for gooey filling. Mixing in cheddar adds flavor sharpness. Parmesan boosts savoriness. For a dairy-free option, try dairy-free cream cheese and skip Parmesan.
Cream Cheese: This binds the filling nicely and keeps it moist. You can swap it with ricotta or Greek yogurt if you want a lighter touch, but texture will change.
Panko Breadcrumbs: These create a crunchy topping for the chicken. If unavailable, regular breadcrumbs will work but won’t be as crispy. You can add a pinch of garlic powder to breadcrumbs for extra flavor.
How Do I Safely Stuff and Secure Chicken Breasts Without Mess?
Creating a pocket in the chicken breast takes care and the right technique to keep the filling intact.
- Use a sharp knife to make a horizontal slit along the thick side of the chicken breast. Avoid cutting all the way through—think of making a “pocket.”
- Fill the pocket gently but don’t overstuff, or it might burst during cooking.
- After filling, seal the opening with toothpicks or kitchen twine to keep stuffing inside while baking.
- Remember to remove toothpicks or twine before serving to avoid surprises!
Also, brushing olive oil or butter on the outside helps the breadcrumbs stick and brown nicely for that perfect crispy crust.
Equipment You’ll Need
- Sharp chef’s knife – essential for carefully cutting the chicken breast pocket without tearing it.
- Cutting board – a clean, sturdy surface makes slicing easier and safer.
- Mixing bowl – to combine broccoli, cheeses, and seasonings smoothly.
- Baking dish – choose one that fits the chicken breasts comfortably for even baking.
- Brush or spoon – to spread oil or butter evenly over the chicken for a crispy crust.
- Toothpicks or kitchen twine – to secure the stuffed chicken and keep the filling inside while baking.
Flavor Variations & Add-Ins
- Swap broccoli with spinach or kale for a different green and flavor twist.
- Add cooked bacon bits for a smoky, salty kick inside the filling.
- Use feta or goat cheese instead of mozzarella for a tangy and creamy texture.
- Mix in sun-dried tomatoes or chopped roasted red peppers to boost color and sweetness.
Broccoli Stuffed Chicken Breast
Ingredients You’ll Need:
For the Chicken and Filling:
- 4 boneless, skinless chicken breasts
- 1 cup broccoli florets, finely chopped
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup cream cheese, softened
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or dried herbs (oregano, basil, thyme)
For the Coating and Cooking:
- 1 cup breadcrumbs (preferably panko for crunch)
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons olive oil or melted butter, for brushing
- Toothpicks or kitchen twine, for securing the chicken pockets
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30-40 minutes to bake. In total, expect about 45-55 minutes from start to finish, including resting time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
2. Cut the Chicken Pockets:
Place each chicken breast flat on a cutting board. Carefully cut a horizontal slit along the thick side of each breast, creating a pocket without slicing all the way through.
3. Make the Filling:
In a medium bowl, mix the chopped broccoli, shredded mozzarella, Parmesan, cream cheese, minced garlic, salt, pepper, and Italian seasoning until well combined.
4. Stuff the Chicken:
Spoon the broccoli and cheese mixture into each chicken pocket. Secure the opening with toothpicks or kitchen twine to keep the filling inside while cooking.
5. Coat the Chicken:
In a shallow dish, combine the breadcrumbs and chopped parsley if using. Brush each stuffed chicken breast with olive oil or melted butter, then press them into the breadcrumb mixture to coat evenly.
6. Bake the Chicken:
Place the breaded, stuffed chicken breasts in the prepared baking dish. Bake for 30-40 minutes until the chicken is cooked through (internal temperature of 165°F/75°C) and the coating is golden and crispy.
7. Rest and Serve:
Remove the toothpicks or twine carefully before serving. Let the chicken rest for a few minutes to lock in the juices. Serve hot with steamed broccoli or your favorite side dish.
Can I Use Frozen Broccoli for the Filling?
Yes, you can use frozen broccoli, but be sure to thaw it completely and squeeze out any excess moisture before mixing it into the filling. This helps prevent sogginess inside the chicken.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, ricotta or Greek yogurt can work as alternatives. They’ll give a slightly different texture but still keep the filling creamy and delicious.
How Should I Store Leftovers?
Store any leftover stuffed chicken breasts in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the coating crispy and the filling warm.
Can I Prepare This Recipe Ahead of Time?
Absolutely! Prepare and stuff the chicken breasts, then keep them covered in the fridge for up to 24 hours before baking. Just bake as directed when you’re ready to serve.