Broccoli Cheese Stuffed Chicken

This broccoli and cheese stuffed chicken breast is my secret weapon for turning a simple weeknight dinner into something special. It delivers that soul-warming comfort food feeling with a creamy, cheesy filling, all wrapped in a juicy, perfectly seasoned chicken breast. It looks impressive but is deceptively simple to pull together.

I first made this when I was trying to find a more exciting way to serve chicken, and it was an instant hit. Now, it’s the most requested dinner in our house when we want something that feels a little fancy without all the fuss.

Ingredients

• Four large boneless skinless chicken breasts: the star of the show look for plump pieces that are roughly the same thickness for even cooking
• One teaspoon salt: a fundamental flavor enhancer that seasons the chicken and the filling
• One half teaspoon smoked paprika: this adds a beautiful color and a subtle smoky depth that regular paprika just can't match
• One quarter teaspoon garlic powder: provides a savory baseline without the fuss of fresh garlic
• One quarter teaspoon onion powder: works with the garlic powder to build a classic aromatic flavor foundation
• One quarter teaspoon black pepper: for a touch of gentle spice
• One cup small diced broccoli florets blanched: using fresh broccoli gives the best texture and blanching ensures it's perfectly tender
• One half cup finely diced red bell pepper: this adds a pop of color and a lovely sweet contrast to the savory cheese
• One and a half cups shredded Colby Jack cheese: the ultimate melting cheese its mild flavor and creamy texture are a perfect match for the chicken
• One quarter cup mayonnaise: the binder for our filling it adds richness and moisture ensuring the stuffing is never dry
• One tablespoon olive oil: essential for searing the chicken to create a golden brown crust

Step by Step Instructions

Prepare the Pockets:

Lay each chicken breast flat on your cutting board. Using a sharp knife held parallel to the board, carefully slice into the thickest side of the breast to create a deep pocket. The trick is to go almost all the way to the other side without cutting through. I always use my other hand to gently press on top of the chicken to keep it steady.

Mix the Dreamy Filling:

In a medium sized bowl, combine the blanched broccoli, diced red bell pepper, shredded Colby Jack cheese, and mayonnaise. Add about half of your seasoning mix, salt, smoked paprika, garlic powder, onion powder and black pepper, to the bowl. Stir everything together until it's well combined. You want every bite to have that perfect mix of cheese and veggies.

Stuff and Secure:

Gently open the pocket in each chicken breast and spoon about a quarter of the cheese mixture inside. Don't be shy, pack it in there. To keep all that delicious filling from escaping in the oven, secure the opening with a few toothpicks. I learned the hard way that skipping this step leads to a cheesy mess on your pan.

Season and Sear for Flavor:

Sprinkle the remaining seasoning mix evenly over the outside of all the stuffed chicken breasts, patting it gently so it sticks. Now, heat the olive oil in a large oven safe skillet over medium heat. Once the oil shimmers, carefully place two chicken breasts in the pan. Let them cook for three to four minutes per side, just until they develop a beautiful golden brown crust. This step isn't about cooking the chicken through, it's all about building flavor. Transfer them to a plate and repeat with the other two breasts.

Bake to Perfection:

Return all four seared chicken breasts to the skillet. Cover the skillet tightly with foil, which will trap steam and keep the chicken incredibly moist as it bakes. Place it in your preheated 400°F oven for 18 to 20 minutes. The chicken is done when it’s cooked through and the internal temperature reaches 165°F on an instant read thermometer inserted into the thickest part of the meat, avoiding the filling.

Rest and Serve:

This might be the most important step. Let the chicken rest in the pan for at least five minutes after you take it out of the oven. This allows the juices to redistribute throughout the meat, guaranteeing a tender, juicy result. Once it has rested, remove the toothpicks, slice, and serve immediately.

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My favorite part of this recipe is the Colby Jack cheese. I’ve tried other cheeses, but nothing melts as beautifully or has that perfectly mild, creamy flavor that complements the chicken and broccoli without overpowering them. Seeing my family's faces when I slice into the chicken and that cheesy filling oozes out is a moment of pure dinner satisfaction.

Storage and Reheating

If you have leftovers, they store wonderfully. Let the chicken cool completely, then place it in an airtight container in the refrigerator for up to three days. To reheat, I recommend using the oven or an air fryer at 350°F for about 10 to 15 minutes. This helps crisp up the outside again and melts the cheese beautifully, which is something the microwave just can't do.

Smart Ingredient Swaps

While Colby Jack is my top choice, you can easily substitute it with other great melting cheeses like cheddar, Monterey Jack, or even a blend of Swiss and mozzarella for a different flavor profile. If mayonnaise isn't your thing, you can use an equal amount of full fat Greek yogurt for a tangier, lighter filling, though the texture will be slightly different.

Perfect Pairings

This stuffed chicken is a fantastic centerpiece for a meal. I love serving it with a side of creamy mashed potatoes or simple roasted asparagus. A light, crisp green salad with a vinaigrette also works perfectly to cut through the richness of the cheese. For a heartier meal, serve it alongside some fluffy quinoa or wild rice.

Frequently Asked Questions

→ What's the best way to prevent the filling from being watery?

Ensure the blanched broccoli is thoroughly drained before mixing it with the cheese and other ingredients. Excess moisture can lead to a soggy filling.

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Thaw it completely and squeeze out any excess moisture before incorporating it into the filling.

→ What other cheese can I use besides Colby-Jack?

Cheddar, Monterey Jack, or a Swiss-mozzarella blend would all be great substitutes for Colby-Jack cheese in this recipe.

→ How do I ensure the chicken is cooked through?

Use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) at the thickest part.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the filling and stuff the chicken breasts in advance. Store them in the refrigerator until ready to bake. This is a great way to save time on busy weeknights.

→ Why brown the chicken?

Browning the chicken adds a delicious layer of flavor and color. It also helps to seal in the juices, keeping the chicken moist and tender during baking.