I love a good weeknight save and this one always works for me. We take tender chicken, tuck in warm broccoli and mellow cheese, then bake until the top turns golden and the kitchen smells like home. It hits that comfort zone without weighing you down. Simple moves, big payoff, plates cleared. You asked for Chicken And Cheese Recipes and I heard you. This one joins my favorite broccoli and cheese recipes and lives right next to my go to stuffed chicken recipes list. The filling stays creamy, the chicken stays juicy, and every bite gives soft crunch from quick cooked broccoli. It feels cozy and it tastes bright. When I make it, I season first, sear for color, then slide the skillet into the oven. I rest the chicken so the juices settle. Friends ask for seconds. We laugh, we pass the pan, and no one fusses. If you like stuffed chicken recipe ideas or even a bacon wrapped stuffed chicken breast for weekends, keep this ready. It gives that chicken broccoli cheese soup vibe in solid form and fits right into busy nights of recipes chicken breast.
Table of Contents
- 1) Key Takeaways
- 2) Easy Broccoli Cheese Stuffed Chicken Breast Recipe
- 3) Ingredients for Broccoli Cheese Stuffed Chicken Breast
- 4) How to Make Broccoli Cheese Stuffed Chicken Breast
- 5) Tips for Making Broccoli Cheese Stuffed Chicken Breast
- 6) Making Broccoli Cheese Stuffed Chicken Breast Ahead of Time
- 7) Storing Leftover Broccoli Cheese Stuffed Chicken Breast
- 8) Try these Main Course next
- 9) Broccoli Cheese Stuffed Chicken Breast
- 10) Nutrition
1) Key Takeaways
- Juicy chicken holds a creamy broccoli cheddar filling that stays put
- A quick sear adds color then the oven finishes the job
- Simple steps work on busy nights and taste like comfort
- Nancy at Nancy Cooks walks you through it with calm, clear cues
2) Easy Broccoli Cheese Stuffed Chicken Breast Recipe
I reach for Chicken And Cheese Recipes when the day runs long and the table still matters. This one sits high on that list for Chicken And Cheese Recipes lovers who want speed and flavor. We stuff tender chicken with warm broccoli and soft cheese, then bake until the tops turn golden and the kitchen smells friendly.
On Nancy Cooks I keep things simple so you can cook with ease. I sear for color, I slide the pan into the oven, I rest the chicken so the juices stay. The filling tastes rich yet light. The bite lands soft then a little sharp from cheddar. I serve it with lemon and a bright salad and the plates come back clean.
We wrote this at my small kitchen table and laughed over tests that leaked. Toothpicks fixed that. Now the pocket holds firm and the slice looks neat. If you track chicken and cheese meals for your week, add this. It scratches that cheesy chicken idea without fuss and keeps you out of a long sink session.
3) Ingredients for Broccoli Cheese Stuffed Chicken Breast
Chicken breasts I choose even pieces so they cook at the same pace and cut a pocket on the thick side with a small sharp knife
Broccoli florets I steam them until bright and crisp then chop them fine so the filling spreads and stays inside the pocket
Cream cheese I soften it to room temp so it mixes smooth and gives body to the filling that will not run
Sharp cheddar I grate it fresh for clean melt and bold taste that pairs with mild broccoli
Greek yogurt I stir in a spoon for light tang that wakes the cheese and keeps the mix creamy
Garlic powder and onion powder I use these for steady flavor that spreads through each bite
Smoked paprika I add a small shake for warmth and a hint of color on the slice
Kosher salt and black pepper I season both the filling and the meat so the taste reads true
Olive oil I use a thin coat in the skillet so the sear takes and the chicken lifts clean
Toothpicks or twine I secure each pocket so the mix stays in place through the flip
Parsley and lemon I finish with chopped herbs and a quick squeeze to brighten the finish
4) How to Make Broccoli Cheese Stuffed Chicken Breast
Step 1 Heat the oven to 400 F and grease an oven safe skillet or set a lined sheet pan
Step 2 Steam broccoli until just tender then chop it small and let it cool so it does not melt the cheese too soon
Step 3 Mix cream cheese cheddar yogurt garlic powder onion powder paprika salt and pepper in a bowl until smooth then fold in the broccoli
Step 4 Cut a pocket into each chicken breast from the thick side and season the outside with salt pepper and a pinch of garlic powder
Step 5 Fill each pocket with the broccoli cheese mix then secure with toothpicks so the filling stays put
Step 6 Warm olive oil over medium high heat and sear the chicken on both sides until light brown
Step 7 Move the pan to the oven and bake until the thickest part hits 165 F then rest five minutes and remove the picks
Step 8 Spoon pan juices over the chicken then finish with parsley and lemon and bring it to the table
5) Tips for Making Broccoli Cheese Stuffed Chicken Breast
Use a narrow knife so the pocket stays tight and the filling rides through the bake. Chill the mix for a few minutes if it feels loose. That small pause helps it hold shape and gives neat slices later.
Pat the chicken dry before you season and sear. Dry meat browns fast and lifts from the pan without tearing. If the pieces are thick, start the bake on a rack so hot air moves around each side.
Track doneness with a thermometer and pull at 165 F. For cheesy chicken ideas add a strip of cooked bacon inside on a fun night. For chicken with cheese dinners dust the top with grated parmesan before the sear for a crisp edge.
6) Making Broccoli Cheese Stuffed Chicken Breast Ahead of Time
I mix the filling in the morning and keep it covered in the fridge. At dinner I stuff the chicken and bake. The texture stays creamy and the meat stays juicy. This plan helps on weekdays when time runs short.
You can stuff the chicken a few hours ahead as well. Set the tray in the fridge and bring it out as the oven heats. The pocket stays firm and the slice looks tidy. Brush a thin coat of oil before the sear so color builds fast.
For meal prep on Chicken And Cheese Recipes weeks, bake the chicken then cool and store whole. Reheat low and slow so the cheese does not split. Add lemon after warming to keep the finish bright.
7) Storing Leftover Broccoli Cheese Stuffed Chicken Breast
Leftovers keep well in a covered container in the fridge for three days. I slice thick pieces so they warm evenly. A low oven brings them back without drying the edges.
I like this cold over greens with a squeeze of lemon. The filling tastes like a gentle nod to soup on a cool day yet it eats clean. Add a few cherry tomatoes and you have a quick lunch.
For the freezer wrap each piece tight and label the date. Thaw in the fridge and reheat until hot through. For fans of chicken and cheese meals this trick saves a midweek dinner when plans change.
8) Try these Main Course next
9) Broccoli Cheese Stuffed Chicken Breast
Broccoli Cheese Stuffed Chicken Breast Chicken And Cheese Recipes
Ingredients
For the Filling
- 1 packed cup small broccoli florets steamed until crisp tender and chopped
- 4 ounces cream cheese softened
- 1 cup shredded sharp cheddar
- 2 tablespoons plain Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 quarter teaspoon salt
- 1 quarter teaspoon black pepper
For the Chicken
- 4 medium chicken breasts about 6 ounces each patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 half teaspoon black pepper
- 1 half teaspoon garlic powder
- Toothpicks or kitchen twine
- Nonstick spray
For Serving
- Fresh parsley chopped
- Lemon wedges
- Cooked rice or quinoa or a light salad
Instructions
Prep
- Heat oven to 400 F. Lightly grease an oven safe skillet or line a sheet pan and set aside.
- Steam broccoli until bright green and just tender then chop fine and let cool.
Make the Filling
- Stir cream cheese cheddar yogurt garlic powder onion powder smoked paprika salt and pepper in a bowl until smooth.
- Fold in chopped broccoli until evenly coated.
Stuff the Chicken
- Use a sharp knife to cut a pocket into the thick side of each breast stopping before you reach the other edge.
- Season the outside of the chicken with salt pepper and garlic powder.
- Divide filling among the pockets. Close with toothpicks or tie with twine so the filling stays put.
Sear and Bake
- Warm olive oil in the skillet over medium high heat until it shimmers.
- Sear chicken on both sides until lightly browned about 2 to 3 minutes per side.
- Move skillet to the oven and bake until the thickest part reaches 165 F about 18 to 22 minutes.
- Rest 5 minutes. Remove picks. Spoon any pan juices over the top.
Serve
- Finish with parsley and a squeeze of lemon.
- Serve with rice quinoa or salad.
10) Nutrition
Serving size one chicken breast. Calories about 430. Protein about 40 g. Fat about 24 g. Carbohydrates about 8 g. Fiber about 1 g. Sodium about 680 mg. Figures vary with the size of the chicken and the cheese you use. I test values for my kitchen on Nancy Cooks so your numbers may shift a bit at home.
Recipe by Nancy for Nancy Cooks. Find more at https://www.nancycooks.com
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