Introduction

Remember those nights when you just wanted something delicious and satisfying without spending hours in the kitchen? This Cream Cheese and Broccoli Stuffed Chicken Breast recipe brings back all those good vibes! It’s like a warm hug on a plate, and honestly, it’s so incredibly easy, you’ll be making it again and again. Imagine tender chicken breasts bursting with a creamy, cheesy, veggie-packed filling. Yep, it’s that good!

Why You’ll Love This Recipe

Fast: You can have this on the table in under an hour!
Easy: Seriously, minimal fuss and cleanup.
Giftable: Make a batch and share the deliciousness with friends or neighbors.
Crowd-pleasing: Even picky eaters will devour these!

Ingredients

Let’s gather our goodies! Don’t worry, these are all pretty common and easy to find.

4 boneless, skinless chicken breasts: The stars of our show! Look for ones that are roughly the same size for even cooking.
1 cup steamed and chopped broccoli florets: You can steam fresh broccoli or even use frozen! Just make sure it’s chopped into small, bite-sized pieces.
8 oz softened cream cheese: This is what makes our filling so wonderfully creamy and rich. Let it sit out on the counter for a bit to soften up – it makes mixing so much easier!
1/2 cup shredded cheddar cheese: For that classic cheesy goodness. Use your favorite kind!
1/4 cup grated Parmesan cheese: Adds a little salty, nutty depth to the filling.
1 teaspoon garlic powder: Because garlic makes everything better.
1 teaspoon onion powder: A little savory boost.
Salt and pepper to taste: Always important for bringing out all the flavors.
1 tablespoon olive oil: For searing our chicken to golden perfection.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s do this together.

Preheat your oven: First things first, get that oven humming at 375°F (190°C). This is where the magic will happen.
Whip up the filling: In a medium bowl, toss together the steamed broccoli, softened cream cheese, cheddar cheese, Parmesan cheese, garlic powder, and onion powder. Give it a good mix until everything is beautifully combined. Taste it and add a pinch of salt and pepper if you think it needs it.
Butterfly the chicken: This might sound fancy, but it’s super simple! Take each chicken breast and slice it horizontally through the thickest part. Stop about half an inch from the other side. You’re essentially creating a pocket for all that delicious filling.
Season those breasts: Now, sprinkle a little salt and pepper inside the pockets and all over the outside of each chicken breast. This is where the flavor really starts building!
Stuff ’em up: Divide that glorious cream cheese and broccoli mixture evenly among the four chicken breasts. Gently spoon it into the pockets you created.
Close ’em up: Carefully fold the chicken breasts back over the filling. If they seem a bit shy and want to spring open, no worries! You can secure them with a couple of toothpicks to keep everything snugly tucked inside.
Get that skillet hot: Grab an oven-safe skillet (this is key!) and heat up your olive oil over medium-high heat.
Sear for that golden crust: Once the oil is shimmering, carefully place the stuffed chicken breasts into the skillet. Sear them for about 2-3 minutes on each side. You’re looking for a beautiful light golden-brown color. This step adds such a lovely flavor and texture!
Into the oven they go: Now, carefully transfer that oven-safe skillet straight into your preheated oven.
Bake until perfect: Let them bake for 20-25 minutes. You’ll know they’re done when the chicken is cooked through and a meat thermometer inserted into the thickest part registers 165°F (74°C).
Let them rest: This is a crucial step for juicy chicken! Let the stuffed breasts rest in the skillet for a few minutes before slicing and serving. It allows the juices to redistribute, making every bite incredibly tender.

Substitutions & Additions

Feel free to play around with this recipe! It’s super versatile.

Cheese please: Not a fan of cheddar? Try Monterey Jack, mozzarella, or even a bit of pepper jack for a kick!
Veggie power: You can absolutely add other finely chopped veggies to the filling. Sautéed mushrooms, spinach, or even some finely diced bell peppers would be delicious. Just make sure they’re cooked down a bit before adding them to the cream cheese mixture.
Herbalicious: A sprinkle of fresh chives or parsley in the filling can add a lovely fresh note.
Breadcrumb topping: For a little crunch, you could mix some breadcrumbs with melted butter and sprinkle it over the top of the chicken before baking.

Tips for Success

A few little tricks to make sure your stuffed chicken turns out perfectly every time.

Don’t overstuff: It’s tempting to pack as much filling as possible, but overstuffing can make it hard to close the chicken and might cause the filling to ooze out during cooking.
Even thickness: If your chicken breasts are super thick, you can gently pound them to an even thickness before butterflying. This helps them cook more evenly.
Prep ahead: You can totally make the filling a day in advance and store it in the fridge. You can even butterfly and stuff the chicken breasts a few hours ahead of time and keep them covered in the fridge. Just add a few extra minutes to the baking time if they’re going into the oven cold.
Toothpick tip: If you’re worried about the filling escaping, make sure to insert toothpicks strategically to hold those pockets securely shut.

How to Store It

Leftovers are a good thing!

Once cooled, store any leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in the oven at 350°F (175°C) until heated through, or you can slice them and reheat them in a skillet on the stovetop over low heat.

FAQs

Got questions? I’ve got answers!

Can I make this recipe ahead of time?

Yes! You can prepare the filling and stuff the chicken breasts a few hours ahead of time. Keep them covered in the refrigerator. You might need to add a few extra minutes to the baking time if they’re going into the oven chilled.

What can I serve with this stuffed chicken?

This chicken is fantastic with a side of roasted vegetables, a fresh salad, mashed potatoes, or even some fluffy rice. It’s a complete meal on its own!

Why is my chicken not cooked through?

Make sure your chicken breasts are of a similar thickness. If they’re very thick, they might need a little longer in the oven. Always use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for safety.

Cream Cheese and Broccoli Stuffed Chicken Breasts

Tender chicken breasts stuffed with a creamy, cheesy, and veggie-packed filling, baked to golden perfection. A fast, easy, and satisfying weeknight meal.

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Prep Time 15

Cook Time 25

Servings 4 chicken breasts

Equipment

Oven preheated to 375°F (190°C)
Medium bowl
oven-safe skillet
Meat thermometer
Toothpicks optional, for securing chicken
Airtight container for leftovers

Ingredients

Main ingredients

4 boneless, skinless chicken breasts roughly the same size
1 cup steamed and chopped broccoli florets bite-sized pieces
8 oz softened cream cheese softened at room temperature
0.5 cup shredded cheddar cheese your favorite kind
0.25 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, combine steamed broccoli, softened cream cheese, cheddar cheese, Parmesan cheese, garlic powder, and onion powder. Mix until well combined. Season with salt and pepper to taste.
Butterfly each chicken breast by slicing horizontally through the thickest part, stopping about half an inch from the other side to create a pocket.
Season the inside and outside of each chicken breast with salt and pepper.
Divide the filling evenly among the four chicken breasts and spoon into the pockets.
Fold the chicken breasts back over the filling. Secure with toothpicks if needed.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes per side until lightly golden brown.
Transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through and a meat thermometer registers 165°F (74°C).
Let the chicken breasts rest in the skillet for a few minutes before slicing and serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or skillet. For substitutions, consider Monterey Jack, mozzarella, or pepper jack cheese. Sautéed mushrooms, spinach, or bell peppers can be added to the filling. Fresh chives or parsley, or a breadcrumb topping are also great additions.