Let’s be honest—finding a dinner that’s both impressive and easy can feel like a culinary unicorn. But creamy broccoli stuffed chicken breast? It’s the comforting, elegant weeknight hero you’ve been searching for. We’ve gathered 20 mouthwatering recipes that transform simple ingredients into something truly special. Get ready to fall in love with dinner all over again—your taste buds (and family) will thank you!
Cheesy Broccoli Stuffed Chicken Breast
Beneath the quiet hum of the afternoon, there’s something deeply comforting about preparing a meal that feels like a warm embrace, a simple dish that transforms humble ingredients into something tender and nourishing. This cheesy broccoli stuffed chicken breast is exactly that—a cozy project for a slow evening, where each step unfolds with gentle intention. It’s the kind of recipe that reminds you how small efforts can yield big comfort, wrapping you in savory warmth from the inside out.
Ingredients
– Chicken breast – 2 large
– Broccoli florets – 1 cup
– Shredded cheddar cheese – ½ cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic powder – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through.
3. Repeat with the second chicken breast, ensuring the pocket is wide enough to hold the filling.
4. Steam the broccoli florets for 4–5 minutes until they are bright green and tender-crisp, then transfer them to a bowl.
5. Chop the steamed broccoli into small pieces, about ¼-inch in size, for even distribution in the filling.
6. In the same bowl, combine the chopped broccoli, shredded cheddar cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder.
7. Spoon the broccoli and cheese mixture evenly into the pocket of each chicken breast, filling them generously but without overstuffing.
8. Use toothpicks to secure the open edges of the chicken breasts, which helps prevent the filling from leaking during baking.
9. Drizzle the stuffed chicken breasts with the remaining olive oil and sprinkle with the remaining salt, black pepper, and garlic powder.
10. Bake in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and lightly golden.
11. Let the chicken rest for 5 minutes before removing the toothpicks and slicing, allowing the juices to redistribute for maximum tenderness.
A final rest brings the dish together beautifully—the chicken emerges juicy and flavorful, while the melted cheddar and tender broccoli create a creamy, savory center. Each slice reveals a vibrant green and golden filling, perfect alongside a simple salad or roasted potatoes for a complete, comforting meal that feels both wholesome and indulgent.
Garlic Butter Broccoli Stuffed Chicken
Zestfully, I find myself returning to this simple combination time and again, the way one might revisit a favorite passage in a well-loved book. There’s something quietly comforting about preparing this dish, a slow unfolding of flavors that feels like a gentle exhale at the end of a long day. The transformation of humble ingredients into something truly special never fails to bring a soft smile.
Ingredients
Chicken breasts – 2 large
Broccoli florets – 1 cup
Butter – 3 tbsp
Garlic – 3 cloves
Salt – ½ tsp
Black pepper – ¼ tsp
Paprika – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin.
3. Steam broccoli florets for 3 minutes until bright green but still firm.
4. Finely chop the steamed broccoli into small pieces.
5. Mince garlic cloves into fine pieces.
6. Melt butter in a small saucepan over low heat.
7. Add minced garlic to melted butter and cook for 1 minute until fragrant.
8. Combine chopped broccoli with 2 tablespoons of the garlic butter mixture in a bowl.
9. Season broccoli mixture with salt, black pepper, and paprika.
10. Lay pounded chicken breasts flat on a cutting board.
11. Divide broccoli mixture evenly between the two chicken breasts.
12. Roll each chicken breast tightly around the filling, starting from the shorter end.
13. Secure each roll with 2-3 toothpicks inserted diagonally.
14. Brush the outside of each chicken roll with olive oil.
15. Place chicken rolls seam-side down in a baking dish.
16. Pour remaining garlic butter over the top of the chicken rolls.
17. Bake for 25-30 minutes until internal temperature reaches 165°F when tested with a meat thermometer.
18. Remove from oven and let rest for 5 minutes before slicing.
19. Remove toothpicks carefully before serving.
Remarkably tender, the chicken yields to reveal its vibrant green heart, each slice presenting like a edible rose. The garlic butter seeps into every layer, creating a rich harmony that makes even simple steamed rice feel celebratory. I sometimes serve it over creamy polenta, where the golden juices pool beautifully around the grains.
Creamy Spinach and Broccoli Stuffed Chicken
Perhaps there’s something quietly comforting about transforming simple ingredients into something that feels like a warm embrace, the way chicken becomes a vessel for vibrant greens and creamy richness.
Ingredients
- Chicken breasts – 4 (6 oz each)
- Spinach – 2 cups
- Broccoli florets – 1 cup
- Cream cheese – 4 oz
- Garlic – 2 cloves
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – ¼ tsp
Instructions
- Preheat your oven to 375°F.
- Place each chicken breast between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin.
- Finely chop the broccoli florets and mince the garlic cloves.
- Heat olive oil in a skillet over medium heat for 1 minute.
- Sauté garlic for 30 seconds until fragrant but not browned.
- Add spinach and cook for 2 minutes until wilted, stirring constantly.
- Transfer spinach mixture to a bowl and let cool for 5 minutes.
- Combine spinach mixture with cream cheese, chopped broccoli, ½ tsp salt, and ¼ tsp black pepper.
- Season chicken breasts with remaining salt, pepper, and paprika.
- Divide filling evenly among chicken breasts, placing it in the center of each.
- Roll chicken tightly around filling, tucking in the ends.
- Secure each roll with 2-3 toothpicks placed at 1-inch intervals.
- Arrange chicken rolls seam-side down in a baking dish.
- Bake for 25-30 minutes until internal temperature reaches 165°F.
- Let rest for 5 minutes before removing toothpicks and slicing.
You’ll find the chicken stays remarkably juicy while the filling becomes velvety, with the broccoli providing just enough texture to contrast the creamy spinach. Yesterday’s leftovers make a wonderful filling for morning omelets or a delicate topping for toasted baguette slices.
Bacon-Wrapped Broccoli Stuffed Chicken
Wandering through the kitchen this afternoon, I found myself craving something that felt both comforting and nourishing, a meal that would wrap me in warmth while surprising my palate with hidden treasures. The simple act of preparing food becomes a quiet meditation when you let your hands do the thinking, folding ingredients together like secrets waiting to be discovered. There’s something deeply satisfying about creating pockets of flavor that reveal themselves only when you take that first careful bite.
Ingredients
– Chicken breasts – 2
– Broccoli florets – 1 cup
– Cream cheese – 4 oz
– Bacon slices – 6
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet or rolling pin.
3. Steam the broccoli florets for 3 minutes until bright green but still firm, then immediately transfer to an ice bath to stop the cooking process.
4. Pat the broccoli completely dry with paper towels to prevent watery filling.
5. In a small bowl, combine the cream cheese, steamed broccoli, salt, and black pepper until evenly mixed.
6. Spoon 2 tablespoons of the broccoli mixture onto the center of each pounded chicken breast.
7. Fold the chicken edges over the filling, pressing gently to seal.
8. Wrap each stuffed chicken breast with 3 bacon slices, overlapping slightly to fully cover the surface.
9. Brush the wrapped chicken with olive oil to help the bacon crisp evenly.
10. Place the chicken seam-side down on the prepared baking sheet.
11. Bake for 25-30 minutes until the bacon is crispy and the internal temperature reaches 165°F when tested with a meat thermometer.
12. Let rest for 5 minutes before slicing to allow juices to redistribute.
Each slice reveals a creamy, emerald-green center that contrasts beautifully with the salty, crisp bacon exterior. The chicken stays remarkably moist from the steam trapped inside, while the broccoli maintains a slight crunch that plays against the soft cream cheese. Try serving it over wild rice pilaf or slicing it thick to fan across a bed of arugula dressed with lemon vinaigrette.
Parmesan Crusted Broccoli Stuffed Chicken
Often, I find myself reaching for simple ingredients that transform into something quietly spectacular. On evenings when the kitchen feels like a sanctuary, this dish emerges—a humble combination that feels both nourishing and celebratory. One of those meals that slows time just a little.
Ingredients
Boneless, skinless chicken breasts – 2 large
Broccoli florets – 1 cup
Parmesan cheese – ½ cup
Breadcrumbs – ¼ cup
Egg – 1
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place broccoli florets in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave on high for 2 minutes until bright green and tender-crisp.
3. Finely chop the steamed broccoli until it resembles coarse crumbs.
4. In a small bowl, combine chopped broccoli, ¼ cup Parmesan cheese, salt, and black pepper.
5. Lay each chicken breast flat and use a sharp knife to cut a deep horizontal pocket through the thickest side, being careful not to cut all the way through.
6. Evenly divide the broccoli mixture and stuff it into each chicken pocket.
7. Secure the openings with 2-3 toothpicks to prevent filling from leaking during baking.
8. In a shallow dish, beat one egg until uniform in color.
9. In another shallow dish, combine breadcrumbs and remaining ¼ cup Parmesan cheese.
10. Dip each stuffed chicken breast first into the beaten egg, letting excess drip off, then press firmly into the breadcrumb mixture until fully coated on all sides.
11. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering.
12. Carefully place coated chicken breasts in the hot skillet and cook for 3-4 minutes until the bottom forms a golden-brown crust.
13. Flip chicken breasts and immediately transfer the skillet to the preheated oven.
14. Bake for 18-20 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the chicken.
15. Remove from oven and let rest for 5 minutes before removing toothpicks and slicing.
Golden and crisp on the outside, the Parmesan crust gives way to tender chicken that releases steam when sliced open. The broccoli filling stays vibrant, offering little bursts of earthy flavor against the salty cheese. I love serving thick slices over creamy polenta, where the textures create a comforting harmony that feels like a gentle embrace.
Lemon Herb Broccoli Stuffed Chicken Breast
Beneath the quiet hum of the afternoon, there’s something deeply comforting about preparing a meal that feels both nourishing and elegant, a simple act of folding flavors together with care. This dish, with its tender chicken and bright, herbed filling, is one of those quiet kitchen rituals that always leaves the house smelling like a gentle embrace. It’s a reminder that even on the busiest of days, a little patience in the kitchen can yield something truly special.
Ingredients
Chicken breasts – 2 (6 oz each)
Broccoli florets – 1 cup
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through.
3. Repeat with the second chicken breast.
4. Steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.
5. Finely chop the steamed broccoli and place it in a mixing bowl.
6. Add the lemon juice, garlic powder, dried oregano, salt, and black pepper to the bowl with the broccoli.
7. Mix the ingredients until the broccoli is evenly coated with the seasonings.
8. Divide the broccoli mixture evenly and spoon it into the pocket of each chicken breast.
9. Use toothpicks to secure the openings of the chicken breasts, ensuring the stuffing stays inside during cooking.
10. Brush the outside of each stuffed chicken breast with the remaining olive oil.
11. Place the chicken breasts in the prepared baking dish.
12. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
13. Let the chicken rest for 5 minutes before removing the toothpicks and slicing.
Zesty and tender, the chicken emerges juicy with a subtle crispness at the edges, while the broccoli filling remains vibrant and fragrant with lemon and herbs. Serve it sliced over a bed of quinoa to catch any escaping juices, or alongside roasted sweet potatoes for a comforting, colorful plate that feels both wholesome and celebratory.
Alfredo Broccoli Stuffed Chicken
Kindly remembering how comfort food wraps around the soul, I found myself returning to this simple stuffed chicken, where creamy Alfredo and tender broccoli create pockets of warmth inside each bite. Sometimes the most satisfying meals come from filling humble ingredients with unexpected richness, letting the oven do the gentle work of transformation.
Ingredients
Chicken breasts – 4
Broccoli florets – 2 cups
Alfredo sauce – 1 cup
Garlic powder – 1 tsp
Paprika – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the side, being careful not to cut all the way through.
3. Repeat this pocket-cutting process with the remaining three chicken breasts.
4. Steam the broccoli florets for 4 minutes until bright green and slightly tender.
5. Pat the steamed broccoli completely dry with paper towels to prevent sogginess in the filling.
6. Combine the steamed broccoli, Alfredo sauce, garlic powder, paprika, salt, and black pepper in a medium bowl.
7. Spoon approximately ¼ cup of the broccoli-Alfredo mixture into each chicken pocket.
8. Secure the openings of each stuffed chicken breast with 2-3 toothpicks to prevent filling leakage.
9. Brush the outside of each chicken breast lightly with olive oil.
10. Arrange the stuffed chicken breasts in a 9×13 inch baking dish.
11. Bake at 375°F for 30 minutes until the chicken reaches an internal temperature of 165°F.
12. Let the chicken rest for 5 minutes before removing toothpicks to allow juices to redistribute.
Maybe what makes this dish so comforting is how the chicken stays remarkably juicy while the filling becomes velvety and rich. The slight crispness of the broccoli provides a pleasant textural contrast to the creamy Alfredo sauce. For a complete meal, serve slices over wild rice that catches the extra sauce, or alongside roasted asparagus that echoes the green freshness.
Spicy Jalapeño Broccoli Stuffed Chicken
Remembering how the afternoon light used to fall across my grandmother’s kitchen table, I find myself drawn to recipes that feel both comforting and quietly bold. This one, with its gentle heat and tender filling, is a dish that seems to hold stories in every bite.
Ingredients
Chicken breasts – 4
Broccoli florets – 1 cup
Jalapeño – 1
Cream cheese – 4 oz
Shredded cheddar cheese – ½ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Carefully slice a pocket into each chicken breast horizontally, being sure not to cut all the way through.
3. Finely chop the broccoli florets and jalapeño, removing the seeds from the jalapeño for milder heat.
4. In a medium bowl, combine the cream cheese, cheddar cheese, chopped broccoli, and chopped jalapeño until well mixed.
5. Evenly stuff each chicken breast pocket with the broccoli and cheese mixture, using about 2 tablespoons per breast.
6. Secure the openings of each chicken breast with toothpicks to prevent the filling from leaking.
7. Rub the outside of each stuffed chicken breast with olive oil.
8. Season the chicken evenly with salt, black pepper, and garlic powder.
9. Place the stuffed chicken breasts in the prepared baking dish, arranging them so they don’t touch.
10. Bake at 375°F for 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
11. Let the chicken rest for 5 minutes before removing the toothpicks and serving.
But the true magic happens when you slice into it—the creamy, slightly spicy filling spills out against the perfectly cooked chicken. I love serving this over a bed of cilantro-lime rice, where the bright flavors contrast beautifully with the dish’s gentle warmth.
Mushroom and Broccoli Stuffed Chicken
Tender chicken breasts become vessels for earthy mushrooms and crisp broccoli in this comforting weeknight meal. There’s something quietly satisfying about preparing a dish that feels both nourishing and elegant, especially when the autumn light begins to fade early. This recipe invites you to slow down and enjoy the simple process of creating something beautiful from a handful of humble ingredients.
Ingredients
Chicken breasts – 4
Broccoli florets – 1 cup
Mushrooms – 1 cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Carefully slice a pocket into each chicken breast horizontally, being careful not to cut all the way through.
3. Finely chop the broccoli florets and mushrooms into small, uniform pieces.
4. Mince the garlic cloves.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat.
6. Sauté the chopped broccoli, mushrooms, and minced garlic for 5-7 minutes until the vegetables are softened and fragrant.
7. Season the vegetable mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper.
8. Evenly stuff the vegetable mixture into the pockets of the 4 chicken breasts.
9. Secure the openings of the chicken breasts with toothpicks to prevent the stuffing from falling out during cooking.
10. Rub the outside of the stuffed chicken breasts with the remaining 1 tablespoon of olive oil.
11. Season the exterior of the chicken with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
12. Place the stuffed chicken breasts in a baking dish.
13. Bake at 375°F for 25-30 minutes until the internal temperature reaches 165°F.
14. Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Soft and juicy chicken gives way to a savory filling that retains just enough texture to be interesting. Serve slices fanned over creamy polenta or alongside roasted potatoes to catch any escaping juices, making each component of the plate work in harmony.
Sun-Dried Tomato Broccoli Stuffed Chicken
Gently, as the afternoon light fades outside my kitchen window, I find myself returning to this simple stuffed chicken—a recipe that feels like wrapping comfort in a golden crust. There’s something quietly satisfying about the way sun-dried tomatoes and tender broccoli nestle inside, waiting to surprise with each slice. It’s a dish that asks for little but gives so much warmth in return.
Ingredients
Chicken breasts – 2
Broccoli florets – 1 cup
Sun-dried tomatoes in oil – ½ cup
Cream cheese – 4 oz
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast between two sheets of plastic wrap and pound it evenly to ¼-inch thickness using a rolling pin or meat mallet.
3. Repeat with the second chicken breast.
4. Chop the broccoli florets into tiny, rice-sized pieces—this helps them cook quickly and blend seamlessly into the filling.
5. Pat the sun-dried tomatoes dry with a paper towel to remove excess oil, then finely chop them.
6. In a medium bowl, combine the cream cheese, chopped broccoli, chopped sun-dried tomatoes, garlic powder, salt, and black pepper.
7. Spoon half of the filling mixture onto the center of each pounded chicken breast.
8. Roll each chicken breast tightly around the filling, tucking in the sides as you go to prevent leaks.
9. Secure each roll with 2-3 toothpicks inserted diagonally through the seam.
10. Brush the outside of each chicken roll lightly with olive oil.
11. Place the chicken rolls seam-side down in a baking dish.
12. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
13. Let the chicken rest for 5 minutes before removing the toothpicks and slicing—this allows the juices to redistribute evenly.
The chicken emerges with a crisp exterior that gives way to a creamy, tangy filling where the sun-dried tomatoes lend a subtle sweetness against the earthy broccoli. I love serving thick slices over a bed of wilted spinach or alongside roasted potatoes that soak up any lingering pan juices.
Pesto Broccoli Stuffed Chicken Breast
Perhaps there’s something quietly comforting about transforming simple ingredients into a meal that feels both nourishing and special. Pesto Broccoli Stuffed Chicken Breast is one of those dishes that asks for little but gives so much in return, a gentle reminder of how small efforts can yield deep satisfaction.
Ingredients
– Chicken breast – 2 large
– Broccoli florets – 1 cup
– Pesto – ¼ cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice horizontally through the thickest part, creating a deep pocket without cutting all the way through.
3. Repeat with the second chicken breast.
4. Steam the broccoli florets for 4 minutes until bright green and tender-crisp.
5. Chop the steamed broccoli into small pieces.
6. In a small bowl, mix the chopped broccoli with pesto until evenly coated.
7. Spoon the pesto-broccoli mixture evenly into the pocket of each chicken breast.
8. Use toothpicks to secure the openings of the chicken breasts, ensuring the stuffing stays inside during cooking.
9. Rub the outside of each chicken breast with olive oil.
10. Season both sides of the chicken with salt and black pepper.
11. Place the stuffed chicken breasts in a baking dish.
12. Bake for 25-30 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
13. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Just out of the oven, the chicken emerges juicy and tender, while the pesto-infused broccoli filling remains vibrant and herbaceous. Slicing reveals beautiful green layers that pair wonderfully with roasted potatoes or a simple arugula salad for a complete, comforting meal.
Baked Broccoli and Cheese Stuffed Chicken
Looking back at the golden afternoon light filtering through my kitchen window, I remember how this simple dish came together—the way the broccoli florets nestled against melted cheese, the chicken wrapping around it all like a comforting embrace. Sometimes the most satisfying meals are the ones that feel like a quiet conversation with yourself, each step measured and mindful. This baked chicken holds that gentle space between effort and ease, perfect for evenings when you want something nourishing without complication.
Ingredients
Chicken breasts – 2 large
Broccoli florets – 1 cup
Shredded cheddar cheese – ¾ cup
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Garlic powder – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the thickest part, being careful not to cut all the way through.
3. Repeat with the second chicken breast.
4. Steam the broccoli florets for 4 minutes until bright green and slightly tender, then drain thoroughly and pat dry with paper towels to prevent sogginess.
5. Chop the steamed broccoli into small pieces.
6. In a medium bowl, combine the chopped broccoli, shredded cheddar cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder.
7. Stuff each chicken pocket evenly with the broccoli-cheese mixture, pressing gently to pack it in without overfilling.
8. Secure the openings with 2-3 toothpicks spaced about 1 inch apart to keep the filling contained during baking.
9. Rub the outside of each stuffed chicken breast with the remaining olive oil.
10. Sprinkle the remaining salt, black pepper, and garlic powder evenly over both chicken breasts.
11. Place the chicken in the prepared baking dish and bake at 375°F for 25-30 minutes until the internal temperature reaches 165°F and the exterior is golden brown.
12. Let the chicken rest for 5 minutes before carefully removing the toothpicks.
Creamy melted cheese binds the tender broccoli within juicy chicken that slices cleanly, revealing a vibrant green center. The subtle garlic warmth complements the sharp cheddar without overwhelming, while the rested chicken stays remarkably moist. Try serving it over wild rice pilaf or with roasted sweet potatoes to catch any escaping cheese sauce, turning a simple dinner into something quietly celebratory.
Broccoli and Cheddar Stuffed Chicken Roll-Ups
Evening light filters through the kitchen window, casting long shadows across the counter where I find myself reaching for familiar ingredients, wanting to create something that feels both comforting and special, something simple enough for a weeknight yet elegant enough to share.
Ingredients
– Chicken breasts – 2 large
– Broccoli florets – 1 cup
– Shredded cheddar cheese – ¾ cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic powder – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place one chicken breast between two sheets of plastic wrap and pound it evenly to ¼-inch thickness using a meat mallet or rolling pin.
3. Repeat the pounding process with the second chicken breast.
4. Steam the broccoli florets for 3-4 minutes until bright green and slightly tender, then immediately transfer to an ice bath to stop the cooking process.
5. Pat the steamed broccoli completely dry with paper towels to prevent sogginess in the final dish.
6. Chop the dried broccoli into small pieces, about ¼-inch in size.
7. In a medium bowl, combine the chopped broccoli, shredded cheddar cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder.
8. Season both sides of each pounded chicken breast with the remaining salt, black pepper, and garlic powder.
9. Divide the broccoli-cheddar mixture evenly between the two chicken breasts, spreading it in a thin layer across the center of each.
10. Starting from the shorter end, tightly roll up each chicken breast around the filling, securing the seam with 2-3 toothpicks placed about 1 inch apart.
11. Heat the remaining olive oil in an oven-safe skillet over medium-high heat until shimmering.
12. Carefully place the chicken roll-ups seam-side down in the hot skillet and sear for 2-3 minutes until golden brown on all sides, turning gently with tongs.
13. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
14. Remove from oven and let rest for 5 minutes before carefully removing the toothpicks and slicing into 1-inch rounds. The chicken emerges tender and juicy, its savory flavor wrapping around the creamy, melted cheddar and earthy broccoli in each spiral slice. I love serving these over a bed of lemon-kissed quinoa or alongside roasted sweet potatoes, the golden rounds looking almost like little pinwheels on the plate.
Broccoli Stuffed Chicken with Creamy Dijon Sauce
Perhaps some evenings call for a meal that feels like a quiet conversation with yourself, where the simple act of stuffing chicken becomes a gentle ritual. This dish wraps humble broccoli in tender chicken, all bathed in a sauce that whispers of comfort and quiet satisfaction.
Ingredients
Chicken breasts – 4
Broccoli florets – 2 cups
Cream cheese – 4 oz
Dijon mustard – 2 tbsp
Heavy cream – ½ cup
Chicken broth – ¼ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet or rolling pin.
3. Repeat step 2 with the remaining three chicken breasts.
4. Steam the broccoli florets for 4 minutes until bright green and slightly tender.
5. Finely chop the steamed broccoli.
6. In a medium bowl, combine the chopped broccoli, cream cheese, 1 tablespoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
7. Lay one pounded chicken breast flat and place ¼ of the broccoli mixture in the center.
8. Roll the chicken breast tightly around the filling, tucking in the sides as you go.
9. Secure the roll with two toothpicks inserted diagonally.
10. Repeat steps 7-9 with the remaining chicken breasts and filling.
11. Heat olive oil in a large oven-safe skillet over medium-high heat.
12. Place the chicken rolls seam-side down in the hot skillet and sear for 2 minutes until golden brown.
13. Flip the chicken rolls and sear the other side for 2 minutes.
14. Transfer the skillet to the preheated oven and bake for 20 minutes.
15. Remove the skillet from the oven and transfer the chicken rolls to a plate.
16. Return the skillet to the stovetop over medium heat.
17. Add chicken broth to the skillet and scrape up any browned bits with a wooden spoon.
18. Whisk in the remaining 1 tablespoon Dijon mustard, heavy cream, ½ teaspoon salt, and ¼ teaspoon black pepper.
19. Simmer the sauce for 3 minutes until slightly thickened.
20. Remove toothpicks from the chicken rolls and slice each roll into 1-inch thick pieces.
21. Arrange the sliced chicken on plates and spoon the warm sauce over the top.
For such a simple preparation, the textures surprise—the chicken stays remarkably juicy around the creamy broccoli filling, while the dijon sauce cuts through with just enough sharpness to keep each bite interesting. Try serving it over wild rice that soaks up the extra sauce, or slice it thin for a next-day sandwich that feels like rediscovering a quiet moment.
Broccoli and Ham Stuffed Chicken Breast
Cradling the chicken breast in my palms, I remember how simple ingredients can transform an ordinary evening into something quietly special, how the familiar scent of roasting broccoli and savory ham fills the kitchen with a sense of gentle abundance.
Ingredients
- Chicken breast – 2 large
- Broccoli florets – 1 cup
- Ham – ½ cup, diced
- Cream cheese – ¼ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Olive oil – 1 tbsp
Instructions
- Preheat your oven to 375°F.
- Place one chicken breast flat on a cutting board and use a sharp knife to slice horizontally through the thickest part, creating a deep pocket without cutting all the way through.
- Repeat with the second chicken breast.
- Steam the broccoli florets for 4 minutes until bright green and tender-crisp.
- Chop the steamed broccoli into small pieces.
- In a medium bowl, combine the chopped broccoli, diced ham, cream cheese, salt, and black pepper.
- Mix until evenly incorporated.
- Divide the broccoli-ham mixture evenly between the two chicken breast pockets.
- Use toothpicks to securely seal the openings of each stuffed breast.
- Brush the outside of both chicken breasts with olive oil.
- Place the stuffed chicken breasts in a baking dish.
- Bake at 375°F for 25-30 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
- Remove from the oven and let rest for 5 minutes before serving.
Now the golden-brown crust gives way to a moist, tender interior where the creamy filling melts into every bite. Nestled beside roasted potatoes or sliced over a bed of wild rice, it feels both comforting and complete, the broccoli still offering a slight crunch against the smoky ham.
Broccoli Stuffed Chicken with Mozzarella
Maybe some evenings call for something simple yet deeply satisfying, the kind of meal that feels like a quiet accomplishment. This dish, with its humble ingredients, comes together in a way that fills the kitchen with a comforting warmth, a small ritual of care for oneself or for those you share a table with.
Ingredients
– Boneless, skinless chicken breasts – 2 (about 1.5 lbs total)
– Broccoli florets – 1.5 cups
– Shredded mozzarella cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the side, being careful not to cut all the way through.
3. Repeat step 2 with the second chicken breast.
4. Chop the broccoli florets into very small, rice-sized pieces.
5. In a medium bowl, combine the chopped broccoli, shredded mozzarella, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
6. Evenly divide the broccoli and cheese mixture and stuff it into the pocket of each chicken breast.
7. Use 2-3 toothpicks to securely seal the opening of each chicken breast, ensuring the stuffing stays inside during cooking.
8. Rub the outside of each stuffed chicken breast with 1 tbsp of olive oil.
9. Season the outside of the chicken with the remaining ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
10. Place the stuffed chicken breasts in a baking dish.
11. Bake at 375°F for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
12. Remove the baking dish from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
13. Slice the chicken breasts and serve immediately. Really, the gentle steam that escapes when you first slice into it carries the simple, savory aroma of garlic and broccoli. The melted mozzarella binds the tender chicken and finely chopped broccoli into a wonderfully cohesive bite, a soft and satisfying texture in every forkful. It’s lovely served over a bed of creamy polenta or alongside roasted baby potatoes, their mild flavors providing a perfect canvas for the main event.
Broccoli and Cauliflower Stuffed Chicken
Gently, as the afternoon light fades, I find myself drawn to the quiet comfort of preparing something that feels both nourishing and thoughtful. There’s a simple elegance in wrapping tender chicken around a soft, vegetable-filled heart, a dish that asks for little but gives so much in return. It’s the kind of meal that slows the world down, just for a moment.
Ingredients
– Chicken breasts – 2
– Broccoli florets – 1 cup
– Cauliflower florets – 1 cup
– Cream cheese – 4 oz
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them evenly to ¼-inch thickness using a meat mallet or rolling pin.
3. Steam the broccoli and cauliflower florets in a steamer basket over boiling water for 5 minutes until just tender.
4. Transfer the steamed broccoli and cauliflower to a bowl and mash them lightly with a fork.
5. Stir in the cream cheese, garlic powder, salt, and black pepper until fully combined.
6. Spoon half of the broccoli and cauliflower mixture onto the center of each pounded chicken breast.
7. Roll each chicken breast tightly around the filling, starting from one short end, and secure with toothpicks to hold the shape.
8. Brush the outside of each chicken roll with olive oil to help with browning.
9. Place the chicken rolls seam-side down in a baking dish and bake at 375°F for 25–30 minutes, until the internal temperature reaches 165°F.
10. Let the chicken rest for 5 minutes before carefully removing the toothpicks and slicing.
You’ll notice the chicken stays wonderfully juicy, while the filling melts into a creamy, subtly sweet contrast against the savory exterior. Try serving it over a bed of wilted spinach or alongside roasted potatoes for a meal that feels both rustic and refined.
Broccoli Stuffed Chicken with Garlic Cream Sauce
Sometimes the simplest meals become the most comforting, the ones that fill the kitchen with a warmth that settles deep in your bones. This dish is one of those quiet, steadying creations, a humble combination that feels like a gentle embrace after a long day.
Ingredients
Chicken breasts – 4 (6 oz each)
Broccoli florets – 2 cups
Cream cheese – 4 oz
Garlic – 4 cloves
Heavy cream – 1 cup
Chicken broth – ½ cup
Butter – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the side, being careful not to cut all the way through.
3. Repeat the pocket-cutting process with the remaining three chicken breasts.
4. Finely chop the broccoli florets into very small pieces.
5. In a medium bowl, combine the chopped broccoli, cream cheese, and half of the minced garlic.
6. Season the broccoli mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper.
7. Spoon equal amounts of the broccoli mixture into each chicken breast pocket.
8. Use toothpicks to securely seal the openings of each stuffed chicken breast.
9. Pat the outside of the chicken breasts dry with paper towels to ensure even browning.
10. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
11. Season the outside of the chicken breasts with the remaining salt and pepper.
12. Carefully place the chicken breasts in the hot skillet and sear for 3-4 minutes until golden brown.
13. Flip the chicken breasts and sear the other side for another 3-4 minutes until browned.
14. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes.
15. Remove the skillet from the oven and transfer the chicken to a plate to rest, leaving the drippings in the pan.
16. Return the skillet to the stovetop over medium heat and melt 2 tablespoons of butter.
17. Add the remaining minced garlic to the skillet and cook for 1 minute until fragrant.
18. Pour in ½ cup of chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
19. Stir in 1 cup of heavy cream and bring the sauce to a gentle simmer.
20. Let the sauce simmer for 5-7 minutes until it thickens enough to coat the back of a spoon.
21. Remove the toothpicks from the chicken breasts.
22. Spoon the garlic cream sauce over the stuffed chicken breasts before serving.
Moist chicken gives way to a tender, savory broccoli filling, while the rich garlic cream sauce ties everything together with its velvety texture. The contrast between the crisp seared exterior and the soft interior makes each bite satisfying. For a complete meal, serve it alongside roasted potatoes to soak up the extra sauce, or over a bed of wild rice for a heartier presentation.
Broccoli and Ricotta Stuffed Chicken
Tender chicken breasts, carefully butterflied and waiting to be filled, remind me how simple ingredients can transform into something quietly spectacular when given patience and care. This stuffed chicken feels like a gentle embrace on cooler evenings, where the kitchen becomes a sanctuary of warmth and comforting aromas.
Ingredients
Chicken breasts – 4
Broccoli florets – 1 cup
Ricotta cheese – ½ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin.
3. Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to stop the cooking process.
4. Finely chop the cooled broccoli and mince the garlic cloves.
5. In a medium bowl, combine the ricotta cheese, chopped broccoli, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Lay the pounded chicken breasts flat and divide the ricotta mixture evenly among them, spreading it in a thin layer down the center of each breast.
7. Carefully roll each chicken breast tightly around the filling, starting from the shorter end.
8. Secure each roll with 2-3 toothpicks placed about 1 inch apart to prevent the filling from leaking during baking.
9. Brush the outside of each chicken roll with olive oil and season with the remaining salt and pepper.
10. Place the chicken rolls seam-side down on the prepared baking sheet, spacing them at least 2 inches apart for even cooking.
11. Bake for 25-30 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
12. Remove from oven and let rest for 5 minutes before carefully removing the toothpits and slicing.
Underneath the golden exterior lies a creamy, verdant filling that spills out like a secret revealed. The chicken remains remarkably moist while the broccoli retains just enough texture to provide gentle resistance against the smooth ricotta. Serve slices fanned over creamy polenta or alongside roasted root vegetables, where the simple elegance of this dish truly shines.
Broccoli Stuffed Chicken with Crispy Breadcrumbs
Holding this warm plate, I remember how simple ingredients can transform into something comforting, how the humble broccoli and chicken become a meal that feels like a quiet conversation with yourself. There’s something deeply satisfying about the process of stuffing, baking, and watching golden breadcrumbs form their crisp shell. This dish carries the gentle rhythm of an afternoon spent nourishing both body and spirit.
Ingredients
– Chicken breasts – 2
– Broccoli florets – 1 cup
– Breadcrumbs – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Parmesan cheese – ¼ cup
Instructions
1. Preheat your oven to 375°F.
2. Chop 1 cup of broccoli florets into small pieces.
3. Cut a horizontal pocket into each of the 2 chicken breasts, being careful not to cut through the other side.
4. Stuff each chicken breast pocket with the chopped broccoli.
5. Season the outside of the chicken with 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
6. In a small bowl, mix ½ cup breadcrumbs with ¼ cup Parmesan cheese.
7. Brush the stuffed chicken breasts with 2 tbsp olive oil.
8. Press the breadcrumb mixture firmly onto the oiled chicken surfaces.
9. Place the coated chicken breasts on a baking sheet.
10. Bake at 375°F for 25-30 minutes until the internal temperature reaches 165°F and the breadcrumbs are golden brown.
11. Let the chicken rest for 5 minutes before slicing.
12. Serve immediately while the breadcrumbs remain crisp.
Once you slice into the chicken, the steam releases that wonderful broccoli aroma, mingling with the savory Parmesan crust. The contrast between the moist, tender chicken interior and the shatteringly crisp breadcrumb coating makes each bite interesting. I love serving this over creamy polenta or with roasted cherry tomatoes that burst with sweetness against the savory chicken.
Summary
Get ready to transform your dinner routine with these 20 creamy broccoli stuffed chicken breast recipes! From quick weeknight meals to impressive dinner party dishes, there’s something for every cook and occasion. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to pin this article to your Pinterest boards to save these delicious ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
