Perfectly seasoned and loaded with a creamy cheesy broccoli filling, this broccoli and cheese stuffed chicken breast is a sensational low-carb, family-friendly main dish.
I have to share the amusing story of how this recipe came about. One evening while having coffee with my husband I teased, “You’re over 40 now — your body could use a green vegetable once in a while.” That remark prompted a conversation that led from green beans to broccoli, and eventually to this stuffed chicken dish.
This recipe is great for picky eaters and quickly became a family favorite. It’s flavorful, simple to prepare, and ready in under an hour. Start by seasoning boneless, skinless chicken breasts with garlic powder, paprika, and onion powder. Slice a pocket into each breast and stuff it with a creamy mixture of tender broccoli, chopped bell pepper, shredded cheese, and mayonnaise. After searing the breasts in a hot skillet to get a golden exterior, finish them in a hot oven until cooked through. The cheesy broccoli filling pairs beautifully with the juicy chicken.
You can serve these low-carb stuffed chicken breasts on their own for a light meal, or offer a starch like mashed potatoes for those who prefer more carbs. Print this recipe and add it to your weeknight rotation — it’s reliable, tasty, and easy to scale up for a larger crowd.
Recipe Ingredients
- Boneless skinless chicken breast
- Shredded cheddar or Colby Jack cheese
- Chopped fresh broccoli
- Chopped bell pepper
- Olive oil
- Mayonnaise
- Paprika
- Salt
- Garlic powder
- Pepper
- Onion powder
Prepare the broccoli by placing the chopped florets in a medium bowl with about two tablespoons of water. Cover and microwave for about 3 minutes, then drain any excess water. Stir in the shredded cheese, mayonnaise, and chopped bell pepper until evenly combined.
Carefully cut a pocket into each chicken breast.
A safe way to butterfly the chicken is to hold the breast steady with a flat spatula while cutting. Be careful not to slice through to the other side or all the way to the ends.
Stuff each chicken breast with about one third of the broccoli-cheese mixture. Mix the onion powder, garlic powder, black pepper, salt, and paprika and sprinkle the seasoning over both sides of each breast.
In a large ovenproof skillet, heat 2–3 tablespoons of olive oil over medium-high heat until hot. Carefully add the chicken breasts and sear for about 4–5 minutes per side, until nicely browned. Transfer the skillet to a preheated 425°F oven and bake for 10–15 minutes or until the chicken reaches 165°F and is cooked through. Let the breasts rest for a few minutes before serving.
Isn’t that a tempting dinner? And yes — it’s low carb and satisfying.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best texture.
- You can freeze the stuffed chicken unbaked for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Recipe Notes
- This recipe makes three large stuffed chicken breasts. If you need more servings, simply double the ingredients to make six breasts.
- Fresh broccoli is preferred for texture, but frozen broccoli works fine—thaw and pat dry before adding to the stuffing.
- Any good melting cheese works well; try a mix of sharp cheddar and parmesan for extra flavor.
- If you like, wrap each stuffed breast in bacon before baking for a savory twist. Secure with toothpicks if needed.
- If a pocket is accidentally cut too far, hold the chicken closed with toothpicks while baking and remove them before serving.
Recipe FAQs
What temperature should a stuffed chicken breast be when it’s done?
Cooked chicken should register 165°F in the thickest part when fully done. Use a reliable meat thermometer to check.
What do you serve with stuffed chicken breast?
Serve the stuffed chicken on its own for a low-carb meal or add sides to round it out: mashed potatoes, brown rice, cauliflower rice, grilled asparagus, candied carrots, pasta, baked zucchini fries, creamy cucumber salad, or a fresh superfood salad are all great options.
You may also like these other chicken and broccoli recipes:
Chicken Broccoli Skillet with Pimento Cheese Sauce
Cheesy Chicken and Broccoli Rice Casserole
Chicken and Wild Rice Casserole
Beef and Broccoli
Click here to see my entire collection of low carb recipes
Broccoli and Cheese Stuffed Chicken Breast
Pin Recipe
Ingredients
- 3 large boneless skinless chicken breasts
- 1 1/2 teaspoons garlic powder, divided
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Stuffing Mixture
- 1 cup fresh broccoli florets, diced
- 1/2 cup bell pepper, chopped
- 1 cup shredded Colby Jack or cheddar cheese
- 1 tablespoon mayonnaise
- 2-3 tablespoons olive oil
Instructions
- Preheat oven to 425°F. In a small bowl, stir together the onion powder, paprika, salt, pepper, and half of the garlic powder.
- Press each chicken breast flat on a cutting board with a large spatula and cut a pocket carefully, stopping before you reach the ends.
- In a microwave-safe bowl, place the broccoli with 2 tablespoons water. Cover and microwave on high for about 3 minutes until just tender. Drain. Add bell pepper, cheese, mayonnaise, and the remaining garlic powder; stir to combine.
- Stuff each chicken breast with about one third of the mixture. Sprinkle the prepared seasoning over both sides of each breast.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear the breasts for 4–5 minutes per side until golden. Transfer the skillet to the preheated oven and bake 10–15 minutes, or until chicken reaches 165°F. Allow to rest a few minutes before serving.
Nutrition
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