Cheddar Cheese Stuffed Chicken Breast

Get ready to meet your new favorite dinner! We’re talking chicken breasts stuffed with not just one cheese, but two! Throw in some broccoli and chives and you're in for a treat. Seared until they're golden tan, then popped in the oven to bake until they’re meltingly marvelous. Perfect for when you want to impress the fam or just treat yourself to something that says, “this cooking thing is pretty damn easy!”

What I love about this recipe

There's so much to love about this cheese stuffed chicken recipe. With cheddar and cream cheese, every bite is a gooey, cheesy delight that makes your taste buds dance. If you’re a cheese lover (and who isn’t?), the melty cheddar cheese is the star of the show. It turns a simple chicken breast into a decadent treat that feels indulgent without being over-the-top.

We also sneak in broccoli as a nutritious twist, disguised as deliciousness. It might not be the most exciting veggie on its own, but when it’s mixed with cheese and stuffed inside chicken, it becomes a delightful surprise. You get all the nutritional benefits of broccoli without any of the “ugh, vegetables” groans. Your veggies never had it so good.

Finally, while this dish looks and tastes like something you'd order at a fancy restaurant, it’s surprisingly easy to make. Whether you're cooking for a special occasion or just a plain ol' weekday, this dish flavor and presentation will make you feel like a gourmet chef. Searing first, and baking to finish, makes this dish both easy and elegant, perfect for impressing guests or just treating yourself.

Give it a try and see for yourself...and make sure to try my One Pot Chicken and Rice with Vegetables or Classic Chicken Pot Pie...two of my other favorite, gooey chicken recipes!

Jump to:

• What I love about this recipe
• Ingredients
• How to make it
• Tips and tricks
• Substitutions and variations
• FAQS
• Other recipes you'll enjoy
• Recipe

Ingredients

We've loaded this stuffed chicken breast recipe with sharp cheddar cheese for that melty goodness, creamy cream cheese for a smooth texture, vibrant broccoli for a touch of crunch, and fresh chives for a hint of herbaceous zing. This perfect blend of ingredients transforms a simple chicken breast into a delectable, comfort-filled meal that's both savory and satisfying!

Cheddar & Cream Cheese - cheddar is my favorite kind of cheese. It adds a rich, savory depth to the mild taste of chicken and infuses each bite with a creamy, indulgent flavor that elevates the dish from simple to sensational. Both cheeses also create a creamy interior which contrasts beautifully with the tender, juicy chicken. This combination of textures creates ultimate comfort food vibes.

Broccoli - not only is stuffing the chicken with broccoli a sneaky way to get in some extra nutrients, combining it with cream and cheddar cheeses, it adds a pleasing crunch and a bit of texture. It's a nutritional powerhouse, packed with vitamins, minerals, and fiber and is a great addition to this stuffed chicken recipe.

How to make it

There's really not much to this one. You soften some broccoli, mix it with some cheeses and chives and stuff the bird. Pretty simple solution to that never-ending question, "What's for dinner?"

Let's first start off by preheating the oven to 400F.

1. Precook the broccoli florets by placing them in a microwave safe dish and adding about 2 tbsp of water. Cook on high for 2 minutes.
2. Cool them down by placing the microwaved bowl in a separate, larger bowl filled with iced water. Once cool, remove the broccoli from the microwaved bowl and place into a colander; drain well. Once drained, chop into pea-sized pieces.
3. Make the broccoli and cheese stuffing - in a large bowl, add the broccoli, two cheeses, garlic powder and chopped chives. Mix well and adjust the taste with some salt and pepper.
4. Pat the chicken dry using paper towels and slit one side of the breast. Be careful not to cut all the way through, but make it deep enough to create a pocket.
5. Spoon in the broccoli mixture into the pockets of the chicken breasts then season the entire chicken breast with salt and pepper on all sides.
6. Heat up oil in an oven-safe skillet, then sear all the sides of the chicken until golden brown. This will take roughly 3 minutes on each side on high heat.

Finish the recipe by transferring the skillet right into the oven and bake for about 10 - 15 minutes or until the chicken is cooked through to 165F. Remove from oven and serve immediately.

Buon appetito!

Tips and tricks

• Be sure to drain your broccoli well before adding it to the stuffing. With two different kinds of cheeses in this chicken recipe, the stuffing will be gooey, runny, and juicy enough. We don't need any extra liquid in this so do the best you can in the draining process of the broccoli.
• Try (as best you can) to use equal-sized chicken breasts to ensure even cooking. If you need, you can always use a meat mallet to pound down the thicker breasts and even out.
• Be sure to use an oven-safe skillet when searing the chicken so you can transfer it right into the oven for baking. If you don't haver an oven-safe skillet, transfer the chicken to a baking sheet after searing and pop in the oven.
• As with all chicken dishes, I like to make sure I'm seasoning the chicken generously, with salt and pepper, on both sides. Don't rely on the stuffing for the seasoning.
• You will get some oozing from the stuffing regardless of what you do, but if you'd like to ensure that all your stuffing doesn't spill out, you can secure it with toothpicks or kitchen twine after stuffing and remove before searing and baking.
• Giving the chicken a good sear and getting a golden-brown crust will not only ensure some extra flavor, but it will help hold the stuffing in place. BE SURE TO SEAR THE SIDE OF THE CHICKEN WHERE THE STUFFING WENT IT. THIS WILL HELP SECURE THE STUFFING AND PREVENT IT FROM SPILLING OUT.
• Let the chicken breasts come to room temperature before cooking so you can get a more even cook.
• On the flip side, after removing from the oven, let the cooked chicken rest for at least 5 minutes so the flavors settle and the juices get retained and the chicken stays moist.
• Use a digital meat thermometer to ensure proper internal temperature and that cooking is complete. Always cook chicken to a minimum of 165F.
• WHEN REMOVING THE OVEN, THE SKILLET WILL BE PIPING HOT! PLEASE DON'T FORGET TO USE OVEN MITTS WHEN HANDLING.

Substitutions and variations

• Broccoli - frozen broccoli can be used instead of fresh. Just be sure to thaw first before cooking.
• Cooking the broccoli - you can cook the broccoli by using boiling water instead of microwaving. Prepare a pot of boiling salted water. Once boiling, add the florets then cook it for about 30 minutes.
• Chopping the broccoli - you may use a food processor to chop your broccoli florets but make sure to just pulse it to prevent it from becoming a puree.
• Cheddar cheese - feel free to play around with whatever cheese you fancy for this recipe besides cheddar. Mozzarella, swiss or gouda are good options to explore.
• Cream cheese - Greek yogurt or sour cream can be substituted for the cream cheese if you'd like.
• Chives - if you're not a chive fan, green onions, parsley or even dill can be substituted.

FAQS

Other recipes you'll enjoy

So, what did you think? If you enjoyed this Cheddar Cheese Stuffed Chicken Breast I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!

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