Our Broccoli Stuffed Chicken recipe is sure to become a family favorite. The filling is creamy, cheesy, and loaded with tender bits of broccoli, the chicken bakes up so juicy, and we wrap the whole thing in bacon!
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It’s back to school season and I’m over here like, NOPE.
We’ve always homeschooled our kids, so I’m not one of the moms that gets to wave goodbye at a bus and then go about my day sans kids. Which is nice…I mean, I like my kids.
But, man. They are around A LOT. 😉
Anyway, it’s hectic around here, which is why I’m allllll about the simple dinners that fill tummies and keep people smiling. There is nothing worse than listening to kids complain about dinner.
This broccoli and cheese stuffed chicken is a hit every time. I took my broccoli casserole and changed things up slightly to make it work as a filling for chicken breasts. Seriously good and oh so cheesy.
Plus, the kids don’t really even notice the broccoli because they’re ogling the bacon. That trick works on the husband too, FYI. 😉
Broccoli cheese stuffed chicken for the weeknight win!
We love this served with air fryer butternut squash and green beans almondine.
Ingredient Notes:
Chicken Breasts – I’ve only ever tried this recipe with chicken breasts, but a reader mentioned using chicken thighs. It would probably work just as well with those.
Cheese – This stuffed chicken recipe uses both Parmesan and cream cheese to get that extra cheesy flavor!
Bacon – My favorite part about this chicken is that it gets wrapped in bacon before it goes in the oven. Bacon makes everything better!
How To:
- Prepare the Chicken: Place the chicken breast on a cutting board and grab a sharp knife. Place one hand flat on the chicken breast to hold it steady and use the other hand to slice a deep pocket into the side of the chicken. Do not cut all the way through. This the pocket where you’re filling will go.
- Season the Chicken: Combine the garlic powder, onion powder, paprika, and salt. Drizzle the chicken with oil. Sprinkle seasoning over the chicken and rub it in to coat.
- Make the Filling: Add the cream cheese, mayo, Parmesan, garlic, and salt to a mixing bowl and stir until smooth and creamy. Stir in the chopped broccoli.
- Stuff the Chicken: Spoon the filling into each chicken breast, making sure to press it all the way inside the opening.
- Wrap in Bacon: Take strips of bacon and wrap them around each chicken breast.
- Bake: Bake the chicken in a hot oven for about 30 minutes or until the internal temperature of the chicken is 165 degrees.
FAQ’s:
I use fresh raw broccoli in this recipe. It cooks in the oven, so no need to first steam it. I have not tried this with frozen broccoli, however it may work.
I’ve only tried this recipe with the cream cheese so I can’t recommend another substitute. Readers have tried Greek yogurt and ricotta cheese as a sub, and said they worked well.
This recipe should freeze perfectly. Freeze, unbaked, and thaw overnight in the fridge before baking as directed.
More chicken recipes you might like:
Spinach Stuffed Chicken: This chicken recipe is a reader favorite!
Air Fryer Chicken Legs: The kids are obsessed with these!
Lemon Chicken: The simple sauce is bursting with flavor!
Asparagus Stuffed Chicken: This one is even simpler and oh so good!
Sheet Pan Chicken Fajitas: Serve these over cauliflower rice.
What to Serve with Broccoli Stuffed Chicken:
Broccoli and Cheese Stuffed Chicken
Ingredients
- 4 chicken breasts about 5 ounces each
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ¼ cup chopped broccoli
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 clove garlic minced
- 4 slices bacon
Instructions
- Preheat oven to 375 degrees.
- Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast. Drizzle chicken with olive oil.
- Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
- Add cream cheese, Parmesan, mayonnaise, garlic, and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Stir in the broccoli.
- Spoon the cheese mixture into each chicken breast evenly.
- Slice each piece of bacon in half and wrap each piece of chicken with 2 pieces of bacon.
- Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 30 minutes or until chicken is cooked through.
- Place pan under the broiler to crisp the bacon more, if desired.
Kiara says
Do you steam the broccoli before you stuff the chicken? or add it to the cream cheese and stuff chicken while still raw?
Karly Campbell says
I did not steam it first. It cooks in the oven with the chicken.
Diana S says
This was excellent!! Adding to the rotation for sure. So glad I found this recipe!
Deja says
Could you freeze this? I’m trying to get into meal prepping, and I know I would actually go to my freezer to look for this. How would you reheat?
Karly Campbell says
I haven’t tried freezing this myself, but I think it’d freeze like any other chicken recipe. 🙂
Linda johnson says
My daughter in law made this for us, OMG. THIS IS FABULOUS.
Bob Self says
All i can say is WOW. We served with baked sweet potatos with cream and roasted jalepanos. And butter stewed cabbage. Omg fav dinner now. Thank you so much for this
Sara says
Has anyone made this with frozen broccoli?
marie.eve.et.ses.hommes says
I chopped the chicken instead of filling chicken breast and I use the half for the bottom and the other half for top. Awesome for kids, more juicy.
ACS says
Made this tonight for the family. Everyone loved it, even the the pickier eaters. Followed the recipe exact except that I left out the onion powder as we were out of it. Still came out great. Cooking time was quite a bit longer as our chicken breasts were quite large. Did not need to broil due to the longer cooking time. Again quite delicious.
Maggie says
Wonderful recipe! I really simplified it by just using some Rondele Garlic Herb Cheese (or Boursin from costco) which has the filling ingredients plus broccoli. This time I’m cutting them in half before so smaller size. Thanks !
Susan says
Do you use freshly grated Parmesan or the kind in the plastic jar?
Michell says
Hi high or low broil?
Karly Campbell says
I always use the high broil, but I imagine either would work. Just keep an eye on it.
Joannie says
What do you serve as a side dish with this recipe? If you’re on a keto diet. 🙂
Karly Campbell says
I usually keep it simple with a salad and steamed veggies since the filling is pretty rich on this one. I have a big section of sides you can check out though…click here.
Michelle says
I actually didn’t serve anything with it. It has veggies already and was very filling for us.
Mike C says
Do you saute or pan fry the outside of the chicken breast, or are they fully raw going into the oven with the stuffing and bacon on them?
Karly Campbell says
I just bake the chicken. I don’t cook on the stove first.
Michelle says
I made this tonight but left out the mayo. It still came out perfect! My son who hates broccoli said this was the best meal he’s ever had. My daughter ate an entire chicken breast on her own. Kudos to you for such a fabulous recipe!
Tasha says
I figured it would be a decent recipe but I was so blown away about how amazing the chicken tasted and the stuffing part also. This recipe will be used so many times in our family!
Karly Campbell says
Yay! Love to hear that!
Debbie Eisenman says
I wanted to email this to myself but there is not an option to do so
L says
can I prepare the chicken and filling ahead of time separately and put them together after a few hours if I’m busy?
Karly Campbell says
You could go ahead and stuff the chicken in advance and bake when ready. 🙂
Jaylan says
Is it alright to use the bagged frozen broccoli instead of fresh broccoli?
Karly Campbell says
I haven’t tried this with frozen broccoli – it might get a little mushy.
Kathey says
Do you cook the broccoli a little before stuffing?
Karly Campbell says
Nope!
Silia Mills says
This chicken was ridiculously delicious! So flavorful. Our new favorite!
Booker says
Can this be done in the slow cooker?
Karly Campbell says
I haven’t tried stuffed chicken in a slow cooker, so I can’t say.
Angel says
Frozen broccoli or fresh?
Karly Campbell says
I always use fresh. 🙂
Anne says
Can you substitute sour cream for mayonnaise?
Karly Campbell says
I haven’t tried this, but I think it’d work fine.