A Low-Carb, High-Flavor Dinner That’s Always a Hit at the Table

If you’re looking for a satisfying, cheesy, and protein-rich dinner that’s easy enough for a weeknight but impressive enough for guests, this Broccoli and Cheese Stuffed Chicken Breast is the answer. Juicy, oven-baked chicken breasts are seasoned to perfection, sliced open, and filled with a warm, creamy broccoli and cheese mixture that melts into every bite.

This dish checks all the boxes: it’s low-carb, kid-friendly, meal-prep friendly, and most importantly — packed with flavor. Whether you’re watching your carbs, trying to sneak more vegetables into your meals, or simply looking for a creative way to upgrade plain chicken breasts, this recipe delivers.

🌟 Why You’ll Love This Recipe

Creamy, cheesy filling that stays moist and flavorful.
Tender chicken breasts seasoned and oven-baked to golden perfection.
Quick prep and one-pan clean-up if using an oven-safe skillet.
Perfect for low-carb or keto diets, with high protein and lots of nutrients.
Freezer-friendly and meal-prep approved.

🛒 Ingredients Overview

Here’s what you’ll need to create this cheesy broccoli-stuffed masterpiece:

🍗 For the Chicken:

4 large chicken breasts
Choose thick, boneless, skinless breasts for stuffing. Thicker breasts hold more filling and stay juicy.
4 tablespoons olive oil, divided
Two tablespoons are used for coating and seasoning; the other two are for searing.
Seasoning Mix:
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp paprika

These seasonings add a subtle but flavorful crust to the chicken while baking.

🥦 For the Filling:

2 cups chopped broccoli (small pieces)
You want the broccoli fine enough to mix easily and cook quickly. If using frozen, thaw and drain well.
½ cup shredded cheddar cheese
Adds sharpness and melty goodness. You can substitute Colby or Monterey Jack for variation.
6 oz cream cheese, softened
Makes the filling rich and creamy — let it sit at room temperature for easier mixing.
1 clove garlic, minced
Adds depth and a savory pop.
Dash of salt and pepper
To round out the filling flavor.

🔪 Step-by-Step Instructions

Let’s break this down into clear steps for perfect execution.

Step 1: Preheat Oven

Preheat oven to 375°F (190°C).

Make sure your oven is fully preheated before transferring the skillet. This helps the chicken cook evenly and prevents drying out.

Step 2: Season the Chicken

Combine salt, pepper, onion powder, garlic powder, and paprika in a small dish.

Drizzle two tablespoons of olive oil over the chicken breasts.

Rub the seasoning mix all over the chicken.

This step locks in moisture and flavor, while the paprika gives the chicken a beautiful golden hue once baked.

Step 3: Prepare the Filling

In a bowl, combine chopped broccoli, shredded cheddar, softened cream cheese, garlic, and a dash of salt and pepper.

Mix thoroughly until creamy and well combined.

You can make this filling in advance and refrigerate it for up to 2 days.

Step 4: Cut the Pockets

Using a sharp knife, cut a wide pocket into the side of each chicken breast.

Do not slice all the way through — you want a deep cavity to hold the filling.

Tip: Place your hand flat on top of the chicken breast while cutting slowly and carefully from the thickest side inward.

Step 5: Stuff the Chicken

Divide the filling evenly among the chicken breasts, pressing it deep into the pockets.

Use toothpicks to close the seam if needed, especially if the filling tries to escape during searing.

Step 6: Sear the Chicken

Heat remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.

You may need to do this in two batches depending on skillet size.

This step creates a flavorful crust and seals in juices before baking.

Step 7: Bake Until Done

Return all four breasts to the skillet and transfer to the preheated oven.

Bake for 25–35 minutes or until internal temp reaches 165°F (74°C).

Let rest for 5 minutes before slicing or serving.

🍽 Serving Suggestions

Pair your Broccoli and Cheese Stuffed Chicken with:

Garlic mashed potatoes or cauliflower mash
Roasted asparagus or green beans
A crisp garden salad with vinaigrette
Garlic bread or low-carb almond flour biscuits

🧊 Storage and Reheating Tips

Refrigerator:

Store leftovers in an airtight container for up to 4 days.

Freezer:

Freeze cooled, cooked chicken in airtight containers for up to 2 months.
Reheat in a 350°F oven, covered with foil, until hot through (about 20 minutes).

Meal Prep Tip:
Make the filling and cut the pockets up to 24 hours in advance. Store them separately until ready to cook.

🔁 Variations & Additions

Add crumbled bacon to the filling for a smoky twist.
Use mozzarella instead of cheddar for a milder flavor.
Add spinach or kale for an extra veggie boost.
Brush with buffalo or ranch after baking for a fun flavor spin.

💬 Reader Review

“This was SO good! My husband said it tasted like something you’d order at a fancy restaurant. Super creamy and flavorful — and surprisingly easy!”
— Megan T., weeknight dinner lover