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Cream Cheese and Broccoli Stuffed Chicken Breasts

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A cozy, cheesy stuffed chicken dish filled with cream cheese, broccoli, and sharp cheddar, perfect for a quick weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 6 oz cream cheese, softened
  • 1 cup finely chopped broccoli florets, steamed and drained
  • 1 cup shredded sharp cheddar (or a cheddar/monterey jack mix)
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for searing)
  • 1/2 cup panko breadcrumbs or 2 tablespoons chopped fresh parsley for topping (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Steam or microwave broccoli florets until just tender, then chop finely and let drain.
  3. Combine softened cream cheese, cheddar, minced garlic, chopped broccoli, salt, and pepper in a bowl.
  4. Butterfly each chicken breast by slicing horizontally almost through, or pound to 1/2-inch thickness. Season outside with salt and pepper.
  5. Spoon an even amount of filling onto one side of each breast. Fold or roll to enclose, and secure with toothpicks if needed.
  6. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed breasts 2 minutes per side, until golden.
  7. Sprinkle breadcrumbs on top if using. Transfer skillet to the oven and bake 15–20 minutes, until internal temperature reaches 165°F (74°C).
  8. Rest chicken 5 minutes before slicing. Remove toothpicks and serve.

Notes

For a lighter version, use low-fat cream cheese and shredded cheddar. To create a dairy-free option, replace with plant-based cream cheese and cheese.

Nutrition

Find it online: https://recipesunfolded.com/cream-cheese-broccoli-stuffed-chicken-breasts/

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