Broccoli Cheddar Stuffed Chicken Breasts
These are the chicken breasts that never come out dry — pounded thin, rolled around a creamy broccoli cheddar filling, and baked until golden with melted cheese oozing from every cut. Every bite is juicy, cheesy, and packed with flavor, and they look like a restaurant dish with half the effort.
With ~42g of protein per breast and only ~4g net carbs — the dinner that impresses everyone.
Why You'll Love This
Juicy chicken, creamy broccoli cheddar filling
~42g protein per breast, only ~4g net carbs
One baking dish, 30 minutes, restaurant-quality
The chicken dinner that never comes out dry
Amazing Protein Recipes
Broccoli Cheddar Stuffed Chicken Breasts
- Prep15 min
- Cook30 min
- Total45 min
- Servings4 stuffed breasts
- Calories455 kcal
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Steam or microwave the broccoli 2 minutes until just tender. Chop finely and let cool.
- In a bowl, mix the broccoli, cheddar, cream cheese, garlic powder, salt, and pepper until combined.
- Lay the pounded chicken flat. Season both sides with salt and pepper.
- Spoon the filling down the center of each breast. Roll up tightly and secure with toothpicks.
- Place seam-side down in the baking dish. Brush with olive oil and season the tops.
- Bake 25–30 minutes until the chicken reaches 165°F and the tops are golden.
- Rest 5 minutes, remove toothpicks, and slice to serve.
Notes & Tips
- Pound evenly: An even 1/4-inch thickness rolls without tearing — thick spots crack, thin spots dry out.
- Don't overfill: Two tablespoons of filling per breast is plenty — overstuffed rolls burst open.
- Toothpicks are essential: They hold the roll shut while baking — remove them before serving.
- Rest before slicing: 5 minutes lets the juices settle — slice too soon and the filling spills out.
- Nutrition: Per stuffed breast (estimate): 420 calories, 26g fat.
- Fridge: Store airtight up to 3 days.
- Reheat: Warm in the oven at 350°F for 10 minutes — the microwave makes them rubbery.
- Freezer: Freeze baked roll-ups up to 2 months; thaw overnight in the fridge.
Variations & serving ideas
- Spinach version: Swap broccoli for wilted spinach — squeeze it dry first.
- Different cheese: Use mozzarella, Gruyère, or pepper jack instead of cheddar.
- Add bacon: Stir 1/4 cup crumbled cooked bacon into the filling.
- Spicy: Add diced jalapeños or a pinch of cayenne to the filling.
Storage
- Assemble the rolls ahead and refrigerate; bake when ready to serve.
- The Secret to Chicken That Stays Juicy
- The secret is the pound and the roll. Pounding the chicken thin means it cooks evenly in 25 minutes instead of drying out, and rolling it around the filling traps moisture inside — the cheese melts and bastes the chicken from within. Thick, unpounded chicken plus a long bake is how you end up with dry chicken — thin, rolled, and filled is the whole trick.
Nutrition Facts
Per serving · recipe makes 4 stuffed breasts
| Nutrient | Amount per serving |
|---|---|
| Calories | 455 kcal |
| Total fat | 30 g |
| Saturated fat | 12 g |
| Cholesterol | 223 mg |
| Sodium | 417 mg |
| Total carbohydrate | 4 g |
| Fibre | 1.2 g |
| Sugars | 0.5 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Broccoli Cheddar Stuffed Chicken Breasts?
About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Broccoli Cheddar Stuffed Chicken Breasts?
You need chicken breasts, cheddar cheese, cream cheese, broccoli, garlic powder and toothpicks. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 3 days. Freezer: Freeze baked roll-ups up to 2 months; thaw overnight in the fridge.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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