Cheesy Broccoli Stuffed Chicken Breasts
High-Protein Cheesy Broccoli Stuffed Chicken
Chicken breasts stuffed with broccoli and melted cheddar — low carb, sugar-free, and ready in 45 minutes
This high-protein cheesy broccoli stuffed chicken is a pocket of steamed broccoli and cheddar inside a seared chicken breast. The tops brown in the oven while the cheese melts out the sides like the photo. Each stuffed breast has 48 g of protein and 4 g net carbs.
Low carb, sugar-free, and baked as four individual portions.
Why you’ll love this chicken
- 48g protein per stuffed breast
- Only 4g net carbs
- No breading
- Ready in about 45 minutes
- Broccoli and cheddar filling
- Golden seared top
Health notes
- High protein: A whole chicken breast plus cheese.
- Low carb: Broccoli is the only vegetable in the pocket.
- Sugar-free: Seasoning only — no sweet glaze.
- One-pan finish: Sear, then bake in the same skillet or a dish.
Key element — don’t overfill the pocket
A tight pocket keeps the cheese inside until the last minutes of baking. Overstuffed breasts split and dump the filling.
New High Protein Recipes
Cheesy Broccoli Stuffed Chicken Breasts
- Prep15 min
- Cook30 min
- Total45 min
- Servings4 servings
- Calories420 kcal
Ingredients
Instructions
- Heat the oven. Heat to 400°F (205°C). Mix broccoli, cheddar, cream cheese, Parmesan, garlic powder, salt, and pepper.
- Cut pockets. Pat the chicken dry. Cut a horizontal slit in the thick side of each breast to make a pocket. Don’t cut through. Season all over with salt, pepper, garlic powder, and paprika.
- Stuff and sear. Pack filling into each pocket and secure with toothpicks if needed. Heat oil in an oven-safe skillet over medium-high. Sear 3 minutes per side until golden.
- Bake. Transfer the skillet to the oven and bake 18–22 minutes until the chicken reaches 165°F (74°C) and the cheese is melted. Rest 5 minutes. Remove toothpicks.
Notes & Tips
- Pound thick ends so the breasts cook evenly.
- Steam broccoli just until bright green so it doesn’t turn mushy.
- Toothpicks keep the pocket closed during the sear.
- If you don’t have an oven-safe skillet, sear then move to a baking dish.
- Rest before slicing so the juices stay in the meat.
Variations & serving ideas
- Different cheese: Mozzarella or pepper jack both melt well.
- Frozen broccoli: Thaw and squeeze dry first.
- Bacon: Add 2 Tbsp cooked crumbled bacon to the filling.
- Dairy-free: Use a dairy-free shred and skip cream cheese.
- Spinach artichoke: Swap broccoli for chopped spinach and artichoke hearts.
- Jalapeño cheddar: Add minced jalapeño to the filling.
- Ranch: Stir 1 tsp ranch seasoning into the cheese mix.
- Air fryer: Air fry stuffed breasts at 375°F for 16–18 minutes.
Storage
- Refrigerator: Up to 3 days (Reheat covered at 325°F)
- Freezer: Up to 2 months (Freeze after baking, then thaw overnight)
- Reheat: Oven preferred (Microwave dries the chicken)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 22 g |
| Sodium | 640 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 48 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this chicken keto-friendly?
Yes. There is no breading, so each stuffed breast stays around 4g net carbs.
How do I know it is cooked?
The thickest part of the meat should read 165°F (74°C).
Can I use frozen broccoli?
Yes. Thaw it and squeeze out extra water so the filling is not watery.
Why did the filling leak?
The pocket was cut through or overfilled. Leave a hinge and don’t pack it tight to bursting.
Can I skip the sear?
You can bake only, but the sear gives the browned top in the photo.
What is one serving?
One stuffed breast matches the macros on the card.
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