Chicken & Broccoli Stuffed with Cheese
Low carb • Sugar-free stuffed breasts, broccoli and cheddar in the cut — 30 minutes, three pieces
These are chicken and broccoli stuffed with cheese, not a breaded casserole. Thick chicken breasts, steamed broccoli, and cheddar bake until the tops blister gold and the cheese runs, like the three pieces on the plate in the photo. Thirty minutes. No breading, no sugar.
Three servings. Cut a pocket, do not slice the breast all the way through. Pat the chicken dry so the top browns.
Why you’ll love these stuffed breasts
- 43g protein per piece — dinner that is not empty
- 5g net carbs — broccoli and cheese, not a crust
- About 30 minutes, one pan
- Gold cheese top, broccoli in the cut, like the photo
- No boxed mix, no sugar
- They reheat without a soggy coating
Health notes
- Protein: Chicken plus cheddar.
- Lower carb than stuffed breaded chicken: No crumbs. Not keto-zero. 5g net is the broccoli.
- Three pieces: Macros are per stuffed breast, not the plate.
- Breading or sweet sauce will jump the carbs. Stay with broccoli and cheese.
Key element — pocket the breast, dry the broccoli, do not overfill
Cut a side pocket, not a slit through. Pat the chicken dry so the top browns. Steam or microwave the broccoli, then dry it — wet florets leak and the cheese slides out. Mix cheddar with a little cream cheese so the filling stays put. Bake until the chicken hits 165 F and the cheese is blistered gold, like the plate in the photo.
Ingredients
Stuffed chicken (3)
- 3 large chicken breasts (about 8 oz each)
- 1 1/2 cups small broccoli florets
- 3/4 cup shredded cheddar
- 2 oz cream cheese, softened
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 2 Tbsp extra cheddar, for the tops
Swaps
- Mozzarella: Use half cheddar, half mozzarella if you want a longer pull.
- Spinach: Swap 1 cup squeezed spinach for the broccoli.
- Turkey cutlets: Pound thin, fold over the filling, same bake time.
- Bread crumbs: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 400 F (200 C). Pat the chicken dry. Cut a side pocket in each breast. Do not slice through. |
| 2 | Broccoli. Steam or microwave florets 2 minutes until just tender. Pat dry. Wet broccoli leaks. |
| 3 | Fill. Mix broccoli, cheddar, cream cheese, and garlic. Stuff each pocket. Do not pack it past the opening. |
| 4 | Season. Rub oil, paprika, salt, and pepper on the outside. Set in a small baking dish. Extra cheddar on top. |
| 5 | Bake. Bake 16 to 20 minutes until the chicken hits 165 F and the cheese is gold, like the photo. Rest 3 minutes. One piece is one serving. |
Pro tips
- Pat the chicken dry. Wet skin will not brown.
- Dry the broccoli. Water pushes the filling out.
- Do not overfill. Extra cheese on the sheet is wasted filling.
- No bread crumbs. That is how 5g net stays 5g net.
- Rest 3 minutes so the juices stay in the cut.
Nutrition
| Nutrient | Per piece (1 of 3) |
|---|---|
| Calories | 440 |
| Protein | 43g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 620mg |
Estimates with chicken, broccoli, and cheddar. Bread crumbs or a sauce packet will raise carbs. These are lower-carb stuffed breasts, not zero-carb.
Variations
Bacon
Tuck 1 Tbsp crumbled cooked bacon into each pocket with the broccoli.
Jalapeño
Add 1 tsp minced jalapeño to the filling. Same bake time.
Cauliflower
Swap small cauliflower florets for broccoli. Pat dry the same way.
Air fryer
375 F for 14 to 16 minutes until 165 F and the top is gold.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the cheese still pulls |
| Refrigerator | Up to 3 days | Cover. Reheat 10 minutes at 350 F so the top does not dry |
| Freezer | Up to 1 month | Wrap each. Thaw, then warm in the oven |
FAQ
Test your knowledge
5 quick questions about this stuffed chicken
1. Protein per piece?
2. Net carbs per piece?
3. How many pieces in a batch?
4. Why dry the broccoli first?
5. Why skip breading?
