High-Protein 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.
Ingredients
Chicken (4 stuffed breasts)
- 4 boneless skinless chicken breasts (6–8 oz each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 Tbsp olive oil
Filling
- 1½ cups small broccoli florets, steamed until just tender
- 1 cup shredded cheddar
- 2 oz cream cheese, softened
- 2 Tbsp grated Parmesan
- ½ tsp garlic powder
- Pinch of salt and pepper
Swaps
- 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.
Instructions
| 1 | Heat the oven. Heat to 400°F (205°C). Mix broccoli, cheddar, cream cheese, Parmesan, garlic powder, salt, and pepper. |
| 2 | 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. |
| 3 | 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. |
| 4 | 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. |
Pro 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.
Nutrition
| Nutrient | Per stuffed breast |
|---|---|
| Calories | 420 |
| Protein | 48g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 640mg |
Estimates based on one 7 oz chicken breast with broccoli-cheddar filling. Exact numbers vary with breast size and cheese brand.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this stuffed chicken
1. Protein per stuffed breast?
2. Net carbs per serving?
3. What goes inside the chicken?
4. About how long does this take?
5. Safe internal temperature for the chicken?
