High-Protein Cheesy Broccoli Stuffed Chicken
Juicy chicken breasts stuffed with broccoli and molten cheddar — a 45-minute protein powerhouse
This high-protein cheesy broccoli stuffed chicken takes juicy chicken breasts, fills them with a creamy broccoli-cheddar stuffing, and finishes them with a golden sear and a bubbly cheese top.
Per serving (1 stuffed breast): 48 g protein, 4 g net carbs, 420 calories — ready in 45 minutes.
Why you’ll love this stuffed chicken
- 48g protein per serving — a true protein powerhouse
- Only 4g net carbs per serving
- Molten cheesy broccoli center in every bite
- Golden seared crust, juicy inside
- Ready in 45 minutes
- Impressive enough for guests, easy enough for weeknights
Health notes
- High protein: 48g per stuffed breast from chicken, cheddar, and cream cheese.
- Low carb: Just 4g net carbs — no breading, no flour.
- Sugar-free: No added sugar anywhere.
- Gluten-free: Naturally gluten-free.
Key element — secure with toothpicks and sear before baking
Pin the stuffed breasts closed with toothpicks and sear them in a hot skillet before they go in the oven. The sear locks the stuffing inside and builds the golden crust.
Ingredients
Chicken
- 4 large chicken breasts
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Broccoli-cheese stuffing
- 2 cups broccoli florets, steamed until just tender
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar, divided
- ½ tsp garlic powder
- Salt and pepper to taste
Swaps
- Cheese: Swap cheddar for mozzarella, pepper jack, or gruyère.
- Veggie: Use chopped spinach (squeezed dry) instead of broccoli.
- Spicy: Add diced jalapeños to the stuffing.
- Dairy-free: Use dairy-free cream cheese and shredded cheese.
Instructions
| 1 | Heat the oven. Heat to 400°F. Butterfly each chicken breast and pound to an even thickness. |
| 2 | Make the stuffing. Chop the steamed broccoli and mix with the cream cheese, 1 cup of the cheddar, garlic powder, salt, and pepper. |
| 3 | Stuff and secure. Season the chicken with paprika, garlic powder, salt, and pepper. Spoon the stuffing onto each breast, fold closed, and pin with toothpicks. Don’t overfill. |
| 4 | Sear. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed breasts 2–3 minutes per side until golden. |
| 5 | Bake. Sprinkle the remaining ½ cup of cheddar over the top. Transfer the skillet to the oven and bake 15–18 minutes, until the internal temperature reaches 165°F. |
| 6 | Rest and serve. Rest 5 minutes, remove the toothpicks, and serve hot. |
Pro tips
- Pound the chicken to an even thickness so it cooks through evenly.
- Don’t overfill — a heaping ¼ cup of stuffing per breast is plenty.
- Squeeze the steamed broccoli dry so the stuffing isn’t watery.
- Use a meat thermometer — 165°F means juicy, not dry.
- Let it rest 5 minutes so the cheese sets slightly before serving.
Nutrition
| Nutrient | Per serving (1 stuffed breast) |
|---|---|
| Calories | 420 |
| Protein | 48g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 21g |
| Sodium | 620mg |
Per serving (1 stuffed breast, 4 servings), based on chicken breast, broccoli, cheddar, cream cheese, and olive oil.
Variations
Spinach and feta
Swap the broccoli for squeezed-dry spinach and the cheddar for feta.
Spicy
Add diced jalapeños to the stuffing and use pepper jack cheese.
Cordon bleu style
Add sliced ham inside with the broccoli and use Swiss cheese.
Mushroom and Swiss
Swap the broccoli for sautéed mushrooms and the cheddar for Swiss.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight containers |
| Freezer | Up to 2 months | Cool completely first; thaw overnight in fridge |
| Reheat | — | Oven at 350°F until hot; microwave dries the chicken |
FAQ
Test your knowledge
5 quick questions about this stuffed chicken
1. Protein per serving (1 stuffed breast)?
2. Net carbs per serving?
3. What’s the key to keeping the stuffing inside?
4. How long until the dish is ready?
5. What internal temperature is the chicken done?
