Broccoli Cheese Stuffed Chicken

Introduction

If you’re craving something rich, hearty, and ultra-satisfying on your keto journey, Broccoli Cheese Stuffed Chicken is going to be your new best friend. This recipe is all about juicy chicken breasts filled with a creamy, cheesy broccoli stuffing—baked to golden perfection. It’s a perfect fusion of comfort food and low-carb simplicity.

What makes this dish special is how it transforms everyday ingredients into a keto meal that looks impressive but is surprisingly easy to make. Whether you’re cooking for a weeknight dinner, prepping meals for the week, or hosting guests, this stuffed chicken delivers bold flavors with wholesome ingredients that align beautifully with keto goals.

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Why You’ll Love This Recipe

This isn’t just another chicken dinner—it’s a protein-packed, flavor-loaded keto meal that feels indulgent without the carbs. Here’s why you’ll love it:

• Perfectly keto: With low-carb broccoli and a cheesy, creamy filling, every bite is satisfying and keeps you in ketosis.
• Hearty & filling: The fat and protein combo keeps you full for hours—no snacking needed.
• Meal prep winner: This reheats well, making it a smart choice for make-ahead lunches or dinners.
• Easy but fancy: Looks restaurant-worthy but doesn’t require culinary school skills.
• Kid and family approved: Even non-keto eaters will be asking for seconds.

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My Personal Experience

The first time I made Broccoli Cheese Stuffed Chicken, I wasn’t sure if it would hold up or get too dry—turns out, it was magic. I had some leftover steamed broccoli and a half block of cheddar just begging to be used. I quickly whipped up a filling, sliced into some chicken breasts, stuffed them full, and baked.

The result? Juicy chicken with creamy, cheesy broccoli inside and a melty golden topping. It smelled amazing while baking and tasted even better. I served it with garlic butter zucchini noodles, and it instantly became a dinner favorite in our home. Now, I make it weekly—it never disappoints.

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Required Equipment

🔪 Sharp Knife

You’ll need a good knife to make clean, deep pockets in the chicken breasts for stuffing.

🧤 Cutting Board

Essential for prepping the chicken and chopping the broccoli. I use one with a groove to catch any juices.

🥣 Mixing Bowl

Use this to mix your filling ingredients. A medium-sized one works perfectly.

🍳 Skillet (optional for searing)

If you want a golden crust before baking, a quick sear in a hot skillet will do the trick.

🧱 Baking Dish

A simple oven-safe baking dish helps the chicken cook evenly and keeps all that cheesy filling contained.

🧵 Toothpicks or Kitchen Twine (optional)

These help keep the filling inside while the chicken bakes, especially if the pockets are extra full.

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Ingredients & Substitutions

• 4 boneless, skinless chicken breasts
  Thick breasts work best for stuffing. You can also use thighs, but they require more folding than cutting.
• 1 cup finely chopped broccoli (steamed or blanched)
  Adds texture and fiber. Cauliflower can be used instead for a similar result.
• 1 cup shredded cheddar cheese
  Melts beautifully and gives a bold flavor. Mozzarella or pepper jack can be swapped in for variety.
• 2 oz cream cheese, softened
  Makes the filling creamy and rich. Greek yogurt is an alternative, but cream cheese gives the best texture.
• 1 clove garlic, minced
  Adds flavor depth. Garlic powder works too in a pinch.
• 1/2 tsp onion powder
  Boosts flavor without adding carbs.
• 1/2 tsp paprika (optional)
  Adds color and a subtle smoky flavor.
• Salt and pepper to taste
• 1 tbsp olive oil or butter (for searing)
  Optional, but helps brown the chicken before baking for extra flavor.

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How to Make Broccoli Cheese Stuffed Chicken

1. Preheat your oven to 375°F (190°C).
2. Prepare the filling
   In a bowl, combine chopped broccoli, shredded cheddar, cream cheese, garlic, onion powder, paprika, salt, and pepper. Mix until well combined and creamy.
3. Cut pockets in the chicken
   Use a sharp knife to slice a horizontal pocket into the side of each chicken breast. Be careful not to cut all the way through.
4. Stuff the chicken
   Divide the broccoli cheese filling evenly among the chicken breasts. Use toothpicks to secure if needed.
5. Optional: Sear the chicken
   Heat oil or butter in a skillet over medium-high heat. Sear each stuffed chicken breast for 2–3 minutes per side until lightly golden. This step is optional but adds flavor.
6. Bake
   Place the chicken in a greased baking dish. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temp of 165°F (75°C).
7. Rest and serve
   Let the chicken rest for 5 minutes before slicing. This keeps it juicy and lets the filling set slightly.

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Tips for This Recipe

• Use steamed or blanched broccoli. Raw broccoli won’t soften enough inside the chicken.
• Don’t overstuff. A generous spoonful is enough—too much filling will spill out during baking.
• Secure with toothpicks. Especially helpful if your chicken breast isn’t thick enough to hold the filling tightly.
• Use a meat thermometer. Ensures your chicken is cooked through without drying out.
• Let it rest. Resting helps retain juices and makes slicing easier.

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Optional Additions

• Add bacon: Crumbled cooked bacon in the filling takes this over the top.
• Try other cheeses: Swiss, Gruyère, or mozzarella all bring something different.
• Spicy twist: Add crushed red pepper flakes or jalapeños for heat.
• Herbs: A sprinkle of fresh parsley or thyme adds a nice finishing touch.

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Serving Ideas

• Pair with keto mashed cauliflower, zucchini noodles, or a crisp green salad.
• Drizzle with a bit of garlic herb butter for extra richness.
• Serve it over a bed of sautéed spinach or mushrooms for a complete meal.

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Storage Recommendations

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Microwave in 30-second bursts or reheat in the oven at 325°F until warmed through.
• Freeze: Wrap individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I use frozen broccoli?
Yes, just thaw and squeeze out excess moisture before mixing it into the filling.

Can I prep this ahead of time?
Absolutely! You can stuff the chicken and store it in the fridge for up to 24 hours before baking.

What if I don’t have cream cheese?
You can use ricotta or a mix of shredded cheese and sour cream as a creamy alternative.

Can I grill these instead of baking?
Yes, but it’s trickier with the filling. Make sure to secure well with toothpicks and grill over indirect heat.

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Nutritional Breakdown (Per Serving)

Based on 4 servings using chicken breast, cheddar, cream cheese, and broccoli:

• Calories: 410
• Total Carbs: 4g
• Net Carbs: 3g
• Protein: 38g
• Fat: 26g
• Fiber: 1g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀