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Net Carbs:2
40 minutes minutes
CheesyChickenPork
Karly Campbell
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"I made this tonight for my weekly dinner with my son and daughter in law. They both loved it.Easy to make...except next time I will have to double..lol" – Ramona DePute
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Our Broccoli Stuffed Chicken recipe is sure to become a family favorite. The filling is creamy, cheesy, and loaded with tender bits of broccoli, the chicken bakes up so juicy, and we wrap the whole thing in bacon!
It’s back to school season and I’m over here like, NOPE.
We’ve always homeschooled our kids, so I’m not one of the moms that gets to wave goodbye at a bus and then go about my day sans kids. Which is nice…I mean, I like my kids.
But, man. They are around A LOT. 😉
Anyway, it’s hectic around here, which is why I’m allllll about the simple dinners that fill tummies and keep people smiling. There is nothing worse than listening to kids complain about dinner.
This broccoli and cheese stuffed chicken is a hit every time. I took my broccoli casserole and changed things up slightly to make it work as a filling for chicken breasts. Seriously good and oh so cheesy.
Plus, the kids don’t really even notice the broccoli because they’re ogling the bacon. That trick works on the husband too, FYI. 😉
Broccoli cheese stuffed chicken for the weeknight win!
We love this served with air fryer butternut squash and green beans almondine.
Table of Contents
Ingredient Notes:
How To:
- Prepare the Chicken:Place the chicken breast on a cutting board and grab a sharp knife. Place one hand flat on the chicken breast to hold it steady and use the other hand to slice a deep pocket into the side of the chicken. Do not cut all the way through. This the pocket where you’re filling will go.
- Season the Chicken:Combine the garlic powder, onion powder, paprika, and salt. Drizzle the chicken with oil. Sprinkle seasoning over the chicken and rub it in to coat.
- Make the Filling:Add the cream cheese, mayo, Parmesan, garlic, and salt to a mixing bowl and stir until smooth and creamy. Stir in the chopped broccoli.
- Stuff the Chicken:Spoon the filling into each chicken breast, making sure to press it all the way inside the opening.
- Wrap in Bacon:Take strips of bacon and wrap them around each chicken breast.
- Bake:Bake the chicken in a hot oven for about 30 minutes or until the internal temperature of the chicken is 165 degrees.
FAQ’s:
Should I use fresh or frozen broccoli?
I use fresh raw broccoli in this recipe. It cooks in the oven, so no need to first steam it. I have not tried this with frozen broccoli, however it may work.
Do I have to use cream cheese?
I’ve only tried this recipe with the cream cheese so I can’t recommend another substitute. Readers have tried Greek yogurt and ricotta cheese as a sub, and said they worked well.
Can I freeze this recipe?
This recipe should freeze perfectly. Freeze, unbaked, and thaw overnight in the fridge before baking as directed.
More chicken recipes you might like:
Spinach Stuffed Chicken: This chicken recipe is a reader favorite!
Air Fryer Chicken Legs: The kids are obsessed with these!
Lemon Chicken: The simple sauce is bursting with flavor!
Asparagus Stuffed Chicken: This one is even simpler and oh so good!
Sheet Pan Chicken Fajitas: Serve these over cauliflower rice.
What to Serve with Broccoli Stuffed Chicken:
- Fried Radishes
- German Cucumber Salad
- Brussels Sprouts and Bacon
- Keto Coleslaw
Recipe
Broccoli and Cheese Stuffed Chicken
This simple stuffed chicken recipe is favorite with my kids!
4.45 from 129 votes
Print Pin
Prep10 minutes minutes
Cook30 minutes minutes
Total40 minutes minutes
Serves 4
Ingredients
- 4 chicken breasts about 5 ounces each
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ¼ cup chopped broccoli
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 clove garlic minced
- 4 slices bacon
Instructions
Preheat oven to 375 degrees.
Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast. Drizzle chicken with olive oil.
Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Add cream cheese, Parmesan, mayonnaise, garlic, and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Stir in the broccoli.
Spoon the cheese mixture into each chicken breast evenly.
Slice each piece of bacon in half and wrap each piece of chicken with 2 pieces of bacon.
Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 30 minutes or until chicken is cooked through.
Place pan under the broiler to crisp the bacon more, if desired.
Tips & Notes:
Be sure to chop the broccoli fairly small to make it easy to stuff the chicken.
Swap out the seasoning blend for any that you prefer. This is our standard spice mix for seasoning chicken and it does work well here.
Watch the recipe video above to see how to easily cut the slit into the chicken for stuffing. It’s simple, so don’t be intimidated!
Nutrition Information:
Serving: 4| Calories: 385kcal (19%)| Carbohydrates: 4g (1%)| Protein: 35g (70%)| Fat: 27g (42%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 14g| Cholesterol: 78mg (26%)| Sodium: 1015mg (44%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Net Carbs: 2g (4%)
Author: Karly Campbell
Course:Dinner
Cuisine:American
Keyword:stuffed chicken breast
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You may also like…
Keto Chicken Broccoli Casserole
Spinach Stuffed Chicken
Sauteed Broccoli with Bacon
Asparagus Stuffed Chicken Breast
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Reader Interactions
Leave a Review
Erin Mansfield says
This recipe is amazing will be one of my favorite meals as I have only made this once
I managed to get both my toddlers to eat it as well and they are very picky when it comes to meals so give this a 5starReply
Karly Campbell says
So happy to hear that! Thanks for the review, Erin!
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Betty says
This is delicious and so easy to make. As for the boos for low carb, I can tell you I started LC 20 years ago, lost and have maintained a 30 pound weight loss easily by eating REAL FOOD, not fake low fat tasteless garbage.
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Lori says
This is a great recipe for those who “Choose” to make it. Please be kind and if you dont choose to make it dont. No hard feelings just let others enjoy and make their own decision. Have a Blessed Day and Congrats on your weight loss!
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Ramona DePute says
I made this tonight for my weekly dinner with my son and daughter in law. They both loved it.
Easy to make…except next time I will have to double..lol
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Karly Campbell says
So glad you all enjoyed the recipe!
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Serita Coefield says
I have made this a few times now and I tweaked it for the chicken I add a half a bag of dry ranch seasoning mix and I put the other half in the cream cheese mixture and the cream cheese mixture along with the broccoli I add a half a cup of sour cream and about a half a cup of grated sharp cheddar cheese this makes it very interesting and very delicious I’ve even cooked it in the air fryer that turns out wonderful to just need to fix
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Jenni says
I wonder if this can be cut up and thrown together as a casserole style dish…
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Karly Campbell says
I’ve made a similar style here: https://thatlowcarblife.com/keto-chicken-broccoli-casserole/
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April says
This was so delish and even my kiddos (16 and 8) loved it as well. We are garlic lovers here so I added extra there and used some seasoning inside the chicken too. This will be in our weekly rotation. Oh I also par cooked the bacon nefore wrapping the chicken to make sure it was crispy in the oven. Bravo for a great and quick family meal! I’m making a lost if what other veggies I can hide in the filling for next time for my kids!
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Margaret says
Wishing you good luck on your move & enjoy you’re newly renovated home!
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Karly Campbell says
Thanks, Margaret!
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Rosa says
Jacheline, she just share her Recepies it is up to you if you want to eat or not. I’m sorry but you don’t have to be so rude. There is a lot of problematic people. Love each other as the Bible says
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Beverly Doherty says
Sorry I just read the rest of your blog about the broccoli lol
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Beverly Doherty says
Karly is the broccoli, fresh or frozen??
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Mel says
Fresh
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Beverly says
People can be so mean, if you don’t want to eat low carb, then why on earth are you on a low carb site??? Please be nice, your remark was not necessary.
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Pam McQuay says
Delicious
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Jacqueline Campbell says
I know that a diabetic or pre-diabetic person cannot eat that dish. I know that my very experienced, distinguished doctor told me that salt and fat are extremely bad for my heart and high blood pressure. You are on another fad diet and you may lose weight which is great, but your heart and arteries will pay for it in the end. I am not ignorant about this and have researched it in depth. I have lost 35 lbs. My blood pressure is better and my cholesterol levels are improved. I am no longer pre-diabetic.
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Cathy says
Why are you following this site if you are anti low carb? I have been following a low carb way of eating for years. It is not a fad diet. My cholesterol is low and my blood pressure stays below 120/70. Using low carb eating has also lowered my triglicerides. I also avoid sugar, so I have not had a problem with my teeth since I was a child. I eat real food, not the package crap most people doing low calorie do . When I do eat bacon it is nitrate free, mayo made with olive oil and if you want to get fancy hollandaise can be made with silken tofu instead of eggs, All LOW CARB. Low ccarb eating is more satisying and easy to follow.
Thank you Karly for giving me some delicious inspiration. I also tweak many of your recipes depending on my mood.Reply
Jacqueline Campbell says
Why tout the low carb-ness of your recipes when they consist mainly of fat and salt? Look at HOW MUCH SALT is in your recipe. AND unnecessary FAT (cheeses, mayo, bacon) and nitrates/nitrates (bacon). Shame on you. Why don’t you just make original jello with marshmallows and candy? That way you can avoid nutrition altogether and rot your teeth at the same time. You are responsible for all the clogged arteries that occur due to your ill advised recipes.
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Karly Campbell says
Goodness, you have some feelings about this. Low carb is generally a high fat diet. Keto often requires more sodium because the diet acts as a diuretic. Either way, YOU are responsible for what you put in your own body. If a low carb, high fat diet isn’t what you believe is healthy, eat another way. Have a great day.
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Brianna says
Ok this is obviously a cheat meal and not something you’d eat everyday, jeez stop being a Karen. Don’t like it? Don’t use the recipe. Also this recipe is keto friendly so that’s why it says low carb
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Brian says
My 40 pounds of weight loss, much better cholesterol profile, return to a normal blood pressure from hypertension and general significant improvement in overall health since adopting a high fat low carb diet would beg to differ with your ignorance.
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Holly says
I can also add…i see a top cardiologist that teaches people from all over the world…and he LOVES keto. High fat IS good for you, as long as you dont add the carbs!!!! Check out the studies before your criticize. and you do you. If you choose to eat a different way, go for it…and we wont tell you not to. Keto has helped millions—I’ve lost 160 + pounds eating fat and salt, red meat and lots of cheese…I tried my entire life to eat low cal and what was deemed “healthy” and i was rewarded with a 300+ pound, unhealthy body. Now i eat NO fruit, very little veg, mostly meat, cheese, eggs, bacon…and lots of fat…and i’m for the first time in my life at a normal weight, healthier than i’ve ever been (per my GP and top cardiologist). I am strict keto.. i do total carbs not net, and i keep my calories between 1800 and 2000 a day. I eat wonderful desserts made with fat, nut or coconut flours, natural sweeteners, heavy cream. GASP!!! Oh and by the way…diabetics that go on keto are rewarded with generally having their blood sugars go to normal, reduction or totally never needing insulin again, and able to eat without counting every morsel.
Yes, i teach keto cooking and nutrition classes (through co-operatve extension..well known for being authorities on nutrition) and i work with a registered dietitian. Oh and by the way? i’m a professional chef..and i own a bakery..and NEVER feel the need to eat what i bake (unless its keto compliant)
Very very tired of people who seriously have not done any research on keto saying how bad it is. even the National Institutes of Health (you know, the ones that make the food pyramid?) have endorsed keto as healthy, and sustainable for life.
So do you..and we wont tell you whats good or bad, and please give us the same consideration!! Karly..thank you for your wonderful, HEALTHY recipes…you are one of the sites on my class handout as having wonderful recipes. you are appreciated!!Reply
Karly Campbell says
Hi Holly! Thank you so much for your thoughtful reply. I love hearing about your experience and success with keto and appreciate you sharing your knowledge. Congrats on your success and thank you for supporting our site and sharing it with your classes!
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Cathy says
My cardiologist from a top NYC hospital also said that low carb was the best way to eat and the only way to eat if you want to lose weight and KEEP it off.
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BJ says
Holly, thank you for your input which I totally agree with. Holly is going to a great deal of trouble to make life easier for others. I support her and her site just as you, myself and others do.
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Jessica Anderson says
You completely left out everything about the broccoli in the instructions lol. But I’m going to assume you mix it with the cheese mixture.
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Karly Campbell says
Hi Jessica! I didn’t leave it out, it’s in step 4.
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judith judge says
do you cook the brocoli first before you mix in with the cheese mix
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Karly Campbell says
Nope! 🙂
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Marianna says
Was absolutely delish! Thanks for sharing! I added a little bit of minced red pepper for color too.Reply
Tom says
OMG! This was so good! I added extra garlic to the stuffing and seasoning outside. Also added chopped red and green bell pepper to the stuffing. Wrapped a little extra bacon too. Served with diced zucchini sauteed in olive oil with minced garlic. Thank you so much for a great recipe. Definitely gonna make again!Reply
Jann S. says
Wish I would have thought of the peppers….dang it! Next time!
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Krista k says
Looks amazing
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