Broccoli and Cheese Stuffed Chicken Breast

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Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Super easy and super scrumptious!

Succulent, crispy edged chicken breasts, stuffed with a dreamy, creamy filling of cheddar, cream cheese and broccoli. These Broccoli Cheese Stuffed Chicken Breasts are literally packed with flavor. Easy to whip up and perfect for a hearty weeknight main.

What to serve with Cheese Stuffed Chicken
Serve this easy chicken dinner with a fresh side salad, garlic green beans or some mushroom rice. If you want it even more hearty, you could go for some mashed or roasted potatoes.

Easy, Low-Carb Keto Spinach Cream Cheese Stuffed Chicken is a quick and healthy dinner recipe loaded with boneless, skinless chicken breasts, cheddar, and mozzarella. You can use fresh or frozen spinach. This dish has only 1 net carb per serving making it perfect for ketosis and the keto diet! Looking for a little extra pizzaz? Add bacon!

2 skinless chicken breasts mine weighed 25oz total
1 tablespoon olive oil
1 cup fresh spinach, chopped into bits You can use frozen if preferred. Be sure to thaw and drain the spinach first.
2 oz cream cheese (softened at room temp) You can also microwave for 15-20 seconds.
1/3 cup cheddar cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
1/3 cup mozzarella cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
1 teaspoon paprika
McCormick’s Grill Mates Montreal Chicken Seasoning to taste
salt and pepper to taste

Watch the video above for visual instructions.
Preheat oven to 400 degrees.
Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.
There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.
Cut each breast in half and serve.

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