Filled with cheese and broccolini, this Stuffed Chicken Breast turns your average weeknight meal into a fancy main course—no black tie required.
Stuffed chicken always makes me think of weddings and business conferences. You know what I’m talking about—white tablecloths, tiny name cards, and some variant of chicken filled with spinach and cheese. If you’re lucky, you might get mascarpone with herbs. Then, of course, there’s the good ol’ chicken cordon bleu.
For years, I assumed this was one of those “leave it to the pros” recipes. If it shows up at catered events, it must be way too fancy for a weeknight dinner. But after the last wedding I attended (served stuffed chicken with bacon), I thought I’d try making it anyway. What’s the worst that could happen? That I’d be proven right? I love being right.
Well, I was wrong.
Turns out stuffed chicken is easier than I thought. All I had to do was butterfly the chicken breast, load it with the filling of my choice, and bake. My pick? Broccolini and a sharp cheddar. It’s simple and satisfying.
This isn’t bland chicken breast territory. The cheddar melts into the broccolini, and when mixed in with the garlic and onions, you have enough going on to satisfy your taste buds. Basically, it’s comfort food dressed up enough to fool your guests into thinking you tried—now I get why stuffed chicken is a wedding thing. Well played, caterers. Well played. Guess I have a new recipe for my menu rotation.
The kebab stick situation
You can’t make stuffed chicken breast without keeping things closed. That’s where kebab sticks (or toothpicks) come in handy. Simply weave the kebab stick through the chicken, almost like you’re lacing a shoe. Is it pretty? No, but it works. Without the kebab sticks, you’ll end up with an overcooked piece of chicken surrounded by escaped cheese and broccoli. Trust me when I say—don’t skip this step.
How do I store leftovers?
After the chicken cools, store it in airtight containers and refrigerate for up to 3 days. To reheat, cover the chicken with foil and bake at 325°F until heated through. I’ve also had success reheating it on my cast-iron skillet with a splash of broth and a little oil. You could use your microwave, but the texture usually turns too chewy for my tastes.
Serving suggestions
Stuffed chicken breast works well with sides that soak up flavor. Personally, I’m partial to Garlic Mashed Potatoes or its low-carb relative, Instant-Pot Mashed Cauliflower. I also like to make a simple Garlic Butter Pasta or a Delicious Angel Hair Pasta that’s lighter and olive oil-based. And you can never go wrong serving a classic Rice Pilaf—its savory flavors pair perfectly with stuffed chicken breast.
Ingredients
- 1/2 small onion
- 1 clove garlic
- 1 cup broccolini chopped
- 1 cup cheddar cheese grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 chicken breasts
Instructions
- Preheat the oven to 350°F.
- Finely dice the onion and crush the garlic. Mix it together with the broccolini, cheddar cheese, olive oil, salt, and pepper.
- Use a sharp knife to cut the chicken breasts in half lengthwise.
- Fill the chicken breast with the mixture.
- Use a kebab stick or toothpicks to weave the chicken breasts so that they stay together in the oven.
- Place the stuffed chicken breast into an oiled cast-iron pan and cook in the oven for 10-15 minutes on each side.
- Bake until the chicken reaches an internal temperature of 165°F in the thickest part of the meat. Let it rest for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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