If you’re looking for a dish that delivers big on flavor, texture, and presentation, this Baked Stuffed Chicken Breast recipe is the perfect choice. Packed with a creamy, cheesy, and slightly smoky filling, this dish transforms simple chicken breasts into a gourmet experience. It’s an excellent option for weeknight dinners, special occasions, or meal prep!

Why You’ll Love This Recipe

✔️ Easy to Prepare – Simple ingredients and straightforward steps make this recipe a breeze. ✔️ Incredibly Flavorful – A perfect blend of garlic, paprika, and chives enhances every bite. ✔️ Juicy & Cheesy – The combination of cream cheese, cheddar, and bacon ensures an ultra-satisfying meal. ✔️ Versatile – Pairs beautifully with mashed potatoes, roasted veggies, or a fresh salad.

Ingredients

Chicken:

4 medium chicken breasts
1 tablespoon olive oil
3 tablespoons low sodium chicken broth

Spice Rub:

1 teaspoon each: garlic powder, salt
½ teaspoon each: onion powder, paprika, pepper

Filling:

1 cup small chopped broccoli florets
1 heaping packed cup freshly shredded sharp cheddar (shred on medium holes)
5 oz. cream cheese, softened to room temperature
½ cup red bell pepper, finely diced
¼ cup cooked, chopped bacon
½ teaspoon each: dried parsley, dried chives
¼ teaspoon dried dill (optional)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375°F.

2. Steam Broccoli

Add the broccoli florets and two tablespoons of water to a large microwave-safe bowl. Cover with a damp paper towel and microwave for 2 minutes. Drain excess water.

3. Prepare the Filling

Push the broccoli to one side of the bowl and add the remaining filling ingredients. Set aside without mixing yet.

4. Mix the Filling

Whisk the spice rub together in a small bowl. Remove one teaspoon and add it to the filling ingredients. Mix until the cream cheese is fully incorporated, then fold in the broccoli.

5. Tenderize the Chicken

Place the chicken breasts on a cutting board, cover with plastic wrap, and pound them a few times using a meat mallet or the side of a can. Pat the chicken dry with paper towels.

6. Create a Pocket

Slice through the thicker, rounder side of each chicken breast to create a deep pocket—but do not cut all the way through.

7. Stuff the Chicken

Stuff each breast generously with the prepared filling. If needed, secure the openings with toothpicks to keep the filling inside while cooking.

8. Season

Sprinkle and pat the remaining spice rub evenly over all sides of the chicken.

9. Sear the Chicken

Heat a large cast iron skillet over medium-high heat until smoking. Add olive oil and swirl to coat. Sear two chicken breasts at a time, cooking for 2-3 minutes per side until golden brown. Repeat with the remaining chicken breasts.

10. Bake

Return all seared chicken breasts to the skillet. Add three tablespoons of chicken broth (be careful, as it may splatter). Cover with foil and transfer to the oven. If using a baking dish, transfer the chicken and broth to a 9×13 pan.

Bake at 375°F for 12-17 minutes, or until the internal temperature of the chicken reaches 160°F on an instant-read thermometer (inserted into the chicken, not the filling). Let rest for 5 minutes before serving to allow the temperature to rise to 165°F.

Serving Suggestions

Side Dishes: Serve with creamy mashed potatoes, roasted Brussels sprouts, or a fresh garden salad. Sauces: Drizzle with a light garlic butter sauce or a honey mustard dressing for extra flavor. Wine Pairing: Pairs well with a light Chardonnay or a Pinot Noir.

Tips for Success

✅ Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. ✅ Don’t overstuff the chicken – While it’s tempting to add extra filling, too much can cause it to leak out while baking. ✅ Secure with toothpicks – If needed, insert toothpicks to hold the filling inside. Just remember to remove them before serving! ✅ Check doneness with a thermometer – Ensuring an internal temp of 165°F guarantees juicy, perfectly cooked chicken.

Storing & Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheating: Warm in a 350°F oven for 10-15 minutes, or microwave in 30-second intervals until heated through. Freezing: Freeze unbaked stuffed chicken for up to 3 months. Thaw overnight in the fridge before baking.

Final Thoughts

This Baked Stuffed Chicken Breast recipe is the ultimate comfort food with a gourmet twist. With a creamy, cheesy filling, perfectly seasoned chicken, and crispy bacon bits, it’s a meal that’s sure to impress! Try it for dinner tonight and let us know how it turns out!

Have any favorite side pairings? Share your thoughts in the comments!

Baked Stuffed Chicken Breast

Baked Stuffed Chicken Breast: A Flavorful, Cheesy Delight