This post may contain affiliate links. Please read our disclosure policy.

Tired of the same ole boring grilled chicken breast? Mix it up and make a delicious Cheddar and Broccoli Stuffed Chicken breast instead! It’s savory, cheesy and tender. Perfect for making after work, this recipe is sure to please everyone in the home.

Looking for more easy weeknight dinner options then try my grilled one pan chicken dinner , make the best smoked meatloaf or a delicious savory and full of flavor grilled mustard pork loin.

cheddar and broccoli stuffed chicken breast.

Ingredient List for Cheddar and Broccoli Stuffed Chicken.

Cheddar and broccoli stuffed chicken breast ingredients.
  • Chicken Breast: the breast is the perfect size for the stuffed recipe. Slicing down the middle, stuffing it and closing it back up with toothpicks will ensure most of the filling to remain still inside and tender juicy meat all around.
  • Veggies: finely chopped raw broccoli and sun dried tomatoes. You can use frozen as well.
  • Cheese: shredded cheddar cheese to keep everything together.
  • Seasoning: an all purpose and steak seasoning are perfect for this recipe. It compliments the chicken and veggies pulling everything together.

Make the cheddar and broccoli stuffing.

This dish comes together with very basic ingredients. Boneless and skinless chicken breasts, broccoli, shredded cheddar and some sun dried tomatoes. You probably have most of these in your pantry and fridge already! If not, be creative. Use ingredients you like. Let’s start with the stuffing.

Dice the sun dried tomatoes and the broccoli. Since these will go inside the chicken breasts, you want it to be diced fairly small. Add shredded cheddar cheese and season with Dad’s Steak seasoning. The herb and buttery notes from the rub are a perfect compliment to the veggies. Mix the ingredients together and set aside.

chopped raw broccoli on cutting board
broccoli and sun dried tomatoes chopped.
cheddar and broccoli chicken stuffing.

Recipe Tip

Alternative stuffing ingredients include spinach, crispy bacon and bell peppers.

I recommend against using cream cheese. It becomes runny too easily causing it to melt out of the chicken.

Filet and Stuff the Chicken Breast.

When purchasing chicken breast, try to pick ones that are larger in size. It will help hold more stuffing inside.

Start by patting the chicken dry and slice off any loose and fatty pieces.

Next, butterfly the chicken breast lengthwise. Take your knife, and carefully cut along the chicken, making sure not to cut all the way through. Avoid making a pocket. The issue with a pocket is:

  1. You don’t get a lot of stuffing inside
  2. Large parts of the chicken don’t have any stuffing
  3. The filling is more likely to spill or fall out.

Drizzle olive oil on both side of the chicken and season both sides with your favorite poultry seasoning. For this recipe, I used Dad’s All Purpose rub which has those traditional BBQ flavors ideal for chicken.

Start stuffing the chicken adding a handful of the cheddar broccoli filling on one side of the breast. Don’t be afraid to add a lot. Some will leak out during the process so it’s OK to put in more. Fold over the other side of the chicken to close it shut.

Use toothpicks to help secure the edges. This doesn’t have to be perfect. Insert the toothpicks about 1 inch apart. Using toothpicks will make flipping the chicken easier later.

Stuffed and closed chicken breast.

For more chicken breast recipe ideas, check out my savory bourbon grilled chicken sandwich or stuffed jalapeno popper chicken.

Dad’s Seasonings

Must have grillin seasonings!

How to grill cheddar and broccoli stuffed chicken.

Now that the Cheddar and Broccoli Stuffed Chicken breast is stuffed and closed it’s time to get the grill going.

Preheat the grill to 375 degrees and set it for dual zone cooking. .

How to create dual zone heat

Dual zone heat set up on a charcoal grill.

Dual heat zones are created differently depending on the type of grill you have.

  • Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
  • Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
  • Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Place the stuffed chicken breast on the direct side first. Sear 2 minutes per side and move them to the indirect side. Keep the chicken on the grill until the internal temperature reaches 160 degrees. Depending on the size of the chicken, this may take anywhere from 20-25 minutes.

Removing the chicken just shy of 165 degrees allows the meat to finish cooking while it rests and keeping the meat tender and juicy.

Best way to check temperature? I like using the Thermoworks Thermapen Mk4 to check temps.

grilled chicken on a charcoal grill.
cheddar and broccoli stuffed chicken on the grill.

Let the chicken rest for 5 minutes once its removed from the grill.

And now the cheesy finish. Slice the cheddar and broccoli stuffed chicken breast down the middle and watch that cheesy goodness come out. This grilled chicken breast is sure to be enjoyed by everyone in your home. Enjoy!

cheese chicken breast
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Frequently Asked Questions:

How to get the most tender chicken breast?

To ensure the most tender and juicy chicken breast remove it off the grill once the internal temperature reaches 160 degrees. Let it rest allowing the cooking process to slow down and reach 165 degrees which is the safe temperature for chicken. The resting process redistributes juices throughout the meat which will make each bite juice and flavorful.

Can I make this recipe in my kitchen on a stove top or oven?

Yes, all my recipes can be replicated in the house following the same times and temps.

More flavorful grilled chicken recipes:

If you tried this Cheddar and Broccoli Stuffed Chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

4.50 from 4 votes

Cheddar and Broccoli Stuffed Chicken Breast

Tired of the same ole boring grilled chicken breast? Mix it up and make a delicious cheddar and broccoli stuffed chicken breast instead!
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 People

Ingredients 

  • 2 Boneless, skinless chicken breasts
  • 1 tbsp Olive oil
  • 1 tbsp All purpose seasoning
  • 1/2 tbsp Steak seasoning
  • 1 cup Shredded cheddar cheese
  • 1/2 cup Broccoli, diced
  • 1/4` cup Sun dried tomatoes, diced

Instructions 

  • Pat the chicken dry and slice off any loose and fatty pieces.
  • Butterfly the chicken breast lengthwise. Be careful not to the cut all the way through.
  • Apply olive oil to both sides of the chicken breast and season with an All Purpose seasoning.
  • To make the stuffing, dice the sun dried tomatoes and the broccoli into small bite size pieces. Add shredded cheddar cheese and season with Dad's Steak seasoning. Mix the ingredients together.
  • Add a handful of the cheddar broccoli stuffing on one side of the breast and fold over the other side.
  • Use toothpicks to secure the edges of the stuffed chicken breast.
  • Preheat the grill to 375 degrees and set it for dual zone cooking.
  • Place the stuffed chicken breast on the direct side first. Sear 2 minutes per side and move them to the indirect side. Keep the chicken on the grill until the internal temperature reaches 160 degrees. Depending on the size of the chicken, this may take anywhere from 25-30 minutes.
  • Remove the stuffed chicken from the grill and let it rest 5 minutes.
  • Serve the cheddar and broccoli stuffed chicken breast with a side of white rice and enjoy!

Notes

  • Alternative stuffing ingredients include spinach, crispy bacon and bell peppers.
  • I recommend against using cream cheese. It becomes runny too easily causing it to melt out of the chicken.
  • Use toothpicks to keep the filling inside.

Nutrition

Calories: 245kcal | Carbohydrates: 8g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 262mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 14mg | Calcium: 257mg | Iron: 2mg
Like this recipe? Rate and comment below!

Check out the Recipe page for other tasty grilled creations.

About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

You May Also Like:

4.50 from 4 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments