Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

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When hosting guests, I love preparing elegant stuffed chicken breast entrees for that gorgeous presentation of sliced chicken revealing colorful fillings inside. However, forming and maneuvering stuffed chicken can be quite labor intensive and risky business. If even a tiny seam isn’t perfectly sealed, all that precious filling ends up leaking out into the pan during cooking leaving you with a deflated mess.

Now for family meals, presentation isn’t as much of a priority. I’m always seeking out tasty shortcuts that deliver the same incredible flavors with less fussy prep work and risks of failure. Recently, I tried a new deconstructed method for making broccoli and cheese stuffed chicken breasts that solves all the problems traditional stuffed chicken poses. Simply season chicken cutlets then top with broccoli, cheese and sauce mixture. After baking, you slice to reveal that familiar beautiful layered look but so much easier!

This hands-off oven-to-table method means perfectly cooked juicy chicken and broccoli every time without any tedious stuffing, toothpicks or worries of fillings escaping. Plus you get extra crispy edges from the caramelized cheeses. This cheat may have just replaced my usual stuffed chicken breast forever!

 Why You’ll Love Deconstructed Stuffed Chicken

  • Easy – Just season and top chicken with fillings – no tedious stuffing and sewing up Required.
  • Weeknight budget-friendly – Uses affordable on-hand ingredients transformed into impressive looking entree.
  • Kid friendly – Chicken, broccoli and cheese will satisfy even pickiest eaters’ preferences.
  • Adaptable – Swap out fillings like using cauliflower and bacon or spinach and feta.
  • Familiar flavors – Gives that nostalgic flavor combo of broccoli cheddar soup meets juicy baked chicken.


  • Cut chicken breasts to an even thickness if thicker parts to prevent uneven cooking.
  • For convenience, substitute frozen broccoli florets that you simply thaw and chop small.
  • Sprinkle breadcrumbs or crushed crackers between chicken and fillings for extra crunch.
  • Customize by using other veggie and cheese combos like spinach with Gruyère or sun dried tomatoes with mozzarella.
  • For perfect thick sauce, make an easy roux by whisking together equal parts melted butter and flour then slowly whisking in broth.

The Main Ingredients

Chicken Breasts

The mild flavor and quick cook time of boneless, skinless breasts work perfectly here. Chicken thighs would be delicious too.

Broccoli Florets

Chopped fresh broccoli lends color, texture and loads of flavor. Frozen works too if thawed and drained well.

Sharp Cheddar

I use a blend of cheddar for that iconic color and sharp flavor. Monterey jack or gouda also tasty melty options.

Cream Cheese

Soft creamy cream cheese ensures an ideal smooth, spreadable texture once baked up.

Chicken Broth & Heavy Cream

These build an incredible flavorful gravy base surrounding the baked chicken.

How to Make Deconstructed Broccoli & Cheese Stuffed Chicken

Make the Filling

Chop broccoli finely and mix with shredded cheese, softened cream cheese, garlic and seasoning.

Cook the Chicken

Pan sear seasoned chicken cutlets in an ovenproof skillet until browned but not cooked through.



Add Sauce

Build pan sauce by deglazing skillet with broth and heavy cream. Thicken with cornstarch slurry.


Top & Bake

Spoon broccoli cheese mixture over seared chicken. Bake until chicken is cooked through and the topping melts.

Finish and Serve

Garnish with parsley. Enjoy cheesy chicken and gravy sauce straight from the skillet!

What to Serve with Deconstructed Stuffed Chicken


  • Sliced mushrooms, spinach, or roasted cauliflower for broccoli
  • Swiss, gruyere, provolone, pepper jack for the cheese
  • Almond milk and nutritional yeast sauce for dairy-free
  • Pork chops or turkey cutlets instead of chicken

Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4 servings


  • Large ovenproof skillet/braiser
  • Mixing bowls
  • Measuring cups and spoons
  • Knives and cutting boards


  • 4 boneless skinless chicken breasts
  • 2 cups broccoli florets finely chopped
  • 1 cup cheddar cheese shredded
  • 1/2 cup cream cheese softened
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon fresh parsley chopped (for garnish)



  • Preheat your oven to 375°F (190°C).
  • In a bowl, mix together the broccoli, cheddar cheese, cream cheese, garlic, paprika, salt, and pepper.

Cook Chicken:

  • Season the chicken breasts with salt and pepper.
  • In a large ovenproof skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown on each side (about 4-5 minutes per side). Remove chicken and set aside.

Make Sauce:

  • In the same skillet, add chicken broth and scrape the bottom of the pan to deglaze. Stir in heavy cream and bring to a simmer.


  • Mix cornstarch with water to create a slurry and stir into the sauce to thicken.
  • Return the chicken to the skillet. Spoon the broccoli and cheese mixture over each chicken breast.


  • Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted.

Garnish & Serve:

  • Garnish with chopped parsley and serve warm.