Cream Cheese and Broccoli Stuffed Chicken Breasts

Looking for a quick, satisfying, and flavor-packed dinner? These Cream Cheese and Broccoli Stuffed Chicken Breasts are the perfect combination of creamy, cheesy goodness with a healthy twist. The tender chicken is stuffed with a rich, garlicky filling of cream cheese, broccoli, and herbs, then pan-seared to golden perfection before being smothered in a luscious, creamy sauce.

This recipe is a fantastic way to sneak in extra veggies while still enjoying a comforting meal. Plus, it’s ready in just 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

Quick & Easy

With only 5 minutes of prep and 25 minutes of cook time, this meal is ideal for those nights when you want something delicious without spending hours in the kitchen.

Creamy & Flavorful

The rich, velvety filling of cream cheese, Greek yogurt, and fresh herbs balances beautifully with the juicy chicken and vibrant veggies.

Healthy Twist

This dish is low-carb, high-protein, and can easily be made dairy-free with simple swaps like dairy-free cream cheese and almond milk.

Ingredients & Substitutions

Ingredient List

For the Chicken

• 2 teaspoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 6 stalks green onions (also called scallions or spring onions), sliced
• 1 cup low-sodium chicken broth or vegetable broth
• 8 ounces white button mushrooms, chopped
• 7-8 mini sweet bell peppers, sliced
• 1 cup unsweetened cashew milk (or almond milk)
• 2 tablespoons Greek yogurt
• 2 teaspoons fresh parsley, finely chopped
• 4 cups fresh spinach
• 1 tablespoon cream cheese or mascarpone cheese
• Salt and pepper, to taste

Notes on Quality

Fresh vegetables will enhance the flavor of the dish. If using frozen spinach, be sure to drain excess water before adding it to the skillet.

Possible Substitutions

• Swap cashew milk for regular milk or coconut milk for a nut-free option
• Use dairy-free cream cheese for a lactose-free version
• Replace mushrooms with zucchini or eggplant for a different veggie profile

Step-by-Step Instructions

• Add one teaspoon of olive oil to a large skillet over medium heat.
• Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté for 3 minutes on each side or until golden brown and almost cooked through, then set aside.

• Lower the heat and add the remaining teaspoon of olive oil to the same pan.
• Add minced garlic and cook for about 30 seconds until fragrant.
• Stir in the sliced green onions and half of the broth. Increase the heat to medium.
• Add sliced mushrooms and bell peppers, bringing everything to a gentle simmer. Cook for 5 minutes or until the mushrooms are tender.
• In a small bowl, whisk together the cashew milk, Greek yogurt, and half of the chopped parsley. Pour the mixture into the skillet.
• Stir in the spinach and let the sauce gently simmer on low heat for about 5 minutes, stirring occasionally.
• Nestle the chicken breasts into the skillet. Add the remaining broth and the cream cheese or mascarpone. Cook uncovered for 5-10 more minutes until the chicken is fully cooked and the sauce has thickened.
• Season with additional salt and pepper, garnish with the remaining parsley, and serve warm.

Expert Tips & Tricks

Best Practices

• Sear the chicken on medium-high heat to lock in moisture and create a beautiful golden crust.
• Let the sauce simmer gently to allow the flavors to blend perfectly.

Common Mistakes

• Avoid overcooking the chicken by using a meat thermometer. The internal temperature should reach 165°F.
• Don’t rush the simmering process; allowing the sauce to thicken naturally enhances the flavors.

Time-Saving Tips

• Pre-chop your veggies in advance for an even quicker meal.
• Use pre-cooked or rotisserie chicken for an even faster version.

Serving Suggestions

Pairings

• Serve with mashed potatoes or a side of quinoa for a heartier meal.
• Pair with roasted vegetables like Brussels sprouts or asparagus.

Presentation Ideas

• Garnish with extra parsley and a sprinkle of parmesan cheese for a restaurant-quality finish.
• Serve in a shallow bowl with a drizzle of the creamy sauce over the top.

Beverage Pairings

• White wines like Chardonnay or Sauvignon Blanc complement the creamy sauce beautifully.
• For a non-alcoholic option, try lemon-infused sparkling water.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Methods

• Reheat in a skillet over low heat, adding a splash of broth if needed to maintain creaminess.
• Microwave in 30-second intervals, stirring in between until heated through.

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes! You can prep the filling and stuff the chicken breasts in advance. Store them in the fridge for up to 24 hours before cooking.

What Can I Use Instead of Cream Cheese?

Mascarpone or ricotta cheese work well as substitutes. For a dairy-free option, use a plant-based cream cheese.

How Do I Know When the Chicken is Cooked?

Use a meat thermometer to check for an internal temperature of 165°F. If you don’t have a thermometer, slice into the thickest part to ensure there’s no pink inside.

Variations & Customizations

Dietary Adaptations

• To make this dairy-free, use dairy-free cream cheese, yogurt, and milk alternatives.
• For a gluten-free version, ensure your broth and other ingredients are certified gluten-free.

Flavor Twists

• Add sun-dried tomatoes for a Mediterranean twist.
• Spice it up with a pinch of red pepper flakes.

Seasonal/Holiday Versions

• Swap the bell peppers for butternut squash in the fall.
• Use fresh basil and lemon zest for a summer-inspired version.

More Delicious Recipes to Try

If you loved this recipe, you might also enjoy:

• Creamy Chicken Marsala – Another rich and creamy chicken dish, perfect for date night.
• Sheet Pan Gnocchi – A fuss-free, delicious dinner ready in just 30 minutes.

For more recipes and inspiration, follow us on Pinterest: Cooking with Callie

Try this Cream Cheese and Broccoli Stuffed Chicken recipe and let me know how it turns out in the comments. I’d love to see your creations!

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