Sheet Pan Broccoli and Cheddar Stuffed Chicken
It’s 5:00 PM. The kids are hitting that “hangry” wall, you’ve got a mountain of laundry staring you down, and the last thing you want to do is scrub four different pots and pans. I’ve been there approximately 4,000 times. Real talk: some nights, survival is the win, and an easy weeknight chicken dinner just needs to happen without the drama.
That’s where this Sheet Pan Broccoli and Cheddar Stuffed Chicken comes in. It’s my emergency dinner for when I want the family to eat something “real” but I only have the energy for one pan. This is one of my favorite hidden vegetable recipes for kids because my 7-year-old is currently in a “no green things” phase, but she’ll eat anything if it’s stuffed inside juicy chicken and covered in melted cheddar. This recipe turned a vegetable standoff into a clean-plate win at my house, and I bet it will at yours, too.
Making the Best Sheet Pan Broccoli and Cheddar Stuffed Chicken
If you want to feel like a total superhero on a Tuesday night, use my Sunday Secret. I spend about 10 minutes on Sunday afternoon mixing the broccoli, cheddar, and cream cheese together in a small container (similar to the filling in my 30-Minute Spinach and Cream Cheese Stuffed Chicken). When Tuesday rolls around and the “what’s for dinner?” panic sets in, half your work is already done. You just slit the chicken, stuff it, and go. My future self thanks my Sunday self every single time.
Mastering the Timeline for Kid Friendly Sheet Pan Meals
The biggest frustration with sheet pan meals is when the meat is done but the veggies are still crunchy. These kid friendly sheet pan meals depend on roasting geometry. By dicing your Yukon Gold potatoes into exactly 1/2-inch cubes, they will crisp up in the exact same 25-minute window it takes for the chicken to reach juicy perfection. If your family loves the simplicity of one-pan meals, you should also try my Kid-Approved Sheet Pan Chicken Tenders & Veggies.
Also, I’m a huge fan of Yukon Golds because the skin is so thin you don’t even have to peel them. Because honestly, who has time for peeling on a weeknight? Not me.
Tips for Success with One Pan Stuffed Chicken
- Dry Your Broccoli: If you’re using frozen broccoli (which is a total lifesaver shortcut), make sure you squeeze it dry in a clean kitchen towel after thawing. If it’s too wet, it’ll steam the chicken from the inside out, and we want roasted, not soggy.
- The Simple Slit: This one pan stuffed chicken doesn’t need toothpicks or fancy kitchen twine. Just cut a deep pocket, stuff it well, and let the weight of the chicken do the work. If a little cheese leaks out? No shame in that. For another picky-eater favorite, these Pizza-Stuffed Chicken Breasts always win.
- The Dipping Hack: If you have a particularly skeptical eater, serve this with a side of ranch dressing. In our house, ranch is the “magic sauce” that makes any vegetable disappear.
This is what dinner looks like at my house when life is chaotic but we still want a homemade meal. It’s a minimal cleanup family dinner that’s practical, easy, and most importantly, it’s a staple in my roundup of the best stuffed chicken breast recipes. Happy cooking!
Sheet Pan Broccoli and Cheddar Stuffed Chicken
Ingredients
Instructions
Preheat your oven to 400°F (200°C). Place your large rimmed sheet pan in the oven for 5 minutes while you prep; a hot pan helps the potatoes get that perfect sear.
In a medium bowl, combine the finely chopped broccoli, shredded cheddar, and cream cheese. Stir until well mixed. This is my 'Sunday Secret'—you can make this 2 days ahead and keep it in the fridge!
Pat the chicken breasts dry with paper towels. Using a sharp knife, create a 'Simple Slit' by cutting a 3-inch horizontal pocket into the thickest part of each breast. Be careful not to cut all the way through to the other side.
Stuff each chicken pocket with the broccoli-cheese mixture. Press the edges of the chicken together to seal. If it’s slightly overstuffed, don't sweat it—melted cheese is never a bad thing.
Carefully remove the hot sheet pan from the oven. Toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper right on the pan. Spread them out, leaving space for the chicken.
Place the stuffed chicken breasts on the pan. Drizzle the chicken with the remaining 1 tablespoon of olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
Roast for 22–25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Let the chicken rest for 5 minutes on the pan before serving so the cheese 'sets'.