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Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf
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5 from 2 votes

Broccoli Cheddar Stuffed Chicken Breast with Rice Pilaf

This gluten-free cheesy chicken is comfort food at its best! Served alongside a
veggie-rich rice pilaf for a complete meal!

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, Meal Prep
Servings: 4 meals
Calories: 652kcal
Author: Meal Prep on Fleek


For Chicken

  • 4 large chicken breasts about 1-1.5lbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup finely chopped broccoli
  • 3 oz. cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil

For Rice Pilaf

  • 3/4 cup basmati rice
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup frozen peas
  • 1/3 cup finely chopped carrot
  • 1/4 minced chopped white onion
  • 2 tbsp butter
  • 2 cups chicken stock
  • Sea salt and black pepper to taste
  • 1/4 cup chopped parsley


  • Preheat oven to 425º.
    Season chicken breasts with garlic, paprika, salt and pepper on all sides. Using a sharp knife, slice through the side of chicken breasts leaving 1-2 inches on each side to create a pocket.
  • Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a paper towel and microwave for 1 minute. Drain water and add broccoli to a medium mixing bowl with cream cheese, cheddar cheese, and dried thyme. Mix until combined.
  • Divide mixture between chicken breasts using a spoon and secure with 1-2 toothpicks. Heat olive oil in a large cast-iron pan over medium heat for 2 minutes. Add 2 chicken breasts to pan and sear for 3 minutes on each side. Set aside on a plate. Repeat with the remaining 2 chicken breasts. Arrange all chicken breasts in pan. Cover with aluminum foil and transfer to the oven. Bake 20 minutes. Carefully remove aluminum foil and bake 5-10 minutes longer or until chicken is cooked through. Remove toothpicks before serving.
  • While chicken bakes, rinse the rice in a mesh strainer to remove some of the starch. Heat butter over medium heat in a medium sauté pan. Add bell pepper, carrots, peas, onions, and rice. Stir in chicken broth and bring to a boil. Stir and cover. Reduce heat to medium-low and simmer rice for 15-20 minutes, until rice is tender and the broth is absorbed. Gently fluff rice with a fork. Season with salt, pepper, and parsley. Serve chicken hot alongside rice.


WW Smart Points= Green:19  Blue:16  Purple:16


Calories: 652kcal | Carbohydrates: 40.1g | Protein: 51.2g | Fat: 29.6g | Fiber: 4.6g