These creamy chicken and broccoli stuffed potatoes are about to become your new favorite weeknight meal! They’re the ultimate comfort food, combining fluffy baked potatoes with a rich, savory filling that’s both satisfying and incredibly easy to make. Perfect for those busy evenings when you need a delicious and hearty dinner on the table without a lot of fuss.

Creamy Chicken & Broccoli Stuffed Potatoes: Easy Weeknight Dinner Idea 16

Imagine sinking your fork into a perfectly baked potato, overflowing with tender chicken, vibrant broccoli, and a creamy, cheesy sauce. This recipe delivers all that and more, making it a fantastic option for families looking for a wholesome and flavorful meal that everyone will love.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for several reasons, making it an ideal choice for almost any occasion. First, it’s incredibly comforting and satisfying, hitting all the right notes for a cozy family dinner, especially on a cooler evening. The combination of a warm, fluffy potato with a creamy, savory filling is pure bliss. Second, it’s remarkably family-friendly. The flavors are universally appealing, and even picky eaters often enjoy baked potatoes, chicken, and broccoli, especially when mixed into a delicious sauce. It’s also highly customizable, allowing you to easily adjust ingredients to suit different tastes or dietary needs. Finally, and perhaps most importantly for busy households, this dish is practical and relatively quick to prepare. It leverages simple ingredients and straightforward steps, ensuring you can get a wholesome meal on the table without spending hours in the kitchen. It’s perfect for a regular weeknight dinner, a casual gathering with friends, or even as a hearty lunch option.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the cooking process much smoother. This recipe uses common pantry staples and fresh items that are readily available at any grocery store, ensuring a stress-free shopping experience.

INGREDIENTS:

4 large Russet potatoes
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
2 cups fresh broccoli florets, steamed or lightly blanched
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk (whole or 2%)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 1/2 cups shredded cheddar cheese, divided
1/2 cup sour cream or plain Greek yogurt
Fresh chives or green onions, chopped, for garnish (optional)

For simple substitutions, you can easily swap out the chicken breasts for rotisserie chicken to save time, or use cooked turkey for a different flavor profile. If fresh broccoli isn’t available, frozen broccoli florets work just as well; just make sure to steam them thoroughly before adding. Feel free to experiment with different types of cheese, such as Monterey Jack or a Colby-Jack blend, for a unique cheesy twist. For a slightly lighter sauce, you can use skim milk, though whole milk will provide a richer, creamier texture. If you don’t have sour cream, plain Greek yogurt is an excellent substitute, adding a similar tang and creaminess.

Time Needed From Start To Finish

This recipe is designed to be efficient, making it perfect for a weeknight. The total time will vary slightly depending on how quickly your potatoes bake and if you’re cooking the chicken from scratch.

Prep Time: 15 minutes (includes washing potatoes, chopping broccoli, and shredding cooked chicken)
Cook Time: 45-60 minutes (primarily for baking the potatoes, plus a few minutes for the sauce)
Total Time: 60-75 minutes

If you use pre-cooked chicken (like rotisserie chicken), your total time can be closer to 60 minutes, as you’ll only need to bake the potatoes and prepare the sauce.

How To Make It Step By Step With Visual Cues

Making these creamy chicken and broccoli stuffed potatoes is a straightforward process. Follow these steps for a perfect meal every time.

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under running water. Pat them completely dry, then rub each potato with about 1/2 tablespoon of olive oil. Pierce each potato several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when squeezed and easily pierced with a fork.
Cook Chicken and Broccoli: While the potatoes are baking, prepare your chicken and broccoli. If using raw chicken, cook it now (e.g., pan-fry, bake, or boil) until fully cooked, then shred or dice it. Steam or lightly blanch the broccoli florets until tender-crisp, then set aside.
Start the Creamy Sauce Base: In a large saucepan or skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken your sauce.
Build the Creamy Filling: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat, then stir in 1 cup of the shredded cheddar cheese and the sour cream (or Greek yogurt) until smooth and well combined.
Combine Filling Ingredients: Gently fold the cooked shredded chicken and steamed broccoli florets into the creamy cheese sauce. Taste and adjust seasonings if needed.
Stuff the Potatoes: Once the baked potatoes are ready, carefully remove them from the oven. Using oven mitts, slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork. Spoon a generous amount of the creamy chicken and broccoli mixture into each potato.
Final Bake (Optional but Recommended): Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed potatoes. Return them to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
Serve and Garnish: Carefully remove the stuffed potatoes from the oven. Garnish with fresh chopped chives or green onions, if desired, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This recipe is incredibly versatile, allowing for simple tweaks to suit different preferences or occasions. For a kid-friendly twist, you can dice the chicken and broccoli into smaller pieces, making it easier for little ones to eat. You can also add a touch more cheese to the filling, as cheese is often a big hit with kids.

Consider adding other vegetables to the mix, such as sautéed mushrooms, corn, or diced bell peppers, for extra flavor and nutrients. For a bit of heat, a pinch of red pepper flakes in the sauce can add a nice kick. If you’re a fan of bacon, crumbled cooked bacon makes an excellent addition to the topping or mixed into the filling for a smoky flavor.

These stuffed potatoes are hearty enough to be a complete meal on their own, but they also pair wonderfully with a simple side salad with a light vinaigrette dressing. They’re perfect for a casual family dinner, but also work well for a relaxed gathering. You can even prepare the filling ahead of time and stuff the potatoes just before baking for a quick weeknight solution.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.

One common mistake is overcooking the potatoes. If baked for too long, they can become dry and tough. To avoid this, bake until they are tender when squeezed but not mushy, and easily pierced with a fork. A good Russet potato will feel soft but hold its shape.

Another slip-up is an under-seasoned sauce. The creamy filling is the star, so make sure to taste it before adding it to the potatoes. Add salt and pepper gradually, and don’t be afraid to adjust to your preference. Garlic and onion powder are great, but a little extra salt can really make the flavors pop.

Lumpy sauce can also be an issue if the flour isn’t fully incorporated into the butter before adding the milk, or if the milk is added too quickly. To prevent lumps, whisk the flour into the melted butter thoroughly to create a smooth paste (the roux), then add the milk slowly, whisking continuously until smooth.

Finally, soggy broccoli can detract from the texture. Steam or blanch your broccoli until it’s tender-crisp, not soft and mushy. It will cook a little more when mixed into the hot sauce, so aim for slightly undercooked initially.

How To Store It And Make It Ahead Without Ruining Texture

These creamy chicken and broccoli stuffed potatoes are best enjoyed fresh, but leftovers can be stored and reheated successfully.

To store any leftover stuffed potatoes, allow them to cool completely. Then, transfer them to an airtight container and refrigerate for up to 3-4 days.

For reheating, the best method is to use the oven. Preheat your oven

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.