These loaded baked potatoes with chicken and broccoli are a delicious and easy dinner idea the whole family will love.

Creamy Chicken & Broccoli Stuffed Potatoes Recipe 16

This recipe takes classic comfort food and elevates it into a complete meal, perfect for busy weeknights when you need something satisfying and wholesome on the table without a lot of fuss.

Imagine a fluffy baked potato, generously filled with tender chicken, vibrant broccoli, and a creamy, cheesy sauce. It’s a meal that appeals to all ages, offering customizable toppings and a hearty foundation that will leave everyone feeling happy and full.

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
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Creamy Chicken & Broccoli Stuffed Potatoes recipe is a true weeknight hero because it’s incredibly versatile, satisfying, and relatively quick to pull together. It’s perfect for families looking for a complete meal in one dish, minimizing cleanup and maximizing flavor. You can serve it as a hearty main course for dinner, or even scale it down for a substantial lunch. It’s also a fantastic option for meal prepping, as many components can be prepared in advance, making dinner even faster on those extra-hectic days. The combination of protein, vegetables, and carbohydrates makes it a balanced and comforting choice that appeals to even picky eaters, especially when they get to choose their own toppings!

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these stuffed potatoes is straightforward, focusing on fresh produce, lean protein, and pantry staples. The beauty of this recipe lies in its simplicity and the ability to use ingredients you likely already have on hand or can easily find at any grocery store.

INGREDIENTS:

4 large baking potatoes (Russet or Idaho work best)
2 cups cooked chicken, shredded or diced
2 cups fresh broccoli florets, chopped
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups milk (whole or 2% recommended)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese, divided
Optional toppings: sour cream, chives, extra shredded cheese, bacon bits

When it comes to substitutions, feel free to adapt to your family’s preferences or what you have available. For the chicken, leftover rotisserie chicken is a fantastic time-saver, or you can quickly boil and shred chicken breasts. If fresh broccoli isn’t available, frozen broccoli florets work just as well; just be sure to steam them until tender-crisp. For the cheese, a sharp cheddar adds a wonderful flavor, but a mild cheddar, Monterey Jack, or even a Colby Jack blend would be delicious. For a lighter option, you can use a lower-fat milk, though the sauce might be slightly less rich.

Time Needed From Start To Finish

This recipe is designed for efficiency without sacrificing flavor. Here’s a realistic breakdown of the time commitment:

Prep time: 15 minutes
Cook time: 60 minutes (for baking potatoes and making the filling)
Total time: 75 minutes

While the total time might seem a bit longer due to the potato baking, much of that is hands-off. You can prepare the chicken and broccoli while the potatoes are in the oven, making the process quite streamlined.

How To Make It Step By Step With Visual Cues

Making these creamy chicken and broccoli stuffed potatoes is a gratifying process. Follow these steps for a perfectly comforting meal:

Prepare the Potatoes for Baking: Preheat your oven to 400°F (200°C). Scrub the potatoes clean under cold water, then pat them completely dry. Prick each potato several times with a fork. You can rub them lightly with olive oil and sprinkle with salt if desired for crispier skin. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are fork-tender.
Cook the Broccoli: While the potatoes are baking, steam or boil your broccoli florets until they are tender-crisp, about 3-5 minutes. Drain well and set aside. You want them cooked but still with a bit of bite.
Start the Creamy Cheese Sauce: In a large saucepan or Dutch oven, 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 helps thicken the sauce.
Finish the Sauce: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens and comes to a gentle simmer. Remove from heat and stir in the salt, pepper, garlic powder, and 1 ½ cups of the shredded cheddar cheese until smooth and melted.
Combine Filling Ingredients: Add the cooked shredded chicken and the steamed broccoli florets to the cheese sauce. Stir gently until everything is well combined and coated in the creamy sauce. Keep warm over very low heat or off the heat while you prepare the potatoes.
Stuff the Potatoes: Once the potatoes are baked and cool enough to handle, carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Fluff the inside of the potato with a fork. You can scoop out some of the potato flesh into the chicken and broccoli mixture for an even creamier filling, mashing it slightly.
Fill and Serve: Generously spoon the creamy chicken and broccoli mixture into each baked potato. Top with the remaining ½ cup of shredded cheddar cheese. You can return them to the oven for a few minutes to melt the cheese, or serve immediately with your favorite toppings.

Easy Variations And Serving Ideas That Fit Real Life

This recipe is incredibly flexible, making it easy to adapt to your family’s tastes or whatever you have on hand. For a kid-friendly twist, you can chop the broccoli into very small pieces or even use a different vegetable like corn or peas. To make it even more appealing, let kids choose their own toppings from a “topping bar” with options like sour cream, chives, extra cheese, or even a sprinkle of paprika.

For a party or buffet, you can make smaller baked potatoes or even potato skins, filling them with the chicken and broccoli mixture for easy finger food. If you’re looking for protein swaps, cooked ham or turkey would work wonderfully in place of chicken. For a vegetarian option, consider using cannellini beans or sautéed mushrooms instead of meat.

Serving this dish is simple as it’s a complete meal on its own. However, a light side salad with a vinaigrette dressing would complement the richness of the potatoes beautifully. A simple green salad or some fresh fruit can add a refreshing contrast.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them:

Undercooked Potatoes: The biggest mistake is not baking the potatoes long enough. They should be completely fork-tender. An undercooked potato will be hard and unappetizing. Always test with a fork; if it slides in easily, they’re ready.
Watery Broccoli: If your broccoli isn’t drained well after steaming, it can make your filling watery. Ensure it’s thoroughly drained before adding it to the sauce.
Lumpy Cheese Sauce: When making the roux, make sure to whisk the flour and butter well. When adding the milk, do it gradually while whisking constantly to prevent lumps. If lumps do form, you can try pressing them against the side of the pan with a whisk or even straining the sauce (though this is rarely necessary if you whisk diligently).
Over-Seasoning: Start with the recommended amount of salt and pepper, then taste and adjust. Remember that cheese also adds saltiness, so it’s better to add less and adjust later.
Dry Chicken: If you’re cooking chicken specifically for this recipe, be careful not to overcook it, as it can become dry. Shredded rotisserie chicken is often a good choice because it tends to be moist.

How To Store It And Make It Ahead Without Ruining Texture

These creamy chicken and broccoli stuffed potatoes are great for leftovers and can be partially prepared in advance.

Storage: Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, you can use the microwave, but for the best texture, especially if you want a slightly crispy skin, reheat in an oven or toaster oven at 350°F (175°C) for 15-20 minutes, or until heated through. If reheating in the microwave, cover loosely to prevent drying out.

Potatoes: You can bake the potatoes a day or two in advance. Let them cool completely, then store them in the refrigerator. Reheat them slightly before stuffing.
Filling: The chicken and broccoli cheese filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before stuffing the freshly baked or reheated potatoes. This significantly cuts down on dinner time on a busy night.

Questions People Always Ask Before Making This Recipe

Here are some common questions that pop up when making these delicious stuffed potatoes:

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.