Craving something hearty but wholesome? These Chicken and Broccoli Stuffed Sweet Potatoes are cheesy, savory, and ready to satisfy. Tender roasted sweet potatoes meet juicy chicken and crisp broccoli in a cozy, flavor-packed bite perfect for busy nights.
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Why You’ll Love These Chicken and Broccoli Stuffed Sweet Potatoes
This easy dinner recipe hits every note: tender, creamy sweet potatoes, juicy bites of seasoned chicken, and slightly crisp broccoli all under a layer of melted cheddar. The mix of savory and subtly sweet flavors keeps every bite interesting. Plus, it’s baked on two simple sheet pans—no fancy tools or complicated prep. You’ll love that it’s high in protein, naturally gluten-free, and kid-friendly. It also reheats beautifully, so leftovers make a great grab-and-go lunch. Whether you’re cooking for family or meal prepping for the week, this recipe is reliable, delicious, and nutritious all at once.
Ingredients You’ll Need
Main Ingredients
You’ll need medium sweet potatoes, which roast into a creamy base for your filling. Chicken breast provides lean protein and cooks quickly when diced. Broccoli florets add color, crunch, and nutrients. A drizzle of olive oil keeps everything tender while helping spices stick. For flavor, you’ll use salt, pepper, garlic powder, paprika, and onion powder. Finally, shredded cheddar cheese brings the warm, melty finish that ties it all together.
Ingredient Substitutions and Shortcuts
Swap chicken thighs for extra tenderness, or try mozzarella or pepper jack instead of cheddar. Use pre-cut broccoli for ease, and if you’re short on time, microwave the sweet potatoes instead of roasting them.
How to Make Chicken and Broccoli Stuffed Sweet Potatoes
Roast the Sweet Potatoes
Preheat your oven to 400°F. Wash and poke each sweet potato several times with a fork. Place them on a baking sheet and roast for about 45–50 minutes until soft when pressed. This gives you that perfectly tender, caramelized sweetness inside. If you’re short on time, you can microwave them for 8–10 minutes instead, turning halfway through.
Cook the Chicken and Broccoli
While the potatoes bake, toss diced chicken and chopped broccoli with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Spread everything evenly on a sheet pan. Bake for 15–18 minutes until the chicken is cooked through and the broccoli edges start to crisp. Stir once halfway to help both cook evenly and stay juicy.
Assemble and Melt the Cheese
When the potatoes are soft, slice them open and lightly mash the inside with a fork. Spoon the warm chicken and broccoli mixture inside. Top each potato generously with shredded cheddar cheese. Return them to the oven for 5–7 minutes until the cheese melts and bubbles.
Timing and Doneness Tips
Check that your chicken reaches 165°F internally and your sweet potatoes feel soft when pierced. Avoid overbaking so the filling stays juicy and the potatoes don’t dry out.
Flavor, Texture, and Serving Ideas
The final result is warm and balanced. The sweet potatoes bring natural sweetness, while the chicken and cheese add savory depth. Broccoli adds a little crunch for contrast. These stuffed potatoes pair well with a side salad or a simple cup of soup like High Protein Broccoli Cheddar Soup You’ll Love. They’re also perfect for meal prep—just pack one per container and you’re set for lunch.
Variations and Customizations
You can easily switch up this recipe based on your mood or pantry. Use mozzarella or pepper jack for a new flavor twist. Add a drizzle of hot sauce or buffalo seasoning if you love spice. Stir in cooked quinoa or rice for a heartier meal. Want extra veggies? Add bell peppers or spinach to the sheet pan. You can even try a barbecue-style version with a light brush of BBQ sauce before topping with cheese. Every version keeps that cozy baked texture but brings something a little new each time.
Storage, Reheating, and Meal Prep Tips
Store any leftovers in an airtight container in the fridge for up to three days. When ready to reheat, microwave for about a minute or until hot. These reheat beautifully without losing flavor. They’re great for prepping lunches ahead of time because the potatoes hold their shape and the filling stays moist. If you prefer a crisp top, you can reheat in the oven for a few minutes instead.
Frequently Asked Questions
Are chicken broccoli and sweet potatoes healthy?
Yes, this combo is nutrient-rich—packed with lean protein, fiber, vitamins, and healthy carbs.
What goes well with chicken and broccoli?
It pairs nicely with rice, salad, or soups like Creamy Chicken Tortilla Soup for Cozy Comfort.
Can you eat broccoli and sweet potatoes together?
Absolutely. The flavors complement each other perfectly for a satisfying, balanced meal.
Can I eat broccoli and chicken together?
Yes, they’re a classic pairing that provides both flavor and nutrition.
Other Recipes You May Enjoy
- Honey Ginger Chicken Stir Fry for Quick Weeknight Meals
- Cuban Mojo Chicken Bursting With Citrus Flavor
- Creamy Cajun Chicken That Packs a Punch
- Chicken and Zucchini Skillet for Busy Weeknights
Final Thoughts
These Chicken and Broccoli Stuffed Sweet Potatoes are simple, comforting, and full of flavor. You’ll love how each bite feels hearty but still light. It’s an easy, balanced meal that fits busy nights and healthy goals alike. Save this one to make again—it’s the kind of recipe everyone asks for twice.
For more easy weeknight dinners and inspiration, follow along on Pinterest.
Chicken and Broccoli Stuffed Sweet Potatoes
Equipment
- Sheet Pan Use two pans for separate roasting.
- Oven Preheated to 400°F.
- Fork For poking and mashing sweet potatoes.
- Mixing bowl To toss chicken and broccoli with seasonings.
Ingredients
- 4 medium sweet potatoes
- 1 lb boneless skinless chicken breasts, cubed
- 2 cups broccoli florets, chopped small
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Wash and poke each sweet potato several times with a fork. Place on a baking sheet and roast for 45–50 minutes until soft and tender.
- While the potatoes roast, toss cubed chicken and chopped broccoli with olive oil, salt, pepper, garlic powder, paprika, and onion powder. Spread evenly on a sheet pan and bake for 15–18 minutes until chicken is cooked through and broccoli is slightly crisp.
- Slice open each roasted sweet potato and lightly mash the inside with a fork. Fill with cooked chicken and broccoli mixture, top with cheddar cheese, and return to the oven for 5–7 minutes until the cheese melts and bubbles.
