Broccoli Cheddar Stuffed Chicken Pockets

Name: Broccoli Cheddar Stuffed Chicken Pockets (Air-Fryer)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup broccoli florets, finely chopped; 2 oz cream cheese, softened; 1/2 cup shredded cheddar cheese; 1 tbsp ranch seasoning mix; 1/2 lb ground chicken; 2 tbsp grated parmesan cheese

Broccoli Cheddar Stuffed Chicken Pockets are ground chicken shells filled with a creamy broccoli, cheddar, and cream cheese mixture, air-fried until golden brown. This high-protein, low-carb dish delivers comfort-food flavor without the carb load.

⚡Air Fryer

🌍American 🏷️Stuffed chicken 🏷️Broccoli cheddar 🏷️Chicken pocket Air fryer

🏷️

🏷️Low-carb

🏷️Keto

-0:00

iricksnacksonTikTok

Total

22 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by iricksnacks

-0:00

iricksnacksonTikTok

Ingredients

1 cup broccoli florets, finely chopped
2 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1 tbsp ranch seasoning mix
1/2 lb ground chicken
2 tbsp grated parmesan cheese

6 Ingredients

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Instructions

1
In a medium bowl, combine the finely chopped broccoli, softened cream cheese, shredded cheddar cheese, and ranch seasoning. Mix until well combined.
2
On a piece of parchment paper, flatten the ground chicken into a thin, even circle.
3
Spoon the broccoli cheddar mixture onto one half of the chicken circle.
4
Using the parchment paper to help, fold the other half of the chicken over the filling to create a pocket. Press the edges firmly to seal.
5
Coat the entire outside of the chicken pocket with grated parmesan cheese.
6
Place the stuffed chicken pocket on parchment paper inside your air fryer basket.
7
Air fry at 400°F for 12 minutes, or until the chicken is cooked through and the outside is golden and crispy.
8
Let cool for a minute before serving.

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Tips & Notes

Pro tips

Finely chop broccoli and pat completely dry to prevent a soggy filling that leaks during cooking.
Soften cream cheese before mixing so it blends smoothly without lumps; cold cream cheese tears the ground chicken mixture.
Form the ground chicken pocket by pressing it evenly into a thin, even shell—too thick and the inside stays cold before the outside burns.
Don't overstuff; 2–3 tablespoons of filling per pocket prevents bursting and ensures even cooking at 380–400°F.

Substitutions

Broccoli → cauliflower (drier texture; chop finely and pat very dry)
Cheddar → gruyère or Swiss (sharper or milder flavor profile)
Cream cheese → mascarpone (richer, slightly less tangy)
Ranch seasoning → Italian seasoning + garlic powder (herbaceous instead of tangy)

Storage & make-ahead

Store cooled pockets in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 5–7 minutes until warmed through.