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Broccoli and Cheese Stuffed Chicken

This Broccoli and Cheese Stuffed Chicken is a delicious, cheesy, and nutritious meal perfect for weeknights. Sneak in greens while enjoying tender chicken and creamy filling!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Broccoli, Cheese, Chicken, Easy, Quick, Stuffed
Servings: 3 servings

Ingredients

  • 3 large chicken breast halves 24 oz total
  • 1 large egg acts as a binder for the filling
  • 2 tsp water to mix with the egg and for breadcrumb mixture
  • 3/4 cup whole wheat seasoned bread crumbs adds a crispy texture
  • 2 cups broccoli florets fresh or frozen, cooked and chopped small
  • 5 slices reduced fat Swiss cheese for a creamy, flavorful filling
  • pinch salt enhances flavors

Instructions

  • Cook broccoli florets until tender. If using frozen, steam as per package instructions. Chop broccoli into small pieces and set aside to cool.
  • Preheat oven to 375°F (190°C) to ensure even cooking.
  • Place each chicken breast between plastic wrap and pound to an even 1/2 inch thickness using a meat mallet or rolling pin.
  • In a mixing bowl, combine cooked broccoli, 2 slices of Swiss cheese (chopped), egg, and a pinch of salt. Mix well.
  • Place a generous amount of broccoli filling in the center of each chicken breast. Fold chicken over filling and seal well. Use toothpicks if needed.
  • Mix whole wheat seasoned breadcrumbs with 2 tsp water in a shallow dish. Dip each stuffed chicken breast into breadcrumb mixture to coat fully.
  • Place coated chicken breasts in a greased baking dish. Cut remaining Swiss cheese slices in half and place on top of each breast. Bake for 25-30 minutes until cooked through and internal temperature reaches 165°F (74°C).
  • Remove chicken from oven and let rest a few minutes before slicing. Serve warm and enjoy!

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Baking Dish
  • Meat Mallet or Rolling Pin

Notes

  • Use toothpicks to secure chicken edges if filling spills out during baking.
  • Check chicken doneness with a meat thermometer to avoid dryness; remove at 165°F (74°C).
  • Make breadcrumb mixture slightly wetter if coating doesn’t stick well.
  • Make ahead and refrigerate stuffed chicken up to 24 hours or freeze up to 3 months.
  • Substitute Swiss cheese with mozzarella, cheddar, or feta for different flavors.