Chicken with broccoli and cheese. That’s what’s for dinner tonight. I made it for myself and my girlfriend a couple weeks ago, and we loved it so much that we had it again a couple days later! We’re not usually big broccoli fans, but the combination of chicken, broccoli and cheese put us in love with it. It was spicy too.
Chicken Broccoli Casserole
- Level: Easy
Ingredients
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Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)Add to Shopping List
Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Broccoli Cheese Chicken Breast Recipe
Try this Broccoli Cheese Chicken Breast Recipe for an easy, flavorful low carb dinner. Boneless chicken breast topped with cream cheese, cheddar and broccoli baked to perfection.
Broccoli Cheese Stuffed Chicken Breast
I find stuffed chicken breasts to be a bit of a pain to prepare. The filling always tries to ooze out and I never feel like I can get enough filling inside the chicken for my preference. That is why this Broccoli Cheese Chicken Breast Recipe is so great. It is basically like stuffed chicken but without the hassle. We are just spreading the ‘filling’ on top. The topping is cream cheese, cheddar and just enough broccoli buds to add that great flavor.
Ingredients Needed For Cheesy Broccoli Chicken (screenshot for grocery list)
- Boneless, Skinless Chicken Breasts
- Salt/Pepper
- Cream Cheese
- Mayonnaise
- Shredded Cheddar Cheese
- Garlic Powder
- Broccoli
How To Make Chicken Breasts Topped With Broccoli And Cheese
- Preheat oven to 425ºF
- Place chicken breast in large greased roasting dish. Season with salt and pepper.
- Mix cream cheese, mayo, 1/2 cup shredded cheese, garlic powder, salt/pepper and broccoli buds.
- Spread cream cheese mixture over chicken breasts. Top with remaining shredded cheese.
- Bake for 20 minutes. Check internal temp, cover with foil and bake for 15-20 more minutes or until 165ºF internal temp.
What To Serve With This Chicken
More Chicken Dinner Recipes
Green Chile Cream Cheese Stuffed Chicken Breast – Baked Lemon Pepper Chicken – Rotisserie Chicken Salad – Spinach Artichoke Smothered Chicken
Broccoli Cheese Chicken Breast Recipe
yield: 4
prep time: 5 MINUTES
cook time: 35 MINUTES
total time: 40 MINUTES
Try this Broccoli Cheese Chicken Breast Recipe for an easy, flavorful low carb dinner. Boneless chicken breast topped with cream cheese, cheddar and broccoli baked to perfection.
Ingredients
- 4 Boneless, Skinless Chicken Breasts – pound to even thickness
- Salt/Pepper – to taste
- 8 ounces Cream Cheese – softened
- 1/4 Cup Mayonnaise
- 1 Cup Shredded Cheddar Cheese – divided
- 1 teaspoon Garlic Powder
- 1 Cup Broccoli Buds (the green flowery ends, no stems)
Instructions
- Preheat oven to 425ºF
- Place chicken breast in large greased roasting dish. Season with salt and pepper.
- Mix cream cheese, mayo, 1/2 cup shredded cheese, garlic powder, salt/pepper and broccoli buds.
- Spread cream cheese mixture over chicken breasts. Top with remaining shredded cheese.
- Bake for 20 minutes. Check internal temp, cover with foil and bake for 15-20 more minutes or until 165ºF internal temp.
Notes
More broccoli can be added if preferred. Don’t go overboard or the broccoli could make the topping watery.
BROCCOLI AND CHEESE STUFFED CHICKEN
430 Cals 62 Protein 10 Carbs 15 Fats 226
Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
BROCCOLI AND CHEESE STUFFED CHICKEN
This easy chicken breast recipe is perfect any day of the week. I make it with fresh broccoli, but leftover or frozen broccoli can also be used. There’s so many different ways to make a stuffed chicken breast. This broccoli and cheese version is a favorite, but we also love Chicken Cordon Bleu, Zucchini and Mozzarella Stuffed Chicken and Chicken Rollatini Parmesan, to name a few.
I tested these chicken breasts in both in my oven and air fryer, the results are great both ways but the crumbs were crispier came out best in the air fryer and took half the time. Whichever way you make them, they will still taste great. Serve this with a garden salad to make it a meal.
HOW TO MAKE STUFFED CHICKEN BREAST WITH BROCCOLI AND CHEESE
- Start with thin sliced chicken breast cutlets, 1/4 inch thick. If the chicken isn’t 1/4-inch , pound it thin with wax paper and a mallet.
- Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons steamed broccoli.
- Roll them up and dip into egg wash, then into crumbs.
- If you wish, use toothpicks to secure the ends so nothing comes out.
- Bake in the oven or air fryer until the chicken is cooked through and the crumbs are golden.
VARIATIONS AND TIPS
You can stuff chicken breasts with anything you can think of! It’s fun to get creative and think of new ways like this Spinach Stuffed Chicken Breasts, Enchilada Chicken Roll Ups and if you like Cuban Sandwiches, these Cuban Stuffed Chicken Breasts are amazing!! Here’s a few tips for these broccoli and cheese ones:
- If you wish to make them dairy-free, you can leave the cheese out or use dairy-free cheese and unseasoned breadcrumbs.
- Make them gluten-free with seasoned gf panko.
- To make them low-carb, omit the breadcrumbs or try wrapping them in bacon.
BROCCOLI AND CHEESE STUFFED CHICKEN
430 Cals 62 Protein 10 Carbs 15 Fats
PREP TIME:10 mins
COOK TIME:25 mins
TOTAL TIME:35 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
INGREDIENTS
- 2 cups finely chopped broccoli floret
- 8 thin chicken breast cutlets, about 3 to 4 ounces each
- 1 large egg
- 2 teaspoons water
- 3/4 cup whole wheat or gluten-free seasoned breadcrumbs
- 4 slices cheddar cheese, cut in half 3 oz
- 3/4 teaspoon kosher salt
- olive oil spray
- toothpicks
SAVE
INSTRUCTIONS
OVEN DIRECTIONS:
- Preheat oven to 425F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn’t 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
AIR FRYER RECIPE:
- Preheat air fryer to 400F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn’t thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.
Serving: 2pieces, Calories: 430kcal, Carbohydrates: 10g, Protein: 62g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 10mg, Sodium: 700mg, Fiber: 2.5g, Sugar: 2g
WW Points Plus:10