Broccoli and Cheese Stuffed Chicken

Ingredients

• 4boneless, skinless chicken breasts
• 90 g (1 cup)broccoli florets, cut into small florets
• 110 g (1 cup)shredded cheese (see note)
• 105 g (2/3 cup)diced tomatoes
• to tastesalt and pepper
• 30 ml (2 Tbsp)olive oil, for sautéing
• 43 g (3 Tbsp)unsalted butter
• 1/2 smallonion, sliced
• 3 clovesgarlic, minced
• 1 g (1/4 tsp)all-purpose flour
• 120 ml (1/2 cup)chicken broth
• 45 ml (3 Tbsp)heavy whipping cream
• 45 ml (3 Tbsp)white wine
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Even the chicken

   Pound the chicken breasts until they are an even thickness.

3. 3

   Cut a pocket

   Butterfly each breast to make a pocket, taking care not to cut all the way through.

4. 4

   Mix the filling

   In a small bowl, combine the broccoli, cheese and tomatoes, then season with salt and pepper. Fill the chicken pockets and secure them with toothpicks.

5. 5

   Sear the chicken

   Heat the oil in a large frying pan and sear the chicken on both sides until crisp, about 3–4 minutes.

6. 6

   Keep it warm

   Take the chicken out of the pan, remove the toothpicks and cover it to keep warm.

7. 7

   Soften the onion

   Add the butter and sliced onion to the pan. Sauté over medium heat until the onion is tender, then discard the onion.

8. 8

   Cook the garlic

   Add the garlic and cook until fragrant. Whisk in the flour, mixing vigorously.

9. 9

   Make the sauce

   Pour in the wine and cook for about 2 minutes. Add the broth and cream, season with salt and pepper, then cook for 2–3 minutes or until the sauce thickens.

10. 10

    Return the chicken

    Put the chicken back in the pan and pour the sauce over it.

11. 11

    Bake until cooked

    Cover the pan with foil and bake for 15–20 minutes, until the chicken's internal temperature reaches 74°C (165°F).

What is broccoli and cheese stuffed chicken?

This American-style main course turns chicken breast into a filled, sauced dinner: broccoli, cheese and diced tomatoes go inside, while a white wine cream sauce coats the outside. The combination makes the chicken feel more substantial without adding a separate stuffing or side dish.

The method relies on a quick sear followed by oven cooking. That gives the outside colour before the chicken finishes cooking gently in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 549 calories, 56g protein, 5g carbs, 31g fat.

The chicken supplies most of the protein, while the cheese and cream contribute much of the fat; the filling's broccoli and tomatoes add a small amount of carbohydrate. Pair a portion with extra non-starchy vegetables or salad to round out the plate.

Choosing the filling

Broccoli florets: Cut them small so they fit neatly into the pockets and cook through during baking.

Cheese: Use a shredded cheese that melts well; the recipe leaves the variety open, so choose one whose flavour you enjoy with chicken.

Tomatoes: Diced tomatoes bring a fresh, juicy note to the cheese and broccoli mixture. Keep the pieces small to make filling the chicken easier.

Making an even pocket

Pound the breasts to an even thickness before butterflying them. This helps them cook at a similar rate and makes a more manageable pocket.

Leave one edge joined when cutting into each breast, and avoid filling right to the edges. Toothpicks help keep the filling in place while searing; remove them before covering the chicken with sauce.

Getting a good sear

Let the oil heat in the pan before adding the chicken, then sear both sides for about 3–4 minutes until crisp. This stage is for browning; the oven finishes cooking the centres.

If the breasts are crowded, they may release moisture and brown less effectively. Use a large pan that gives them room to sit flat.

Building the wine sauce

The sliced onion flavours the butter as it softens, then is discarded as directed. Garlic is added afterwards so it becomes fragrant without spending too long in the hot pan.

Whisk the flour in vigorously before adding the wine, broth and cream. A few minutes of simmering helps the sauce thicken enough to coat the chicken.

Checking doneness

Bake the covered pan for 15–20 minutes, then check the thickest part of the chicken with a food thermometer. It is ready when the reading reaches 74°C (165°F).

The exact time depends on the thickness of the breasts, so use temperature rather than time alone to judge doneness.

Serving the chicken

Spoon the sauce over the chicken when serving so each portion gets some of the creamy, wine-infused pan sauce. The recipe is rich and filling on its own.

For a more balanced plate, serve it with a simple green salad or steamed vegetables. Bread, potatoes or rice are also useful for catching the sauce.

Recipe notes & tips

• Cut the broccoli and tomatoes into small pieces so the filling is easier to tuck into the chicken.
• Secure each pocket with toothpicks before searing to help keep the filling inside.
• Sear the chicken in batches if the pan is too crowded.
• Whisk the flour into the garlic and butter mixture thoroughly before adding the liquids.
• Check the thickest part of each breast for a 74°C (165°F) internal temperature.

Variations

• Change the cheese: Use another good-melting shredded cheese to alter the flavour.
• Add herbs: Stir chopped fresh herbs into the filling for a fragrant note.
• Use extra broccoli: Increase the finely cut broccoli and reduce the cheese slightly.
• Skip the wine: Replace it with additional chicken broth for a wine-free sauce.
• Serve with greens: Add a crisp salad or steamed green vegetables alongside.

Common mistakes to avoid

• Cutting all the way through: Leave one edge of each breast intact to form a pocket.
• Overfilling the chicken: Leave room around the edges so the filling is less likely to spill out.
• Skipping the sear: Brown both sides before baking for the crisp exterior described in the method.
• Burning the garlic: Add it after the onion and cook only until fragrant.
• Guessing doneness: Check the thickest part with a thermometer and bake until it reaches 74°C (165°F).

How to store

Refrigerate leftovers in a sealed container within 2 hours and eat within 3 days. Reheat gently in a covered pan or microwave until piping hot throughout; add a splash of broth if the sauce has thickened.

Frequently asked questions