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.
More Stuffed Chicken Breast Recipes You will Love
- Chicken Rollatini with Proscuitto and Cheese
- Sundried Tomato and Cheese Stuffed Chicken
- Enchilada Chicken Roll Ups
- Spinach Stuffed Chicken Breasts
- Cuban Stuffed Chicken Breasts
Broccoli and Cheese Stuffed Chicken
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
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.
Any idea of what can replace the cheese if we’re lactose intolerant?Â
This recipe seems A M A Z I N G!!
Miki x
https://www.littletasteofbeauty.com/
simple and so yummy!!Â
Not worth the effort!
I’ve made these 4 times so far and it’s always a hit! My 8 year old daughter requests them. I’ve done in both the oven and air fryer and both are great! Air fryer method does come out a little crispier on the outside which I prefer. One of my favorites I’ve made from your website so far.
Such a delicious. Love to eat.
Just curious if your blue and green points are mixed up on this recipe. Chicken roll ups with broccoli and cheese.
Hi! Do you think to cut the sodium I can use Swiss cheese (wayyy lower is sodium) and use Panko breadcrumbs? Thoughts? Thanks!Â
I made this tonight for hubby and he said it’s his favorite dish by far!   Used Swiss cheese instead.  Delicious!
Made this for dinner tonight using our air fryer and it was absolutely delicious. Great recipe! Highly recommend!