Cheesy Broccoli
Broccoli and cheese, done every way — stuffed chicken breast, chicken and rice casserole, creamy cheesy broccoli, bacon casserole — for busy weeknight dinners.
★ dinner
dinnerCheesy Broccoli Stuffed Chicken Breast
Not my recipe. A delicious and creamy stuffed chicken breast filled with broccoli and cheese, perfect for a comforting dinner.
Tabitha ThompsonIngredients
- 2 large boneless, skinless chicken breasts
- 1 cup (100g) broccoli florets, finely chopped (steamed or blanched)
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste Salt and black pepper
- 2 tbsp olive oil
- 1/4 cup (10g) fresh parsley, chopped (for garnish)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) chicken broth
- 1/4 cup (25g) grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp dried Italian seasoning
Instructions
- 1Preheat your oven to 375°F (190°C). In a bowl, mix the chopped broccoli, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- 2Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the broccoli and cheese mixture, securing with toothpicks if needed. Season the outside of the chicken breasts with salt, pepper, and a drizzle of olive oil.
- 3Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
- 4In the same skillet, lower the heat to medium. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
- 5Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
- 6Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve with the creamy sauce spooned over the top.
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Open in Pepper →Broccoli Tastes Better Under Melted Cheddar
Broccoli and cheese is the one vegetable side nobody argues about. It stretches a rotisserie chicken, fills out a plate of rice, and gets kids asking for seconds.
Cooks on Pepper reach for this collection on the nights dinner has to be one dish — something they can stir together, slide in the oven, and pull out bubbling while they set the table.
Every recipe here leans on broccoli and cheddar: Cheesy Broccoli Stuffed Chicken Breast, cheesy broccoli chicken rice casserole, oven-baked broccoli and rice, creamy cheesy broccoli, a cauliflower bake, and a bacon casserole for good measure.
Quick Tips
- 1
Shred your own cheese
Bagged shredded cheese is coated to keep it from clumping, which makes sauce grainy. Grate an 8-ounce block and it melts smooth.
- 2
Thaw frozen broccoli first
Frozen florets hold a lot of water. Thaw and pat dry, or bake the casserole 10 minutes longer so it doesn't turn soupy.
- 3
Undercook the broccoli
Boil or steam florets just 3 to 4 minutes before they go in the dish. They keep cooking in the oven and stay green instead of mushy.
- 4
Let casseroles rest
Pull the dish out and give it 10 minutes on the counter. The cheese sauce sets up so servings hold together on the plate.
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