Broccoli and Cheese Stuffed Chicken breasts are tender chicken cutlets filled with cheddar and finely chopped broccoli, rolled, breaded, and cooked until golden. This versatile dish can be baked in the oven or crisped in an air fryer for a faster result and extra crunch.
Broccoli and Cheese Stuffed Chicken
This easy chicken breast recipe works any night of the week. I usually use fresh broccoli, but frozen or leftover steamed broccoli is fine. Stuffed chicken breasts are endlessly adaptable — this broccoli-and-cheddar version is a family favorite. Serve with a simple garden salad or roasted vegetables for a complete meal.
I tested these in both the oven and the air fryer. Both methods produce delicious results, though the air fryer delivers crispier crumbs and takes about half the time. Either way, make sure the chicken reaches a safe internal temperature and the coating is golden before serving.
How To Make Stuffed Chicken Breast with Broccoli and Cheese
- Use thin-sliced chicken breast cutlets about 1/4 inch thick. If they are thicker, pound them thin between sheets of wax paper with a meat mallet until they are about 1/4 inch.
- Season both sides of each cutlet with 1/2 teaspoon kosher salt (or to taste). Place a half slice of cheddar in the center of each cutlet and top with about 2 tablespoons of finely chopped, steamed broccoli.
- Roll the cutlet around the filling to enclose the cheese and broccoli completely. Secure the ends with toothpicks if needed.
- Prepare an egg wash (one large egg beaten with 2 teaspoons water) and place breadcrumbs in a shallow bowl. Dip each roll into the egg wash, then coat evenly with the breadcrumbs.
- Cook until the chicken is cooked through and the crumbs are golden: bake in a 425°F oven for about 25 minutes, or air fry at 400°F for 14–16 minutes, turning halfway. Remove toothpicks before serving.
Ingredients
- 2 cups finely chopped broccoli florets (steamed and drained)
- 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 (about 3 oz total)
- 3/4 teaspoon kosher salt (total, divided)
- Olive oil spray or a light brushing of oil
- Toothpicks (optional, to secure rolls)
Oven Directions
- Preheat oven to 425°F. Lightly spray or oil a sheet pan.
- Place the chopped broccoli in a microwave-safe bowl with 1 tablespoon water, cover, and microwave for 1 minute until tender. Drain and season with 1/4 teaspoon salt.
- Combine the egg and 2 teaspoons water with a pinch of salt and beat to make an egg wash. Place breadcrumbs in a separate shallow bowl.
- Assemble the chicken rolls (see steps above). Dip each roll in the egg wash, then coat with breadcrumbs. Place on the prepared sheet pan and lightly spray each roll with oil.
- Bake about 25 minutes, until the chicken is cooked through and the topping is golden. Remove toothpicks and serve.
Air Fryer Directions
- Preheat the air fryer to 400°F. Prepare the broccoli the same way as for the oven.
- Make the egg wash and arrange breadcrumbs. Assemble the chicken rolls, dipping in egg and then breadcrumbs.
- Lightly spray both sides of the rolls with oil and place them in the air fryer basket in a single layer (cook in batches if needed).
- Air fry for 14–16 minutes, flipping once halfway through, until the chicken is fully cooked and the crust is crisp. Remove toothpicks before serving.
Variations and Tips
- Swap the cheddar for mozzarella, pepper jack, or a mix of cheeses for a different flavor profile.
- Use dairy-free cheese and unseasoned breadcrumbs to make a dairy-free version.
- Choose gluten-free panko or breadcrumbs for a gluten-free dish.
- For a low-carb option, skip the breadcrumbs and either pan-sear the rolls or wrap them in bacon before baking.
- Make sure the chicken is thin enough to roll easily; pounding evenly produces the best results and quick, even cooking.
Nutrition & Servings
- Yield: 4 servings (about 2 pieces per serving)
- Prep time: 10 minutes
- Cook time: 25 minutes (oven) / 14–16 minutes (air fryer)
- Total time: ~35 minutes
- Approximate nutrition per serving: 430 calories, 62 g protein, 15 g fat, 10 g carbs, 2.5 g fiber, 700 mg sodium (values approximate)
More Stuffed Chicken Breast Ideas You Will Love
- Chicken Rollatini with Prosciutto and Cheese
- Sundried Tomato and Cheese Stuffed Chicken
- Enchilada Chicken Roll Ups
- Spinach Stuffed Chicken Breasts with Tomato and Feta
- Cuban-Style Stuffed Chicken Breasts (pickle, ham, and Swiss)
These broccoli and cheese stuffed chicken breasts are simple to prepare, adaptable to dietary needs, and ideal for weeknight dinners or an easy weekend meal. The air fryer is great for crispiness and speed, while the oven yields reliable, evenly cooked results. Enjoy!