Broccoli and Cheese Stuffed Chicken is a fancy dish that will wow your guests! We make it even easier and affordable, these are stuffed chicken thighs!
Chicken thighs are a go to here. They’re affordable and easy to cook. They don’t get dried out easily when overcooking either! If you love chicken thighs you’ll love our baked boneless chicken thighs, oven baked chicken thighs, honey garlic chicken thighs, and if you like bacon you have to try out bacon wrapped chicken thighs too! We even have a great air fryer chicken thigh recipe, the seasoning is so delicious on them you could use it on more than just thighs.
When making this recipe I’ll sometimes make a double batch of the stuffing and make a Stuffed Chicken Casserole. Put the cheese mixture on the bottom and place chopped breaded chicken on top. Bake until the chicken is fully cooked. You can then just spoon the stuffing and chicken right overtop of cooked white rice or pasta. When I double it I also add in quite a bit more of the broccoli and the whole family loves it.
You could easily add in other veggies. Add some shredded carrots, chopped cauliflower, even asparagus or spinach would make a great addition. One of my favorite things to add is mushrooms, but my family doesn’t care for mushrooms as much as I do so I’ll make one or two with chopped mushrooms.
For the coating we use our homemade bread crumbs. It’s a simple recipe using fresh bread and seasonings. We sometimes add in parmesan cheese as well.
is it easier to make stuffed chicken thighs than it is stuffed chicken breast?
Boneless skinless chicken thighs are ready to go. You don’t need to filet them or make any cuts into the chicken. No pounding the chicken either. You simply spread the broccoli and cheese mixture right onto the boneless chicken thighs and then roll it up. For this recipe we didn’t secure it with toothpicks, but if you want you can do that. As you see below the filling will ooze out a little, but we like it like this and don’t see a need to waste toothpicks.
ingredients for Broccoli Stuffed Chicken
- 8 boneless skinless chicken thighs
- 4oz cream cheese
- 1/4 cup mayo
- 1/2 teaspoon granulated garlic (you could also use garlic powder)
- 1/2 teaspoon pepper
- 1/2 cup chopped broccoli florets
- 1/2 cup shredded mozzarella
- 1 cup bread crumbs
how to make Broccoli Stuffed Chicken
Preheat your oven to 375 degrees.
Mix together the cream cheese, mayo, garlic, pepper, chopped broccoli, and mozzarella.
Spread the cheese mixture onto the chicken thighs.
Roll the chicken up and spray with a little olive oil and then roll into the bread crumbs.
If you don’t want to use oil you could also use eggs.
Secure the chicken thighs with a toothpick if needed and place onto a parchment lined baking sheet.
Spray with a little more oil and bake the broccoli and cheese stuffed chicken for 30 minutes or until the internal temperature reaches 165 degrees F.
Slice right into the chicken and you’ll see the delicious broccoli and cheese stuffing.
how to reheat leftover broccoli and cheese stuffed chicken
To reheat the stuffed chicken place it onto a parchment lined baking sheet and cook until the chicken reaches 165 degrees F. The cheese will be ooey gooey and delicious just like before!
what to serve with stuffed chicken:
We like to keep the sides simple and just make some steamed broccoli and white rice. The cheesy filling is so good mixed with the rice and when you double it you can use it as a cheese sauce over your sides.
recipe notes:
- You could also make this recipe with boneless skinless chicken breasts. Use a sharp knife to create a pocket in the chicken breast and stuff with the cheese mixture. You can secure with toothpicks to keep the mixture inside of the chicken breast.
- Make a double batch of the filling and make this a casserole recipe by placing the extra cheese stuffing on the bottom of a casserole with chopped breaded chicken on top. You can make it vegetarian by using “chicken” strips at your local store.
- Don’t be afraid to add more veggies! Great options include spinach, carrots, asparagus, cauliflower, and mushrooms.
- This can also be made on the stove top! Heat a pan to medium heat with a little oil and make sure to cook all sides of the chicken and that the internal temperature reaches 165 degrees F.
- We use mozzarella in this recipe, but you could easily use sharp cheddar or even white cheddar if you want.
- 8 boneless skinless chicken thighs
- 4 oz cream cheese
- 1/4 cup mayo
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon pepper
- 1/2 cup broccoli chopped, cooked (we use defrosted frozen broccoli)
- 1/2 cup shredded mozzarella
- 1 cup bread crumbs
- Preheat your oven to 375 degrees.
- Mix together the cream cheese, garlic, pepper, broccoli, and mozzarella.
- Spread the cheese mixture onto the chicken thighs.
Roll the chicken up and spray with a little oil and then roll into the bread crumbs. You could also use eggs if you don't want to use oil, but since it's a spray you're not using much.
If needed you can secure the chicken thighs close with a toothpick to prevent the mixture from oozing out while baking.
Place the chicken onto a parchment lined baking sheet.
Spray with a little more oil and bake for 30 minutes or until the internal temperature reaches 165 degrees F.
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I had never stuffed the thighs, always the breasts… came out great
Oh my goodness, this was one of my favorite foods to buy frozen as a young adult. SO excited to have a recipe for homemade. They’re delicious!
I have never made my own stuffed chicken. I always buy the frozen stuffed chicken. But this looks easy and probably even yummier!