Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

I love making stuffed chicken breasts, especially when entertaining. The presentation is great. But when I’m not worried about presentation, I take the easy way out. Here’s how I do it and it tastes delicious without any of the fuss.


Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

  • 1 lb. boneless, skinless chicken breasts
  • Salt & pepper, to taste
  • 2 T. butter or margarine
  • 2 T. flour
  • 1 1/4 c. milk
  • 1 1/2  c. cheddar cheese, cubed or shredded
  • 2 c. frozen broccoli
  • 1/2 t. thyme
  • 2 T. butter or margarine
  • 1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency.  Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.


4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.p3154149

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40 thoughts on “Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

  1. Yum! This sounds like a perfect busy day recipe. I was wondering what I was going to do with that pound of chicken I thawed for tonight. 🙂

  2. Hi. Thanks so much for your website, your recipes are great. For this one, do you put the veggies in at the same time as the chicken? Sorry if I’m blind, I didn’t see where they were added.

  3. I made this for dinner last night but had to substitute spinach because that is what I had on hand. It was so good and fairly easy to make. Thanks for all of the great recipe ideas.

  4. Amy, you’re right, I forgot to add that to the recipe. Thanks for pointing it out. The broccoli gets added to the sauce after the cheese is melted. I edited the recipe to reflect that.

  5. I got this recipe from the Once a Month Mom site. We tried it the other night and it was absolutely DELICIOUS!!!!! Oh my goodness!! Served over brown rice, with asparagus and sauteed mushrooms on the side. Incidentally, it tastes great with the mushrooms mised into the sauce. 🙂 Thanks for a wonderful recipe that will be added to my family’s list of favorites and made regularly.

  6. Hi, I just found your website and your recipes look delish. I too cook during “stolen moments” to avoid the dinner hour madness! I want to make this recipe this weekend and was wondering if you leave the chicken breasts whole or cut them up.

  7. I made this tonight for the first time. I made a couple changes, I added about a handful more of cheese than the recipe called for, and instead of breadcrumbs, I used smashed Ritz crackers and melted butter over them.

    It was amazing. I thank you so much for this recipe. I can’t wait to try your other recipes.

  8. I was really excited to try this recipe when I made it. We found that our family does NOT like thyme apparently. This was not a winner recipe here in our Texas home. Thank you though, for continued recipes & ideas. They are appreciated.

  9. If I freeze this, do I cook before freezing or just cook it on the night I want to eat it? Thanks! Looks yummy.

  10. I would like to know at which step i should freeze. Do i cook it all completely then freeze or at what point do i freeze?


  11. Just recently found your website, this is the first one I’m making! Should be interesting because I didn’t have any thyme and I forgot to mix in the broccoli so I ended up putting that on top and sort of mixing it in the best I could. It’s baking right now, I’m sure it’ll taste yummy though!! Thanks!!

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