Broccoli and Cheese Stuffed Chicken

This broccoli and cheese stuffed chicken is packed full of flavor and topped with thin slices of cappy ham. Ready in under an hour and totally delicious!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

I feel like the surge of low fat diets gave boneless skinless chicken breast a bad name. People think of it as bland, dry and boring. Well, while it can in fact be all of those things it can also be flavorful, moist and delicious. It just depends on how you decide to jazz it up.

This is my third post using Cooper deli cheese (I also made ham and cheese scones and cheesy buffalo chicken potato skins!) and it worked perfectly in these stuffed breasts! I also threw in a little chopped broccoli because broccoli is healthy and I like to add some healthy-ness to my meals. Oh and I topped the chicken breast with thinly sliced spicy cappy ham. Totes delish!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

I’m also happy to report that this dish re-heats like a charm. I actually made both breasts in the afternoon, took some pictures, had a few bites and then saved the rest for dinner. When my hubs came home I had to wing it and hope that the chicken re-heated without drying out. Luckily for both of us it tasted amazing even after a little trip back into oven.

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

Just remember. Chicken breast can be delicious and not boring. This dish is the perfect cold weather food and it’s stuffed with cheese. Hello people, if it’s stuffed with cheese it’s bound to be amazing!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny


Broccoli & Cheese Stuffed Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 30 minutes

Total Time: 50 minutes


  • 4 large boneless skinless chicken breast
  • Ground pepper, to taste
  • Ground garlic, to taste
  • 1-1/2 cup shredded cheese
  • 1 cup finely chopped broccoli, lightly steamed first
  • 16 thin slices cappy ham


Pre-heat oven to 400 degrees.

Slice the chicken breast in half lengthwise, leaving it connected towards the back and open the breast.

Gently pound out the chicken breast and season with desired amount of ground pepper and garlic.

Add equal amount of shredded cheese to one half of each chicken breast.

Top cheese with equal amount of broccoli on each chicken breast.

Fold other half the breast over the cheese and broccoli and add 4 slices cappy ham over each breast.

Add chicken breasts to a 9x13 dish and bake for about 30 minutes until the chicken if fully cooked. The exact timing will depend on size of chicken breast. Also, some of the cheese will melt out of the chicken but it should not burn because as the chicken cooks it will release juice and keep everything tender.

Visit Sponsor's SiteThis post brought to you by Cooper Cheese. All opinions are 100% mine.

14 Responses to “Broccoli and Cheese Stuffed Chicken”

  1. #
    Jenny Flake — February 3, 2014 at 1:46 pm

    What a perfect weeknight dinner recipe! Love!

    • nutmegnanny replied: — February 5th, 2014 @ 12:45 am

      Thank you Jenny! I want to make again this week…haha 🙂

  2. #
    Joanne — February 3, 2014 at 6:45 pm

    I have this vague memory of my mom making chicken stuffed with broccoli and cheese…definitely comfort food at its best!

    • nutmegnanny replied: — February 5th, 2014 @ 12:46 am

      Anything with cheese is comfort to me 🙂

  3. #
    Norma | Allspice and nutmeg — February 3, 2014 at 8:38 pm

    This is perfect week nights and weekends.

    • nutmegnanny replied: — February 5th, 2014 @ 12:48 am

      It’s so simply…hope you give it a try!

  4. #
    Medeja — February 3, 2014 at 11:37 pm

    That’s a great chicken dish.

    • nutmegnanny replied: — February 5th, 2014 @ 12:59 am

      Thank you Medeja!

  5. #
    Brandt — February 4, 2014 at 2:32 pm

    I found wrapping butterflied skinless/boneless stuffed chicken breast in parchment paper (tooth picking through the paper) helps keep everything together.

    • nutmegnanny replied: — February 5th, 2014 @ 12:58 am

      Oh I like this tip! Thank you! I’m going to try it next time.

  6. #
    Heidi — February 4, 2014 at 9:22 pm

    This looks absolutely fabulous. I am definitely going to have to try this. Cooper Cheese is definitely one of my favorite cheese (and I work in a deli.. so I’ve tried many cheeses…)

    • nutmegnanny replied: — February 5th, 2014 @ 12:49 am

      I agree Heidi! I was pleasantly surprised at how delicious their cheese was!

  7. #
    Jean Tav — February 4, 2014 at 10:57 pm

    This looks great. It just went on next week’s menu. Thanks for a new recipe.

    • nutmegnanny replied: — February 5th, 2014 @ 12:49 am

      Thank you Jean! I hope you love it! 🙂

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