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Broccoli Cheese Stuffed Chicken Breast

Tomato and broccoli cheese Stuffed Chicken Breast Recipe smothered in an easy garlic wine sauce. Perfect easy dinner served with mashed potatoes. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Valentina's Corner


  • 4 chicken breast, boneless skinless
  • 1 cup broccoli florets
  • 1 Tbsp oil (Canola or Olive oil)
  • 1 cup grated cheese, see note
  • 2/3 cup cubed tomatoes

wine sauce-

  • 3 Tbsp unsalted butter
  • 1/2 small onion, sliced
  • 3 garlic cloves, minced
  • ¼ tsp all-purpose flour
  • 1/2 cup chicken broth
  • 3 Tbsp heavy whipping cream
  • 3 Tbsp white wine
  • salt & pepper, to taste


  • Preheat oven to 365°F at step 8.
  • Cut broccoli into small florets. Chop tomatoes. Grate cheese. Slice onion. Mince garlic.
  • Lightly beat center of the chicken. Cut chicken breast to create a pocket. Season chicken with salt and pepper.
  • In a bowl, combine broccoli, cheese, tomatoes, 1 minced garlic clove and lightly season with salt and pepper. Stuff chicken breast with the broccoli filling and secure with toothpicks.
  • Heat oil in a large skillet, once hot, and add chicken. Sear chicken 3-5 minutes per side, until chicken is golden brown. Remove the chicken breasts from the skillet.
  • Add butter and sliced onion to the skillet. Sauté over medium heat until onion starts to become tender. Remove the onion from skillet and add to a sieve. Add garlic to the leftover butter and sauté 1 minute, add flour to butter and mix vigorously.
  • Pour the chicken broth through the sieve over onions into the skillet. Discard of the onions. Add wine to the skillet and bring to a light boil. Add heavy whipping cream, lightly salt and pepper to taste. Let the sauce simmer 2 minutes.
  • Add the chicken back to the skillet pour sauce over chicken.
  • Cover skillet with foil. Bake 15-20 minute, until the internal temperature of the chicken reaches 165°F.
  • Enjoy, Friends!