Chicken Broccoli Bombs (Stuffed Chicken With Cheese)

Chicken Broccoli Bombs

We call them bombs because they are loaded with flavor! The cheese and the broccoli together make this a whole meal all in one. You can make these up ahead of time and keep in the freezer, making for an easy weeknight meal that the entire family will love.
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For The Chicken

  • 3 Boneless Chicken Breasts
  • 1 ½ Cup Frozen Broccoli Florets chopped
  • ½ Small Red Onion minced
  • 1 Teaspoon Garlic minced
  • 1 Teaspoon Butter
  • ¼ Cup Monterey Jack Cheese shredded
  • ¼ Cup Cheddar Cheese shredded
  • Salt and Pepper to Taste
  • 1 Cup Flour
  • 1 Cup Panko Breadcrumbs
  • 1 Cup Italian Breadcrumbs
  • 2 Eggs
  • ¼ Cup Milk
  • 2 Cups Vegetable Oil

For The Cheese Sauce

  • 1 Teaspoon butter
  • 3 Teaspoon Flour
  • ¾ Cup Milk
  • 1 Cup Cheddar Cheese
  • Salt and Pepper to taste


For For The Bombs

  • Clean the chicken by removing any fat or cartilage that the butcher did not catch.
  • Pound the chicken out to ¼ inch thick and set aside.
  • Start your filling by heating a frying pan on high heat and add your butter and onion.
  • Cook for 2 minutes then add your frozen broccoli and garlic, salt, and pepper.
  • Continue to cook for 5 minutes, add shredded cheese to the broccoli, turn the heat off and let it cool.
  • Take 2 tablespoons of the cooled broccoli mixture and place it in the center of your pounded chicken breast.
  • Roll the breast and broccoli mixture together like a burrito, folding in the sides.
  • Chill the rolled chicken in the freezer for 10-15 minutes.
  • Remove from freezer, remove chicken from plastic and make sure chicken is cool but not frozen.
  • Place the stuffed chicken in your seasoned flour (salt and pepper) and shake off any excess.
  • Then submerge in the egg mixture, then to the breadcrumb mixture.
  • Heat oil on medium-high heat.
  • Place the chicken in the frying pan and cook for 3 minutes on each side until golden brown.
  • Remove from oil and place on wire rack or paper towel to drain excess oil.
  • Bake for 15 min at 375 degrees F until internal temperature is 165 degrees F
    Fried Chicken breast with thermometer inserted

For The Cheese Sauce

  • Melt butter in a saucepan on medium heat, add flour and stir together, cook for 3 minutes.
  • Add the milk and stir with a whisk to remove any clumps.
  • Add the shredded cheese and continue to mix for 5 minutes.
  • Add salt and pepper to taste.



This cheese sauce is versatile and can be used on baked potato, nachos etc.
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