Tender chicken, sharp cheddar, creamy garlic herb cheese, and broccoli… all wrapped up in these golden Broccoli Cheese Chicken Pockets. Pure comfort food. No frills, all flavor.

this recipe

So, let me set the scene. It was one of those Tuesdays. You know the kind—emails piling up, laundry still sitting where it’s been since… last Thursday? I hadn’t planned dinner (because of course I hadn’t), and all I had were a few stray chicken cutlets, a half-used bag of frozen broccoli, and three lonely wedges of garlic herb cheese that were probably still good.

Out of sheer desperation and a mild craving for something that felt like a warm blanket, I did what any slightly frazzled home cook might do: I made it up as I went. Rolled the chicken, stuffed it with that cheesy-broccoli magic, and crossed my fingers it wouldn’t explode in the oven. I didn’t even tell my partner what I was making, just in case I had to pivot to grilled cheese.

But then—whoa. The smell alone made me do a double take. That crispy outside, the melted cheese sneaking out the edges, the broccoli being all subtle and balanced for once. We devoured them. And now? I make them almost too often. They’ve weirdly become my “I cooked” flex when I’m too tired to cook.

Why You’ll Love This Broccoli Cheese Chicken Pockets Recipe?

Okay, so here’s why I think you’ll love this recipe (and why my brother asked me to make it three weekends in a row):

• Ridiculously Easy: I mean, if you can roll up a burrito, you can make these.

• Comfort Food Feels: Creamy, cheesy, warm… It’s the edible version of fuzzy socks.

• Sneaky Healthy-ish: There’s broccoli in there. So it cancels out the cheese, right? That’s math.

• Great for Meal Preppers: Make now, freeze for later. Future You will be so grateful.

• Picky Eater-Approved: Even my 6-year-old niece ate it—and she once cried over lasagna. LASAGNA.

Also, there’s something kind of nostalgic about a dish that feels like a casserole rolled up in a crispy little chicken jacket. It’s very 2000s weeknight TV-dinner vibes, but like… better.

Ingredient Notes:

Alright, you’ve probably got most of this in your kitchen already. But here’s what each thing actually does in this recipe:

• Chicken Breast Cutlets – Thin ones are ideal. If yours are thick, give ‘em a good smack with a rolling pin. It’s strangely therapeutic.

• Garlic Herb Cheese – I used Laughing Cow®. They’ve been chilling in my fridge since I swore I’d start snacking healthier. Oops. Perfect for this though.

• Frozen Broccoli – Chop it real fine. Think confetti vibes. You don’t want big chunks throwing off the texture.

• Sharp Cheddar – Don’t skimp on this. The sharpness balances all the creamy. Mild cheddar’s okay… but let’s be real, it’s not bringing the drama.

• Flour & Paprika – This mix gives the outside a little color and crunch. Honestly, it makes them look more impressive than they really are.

• Toothpicks – Yes, actual toothpicks. Don’t try to freestyle without ‘em unless you want a chicken-and-cheese explosion in your oven.

How To Make Broccoli Cheese Chicken Pockets?

Let’s not overcomplicate it. You’ll be surprised how quickly these come together once you get rolling—literally.

Step 1: First Things First – Heat the Oven
Set it to 375°F (190°C). I always forget to do this until my hands are covered in cheese. Don’t be like me.

Step 2: The Flour Situation
In a shallow dish, mix flour and paprika. This is your “fancy coating” without having to bread anything. It’s like minimal effort, maximum payoff.

Step 3: Chicken TLC
Lay those chicken cutlets between plastic wrap and give them a few solid smacks with a mallet or whatever’s heavy. You want ‘em about ¼ inch thick. Then season them—don’t skip this. You’ll regret it when you bite into bland chicken.

Step 4: Mix the Filling
Mash the garlic herb cheese in a bowl till smooth, then stir in your chopped broccoli and cheddar. It should look like something you’d sneak a spoonful of when no one’s watching.

Step 5: Roll Up the Goodness
Spread that filling onto each chicken cutlet, roll them up tight, and stick a toothpick through like you’re sealing a tiny scroll. Then roll the whole thing through your flour-paprika mix. It’s like arts and crafts… but tastier.

Step 6: Sizzle Time
Heat olive oil in an oven-safe skillet and brown those babies on each side—just 2–3 minutes. You’re not cooking them through, just giving them a nice golden vibe.

Step 7: Into the Oven They Go
Slide the skillet right into the oven (or transfer to a baking dish if needed). Bake for 14–16 minutes. You’ll know they’re done when they start getting all bubbly and slightly unhinged-looking.

Step 8: Remove the Toothpicks (Seriously)
No dental drama, please. Take them out before serving. Unless you’re going for surprise crunchy center, which… please don’t.

Storage Options:

So here’s the thing—I usually double the recipe because leftovers hit hard. And they store beautifully.

• In the Fridge: Pop them in a container, and they’ll keep for about 4 days. I reheat them in the air fryer if I’m feeling fancy, or just the microwave if I’m lazy (which is 87% of the time).

• In the Freezer: Wrap each one in foil and freeze. When hunger strikes, bake straight from frozen at 375°F for 20–25 minutes and thank your past self.

Variations and Substitutions:

Feeling adventurous or just don’t have the exact stuff on hand? Totally fine.

• No Broccoli? Use spinach or sautéed mushrooms. Whatever green thing you’ve got.

• Switch the Cheese: Cream cheese works in a pinch. Or goat cheese if you’re feeling extra.

• Add Bacon: Not gonna lie, I’ve done it. No regrets.

• Spice It Up: A little smoked paprika or hot sauce in the mix adds a kick.

• Gluten-Free? Just skip the flour. It’s mostly for looks anyway.

What to Serve with Broccoli Cheese Chicken Pockets?

This dish is rich, so I like pairing it with something light and unfussy.

• Basic Green Salad – With a vinaigrette that doesn’t try too hard.

• Garlic Mashed Potatoes – For full comfort mode.

• Roasted Veggies – Carrots, green beans, whatever’s looking good.

• Rice or Quinoa – It soaks up the cheesy goodness. You’ll want something to catch every drop.

Frequently Asked Questions:

What if I don’t have garlic herb cheese?
Just use cream cheese and add some garlic powder + Italian herbs. Boom, same vibe.

Fresh broccoli okay?
Yup! Just steam it a little first. Otherwise it stays super crunchy, and not in a good way.

Do these reheat well?
Honestly? Too well. I’ve eaten them cold, straight from the fridge. No shame.

So… what do you think? Gonna try these Broccoli Cheese Chicken Pockets? I’d love to hear how yours turn out—or if you end up with a new twist I should steal. Shoot me a message, leave a comment, or just whisper your success story to the kitchen gods. Either way, I’m cheering you on.

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Copycat Ruth’s Chris Potatoes au Gratin

The Best Ever Italian Drunken Noodles Recipe

Broccoli Cheese Chicken Pockets

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Imagine sitting down to a dinner. That's as comforting as a warm hug. That's exactly what these Broccoli Cheese Chicken Pockets offer. Each pocket is a tender envelope of chicken. Lovingly stuffed with a creamy blend of garlic herb cheese, sharp cheddar, and finely chopped broccoli. As it bakes. The cheese melts into every nook and cranny of the broccoli. While the chicken crisps up on the outside. Creating a delightful contrast of textures. This dish isn't just a meal. It's a little piece of home on a plate. Perfect for gathering the family around the table.

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3 Servings

Ingredients

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• 1 ½ tbsp all-purpose flour
• ½ tsp paprika
• 3 thin chicken breast cutlets
• Salt and ground black pepper to taste
• 3 wedges spreadable garlic and herb cheese such as The Laughing Cow®, softened
• 1 c frozen broccoli florets thawed and finely chopped
• ¼ c shredded sharp Cheddar cheese
• Toothpicks
• 1 tbsp olive oil

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Instructions

 

1. Preheat the Oven: Set your oven to 375 degrees F (190 degrees C).
2. Mix Flour and Paprika: In a shallow dish, combine the flour and paprika.
3. Prepare the Chicken: Place the chicken cutlets between plastic wraps. And pound them to about 1/4 inch thickness. Season both sides with salt and pepper.
4. Prepare the Filling: In a bowl, mash the garlic and herb cheese. Until smooth. Mix in the chopped broccoli and Cheddar cheese.
5. Assemble the Pockets: Spread the cheese mixture on each chicken cutlet. Roll them up. And secure them with toothpicks. Dredge each roll in the flour mixture.
6. Brown the Chicken: Heat olive oil. In an oven-safe skillet over medium-high heat. Brown the chicken rolls. For 2-3 minutes on each side.
7. Bake: Transfer the skillet to the oven. And bake for 14-16 minutes. Until the chicken is thoroughly cooked.
8. Serve: Remove the toothpicks before serving.
9. Enjoy your Broccoli Cheese Chicken Pockets hot from the oven!

Notes

To make these Broccoli Cheese Chicken Pockets gluten-free. You can easily swap the all-purpose flour. For your favorite gluten-free flour blend. This alternative works perfectly. For dredging the chicken. Giving you that delightful crust. Without the gluten. Additionally, ensure that the spreadable cheese. And any other packaged ingredients like the shredded cheese. Are certified gluten-free. As some products might contain gluten as a stabilizer. Or flavor enhancer. With these simple swaps. You can enjoy this tasty. Gluten-friendly meal. Without worry!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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