Baked Chicken Boats with Cheesy Broccoli Mushroom Filling
These Baked Chicken Boats with Cheesy Broccoli Mushroom Filling are great for a cozy, family-friendly dinner. Tender chicken breasts are “filled” with a creamy mixture of mushrooms, garlic, and broccoli, then topped with melty cheese and baked until golden. Perfect for weeknight dinners, meal prep, or anytime you want a comforting, wholesome dish.
Servings: 5 chicken breasts
Calories: 443kcal
Equipment
Ingredients
- 5 chicken breasts skinless, boneless
- 1 teaspoon baking soda
- cold water enough to cover chicken
- 1 ½ cups shredded cheese cheddar, mozzarella, or your favorite blend
- 1 cup broccoli florets very finely chopped (divided)
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 ½ cups mushrooms diced
- 2 cloves garlic minced
- ½ cup sour cream
Instructions
- Cut the tops off the chicken breasts to create “boats,” setting aside the cut-out pieces. Place both the bottom pieces and cut-outs into a large bowl with baking soda and enough cold water to cover. Let tenderize for 15–20, but upto 30 minutes.5 chicken breasts, 1 teaspoon baking soda
- While the chicken is soaking, preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
- Make the cheese mixture: In a medium bowl, combine the grated cheese and half of the finely chopped broccoli florets. Set aside.1 ½ cups shredded cheese, 1 cup broccoli florets
- Remove the chicken from the baking soda solution, rinse well under cold water, and pat them dry with paper towels. Place the bottom “boat” pieces in the prepared baking dish and season both sides with about ½ teaspoon of salt and ¼ teaspoon of ground black pepper.
- On a cutting board, chop the reserved chicken cut-outs into small, bite-sized pieces.
- Heat olive oil in a large skillet over medium heat, then add the chopped chicken pieces. Stir-fry for 2–3 minutes, then add mushrooms, garlic, remaining salt, and pepper. Cook until the mushrooms soften. Stir in sour cream and the remaining finely diced broccoli florets, mixing until well combined.1 tablespoon olive oil, 1 ½ cups mushrooms, 2 cloves garlic, ½ cup sour cream
- Spoon the chicken–mushroom mixture into the chicken boats. Top with the grated cheese and broccoli mixture.
- Transfer the dish to the oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through (165°F / 74°C internal temp) and the cheese is melted and golden.
- Let the chicken breasts rest for 5 minutes before serving.
Notes
- When slicing the chicken breasts into “boats,” try to keep the bottoms a similar thickness so they cook evenly.
- Don’t soak the chicken in baking soda for too long (30 minutes is enough) or it can affect the texture.
- The smaller the broccoli florets, the better they’ll blend into the filling and topping.
- One-pan option: Use an oven-safe skillet to both sauté the filling and then bake the chicken boats.
- Use an instant-read thermometer and cook chicken to 165°F (74°C) to keep it juicy without overbaking.
- Let the chicken sit for about 5 minutes after baking.
Nutrition
Calories: 443kcal | Carbohydrates: 4g | Protein: 57g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 185mg | Sodium: 1172mg | Potassium: 1046mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 20mg | Calcium: 217mg | Iron: 1mg