Chicken Stuffed With Baby Broccoli and Pesto

4 servings
35 min

This chicken stuffed with baby broccoli and pesto is going to become your next go to weeknight meal. Pair it with mashed potatoes or pasta and you have yourself a 30 minute dinner that feels much fancier than the time it takes would let on.

I’m always looking for new recipes to use pesto. I don’t know about you but I often buy a jar for one recipe and then I don’t always use the whole thing! So I’m left with an open container and I don’t want that goodness to go to waste. Pesto is good on so many things. It can be used for something as simple as a sandwich spread or as a dip for crusty bread. Toss it with hot pasta and you’ve got yourself an easy lunch.

The recipe I created here is somewhat of a variation on Chicken Parmesan. It’s low carb without feeling like you’re missing out and it could easily be served with a side salad. If you have carb lovers in your house (like me and my husband!) it would be great with mashed potatoes or pasta. I love how the Josie‘s baby broccoli stays firm because I don’t steam it ahead of time. By doing this you don’t dirty another dish and you make sure that you’re getting the full level of nutrients out of your vegetables by not cooking them out. If you’re not a fan of firmer vegetables feel free to steam before you wrap— just a few minutes should do.

Chicken Stuffed With Baby Broccoli and Pesto
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 4 thin cut chicken breasts
  • 1/2 cup pesto
  • 1 jar marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1-2 bundles of Josie's Organics baby broccoli

Preheat your oven to 375
Flatten your chicken breasts out.
In each chicken breasts, put 1/4 of the broccoli and pesto, and wrap the chicken around them, placing them seam side down in a baking dish.
You can use a toothpick if you'd like to hold the chicken together, however mine stuck together just fine by putting the seam side on the bottom of the dish.
Cover the 4 chicken breasts with marinara sauce, and top with cheese.
Bake for 25-30 minutes, or until cooked through and serve.
Sarah Baumeister
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  • Tom Brown Tom Brown on Jan 09, 2021

    No nutritional information, no make

    • Nicki Petruzzella Kerns Nicki Petruzzella Kerns on Jan 09, 2021

      Easy to find that info, though it takes a couple of minutes. I logged into and entered the ingredients there. The results are as follows, per serving, and I'm sure the calories, fat and carbs can be reduced by using lower fat ingredients (I didn't for now). Oh, and the numbers in bold are the percentage of the recommended daily intake of that particular item:

      Nutrition FactsServings 4.0

      Amount Per Serving:

      calories 533% Daily Value *

      Total Fat 30 g46 %

      Saturated Fat 17 g83 %

      Monounsaturated Fat 1 g

      Polyunsaturated Fat 2 g

      Trans Fat 0 g

      Cholesterol 100 mg33 %

      Sodium 666 mg28 %

      Potassium 289 mg8 %

      Total Carbohydrate 14 g5 %

      Dietary Fiber 5 g20 %

      Sugars 1 g

      Protein 38 g77 %

      Vitamin A26 %

      Vitamin C74 %

      Calcium23 %

      Iron9 %

  • Debbie Payment Debbie Payment on Jan 11, 2022

    Your recipe for Chicken with baby broccoli & pesto sounds yummy EXCEPT for the pesto, which I have never enjoyed. Would you please recommend an alternate product to use instead of pesto? Am looking forward to making this for my son & his family. Thank you.