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Broccoli Rabe and Mozzarella Stuffed Chicken Francese

Broccoli Rabe and Mozzarella Stuffed Chicken Francese

On evenings when the clock seems to sprint faster than I can keep up, this Broccoli Rabe and Mozzarella Stuffed Chicken Francese swoops in to rescue dinner hour. Why? Because it’s a tasty, flavor-packed dish that looks and tastes like a culinary masterpiece, yet it’s ready in under an hour! Having an arsenal of easy, impressive recipes is a must, and this one takes the cake. Tender chicken breasts, oozing with melted mozzarella and broccoli rabe, all bathed in a lemony Francese sauce.

Ingredients For Broccoli Rabe and Mozzarella Stuffed Chicken Francese

Chicken Thighs

Skinless, boneless chicken thighs work best for this recipe. They are juicy and tender when cooked. If you prefer white meat, chicken breasts are a great alternative. They will cook a bit faster, so adjust cooking times accordingly.

Broccoli Rabe

Look for fresh broccoli rabe with green leaves and firm stems. It has a slightly bitter flavor that pairs beautifully with the richness of the mozzarella. If you can’t find broccoli rabe, Swiss chard, kale, or even spinach make excellent substitutes.

Fresh Mozzarella Cheese

Opt for fresh mozzarella cheese for its creamy texture and mild flavor. Slicing it into rectangular strips makes it easy to stuff into the chicken.

Salt and Pepper

Fresh Herbs (Parsley and Basil Mix)

Use a mix of parsley and basil for a lovely herbaceous flavor. Experiment with different herbs based on your preference. Thyme, oregano, or tarragon can all work beautifully.

Unsalted Butter

Dry White Wine

A dry white wine like Pinot Grigio or Sauvignon Blanc adds depth of flavor to the sauce.

Low-Sodium Chicken Broth

Opt for low-sodium broth to control the saltiness of the dish.

Olive Oil

Fresh Lemon Juice and Slices

Freshly squeezed lemon juice is a must. Thinly sliced lemons add a beautiful presentation.


How To Make

Place the chicken thighs between two sheets of plastic wrap and gently pound them with a meat pounder or rolling pin until they are about 1/4 inch thick.

Divide the broccoli rabe and mozzarella cheese between the chicken pieces, placing them on one edge of each thigh. Roll up the chicken tightly around the filling, securing it well with butcher’s twine both horizontally and vertically to prevent the cheese from oozing out.

Season the stuffed chicken thighs generously with salt and black pepper on all sides.

Heat olive oil in a medium-hot skillet and sear the chicken rolls until they are just browned on all sides. This step helps to seal in the juices and develop flavor.

Remove the chicken from the skillet and set aside. In the same skillet, add butter, dry white wine, chicken broth, and fresh lemon juice. Boil the sauce uncovered, stirring occasionally, until it reduces to about 1/2 cup, which takes approximately 6 minutes.

Return the chicken to the skillet along with lemon slices and capers. Cook for another minute to allow the flavors to meld. Transfer everything to a baking dish and bake at 350°F for about 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Carefully remove the butcher’s twine from the chicken rolls. Spoon the flavorful sauce over the chicken and top with the cooked lemon slices. Sprinkle with the chopped fresh parsley and basil mixture for a burst of freshness.

Serve hot and enjoy this delightful dish!

Broccoli Rabe and Mozzarella Stuffed Chicken Francese

Broccoli Rabe and Mozzarella Stuffed Chicken Francese

This Broccoli Rabe and Mozzarella Stuffed Chicken Francese is sure to wow guests, whether you're hosting a small family dinner or a social event. This dish is a true sensory delight, combining the best of Italian flavors with a hint of gourmet flair in every bite.
4 from 3 votes
Print Pin Rate
Course: Chicken Recipes, French Kitchen, Main Food Recipes
Cuisine: French
Keyword: Broccoli Rabe, Chicken Francese, Mozzarella
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 399kcal


  • 4 large skinless boneless chicken thighs
  • 1 bunch broccoli rabe
  • 1/2 lb fresh mozzarella cheese sliced into rectangular strips
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 stick stick unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
  • 1/4 cup chopped fresh flat-leaf parsley and basil mix
  • 1 tablespoon capers or 6 large caper berries


  • Place chicken thighs between 2 sheets of plastic wrap and gently pound chicken with the flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
  • Divide broccoli rabe and mozzarella between chicken pieces and place on edge. Wrap chicken into a roll and secure well with butcher’s twine. Ideally secure both horizontally and vertically to keep melted cheese from oozing out.
  • Salt and pepper your chicken. Place chicken into a medium hot skillet coated with olive oil, until just browned on all sides.
  • Remove from pan. Add butter, wine, broth, and lemon juice and boil uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes.
  • Place chicken with juices back into the pan along with lemons slices and capers. Cook for another minute and transfer to the baking dish. Bake at 350F for about 30 minutes.
  • Once cooked, carefully remove the butcher’s twine taking care not to burn yourself. Spoon sauce over chicken and top with cooked lemon slices.
  • Sprinkle with fresh herbs. An incredibly satisfying and delicious dish!


Calories: 399kcal

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