Go Back
+ servings
Chicken and broccoli rabe featured image.
Print Recipe
5 from 3 votes

Chicken and Broccoli Rabe

Chicken and broccoli rabe is a light and healthy meal that combines garlicky sauteed broccoli rabe with pan-seared chicken cutlets topped with melted mozzarella and hot cherry peppers.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


For the broccoli rabe

  • 1 bunch broccoli rabe bottom 1-inch removed then chopped into 2 -inch pieces
  • 1/4 cup extra virgin olive oil
  • 10 cloves garlic sliced
  • 1/4 cup water
  • 5 cherry peppers seeded and sliced, divided
  • salt and pepper to taste

For the chicken

  • 2 pounds chicken cutlets thin sliced
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1/2 pound fresh mozzarella sliced thin


For the broccoli rabe

  • Heat a large pan to medium heat then add the extra virgin olive oil and garlic. Saute until golden (about 2 minutes) then add the broccoli rabe and water and cover.
  • Once the broccoli rabe turns bright green ( about 5 minutes) remove the lid and continue to cook for 2-3 minutes to evaporate the excess water. If there is too much water just drain a bit of it.
  • Turn off the heat and season with salt and pepper to taste then add 1/2 of the cherry peppers and mix together. Set the cooked broccoli rabe to the side and move on to the chicken.

For the chicken

  • Heat a large pan to medium heat. Add 2 tablespoons of olive oil. Pat the chicken dry then season with salt and pepper. Add the chicken to the pan (do not crowd the pan) and sear for around 3 minutes per side or until browned.
  • Work in batches, adding a bit more olive oil as required.
  • Turn on the broiler and move the oven rack to the second-highest position. Distribute the chicken on a baking sheet then add a slice of the fresh mozzarella to each piece. Broil until the cheese melts (around 2-3 minutes) watching carefully to avoid burning.
  • To serve, place a large spoonful of the broccoli rabe into a plate then the chicken. Top with the remaining cherry peppers and drizzle your best extra virgin olive oil onto each piece. Enjoy!



  • Boneless skinless chicken thighs can be substituted.  You will need to cook them longer (about 5-6 minutes per side) than thin-sliced cutlets.
  • Use either store-bought thin chicken cutlets or fillet and pound out chicken breasts to about a 1/2" thick.  A thinly pounded cutlet will allow for even cooking and will only take a few minutes per side to cook.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.


Calories: 691kcal | Carbohydrates: 8.3g | Protein: 64.6g | Fat: 43.1g | Saturated Fat: 10.7g | Cholesterol: 176mg | Sodium: 1108mg | Potassium: 895mg | Fiber: 2.4g | Sugar: 1.5g | Calcium: 479mg | Iron: 2mg