Keto Stuffed Chicken Recipe

Keto Stuffed Chicken Recipe
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1 1/3 cup broccoli florets, chopped small⁠
1/4 cup of red bell pepper, finely chopped⁠
1/3 cup of shredded cheese of your choice⁠
3-4 tbsp of light cream cheese⁠
1 tsp of minced garlic⁠
1/4 tsp of paprika powder⁠
1/4 tsp of onion powder⁠
1/4 tsp of salt⁠
Pinch of black pepper⁠
4 medium chicken breasts (boneless/skinless)⁠
Salt/pepper/garlic powder/paprika powder⁠
2 tbsp of olive oil⁠


1. Blanch broccoli florets for 3-4 minutes. Immediately drain and rinse with cold water. Chop florets into small pieces then measure out to 1 1/3 cup.⁠

2. In a bowl combine all stuffing ingredients. Mix well to soften/incorporate the cream cheese until combined and mixture sticks together. Set aside.

3. Pre-heat oven to 425F.⁠

4. Time to prepare the chicken breasts! Slightly pound each chicken breast on both sides with a meat mallet to thin out. Don’t over do it! If you do not have a meat mallet, use an empty wine bottle or even a rolling pin.⁠

5. Create a pocket in the chicken breast by cutting a slit into the side of each piece, lengthwise. Do not cut all the way through/do not cut into the ends or this will separate the chicken.⁠

6. Generously season both sides of each chicken breast with salt/pepper/garlic powder/paprika powder.⁠

7. Stuff each chicken breast with filling. Ensure that the filling is not spilling out. Using 2-3 toothpicks secure the edges of the chicken pockets to hold the filling inside.⁠

8. Stovetop heat olive oil in a large pan and sear chicken on medium heat, 4 minutes on each side.⁠

9. Transfer chicken to baking dish. Cover with foil and bake for 17-19 minutes depending on size and thickness. 

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