Quick Keto Stuffed Chicken Breast

I used to think eating keto meant saying goodbye to all my favorite comfort foods. My first attempts at keto-friendly dinners were pretty basic – just plain grilled chicken and vegetables. That got old real fast.

Then I discovered the magic of stuffed chicken breast, and it completely changed my keto dinner game. It turns out that chicken breast is like a blank canvas – you can fill it with cheese, spinach, and other low-carb ingredients to make it both satisfying and keto-friendly. Trust me, once you try this version, you’ll forget you’re even eating “diet food.”

What Kind of Chicken Breast Should I Use?

For stuffed chicken recipes, you’ll want to look for small to medium-sized chicken breasts that are uniform in thickness – this helps ensure even cooking and makes them easier to stuff. Regular chicken breasts from the grocery store work perfectly fine, but if you can find air-chilled chicken, it often has better texture and flavor than water-chilled varieties. Before stuffing, make sure your chicken breasts are completely thawed if you’re starting with frozen, and pat them dry with paper towels to remove any excess moisture. If your chicken breasts are particularly thick, you might want to butterfly them first or pound them to an even thickness of about 1/2 inch, which makes them easier to roll and helps them cook more evenly.

Options for Substitutions

This keto-friendly recipe can be adapted with several easy swaps if needed:

• Chicken breast: While chicken breast works best for stuffing, you can use chicken thighs if you butterfly them carefully. Just keep in mind they might need a few extra minutes of cooking time.
• Broccoli: Not a broccoli fan? Try using chopped spinach, cauliflower, or asparagus instead. Just make sure to chop them finely and if using spinach, squeeze out any excess moisture first.
• Cheddar cheese: Feel free to switch up the cheese – mozzarella, provolone, or pepper jack all work great. Just stick to full-fat options to keep it keto-friendly.
• Cream cheese: Mascarpone makes a good substitute for cream cheese, or you could use ricotta if you drain it well first.
• Cajun spice mix: Out of Cajun seasoning? Mix together paprika, garlic powder, black pepper, and a pinch of cayenne for a similar flavor profile. Or try Italian seasoning for a different but equally tasty version.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken breast is cutting the pocket too small or too large – you’ll want to create a deep pocket while leaving about 1/2 inch of chicken intact on three sides to hold the filling. Another common mistake is overstuffing the chicken, which can lead to all your delicious filling leaking out during cooking – stick to about 2-3 tablespoons of filling per breast for the best results. Temperature control is crucial here: cooking the chicken at too high a temperature will burn the outside while leaving the center raw, so maintain a steady 375°F and use a meat thermometer to ensure the thickest part reaches 165°F. For extra security against filling leakage, try securing the opening with toothpicks, and always let the chicken rest for 5 minutes after cooking to help keep those tasty juices inside.

What to Serve With Keto Stuffed Chicken?

Since this chicken dish is already packed with cheese and broccoli, you’ll want to keep your sides simple and low-carb to stick with the keto theme. A fresh arugula salad with olive oil and lemon juice makes a perfect light side that cuts through the richness of the stuffed chicken. You could also go for roasted vegetables like cauliflower, asparagus, or Brussels sprouts – just toss them with some olive oil and seasonings before popping them in the oven. If you’re looking to add more healthy fats to your meal, try serving the chicken over cauliflower rice that’s been cooked with butter and herbs.

Storage Instructions

Keep Fresh: These keto stuffed chicken breasts stay good in the fridge for up to 3 days when stored in an airtight container. They’re perfect for meal prep – I like to make them on Sunday and enjoy them for lunch during the week!

Freeze: Want to make a bigger batch? These chicken breasts freeze really well! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months in the freezer.

Reheat: To warm up your stuffed chicken, pop it in the microwave for 1-2 minutes or until heated through. For better results, reheat in the oven at 350°F for about 15-20 minutes – this helps keep the chicken moist and the cheese nice and melty.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 75-85 g
• Fat: 45-50 g
• Carbohydrates: 10-15 g

Ingredients

• 4 small chicken breast fillets
• 3/4 cup chopped broccoli
• 1/2 cup cheddar cheese, shredded
• 2 ounces softened cream cheese
• 2 teaspoons cajun spice mix

Step 1: Prepare the Stuffing Mixture

Begin by preheating your oven to 400 degrees F.

While the oven is heating, in a small bowl, combine broccoli, cheddar cheese, and softened cream cheese.

Mix these ingredients until well combined and set the bowl aside for later use.

Step 2: Stuff and Secure the Chicken Breasts

Take each chicken breast and slice it lengthwise, ensuring not to cut all the way through, so that the breast opens up like a book.

Spread the broccoli cheddar mixture evenly on one side of the opened chicken breast and fold the other side over to enclose the stuffing.

Secure the stuffed chicken with a toothpick to hold it together during cooking.

Step 3: Season and Prepare the Chicken for Baking

Lightly sprinkle cajun seasoning over both sides of the stuffed chicken breasts for added flavor.

Once seasoned, place the chicken in a greased baking dish, making sure they are arranged in a single layer for even cooking.

Step 4: Bake the Stuffed Chicken

Bake the stuffed chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Once done, remove the toothpicks and let the chicken rest for a couple of minutes before serving.

Step 5: Serve and Enjoy

After resting, serve the chicken hot alongside your choice of side dishes.

Enjoy the cheesy, flavorful filling with each bite of tender chicken!