Keto Broccoli and Cheese Stuffed Chicken

Ingredients in Broccoli and Cheese Stuffed Chicken Breasts

Chicken: For this Broccoli and Cheese Stuffed Chicken recipe, I used boneless skinless chicken breasts. You could also use boneless chicken thighs. If substituting chicken thighs, use 8 thigh pieces. (More Keto Chicken Recipes)
Spinach: I used fresh baby spinach, but you can also use frozen or canned spinach.
Broccoli rice: If you cannot find broccoli rice in your local grocery store, you can make your own using a box grater, or you can just use finely chopped broccoli florets.
Cheese: I used cream cheese, mozzarella, and sharp white cheddar cheese. You can use any combinations of cheese that you prefer, but I recommend having one of them be softer cheese like cream cheese, mascarpone, ricotta, or even cottage cheese.

a cast iron skillet with a broccoli and cheese stuffed chicken breast, covered with cheese and spices

How to make the best keto stuffed chicken

STEP 1: Preheat the oven to 350°F.

STEP 2: Combine ¼ cup of the cheddar cheese, the heavy cream, mozzarella cheese, cream cheese and chicken stock in a saucepan over medium-low heat. Heat, stirring frequently until the sauce is smooth and thick. Reduce the heat to low.

STEP 3: Heat the butter over medium heat in a large oven-proof skillet. Once the butter is melted and the pan is hot, add the broccoli, onion and garlic. Cook for 2 to 3 minutes. Add the spinach, sun-dried tomatoes, salt and pepper to the pan and cook until the spinach is wilted. Add the vegetable mixture in with the cheese sauce and stir to combine.

STEP 4: Make slits in the sides of the chicken breasts to create a pocket to stuff the cheese and vegetable mixture into. Stuff the chicken breasts and arrange them in the skillet that you just cooked the vegetables in.

STEP 5: Pour the remaining cheese and vegetable mixture over top of the chicken breasts and then sprinkle them with the remaining cheddar cheese. Bake for 20 minutes. Increase the temperature to broil and cook for an addition 5 minutes or until the chicken is golden brown and the cheese on top is crispy.

Recipe Tips and Variations

Storage: Store leftover Broccoli and Cheese Stuffed Chicken in the refrigerator for up to 5 days.
Reheating: I recommend reheating this in the oven or in a skillet on the stovetop for the best flavor.
Sub pork: This recipe is also delicious when made with thick cut, boneless pork chops. (More Keto Pork Recipes)
Change up the cheese: For the cheesy stuffing, I used cream cheese, cheddar, and mozzarella, but you can use any cheeses you prefer. Come of my other favorites are mascarpone, gruyere, and Parmesan.
Add bacon: This spinach and cheese stuffed chicken is delicious topped with some crispy bacon. It is also amazing topped with some of this Keto Bacon Jam.
Add a keto breadcrumb topping: This keto stuffed chicken breast recipe is delicious topped with a layer of Nut Free Keto Breading on top. Simply sprinkle some over top before broiling.
Keto side dish suggestions: I like to serve this with this Horseradish Chive Cauliflower Mash and Oven Roasted Cabbage Wedges.

Frequently Asked Questions

How do you make broccoli rice?

To make homemade broccoli rice, grate broccoli stems on a box grater or cut the stems into large chunks and pulse them in a food processor until it resembles grains of rice.

How long do you bake stuffed chicken breasts?

Cook at 350°F for 25 minutes or until the chicken reaches an internal temperature of 165°F.

More Keto Chicken Recipes

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