These Keto Broccoli and Cheese Stuffed Chicken Breasts are the perfect quick and easy weeknight keto meal. Juicy chicken, seared to perfection, stuffed with a mixture of three cheeses, spinach, broccoli, sun-dried tomatoes, onion, and garlic, then baked until browned and bubbly. Best of all, it comes together in less than 30 minutes and only dirties one pan.
Ingredients in Broccoli and Cheese Stuffed Chicken Breasts
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
Frequently Asked Questions
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.
Cook at 350°F for 25 minutes or until the chicken reaches an internal temperature of 165°F.
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