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    Home » Recipes » Chicken Recipes

    Published: May 18, 2019 · Last Updated: Jun 10, 2022 by Kyndra Holley

    Keto Broccoli and Cheese Stuffed Chicken

    This post may contain affiliate links

    9128 shares
    Jump to Recipe

    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.

    a cast iron skillet with a broccoli and cheese stuffed chicken  breast, covered with cheese and spices
    Table of Contents show
    Ingredients in Broccoli and Cheese Stuffed Chicken Breasts
    How to make the best keto stuffed chicken
    Recipe Tips and Variations
    Frequently Asked Questions
    More Keto Chicken Recipes
    Sign up for our newsletter
    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.

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

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

    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.

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

    More Keto Chicken Recipes

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    Keto Broccoli and Cheese Stuffed Chicken | Peace Love and Low Carb

    Keto Broccoli and Cheese Stuffed Chicken


    ★★★★★

    5 from 6 reviews

    • Author: Kyndra Holley
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Diet: Diabetic
    Print Recipe
    Pin Recipe

    Description

    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

    Units Scale
    • ½ cup shredded cheddar cheese, divided
    • ⅓ cup heavy cream
    • ⅓ cup shredded mozzarella cheese
    • ¼ cup cream cheese
    • 3 tablespoons chicken stock
    • 1 tablespoon butter, ghee, or olive oil
    • 1 ½ cups riced broccoli
    • ½ small onion, diced
    • 2 cloves garlic, minced
    • 1 cup packed fresh baby spinach
    • 6 sun-dried tomatoes, chopped
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 4 boneless, skinless chicken breasts (about 1 ½ pounds total) (I get my chicken here)

    Instructions

    1. Preheat the oven to 350°F.
    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.
    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.
    4. Add the vegetable mixture in with the cheese sauce and stir to combine.
    5. 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.
    6. 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.
    7. 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.

    Notes

    • Net carbs per serving: 5.5g
    • 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. 
    • 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. 
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Chicken Recipes
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Calories: 605
    • Fat: 32g
    • Carbohydrates: 7.5g
    • Fiber: 2g
    • Protein: 70g

    Keywords: the best stuffed chicken recipe, keto stuffed chicken, low carb stuffed chicken, spinach and cheese stuffed chicken, cheesy stuffed chicken, keto chicken recipes, spinach stuffed chicken breasts, spinach cream cheese stuffed chicken

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

     

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    Reader Interactions

    Comments

    1. Gary says

      March 07, 2022 at 1:08 pm

      All of your recipes are Delicious… This one is our favorite and ends up on our dinner table at least once a week.

      ★★★★★

      Reply
    2. Denise R. says

      June 15, 2021 at 6:46 pm

      This is absolutely delicicious! I did not change one thing in the recipe and it was a HUGE hit with my hubby and grown son who are not doing Keto. This recipe is restaurant quality food. I used my little Ninja food chopper to rice the broccoli and it took about 5 seconds. Served the meal with steamed broccoli on the side but really any veggie side or cauliflower rice would be great too.

      ★★★★★

      Reply
    3. Carice says

      August 03, 2020 at 12:26 am

      Delicious, flavorful! Have made this several times and will keep making it.

      ★★★★★

      Reply
    4. Jean Mixon says

      November 04, 2019 at 5:01 pm

      I made this recipe as a quick lunch today and it was delicious! It is actually worthy to serve to company! I made a few minor changes that made it quicker and easier. I just rough chopped the broccoli florets and stems instead of ricing. Less clean up by not using the food processor. I added two slices of Black Forest ham to each chicken breast, and omitted the sun dried tomatoes, so it tasted like. Chicken cordon Bleu, but without the mess of breading and frying! And the ham helped to hold the stuffing into the chicken better. Thank you for an easy and delicious recipe! PS- I was always terrible at making sauces using flour. This sauce came out great and the consistency was perfect!

      ★★★★★

      Reply
    5. Kelly says

      June 02, 2019 at 6:39 pm

      I’m sorry my comment above should have asked —- how is this recipe 70 g of protein? I’ve tried adding up the ingredients and I do not get that much.

      ★★★★★

      Reply
    6. Kelly says

      June 02, 2019 at 6:05 pm

      This recipe is so good! I was wondering seeing how it has 70 G protein though ??

      ★★★★★

      Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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