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.
More Keto Chicken Recipes
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Keto Broccoli and Cheese Stuffed Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
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
- 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
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- 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.
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
Gary says
All of your recipes are Delicious… This one is our favorite and ends up on our dinner table at least once a week.
★★★★★
Denise R. says
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.
★★★★★
Carice says
Delicious, flavorful! Have made this several times and will keep making it.
★★★★★
Jean Mixon says
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!
★★★★★
Kelly says
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.
★★★★★
Kelly says
This recipe is so good! I was wondering seeing how it has 70 G protein though ??
★★★★★