Juicy chicken breasts filled with gooey cheddar and tender broccoli — a low-carb, high-protein meal that’s as comforting as it is delicious!
🥘 Recipe Card
Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Dietary Badges:
- Keto-Friendly
- Low-Carb
- High-Protein
- Gluten-Free
✅ Ingredients (Quick View)
- 4 boneless, skinless chicken breasts
- 1 cup broccoli florets (steamed & chopped)
- 1 cup shredded cheddar cheese
- 2 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- Salt & black pepper, to taste
- 2 tbsp olive oil (or butter, for searing)
📖 Instructions (Quick View)
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Steam broccoli until tender, then chop finely.
- In a bowl, mix broccoli, cheddar, cream cheese, garlic powder, and onion powder.
- Cut a pocket into each chicken breast (don’t slice all the way through).
- Stuff each with broccoli-cheddar filling. Secure with toothpicks if needed.
- Season outside of chicken with paprika, salt, and pepper.
- Heat oil in skillet; sear chicken 2–3 minutes per side until golden.
- Transfer to baking dish; bake 20–25 minutes until cooked through (165°F internal temp).
- Rest 5 minutes, remove toothpicks, and serve hot.
🔑 Notes
- For extra gooeyness, use sharp cheddar.
- Don’t overstuff — keep filling tucked in so it doesn’t spill out while baking.
- For meal prep: double recipe and freeze stuffed chicken raw, then bake from frozen (add 10–15 min).
🌟 Introduction
This Keto Broccoli & Cheddar Stuffed Chicken takes a simple chicken breast and transforms it into a restaurant-worthy dish. The creamy, cheesy filling with tender broccoli makes it feel indulgent — but it’s fully keto-friendly, low-carb, and packed with protein.
It’s a family favorite, perfect for weeknight dinners or meal prep, and pairs beautifully with a crisp salad, roasted veggies, or cauliflower mash.
🥄 Step-by-Step Cooking Guide
1. Prep the filling
Steam broccoli just until tender, chop finely, then mix with cheddar, cream cheese, and spices.
2. Prepare the chicken
Slice a pocket in each breast lengthwise. Be careful not to cut through.
3. Stuff & season
Fill with broccoli-cheddar mixture, then season outside with paprika, salt, and pepper. Secure with toothpicks if needed.
4. Sear for flavor
Brown both sides in a hot skillet with olive oil for color and flavor.
5. Bake until done
Finish cooking in the oven until juicy and fully cooked.
🥬 Ingredient Notes & Substitutions
- Chicken Breasts: Can sub chicken thighs (larger, boneless ones work best).
- Cheddar: Use sharp, mild, or even a blend with mozzarella.
- Broccoli: Swap with spinach, asparagus, or zucchini for variety.
- Dairy-Free: Use dairy-free cream cheese & shredded cheese alternatives.
🍽 Variations & Serving Suggestions
- Bacon-Wrapped: Wrap stuffed chicken in bacon before baking for extra flavor.
- Spicy Kick: Add jalapeños or red pepper flakes to filling.
- Mushroom Lovers: Add sautéed mushrooms to the filling mix.
- Serving Ideas: Pair with cauliflower rice, zucchini noodles, or roasted Brussels sprouts.
❄️ Storage & Make-Ahead
- Refrigerator: Store leftovers in airtight container up to 3 days.
- Freezer: Freeze raw stuffed chicken (before baking) up to 2 months.
- Reheat: Bake at 350°F until heated through, or microwave in short bursts.
⚖️ Nutrition (per serving, est. 4 servings)
- Calories: ~350
- Protein: 42g
- Fat: 18g
- Net Carbs: 3g
❓ Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — stuff chicken, refrigerate overnight, then bake the next day.
Q: My filling leaked out — how do I fix that?
A: Use toothpicks to seal edges and don’t overstuff.
Q: Can I skip the sear and just bake?
A: Yes, but searing adds great flavor and color.
💌 Final Notes
This Keto Broccoli & Cheddar Stuffed Chicken Breast is creamy, cheesy, and satisfying while still being low-carb. It’s a weeknight hero meal that feels like comfort food without the carbs.
