Delight your taste buds with a culinary masterpiece – Broccoli Stuffed Chicken Breasts. This keto-friendly recipe takes the classic chicken breast to new heights by infusing it with a savory blend of cheese, herbs, spices, and veggies. Get ready to embark on a journey of flavors that will leave you craving more.
Why You’ll Love This Recipe:
Juicy, Tender Chicken: Experience the succulence of perfectly cooked chicken breasts.
Creamy, Cheesy Filling: Indulge in a rich and satisfying stuffing that combines cheddar cheese and cream cheese.
Simple Ingredients: Enjoy a hassle-free cooking process with readily available kitchen staples.
No Need to Cook the Broccoli First: Save time without compromising on taste – the broccoli cooks perfectly within the chicken.
Naturally Low Carb and Full of Veggies: Embrace a low-carb lifestyle without sacrificing on taste or nutrition.
Ingredients & Substitutions:
Chicken:
Boneless Skinless Chicken Breasts
Seasoning (sea salt, black pepper, dried oregano, paprika)
Olive Oil
Filling:
Broccoli Florets
Cheddar Cheese
Cream Cheese
Spices (garlic powder, sea salt, black pepper)
How To Make:
Butterfly the chicken: Use a sharp knife to create a pocket in each chicken breast lengthwise, ensuring not to cut all the way through.
Season the chicken: Coat the chicken with sea salt, black pepper, dried oregano, and paprika. Set aside.
Make the filling: In a large bowl, combine chopped broccoli, shredded cheddar cheese, softened cream cheese, garlic powder, sea salt, and black pepper.
Stuff the chicken: Divide the filling into four portions and stuff it inside the chicken breasts. Seal the breasts closed and secure with toothpicks.
Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear both sides of the stuffed chicken breasts until browned.
Bake: Transfer the skillet to a preheated oven and bake until the internal temperature reaches 165 degrees F, ensuring the thermometer measures the chicken, not the filling.
Storage Info:
Store in the refrigerator for up to 3 days in an airtight container.
Reheat in the microwave, oven at 350 degrees F, or air fryer at 325 degrees F.
Freeze for up to 3 months after cooling and wrapping in plastic or aluminum foil.
What to Serve With Broccoli Stuffed Chicken: Pair with a variety of vegetables, rice, noodles, potatoes, or a refreshing salad.
Broccoli Stuffed Chicken
10
minutes25
minutes544
kcal35
minutesPerfectly seasoned and irresistibly creamy, this Broccoli and Cheese Stuffed Chicken Breast recipe is a fantastic addition to your low-carb repertoire. In just 35 minutes, you can treat your family to a meal that’s not only delicious but also packed with wholesome ingredients.
Ingredients
- Chicken:
4 8-oz Boneless skinless chicken breasts
2 tsp Sea salt
1/2 tsp Black pepper
1 tsp Dried oregano
1/2 tsp Paprika
2 tbsp Olive oil
- Filling:
1 cup Broccoli florets (finely chopped)
1 cup Cheddar cheese (shredded)
4 oz Cream cheese
1/4 tsp Garlic powder
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
Directions
- Preheat the oven to 375 degrees F (191 degrees C).
- Cut a pocket in each chicken breast lengthwise without cutting all the way through.
- Season the chicken with salt, pepper, oregano, and paprika. Set aside.
- In a large bowl, combine the filling ingredients: chopped broccoli, shredded cheese, cream cheese, garlic powder, salt, and pepper.
- Divide the filling into 4 portions and stuff inside the chicken breasts. Secure with toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken on both sides until browned.
- Transfer the skillet to the oven. Bake for about 20 minutes until the chicken reaches an internal temperature of 165 degrees F.
- Remove toothpicks before serving.
Nutrition Facts
- Calories: 544kcal
- Fat: 32.1g
- Carbohydrates: 4.6g
- Fiber: 1.1g
- Sugar: 1.6g
- Protein: 57.2g
