Broccoli Stuffed Chicken
Ketogenic Meal Plans

Broccoli Stuffed Chicken

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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:


Boneless Skinless Chicken Breasts

Seasoning (sea salt, black pepper, dried oregano, paprika)

Olive Oil


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

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Course: Ketogenic Meal Plans
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Perfectly 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.


  • 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)


  • 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
  • Carbohydrates: 4.6g
  • Protein: 57.2g
  • Fat: 32.1g
  • Fiber: 1.1g
  • Sugar: 1.6g

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