Keto Broccoli Cheddar Stuffed Chicken
A fast, low-carb dinner featuring tender chicken breasts stuffed with a creamy broccoli and cheddar filling, perfect for weeknights or dinner guests.
I’ve made this Keto Broccoli Cheddar Stuffed Chicken when I needed a fast, low-carb dinner that still felt cozy and indulgent. It’s the kind of recipe I turn to for weeknights, for guests who don’t want pasta, or when I want something that reheats really well for lunches. If you like broccoli and cheese but want a protein-forward dish, this one delivers every time — and it pairs nicely with a warm casserole like the easy broccoli chicken casserole for a heartier spread.
Why you’ll love this dish
This stuffed chicken checks a lot of boxes: it’s low-carb, family-friendly, and comes together with pantry staples. The broccoli adds texture and a mild bite, while the cheddar and cream cheese create a creamy, melty pocket that keeps the chicken juicy as it bakes. It’s an ideal weeknight meal when you want something satisfying without a long ingredient list or fancy equipment.
How this recipe comes together
Overview: you make a quick broccoli-cheese filling, cut pockets in the chicken, stuff them, sear to brown the outside, then finish in the oven. Searing locks in juices and gives a flavorful crust; baking finishes the cook through gently so the cheese melts without drying the breast.
What you’ll need
- 4 boneless, skinless chicken breasts (trim any excess fat)
- 1 cup broccoli, chopped (florets finely chopped so they fit in the pocket)
- 1 cup cheddar cheese, shredded (sharp cheddar adds flavor)
- 2 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil, for cooking
Substitutions/notes: use cauliflower instead of broccoli for an even milder taste. Swap cheddar for Monterey Jack or mozzarella for a stretchier melt. For dairy-free, use a vegan cream cheese and a dairy-free shredded “cheese.”
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, stir together the chopped broccoli, shredded cheddar, cream cheese, garlic powder, and a pinch of salt and pepper until evenly combined.
- Use a sharp knife to cut a pocket into the thickest part of each chicken breast. Be careful not to cut all the way through.
- Stuff each pocket with the broccoli-cheese mixture. Don’t overfill—leave some space so the chicken can close around the filling. Secure with a toothpick if needed.
- Heat a thin film of olive oil in an ovenproof skillet over medium heat. Sear each stuffed breast for 3–4 minutes per side, until golden brown.
- Transfer the skillet (or move the breasts to a baking dish) and bake for 25–30 minutes. The chicken is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast.
- Let the chicken rest 5 minutes before serving to allow juices to redistribute. Remove toothpicks and enjoy.
Keto Broccoli Cheddar Stuffed Chicken
- Prep
- 15 MIN
- Cook
- 30 MIN
- Total
- 45 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 8 DONE03Recipe notes
- 01Refrigerate leftovers within two hours of cooking. Store in an airtight container for up to 3–4 days. To reheat, place portions in a 350°F (175°C) oven for 10–15 minutes. For freezing, wrap individual breasts tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
04Nutrition
Per serving- Calories
- 385
- Protein
- 46G
- Net carbs
- 2G
- Fat
- 20G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
This chicken pairs well with simple, low-carb sides: a crisp green salad, roasted asparagus, or mashed cauliflower. For a more family-style plate, serve it beside garlic butter green beans and a scoop of creamy cauliflower mash. If you want to stretch the meal for a crowd, slice the breasts and lay them over a bed of zucchini noodles.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking. Store in an airtight container for up to 3–4 days.
To reheat, place portions in a 350°F (175°C) oven for 10–15 minutes until warmed through and the center reaches 165°F (74°C). Microwaving is okay for quick reheats, but it can make the chicken a little rubbery.
To freeze: wrap individual breasts tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: always verify the internal temperature is 165°F (74°C) when reheating or finishing from chilled.
Creative twists
- Add crumbled cooked turkey bacon or beef prosciutto inside for smoky saltiness.
- Mix in chopped spinach or sun-dried tomatoes for an Italian flair.
- Stir in a pinch of red pepper flakes or chopped jalapeño for heat.
- For a Mediterranean take, use feta and chopped artichoke hearts instead of cheddar.
- Want it paleo (not strictly keto): swap cream cheese for a compliant nut-based spread and use dairy-free shredded cheese.
Your questions answered
How long does this take from start to finish?
A: Plan for about 10–15 minutes prep, 8 minutes searing, and 25–30 minutes baking—roughly 45–55 minutes total.
Can I use frozen broccoli?
A: Yes, but thaw and drain it well so you don’t add extra moisture to the filling. Squeeze out any excess water before mixing with the cheese.
Can I prepare these ahead of time?
A: You can stuff the breasts and keep them covered in the fridge for a few hours before searing and baking. For longer storage, assemble and freeze on a tray, then transfer to freezer bags.
Can I cook this in an air fryer?
A: Air fryers can work—sear first if possible, then air-fry at 375°F (190°C) for about 18–22 minutes. Check internal temp of 165°F (74°C).
Conclusion
If you like this one, my Chicken and Broccoli is worth a try next.
Chicken
Skillet Dinners
Chicken
