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.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 oz each) 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
Instructions
Preparation
- 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, being careful not to cut all the way through.
- Stuff each pocket with the broccoli-cheese mixture, leaving some space so the chicken can close around the filling. Secure with a toothpick if needed.
Cooking
- 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, until chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Remove toothpicks and enjoy.
Notes
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. For freezing, wrap individual breasts tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.