Low Carb Broccoli Cheese Stuffed Chicken

You can’t go wrong with chicken for dinner when following the ketogenic diet but they can get boring after a while. I like to make this low carb broccoli cheese stuffed chicken when I need to change things up a bit. The broccoli and cheese filling is the perfect combination to stuff in chicken as it’s full of flavor and definitely fills you up. 

You can also add and subtract ingredients you want for the filling for the chicken. This is another great recipe for those busy nights coming in at just 35 minutes of combined prep and cook time. Pair it with some cauliflower rice and dinner is done!

What do you Serve with Stuffed Chicken?

There are several side dishes you can pair up with broccoli cheese stuffed chicken but a few of my favorite are a salad, keto coleslaw, and cauliflower rice.

If you’re looking for some more easy keto friendly dinner ideas, check out loaded cauliflower casserole, keto chicken parmesan, keto philly cheesesteak stuffed peppers, and one pot citrus chicken. 

Low Carb Broccoli Cheese Stuffed Chicken

Yields: 3 large servings

Ingredients

3 large chicken breasts
1 ½ teaspoon garlic powder, divided
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon himalayan pink sea salt
⅛ teaspoon black pepper
1 cup broccoli florets, finely chopped
½ cup red pepper, finely chopped
1 cup colby jack cheese, shredded
1 tablespoon mayonnaise
1 tablespoon avocado oil

How to Make Broccoli Cheese Stuffed Chicken

Preheat oven to 425 degrees F.

Add onion powder, paprika, salt, pepper and ½ teaspoon of garlic powder to a small bowl. Stir to combine. Sprinkle onto both sides of chicken.

Place seasoned chicken on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken.

Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).

In a medium-sized microwave-safe bowl, add broccoli and 2 tablespoons of water. Cover with plastic wrap and microwave on high for 3 minutes. Remove plastic wrap and drain any excess water.

Add red bell pepper, cheese, mayo and remaining 1 teaspoon garlic powder to the bowl with the broccoli. Stir to combine.

Stuff the chicken by placing the mixture inside the pocket.

Add the avocado oil to a cast iron skillet on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow to cook for 4-5 minutes each side to brown.

Place pan in the oven to continue cooking the chicken an additional 12-15 minutes or until chicken cooks through and juices run clear. Allow the chicken to rest for 5 minutes and serve warm.

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Low Carb Broccoli Cheese Stuffed Chicken

Yield: 3 Large Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 3 large chicken breasts
• 1 ½ teaspoon garlic powder, divided
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon himalayan pink sea salt
• ⅛ teaspoon black pepper
• 1 cup broccoli florets, finely chopped
• ½ cup red pepper, finely chopped
• 1 cup colby jack cheese, shredded
• 1 tablespoon mayonnaise
• 1 tablespoon avocado oil

Instructions

1. Preheat oven to 425 degrees F.
2. Add onion powder, paprika, salt, pepper and ½ teaspoon of garlic powder to a small bowl. Stir to combine. Sprinkle onto both sides of chicken.
3. Place seasoned chicken on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
4. In a medium-sized microwave-safe bowl, add broccoli and 2 tablespoons of water. Cover with plastic wrap and microwave on high for 3 minutes. Remove plastic wrap and drain any excess water.
5. Add red bell pepper, cheese, mayo and remaining 1 teaspoon garlic powder to the bowl with the broccoli. Stir to combine.
6. Add the avocado oil to a cast iron skillet on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow to cook for 4-5 minutes each side to brown.
7. Place pan in the oven to continue cooking the chicken an additional 12-15 minutes or until chicken cooks through and juices run clear. Allow the chicken to rest for 5 minutes and serve warm.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 142mgSodium: 516mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 49g