Keto Broccoli Stuffed Chicken

Keto Broccoli Stuffed Chicken


For the chicken

4 chicken breasts

1 teaspoon Italian seasoning optional

1 teaspoon paprika optional

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

For the filling

2 cups broccoli florets

1/4 cup bell pepper minced

1/2 cup melting cheese or cheddar cheese

4 ounces cream cheese softened

¼ cup grated Parmesan

2 cloves garlic minced

salt and pepper


To steam broccoli: The broccoli florets should be chopped down into small pieces. Add about 2 tbsp. of water place all the broccoli in a microwave-safe bowl. Microwave on high for 2-3 minutes and cover with plastic wrap.

Slice each chicken breasts horizontally to form a pocket by using a sharp knife. From the ends and sides be sure not stop cutting about 1/2 inch . Do a light sprinkle of paprika, salt, Italian seasoning, pepper and garlic powder to season chicken breasts.

In a large bowl, Mix the salt & Pepper, bell pepper, garlic, cheeses and steam and chopped broccoli in a bowl and set it aside. Now by using a spoon put the mixture into each chicken breast evenly. You might want to secure with toothpicks if needed.

Preheat oven to 400F. In a oven-safe pan or large cast iron, heat 1 tbsp. oil over medium-high heat. Put chicken breasts and heat for 2-3 minutes per side until it turns golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes until it’s cooked through.


Grill Pan

Mixing Bowls

Kitchen Knife


Serving: 1chicken breast | Calories: 242kcal | Carbohydrates: 6g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 879mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g |

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