Broccoli Stuffed Buffalo Chicken Breasts (Easy Keto Chicken Dinner)
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Broccoli Stuffed Buffalo Chicken Breasts are the ultimate easy dinner recipe for buffalo chicken lovers. Juicy chicken breasts are stuffed with a creamy broccoli and cheese filling loaded with buffalo sauce, cheddar cheese, and tangy blue cheese flavor. This low-carb keto chicken recipe is perfect for busy weeknights, game day dinners, or meal prep.
If you love buffalo chicken dip, this stuffed chicken breast recipe delivers all those bold, cheesy flavors in a hearty, protein-packed dinner.
Why You’ll 💖 These Broccoli Stuffed Buffalo Chicken Breasts
✨Big bold buffalo flavor. If you love buffalo chicken dip, wings, or spicy comfort food, these stuffed chicken breasts deliver all those tangy, cheesy flavors in a hearty dinner recipe.
✨Easy low-carb dinner recipe. This buffalo-stuffed chicken is naturally low-carb and keto-friendly while still tasting indulgent and satisfying.
✨Loaded with cheesy goodness.
✨A great way to use broccoli. Even picky eaters love broccoli when it’s tucked into a creamy buffalo cheese filling.
✨High-protein and filling. These stuffed chicken breasts are packed with protein, making them perfect for busy weeknights, meal prep, or post-workout meals.
✨Simple ingredients. Everything in this cheesy buffalo chicken recipe is easy to find at the grocery store and probably already in your kitchen.
✨Perfect for meal prep. Make them ahead for easy lunches or dinners throughout the week. They reheat beautifully.
✨Restaurant-quality at home. This recipe feels impressive enough for guests but is simple enough for a weeknight dinner.
✨Customizable heat level. Make them extra spicy or keep them mild, depending on your favorite buffalo sauce.
✨Family-friendly comfort food. These cheesy broccoli-stuffed chicken breasts are cozy, comforting, and packed with flavor that everyone will love.
Broccoli Stuffed Buffalo Chicken Breasts
A creamy three-cheese filling is made even better with hot sauce, blue cheese dressing, and fresh broccoli. Chicken breasts are sliced almost in half and stuffed with a homemade broccoli buffalo dip – and flavor! This easy weeknight meal is perfect for guests, gameday, or any cheesy chicken craving.
Looking for more meal prep chicken dishes? Try this Mexican White Chicken Tortilla Lasagna! Need a keto appetizer? Try cream cheese pickle wraps.
Ingredients for Buffalo Stuffed Chicken Breasts
This stuffed buffalo chicken breasts recipe came to life from one of my favorite dishes: Buffalo Chicken Dip. I picked up my skillet and decided to try it with a twist. The result was delicious and worth repeating! If you have a buffalo dip your family loves, feel free to use that instead of the homemade one we’re doing here. You’ll need 2 cups of it.
Otherwise, you’ll need:
- Chicken Breasts
- Broccoli
Cream Cheese - Garlic
- Gorgonzola
- Frank’s Red Hot Sauce
- Blue Cheese Salad Dressing
- Shredded Cheddar Cheese
Equipment
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How to Cut Chicken Breasts for Stuffing
When slicing your chicken breasts for broccoli stuffed buffalo chicken breasts, use a very sharp knife and make small, frequent cuts.
Trying to partially butterfly a chicken breast in one motion can lead to an uneven cut and, thus, uneven cooking. Place the palm of one hand on top of the chicken breast to secure it, and use the knife in the other hand. Slowly and gently cut the chicken 75% of the way through, leaving one side and the ends intact.
When opening, it should be reminiscent of an envelope.
How to Make Broccoli Stuffed Buffalo Chicken
Do the prep work. If using fresh broccoli, cut the heads off the stalks and into very small bite-sized pieces. You can also use frozen broccoli florets. Either way, you’ll want to cook your broccoli just until tender and bright green. This helps them be a bit more pliable for stuffing into your chicken than raw broccoli. However, you don’t want to over-cook them and turn them to mush.
Next, start making your cheesy buffalo mixture. Making the sauce is really simple. Heat
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In a small dish, combine the salt, garlic powder, onion powder, and paprika.
Transfer the broccoli mixture to a bowl and let it cool slightly. Stir in the cheddar cheese, mozzarella cheese,
Now cut your chicken as described in the section above. If you accidentally overcut or cut through your chicken, you can use toothpicks or butcher twine to hold it together while cooking. Remove them before serving.
Place your chicken cut side up in the skillet. Generally speaking, four large chicken breasts will fit in a standard 10-inch skillet. A 12-inch skillet could fit more like six breasts, and this recipe has enough filling to support all six. Don’t worry about it being messy or tight. Fill the chicken as much as you can with as much filling as it will allow.
Cooking time
Place the broccoli stuffed buffalo chicken breasts into your preheated 350F oven, covered with a lid or tinfoil, for about 25 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top.
Storage Instructions
Store leftover keto buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in the microwave until warmed through.
This broccoli stuffed buffalo chicken breasts can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips for Keto Buffalo Chicken Dinner
- Use large, thick chicken breasts. Larger chicken breasts are much easier to stuff without tearing and hold the filling better while baking.
- Don’t cut all the way through the chicken. Use a sharp knife to carefully cut a pocket into the side of the chicken breast, leaving the edges intact so the filling stays inside.
- Pat the chicken dry before seasoning. Dry chicken helps the seasoning stick better and gives the outside a beautiful golden crust when seared.
- Secure with toothpicks if needed. Toothpicks help keep all that cheesy Buffalo filling tucked inside while cooking.
- Finely chop the broccoli so it cooks evenly inside the chicken.
- Drain the broccoli well. Too much moisture can make the filling watery. If using frozen broccoli, thaw and squeeze out excess liquid first.
- Don’t overfill the chicken. It’s tempting to pack in all the filling, but overstuffing can cause the cheese mixture to spill out during cooking.
- Sear first for extra flavor. Quickly browning the chicken in a skillet before baking adds incredible flavor and helps lock in juices. (In a hurry, you can skip this step.)
- Use a meat thermometer. The safest and juiciest stuffed chicken breasts are cooked to an internal temperature of 165°F.
- Let the chicken rest before slicing. Resting for 5 minutes helps the juices redistribute and keeps the filling from running out immediately.
- Customize the heat level. Add extra buffalo sauce for more spice or use mild buffalo sauce for a family-friendly version.
- Freshly shredded cheese melts better. Pre-shredded cheese contains anti-caking agents that can make the filling less creamy.
Frequently Asked Questions
Yes! Assemble the chicken breasts up to 24 hours ahead and refrigerate until ready to bake.
Absolutely. Just thaw and drain it well before mixing it into the filling.
Cheddar, mozzarella, Monterey Jack, Colby, or Gruyère, and blue cheese all melt beautifully in this recipe.
Covering with foil for the first part of baking helps retain moisture. Also, bake only until the internal temperature reaches 165°F
You can sear the chicken in a skillet, then finish cooking it covered over low heat until done.
What to Serve with Buffalo Stuffed Chicken
To keep this one-skillet dinner low-carb and low-maintenance, serve it with this creamy keto spinach recipe, cauliflower gratin, and a salad. If you’re not counting carbs and are just here for the delicious, cheesy goodness, then try a side of cornbread, mac and cheese, or beer-battered onion rings.
Craving more?
- BUFFALO CHICKEN DIP
- Buffalo Chicken Cheddar Sliders
- Slow Cooker Buffalo Chicken Potato Skins
- Broccoli Chicken Casserole
- SLOW COOKER CREAMY BUFFALO CHICKEN
- CHICKEN DIP
- Easy Baked Salsa Chicken
Broccoli Stuffed Buffalo Chicken Breast
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Equipment
Ingredients
- 4 pounds chicken breasts 8 breasts
- 1 tablespoon butter or olive oil
- 2 cups broccoli florets approx 8oz frozen or 1 head
- 2 medium garlic clove minced
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ cup cheddar cheese shredded
- 8 ounces cream cheese
- ¼ cup Gorgonzola cheese crumbled, or feta or Mozzarella
- ¼ cup blue cheese dressing or ranch
- ⅓ cup hot sauce
- 1 tablespoon parsley chopped, optional
Instructions
- Butterfly the chicken partially, creating a pocket instead of a flat piece. See image or post for more information.4 pounds chicken breasts
- Preheat the oven to 350F. If using fresh broccoli, cut it into bite-sized florets.
- Heat butter in a skillet over medium heat and sauté the chopped broccoli for 2 to 3 minutes until just tender. Add the garlic and cook for about 30 seconds until fragrant.2 cups broccoli florets, 1 tablespoon butter, 2 medium garlic clove
- In a small dish, combine the salt, onion powder, and paprika.1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon onion powder
- Transfer the broccoli mixture to a bowl and let it cool slightly. Stir in the cheddar cheese, mozzarella cheese, cream cheese, half the spice mix, blue cheese dressing, and hot sauce. Mix until well blended.½ cup cheddar cheese, 8 ounces cream cheese, ¼ cup Gorgonzola cheese, ¼ cup blue cheese dressing, ⅓ cup hot sauce
- Stuff the buffalo broccoli mixture into the chicken breast pockets, then place the stuffed breasts, stuffed side up, in the skillet. Sprinkle the remaining spice mix over the chicken.
- Sear the chicken on both sides for extra flavor. If you're in a hurry, you can skip this step.
- Place into your preheated 350F oven, covered with a lid or foil, for 25 to 30 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top. Once the internal temperature has reached 165F, remove from the oven and allow the bests to sit 5 to 10 minutes before serving. Garnish with parsley before serving, if desired.1 tablespoon parsley
- Optional. You can add more shredded cheddar to the top 10 minutes before removing from the oven. Allow the cheese to melt.
Notes
Nutrition
I updated this post from an earlier version dated August 9, 2024. I made new photos and simplified the recipe instructions.
My breasts were too big so I pounded them to make them thinner not thinking this would cause a issue. They were then too thin to stuff so I placed the chicken in the bottom of my braiser and poured the broccoli cheese mixture over the top. It was fantastic! Stuffing would make a nice presentation for guests, but ease and spend pouring it over the top worked great. I served it with plain white rice.