Broccoli Stuffed Buffalo Chicken Breast

5 from 1 vote

Broccoli Stuffed Buffalo Chicken Breast

A low-carb and keto-friendly chicken dish that's full of cheese and hot with flavor. Perfect for dinner this week or gameday this weekend.

Course Main Course

Cuisine American

Keyword broccoli, broccoli stuffed Buffalo chicken, buffalo chicken casserole, Buffalo sauce, chicken breasts

Prep Time 15

Cook Time 25

Servings servings

Calories 434kcal

Author Paula

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

For more tips and tricks for making this recipe, be sure to check out the full post!

Nutrition