Best 3 Keto Stuffed Chicken Breast Recipes

Feast your taste buds on a culinary journey with our delectable Keto Stuffed Chicken Breast recipes! These low-carb, high-flavor creations are a symphony of flavors and textures, sure to tantalize your palate and satisfy your keto cravings. From the savory stuffing bursting with sun-dried tomatoes, cream cheese, and spinach to the crispy golden-brown skin, each bite is a moment of pure indulgence. Savor the juicy chicken breast, perfectly cooked to retain its natural tenderness, while the creamy stuffing adds a delightful richness and the sun-dried tomatoes impart a tangy zest. These recipes are a breeze to prepare, making them the perfect weeknight meal or a special occasion dish. Embark on this culinary adventure and discover the joy of eating healthy and flavorful with our Keto Stuffed Chicken Breast recipes!

Check out the recipes below so you can choose the best recipe for yourself!

KETO MUSHROOM-STUFFED CHICKEN BREASTS

Keto Mushroom-Stuffed Chicken Breasts image

This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'

Provided by fabeveryday

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon thyme
1 (8 ounce) package cream cheese
¼ teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g

KETO STUFFED CHICKEN BREAST RECIPE

Keto Stuffed Chicken Breast Recipe image

Chicken is always a go-to when looking for something simple, but it can be fancy, too. Show off your cooking chops with this scrumptious (and easy) stuffed chicken. Our ketogenic pesto recipe adds delectable amounts of flavor to this dish and is sure to impress.

Provided by Keto Summit

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 12

Ingredients

1 ½ cups basil leaves
⅓ cup olive oil
2 tablespoons pine nuts
2 cloves garlic, roughly chopped
½ lemon, zested and juiced
salt and freshly ground black pepper to taste
½ head cauliflower, broken into florets
1 tablespoon garlic powder
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
2 chicken breasts
3 tablespoons coconut oil

Steps:

Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
Preheat the oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 735.6 calories, Carbohydrate 16.8 g, Cholesterol 64.6 mg, Fat 64 g, Fiber 6.3 g, Protein 30.7 g, SaturatedFat 24.1 g, Sodium 259.2 mg, Sugar 4.9 g

PESTO-STUFFED CHICKEN BREAST

Pesto-Stuffed Chicken Breast image

A quick and easy keto pesto-stuffed chicken breast recipe.

Provided by My Hot Southern Mess

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g

Tips:

Choose the right chicken breasts. For this recipe, you'll want to use boneless, skinless chicken breasts that are about the same size. This will help them cook evenly.
Pound the chicken breasts thin. This will help them cook more quickly and evenly. You can use a meat mallet or a rolling pin to pound the chicken breasts.
Season the chicken breasts. Before cooking, season the chicken breasts with salt, pepper, and any other desired spices. This will help them to be more flavorful.
Cook the chicken breasts over medium heat. This will help them to cook through without drying out.
Don't overcook the chicken breasts. Overcooked chicken breasts will be tough and dry. Cook them until they are cooked through, but still juicy.
Let the chicken breasts rest before serving. This will help them to retain their juices and stay moist.

Conclusion:

Keto stuffed chicken breast is a delicious and easy-to-make dish that is perfect for a low-carb diet. It is made with simple ingredients and can be cooked in under an hour. This dish is also versatile and can be customized to your liking. For example, you can change the filling to include different vegetables or cheeses. You can also adjust the seasonings to make the dish spicier or milder. No matter how you choose to make it, keto stuffed chicken breast is sure to be a hit with your family and friends.