These mouthwatering Blue Cheese Stuffed Chicken Breasts are packed with a creamy blue cheese filling, coated with ground pork rinds, fried to perfection, and served with a tasty buffalo sauce drizzle. Ready in just 30 minutes, this deliciously easy chicken recipe is sure to impress!
Enjoy savory, spicy, melty cheese take-out flavors without the guilt! This cheese stuffed chicken breast recipe is a low-carb, keto-friendly, easy weeknight dinner favorite!
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❤️ Why I Love This Recipe
✔️ Ready in 30 minutes, these blue cheese stuffed chicken breasts are sure to be a new family favorite!
✔️ This keto-friendly main dish is sure to impress with 46g protein and just 6g carbs per serving!
✔️ This easy stuffed chicken breast recipe makes a beautiful dinner for 4!
🥘 Ingredients
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Blue cheese, adds a salty, sharp flavor to the cheese stuffed chicken breast.
Sour cream, be sure to use full fat sour cream.
Lemon juice, from a fresh lemon is best.
Boneless skinless chicken breasts
Coconut flour soaks up any excess moisture from the chicken.
Heavy cream hydrates the dry ingredients allowing for an even coat throughout.
Large eggs help to bind the dry ingredients to the batter.
Ground pork rinds coat the outside of the chicken for the crispy effect.
Roasted red bell peppers add a sweet element to the buffalo sauce
Hot sauce, I love this brand!
🔪 Instructions
For the cheese filling
- Combine the blue cheese, sour cream, lemon juice, and ground black pepper in a small bowl.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff the blue cheese mixture evenly into the chicken.
For the breading
- Place the flour in a shallow dish. Combine the milk and egg in another shallow dish, stirring well with a whisk. Place the panko in a shallow dish.
- Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
To cook the chicken
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts and is beginning to bubble.
- Arrange the breaded chicken in the skillet and cook for 4 minutes, or until browned. Turn the chicken over and transfer the skillet in to the oven. Bake 20 minutes, or until done.
For the sauce
- For the sauce, combine the remaining butter, bell peppers, water, Worcestershire sauce, and garlic in a small saucepan over medium heat. Bring to a simmer and cook until the butter melts.
- Remove from the heat, and stir in the hot sauce. Transfer the buffalo sauce to a blender and blend on high for 1 minute, until sauce is smooth. Serve the sauce over top of the chicken.
🙋 Recipe FAQ's
According to the USDA, you can pre-stuff raw chicken breasts and keep them refrigerated safely up to 24 hours.
Poking toothpicks or dry pieces of spaghetti (use spaghetti only if you are not keto) through the opening of the chicken will help to seal everything together.
Check the temperature of the chicken by inserting an instant read thermometer in the thickest part of the breast and if it registers at 165 degrees, then the chicken is cooked.
💭 Tips
- Slice the chicken breast with a sharp knife creating a slit in the thickest part of the chicken for the stuffing.
- When buying boneless skinless chicken breast at the grocery store, be sure to look for plump breasts with a pinkish color.
📖 Variations
- Substitute half and half for heavy cream to reduce the fat (if needed).
- Change it up with a mozzarella cream cheese mixture or a broccoli cheese filling.
- Try panko or a simple flour and parmesan cheese coating.
Serving Suggestions
Serve with a side of Air Fryer Brussel Sprouts, Air Fryer Buffalo Cauliflower, or Mexican Street Corn Salad.
If you are craving dessert, try these Keto Coconut Cupcakes or Keto Chocolate Mint Chip Cookies.
Related Recipes
Sauteed Chicken with Sage Browned Butter
Low Carb Buffalo Chicken Quesadillas
Buffalo Chicken Chaffles - 1 Net Carb
Keto Chicken Nuggets with Canned Chicken
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blue Cheese Stuffed Chicken with Buffalo Sauce
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup blue cheese
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- ⅙ teaspoon black pepper
- 1 pound chicken breasts approximately 4 smaller or 2 large breasts
- ¼ cup coconut flour
- 2 teaspoons heavy cream
- 1 large egg
- ¾ cup ground pork rinds
- 2 tablespoon unsalted butter
- ¼ cup roasted red bell peppers , chopped
- 2 teaspoon liquid from roasted red bell peppers
- 1 teaspoon worcestershire sauce
- 1 garlic clove minced
- 1 tablespoon hot sauce
- 1 tablespoon fresh cilantro
Instructions
For the cheese filling
- Combine the blue cheese, sour cream, lemon juice, and ground black pepper in a small bowl.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff the blue cheese mixture evenly into the chicken.
For the breading
- Place the flour in a shallow dish. Combine the milk and egg in another shallow dish, stirring well with a whisk. Place the pork rinds in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in pork rinds. Repeat procedure with remaining chicken, flour, egg mixture, and pork rinds.
To cook the chicken
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts and is beginning to bubble. Arrange the breaded chicken in the skillet and cook for 4 minutes, or until browned.
- Turn the chicken over and transfer the skillet in to the oven. Bake 20 minutes, or until done.
For the sauce
- Combine the remaining butter, bell peppers, water, Worcestershire sauce, and garlic in a small saucepan over medium heat. Bring to a simmer and cook until the butter melts. Remove from the heat, and stir in the hot sauce.
- Transfer the buffalo sauce to a blender and blend on high for 1 minute, until sauce is smooth.
- Serve the sauce over top of the chicken and sprinkle with fresh cilantro.
Sippity Sup
Nice new digs! GREG
Jamie
Hi Shelby! I love the update to your blog, looking forward to the finished product.
I saw this recipe in the new CL magazine and had it bookmarked. Now I know I will make it sooner than later. Looks great!