This Blue Cheese Stuffed Chicken recipe is like oversized chicken fingers stuffed with a blue cheese and sour cream mixture. It is a keto friendly recipe that uses coconut flour and ground pork rinds for the breading. The Buffalo Sauce is drizzled over top just before serving to give it that final flavor touch!
When you’re looking for a quick and easy dinner to put together, but also for something that has that “take out flavor” then this recipe for Blue Cheese Stuffed Chicken with Buffalo Sauce is exactly what you need! It is ready in just 40 minutes and all you need is a tossed salad with some keto Thousand Island Salad Dressing to top it off.
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Why I love Blue Cheese Stuffed Chicken with Buffalo Sauce
We pretty much love everything with buffalo flavors. While we both love the crispy wings, we also love recipes like Buffalo Chicken Pasta Salad (not keto) and Buffalo Style Stuffed Eggs (keto).
Because Grumpy loves boneless wings, I thought that this normal sized chicken breast would be a cool way to add the buffalo sauce and blue cheese and make a complete dish.
What you need to make this recipe
I am the kind of person that will make due with what I have for equipment. I also will own the same piece of equipment for years and years! So, when I do recommend something, it is normally because I already own and utilize it. And, a lot of the times, what I recommend isn’t anything fancy!
For this recipe, the necessary equipment that I utilized were the following:
- Juice Reamer
- NutraBullet
- OXO Liquid Measuring cups
- Mesh Strainer to strain the lemon juice
How to make Blue Cheese Stuffed Chicken with Buffalo Sauce
This delicious chicken recipe has only 5 net carbs per serving. It is coated in ground pork rinds, pan seared, and oven finished. Just before serving, it is drizzled with a delicious blended buffalo sauce.
I like to start by preparing the blue cheese stuffing for the chicken breast. Once the stuffin is combined, I will set it aside and prepare the dipping ingredients.
I will set up 3 different bowls for dipping purposes. One bowl will contain coconut flour, another will have an egg wash, and the final will have pork rind crumbs. I found my canister of Pork Rind Crumbs right on Amazon, where it is very affordable and so much easier than making my own!
I slice the chicken with a sharp knife to create a slit in the thickest part of the meat. Next, I fill the chicken breast with the blue cheese stuffing. Once the stuffing is in the chicken, I will dip in the following order: Coconut Flour, Egg Wash, Pork Rinds.
I place the breaded chicken on a plate and prepare my skillet for cooking the meat. The skillet should be brought to a medium high temperature and then the avocado oil can be added. When you place the chicken in the skillet, it should sizzle. I cook each chicken breast for 4 minutes on each side, until nicely browned and then place the skillet in the oven to finish.
Making the Buffalo Sauce
While the chicken is in the oven, I make the buffalo sauce. In a saucepan, I place the butter, brine, diced red pepper, and buffalo sauce. Then, as the butter melts, I whisk it well and bring it to a simmer. The butter and sauce should emulsify and turn a light red color. Next, turn the heat off and let it sit for about 10 minutes.
After the buffalo sauce has cooled, I place the sauce in my NutriBullet and blend the sauce until smooth. I do this because I don’t want a chunky sauce. If you don’t mind the pieces of roasted red pepper in your sauce, then you can skip the step of blending the sauce.
The chicken should be done after 20 minutes in the oven. However, I still check the internal temperature with my instant read thermometer to be sure. The chicken breasts temperature should be.measured at the thickest part of the chicken breast, and should indicate 170 degrees.
Finally, I will place the chicken on a serving plate and drizzle with buffalo sauce. Sprinkle with chopped cilantro for the finishing touch!
What to serve with Blue Cheese Stuffed Chicken
A great simple side salad is pretty much all you need to complete this delicious chicken recipe. If you want a dessert, my go to recipe is Keto Coconut Cupcakes. They have that citrusy flavor from the Lime Buttercream that is absolutely delicious and a perfect final touch to this meal.
Blue Cheese Stuffed Chicken with Buffalo Sauce
Ingredients
- 1/2 cup Blue Cheese
- 1 tbsp Sour Cream
- 1 tsp lemon juice
- 1/8 tsp black pepper
- 1-1/2 pounds Chicken Breasts approximately 4 smaller or 2 large breasts
- 1/4 cup coconut flour
- 2 tbsp heavy cream
- 1 large egg
- 3/4 cup ground pork rinds
- 2 tbsp butter
- 1/4 cup finely chopped drained bottled roasted red bell peppers
- 2 tsp liquid from roasted red bell peppers
- 1 tsp Worcestershire Sauce
- 1 garlic clove minced
- 1 tbsp hot sauce
Instructions
- Preheat oven to 350°.
- Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
- Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place 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.
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.
- While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
You are a genious~ I love this recipe, my husband is going to go nuts over this one~ we both love all the flavors here, cant wait to try this…off thursday, and now I have my menu~ thank you~~~~
By the way yours looks 100 times better~~~ xxxxooooo
lol lol lol…Grumpy looks, well…so GRUMPY!!!!! lol
Love it!
First off… I love the sneak peak at the updated look!
This dish looks fabulous… I'm gonna have to add it to my list of recipes to try! Yum!
Thanks! LOL, Leslie, isn't that the purpose? he he.
This looks fantastic, Shelby!
Franks and Red Rooster are top hot sauces! Love to see them in any recipe.
Love your header Shelby!!!
The chicken looks and sounds delicious!
Yep, the chicken does look great! and I, too, love your new header. It's cute, cute, cute!
I am loving the new look Shelby and the chicken goes without saying.
The cartoon is great! And the recipe looks like a winner too!
I like the new blog look and feel!
I've been waiting for a sneak peak and I love it! Are you going to WordPress?
I have to try this chicken. I got the CL issue but haven't even opened it. Glad you did cause this looks amazing!
I really dig the new blog look — can't wait to see the finished version. Also, the recipe sounds super tasty, and I love that it's from Cooking Light. Definitely gonna have to try this one out! Thanks! :o)
Shelby – I love the new look… even if it isn't final! This is so going on my meal plan next week!
Looks great, I would have added more hot sauce too. Heh. 1 tsp of hot sauce does not Buffalo make.
Love your header! Pretty creative! And I love this chicken dish even more. Everything is right with some blue cheese added! Yum!!!
If you're going to have buffalo chicken, it had better be spicy! This looks delicious. I can taste the red hot hot (almost) as I type…and I like it.
Buffalo is just south of Toronto and we love our Buffalo wings here too. Thanks for a novel way to get more of this flavour with other cuts of chicken.
This is my kind of chicken dish – it looks wonderful Shelby. I am also loving the new look of your blog.
Love your cartoon lol! and the cheesy chicken is making my mouth water 🙂
Also like a lot your new layout!
Have a great week,
Gera
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!
Nice new digs! GREG
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[…] Blue Cheese Stuffed Chicken with Buffalo Sauce is a whole chicken breast stuffed with a blue cheese filling. It is then breaded and fried with a until crispy and cooked through. The final touch is the buffalo sauce that tops off the chicken. […]
[…] when you need them! Two of my favorite recipes that I use Roasted Red Peppers in is this Blue Cheese Stuffed Chicken and this Buffalo Chicken Pasta […]