Blue Cheese Stuffed Chicken with Buffalo Sauce

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.

Blue Cheese Stuffed Chicken with Buffalo Sauce

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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.

Blue Cheese Stuffed Chicken with Buffalo Sauce

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:

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.

ingredients for blue cheese stuffing

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.

line up of ingredients to bread chicken, coconut flour, egg wash, and ground pork rind

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!

chicken breast with the blue cheese stuffing inside of it

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.

Chicken breast on a white plate with pork rind breading

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.

breaded chicken breast cooking in the skillet

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.

Buffalo Sauce ingredients in sauce pan

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.

Buffalo Sauce in the processor

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.

A spoon driszling buffalo sauce over crispy cooked blue cheese stuffed chicken

Finally, I will place the chicken on a serving plate and drizzle with buffalo sauce. Sprinkle with chopped cilantro for the finishing touch!

overhead view of blue cheese stuffed chicken with buffalo sauce and cilantro garnish

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

Blue Cheese Stuffed Chicken with Buffalo Sauce

Chicken breast stuffed with a cheese and pepper filling, breaded and fried and served with a buffalo sauce on top.
5 from 1 vote
Print Pin Rate
Course: Keto Main Dish
Cuisine: American
Keyword: Blue Cheese Stuffed, Blue Cheese Stuffed Chicken, Buffalo Sauce, Chicken with Buffalo Sauce, Stuffed Chicken, With Buffalo Sauce
Servings: 4
Calories: 470kcal


  • 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


  • 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.


Serving: 1chicken breast and 4 tsp sauce | Calories: 470kcal | Carbohydrates: 8g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Cholesterol: 185mg | Sodium: 925mg | Fiber: 3g | Sugar: 2g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. pegasuslegend March 23, 2010 at 10:51 am - Reply

    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~~~~

  2. pegasuslegend March 23, 2010 at 10:52 am - Reply

    By the way yours looks 100 times better~~~ xxxxooooo

  3. Leslie March 23, 2010 at 11:48 am - Reply

    lol lol lol…Grumpy looks, well…so GRUMPY!!!!! lol
    Love it!

  4. Patsyk March 23, 2010 at 12:00 pm - Reply

    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!

  5. Grumpy & HoneyB March 23, 2010 at 12:12 pm - Reply

    Thanks! LOL, Leslie, isn't that the purpose? he he.

  6. Cristine March 23, 2010 at 12:18 pm - Reply

    This looks fantastic, Shelby!

  7. The Duo Dishes March 23, 2010 at 12:32 pm - Reply

    Franks and Red Rooster are top hot sauces! Love to see them in any recipe.

  8. Aggie March 23, 2010 at 12:40 pm - Reply

    Love your header Shelby!!!

    The chicken looks and sounds delicious!

  9. Debbie March 23, 2010 at 1:32 pm - Reply

    Yep, the chicken does look great! and I, too, love your new header. It's cute, cute, cute!

  10. Bellini Valli March 23, 2010 at 1:34 pm - Reply

    I am loving the new look Shelby and the chicken goes without saying.

  11. Cajun Chef Ryan March 23, 2010 at 3:12 pm - Reply

    The cartoon is great! And the recipe looks like a winner too!
    I like the new blog look and feel!

  12. Megan March 23, 2010 at 3:14 pm - Reply

    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!

  13. Bugaboo March 23, 2010 at 3:27 pm - Reply

    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)

  14. Susie March 23, 2010 at 3:59 pm - Reply

    Shelby – I love the new look… even if it isn't final! This is so going on my meal plan next week!

  15. Bob March 23, 2010 at 4:02 pm - Reply

    Looks great, I would have added more hot sauce too. Heh. 1 tsp of hot sauce does not Buffalo make.

  16. Pam March 23, 2010 at 5:51 pm - Reply

    Love your header! Pretty creative! And I love this chicken dish even more. Everything is right with some blue cheese added! Yum!!!

  17. Joanne March 23, 2010 at 6:26 pm - Reply

    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.

  18. Peter M March 23, 2010 at 7:57 pm - Reply

    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.

  19. Pam March 23, 2010 at 11:09 pm - Reply

    This is my kind of chicken dish – it looks wonderful Shelby. I am also loving the new look of your blog.

  20. Gera @ SweetsFoodsBlog March 23, 2010 at 11:14 pm - Reply

    Love your cartoon lol! and the cheesy chicken is making my mouth water 🙂
    Also like a lot your new layout!

    Have a great week,


  21. Jamie March 23, 2010 at 11:43 pm - Reply

    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!

  22. Sippity Sup March 24, 2010 at 1:16 am - Reply

    Nice new digs! GREG

  23. Anonymous October 5, 2019 at 4:00 pm - Reply


  24. […] 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. […]

  25. […] 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 […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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