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.
Gera @ SweetsFoodsBlog
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
Pam
This is my kind of chicken dish - it looks wonderful Shelby. I am also loving the new look of your blog.
Peter M
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.
Joanne
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.
Pam
Love your header! Pretty creative! And I love this chicken dish even more. Everything is right with some blue cheese added! Yum!!!
Bob
Looks great, I would have added more hot sauce too. Heh. 1 tsp of hot sauce does not Buffalo make.
Susie
Shelby - I love the new look... even if it isn't final! This is so going on my meal plan next week!
Bugaboo
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)
Megan
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!
Cajun Chef Ryan
The cartoon is great! And the recipe looks like a winner too!
I like the new blog look and feel!
Bellini Valli
I am loving the new look Shelby and the chicken goes without saying.
Debbie
Yep, the chicken does look great! and I, too, love your new header. It's cute, cute, cute!
Aggie
Love your header Shelby!!!
The chicken looks and sounds delicious!
The Duo Dishes
Franks and Red Rooster are top hot sauces! Love to see them in any recipe.
Cristine
This looks fantastic, Shelby!
Grumpy & HoneyB
Thanks! LOL, Leslie, isn't that the purpose? he he.
Patsyk
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!
Leslie
lol lol lol...Grumpy looks, well...so GRUMPY!!!!! lol
Love it!
pegasuslegend
By the way yours looks 100 times better~~~ xxxxooooo
pegasuslegend
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~~~~