Broccoli Stuffed Buffalo Chicken Breasts are the perfect skillet dinner for any weeknight. Covered in sauce and cheese, is the perfect way to enjoy broccoli. And you’ll never guess this dish could be low-carb and keto-friendly, but it is! Hello New Year, and Hello New Favorite Dish!
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Broccoli Stuffed Buffalo Chicken Breasts
A creamy three cheese filling is made perfect with hot sauce, blue cheese dressing and fresh broccoli. Chicken breasts are sliced almost in half and stuffed with a homemade broccoli buffalo dip – and flavor! Made with just two of your favorite cast iron dishes, this easy weeknight meal is perfect for guests, gameday, or any cheesy chicken craving. Looking for more spicy chicken dishes? Try this Green Enchilada Tortilla Lasagna!
This recipe came to life from one of my favorite dishes: Buffalo Chicken Dip. My mother-in-law makes it every time we get together and I swear, no matter how many times I make it myself it just doesn’t turn out as good. So, in admitting defeat, I picked up my skillet and decided to try it with a twist. The result was delicious and one worth repeating! If you have a buffalo dip your family loves, feel free to use that instead of the homemade one we’re doing here. You’ll need 2 cups of it. Otherwise, you’ll need:
- Chicken Breasts
- Cream Cheese
- Frank’s Red Hot Sauce
- Blue Cheese Salad Dressing
- Shredded Cheddar Cheese
Tips for the best stuffed chicken breast
When slicing your chicken breasts use a very sharp knife and small, frequent cuts. Trying to partially butterfly a chicken breast in one motion can lead to an uneven cut, and thus uneven cooking. Place the palm of one hand on top of the chicken breast to secure it and use the knife in the other hand. Slowly and gently cut the chicken 75% of the way through, leaving one side and the ends still in tact. When opening, it should be reminiscent of an envelope.
How to make this Broccoli Stuffed Buffalo Chicken Breast Skillet
Do the prep work. If using fresh broccoli, cut the heads off of the stocks and into very small bite sized pieces. You can also use frozen broccoli florets. Either way, you’ll want to boil or steam your broccoli just until tender and bright green. This helps them to be a bit more pliable for stuffing into your chicken compared to raw broccoli. However, you don’t want to over boil them and turn them to mush.
Next, start making your cheesy buffalo sauce. I was making a large batch so you’ll notice the images below are a bit different than what is in the recipe card. Follow the recipe card!
Making the sauce is really simple. Add cream cheese, garlic, hot sauce, and salad dressing to your saucepan and melt together over medium-low heat. Careful not to burn the precious cheese.
Then toss in your steamed broccoli and the Gorgonzola crumbles. You want there to be pockets of that gooey cheese inside the chicken.
Now cut your chicken as described in the section above. If you over cut or cut through your chicken on accident, you can use toothpicks or butcher twine to hold them close while cooking. Remove them before serving.
Place your chicken cut side up in the skillet. Generally speaking, four large chicken breasts will fit in a standard 10-inch skillet. A 12-inch skillet could fit more like six breasts and this recipe has enough filling to support all six.
Don’t worry about it being messy or tight. Fill in the chicken as much as you can with as much of the filling as will allow. Place into your preheated 350F oven, covered with a lid or tinfoil, for about 25 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top.
As the chicken nears 165F internal temperature, liberally sprinkle the shredded cheddar cheese over the chicken. Stick it back in the oven for 5-10 minutes. To get the beautifully golden brown, bubbling cheese you can turn the broiler on for the last couple minutes. Just watch it carefully.
What to serve with Broccoli Stuffed Buffalo Chicken
To keep this dinner low-carb and low-maintenance, serve it with cauliflower rice, a salad, or easy keto garlic bread. If you’re not counting carbs and are just here for the delicious, cheesy-goodness then try a side of cornbread, bacon mac and cheese, or beer-battered onion rings.
When you make this for dinner, be sure to leave a review, comment and share to Facebook with your friends!
Broccoli Stuffed Buffalo Chicken Breast
- Cutting board
- 10-inch skillet
- rubber spatula
- 4 pounds chicken breast
- 1 head of broccoli approximately 8 ounces frozen
- 1/3 cup Frank's red hot sauce
- 8 ounces cream cheese
- 1/4 cup blue cheese dressing
- 2 garlic cloves minced
- 1/4 cup gorgonzola cheese crumbles
- 1/2 cup cheddar cheese
- Preheat the oven to 350F. If using fresh broccoli, cut into bite-sized florets. Boil or steam just until tender and pliable. Color should still be vibrant green. About 5 minutes. If using frozen broccoli, prepare according to package instructions.
- Add cream cheese, garlic, hot sauce, and blue cheese salad dressing to your saucepan and melt together over medium-low heat until creamy and smooth. Careful not to burn the precious cheese. Remove from heat.
- Toss in the broccoli and gorgonzola crumbles (standard blue cheese crumbles work here too).
- Butterfly the chicken partially, creating a pocket instead of a flat piece. See image or post for more information. Stuff the buffalo broccoli mixture into the chicken breast pocket and place the breasts stuffed side up in the skillet.
- Place into your preheated 350F oven, covered with a lid or tinfoil, for about 25 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top. Once the internal temperature has reached 165F sprinkle the shredded cheddar cheese atop the breasts and broil for 2-3 minutes until golden brown.