Chicken breasts are a blank canvas begging for flavor, and this recipe does not disappoint! Packed with the boldness of pepperoni and oozing with gooey cheese, this dish satisfies your cravings without kicking you out of ketosis. It’s quick, simple, and perfect for busy weeknights or meal prepping.
Oh, and did I mention how impressive it looks on the plate? Let’s get started on your next favorite meal!
Essential Ingredients:
Tips for Success:
Even Thickness: Pound the chicken breasts lightly for even cooking.
Extra Crunch: Add a layer of crushed pork rinds to the chicken before baking for a crispy crust.
Cheese Swap: Feel free to substitute mozzarella with gouda or provolone for a smoky flavor twist!
Variations:
- Dairy-Free: Use dairy-free cream cheese and vegan mozzarella.
- Veggie Boost: Add a slice of roasted bell pepper or spinach to the stuffing for extra nutrients.
- Spice It Up: Sprinkle red pepper flakes in the filling for some heat.
Keto Pepperoni and Cheese Stuffed Chicken
4
servings10
minutes25
minutes340
kcalIngredients
Chicken breasts (boneless, skinless): 4 large pieces
Pepperoni slices: 16 slices (or more for extra punch!)
Mozzarella cheese: 4 thick slices or 1 cup shredded
Cream cheese: 2 tablespoons, softened
Parmesan cheese (optional): 2 tablespoons, grated
Garlic powder: 1 teaspoon
Paprika: 1 teaspoon
Italian seasoning: 1 teaspoon
Salt and black pepper: To taste
Olive oil: 2 tablespoons
Directions
- Prepare the Chicken
Lay the chicken breasts flat on a clean cutting board.
Using a sharp knife, cut a pocket into each chicken breast.
Tip: Place one hand flat on top of the chicken while slicing to keep it steady. Cut carefully to avoid piercing through the other side. - Season the Chicken
Season both the inside and outside of the chicken with a mix of salt, black pepper, garlic powder, and paprika.
Tip: Adding seasoning to the inside of the pocket ensures every bite is flavorful. - Make the Filling
In a small bowl, mix the softened cream cheese, shredded mozzarella, and Parmesan (optional) until smooth.
Add a pinch of Italian seasoning to the cheese mixture for an herby flavor. - Stuff the Chicken
Open the pocket in each chicken breast and spoon in a layer of the cheese mixture.
Add 2-4 slices of pepperoni into the pocket, pressing gently to layer them over the cheese.
Add another layer of cheese mixture on top of the pepperoni for extra gooeyness.
Close the pocket and secure it with toothpicks.Tip: Avoid overstuffing the chicken; it may cause the filling to spill out while cooking. - Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear each chicken breast for 2-3 minutes per side, until golden brown.
Tip: Don’t overcrowd the pan. Sear in batches if needed to maintain an even crust. - Bake the Chicken
Transfer the seared chicken to a baking dish.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Tip: Use a meat thermometer to check the temperature at the thickest part of the chicken. - Rest and Serve
Let the chicken rest for 5 minutes after removing it from the oven. This helps the juices redistribute, making the chicken tender and juicy.
Carefully remove the toothpicks before serving.
Tip: Garnish with chopped parsley or basil for added freshness and a pop of color.
Nutrition Info (Per Serving):
- Protein: 45g
- Fat: 15g
- Carbs: 2g
The Finishing Touch:
Let the chicken rest for 5 minutes after baking to lock in the juices. Garnish with fresh parsley or basil for a pop of color.
Closing Note:
This Keto Pepperoni and Cheese Stuffed Chicken proves that eating healthy can be indulgent too. With its melty cheese and savory pepperoni, this dish is proof that the keto life is anything but boring. Happy cooking!
