Are you looking for a delectable keto dish that pairs perfectly with your health goals? You’re in for a treat with this Paprika Stuffed Keto Chicken Breast. With a smoky kick of paprika combined with tender chicken, this dish promises a burst of flavor in every bite. Easy to make and even easier to love, it’s an ideal choice for dinner.
Ingredients
- 4 large chicken breasts
- 2 tablespoons smoked paprika
- 1 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Equipments
- Mixing bowl
- Sharp knife
- Baking dish
- Oven
- Wooden spoon
How to Make Delicious Paprika Stuffed Keto Chicken Breast – Step By Step
Step 1: Prepare the Chicken Breasts
First, rinse and pat dry each chicken breast. Using a sharp knife, carefully cut a pocket into the side of each breast without cutting all the way through. This pocket will be home to your delicious stuffing, so be generous yet careful!
Step 2: Make the Creamy Stuffing
In a mixing bowl, combine the cream cheese, cheddar cheese, smoked paprika, garlic powder, salt, and pepper. Blend until all ingredients are well-mixed into a smooth, creamy mixture. The paprika gives it a vibrant color that’s as delightful as its taste.
Step 3: Fill the Chicken Pockets
Gently open each chicken breast and stuff it with a few tablespoons of the cheese mixture. Use a spoon or your fingers for this task. Once filled, press the edges of the chicken breast together to seal it.
Step 4: Season and Sear the Chicken
Preheat your oven to 375°F (190°C). Rub olive oil over each stuffed breast and season with additional salt, pepper, and a sprinkle of paprika. In a hot skillet, sear each breast for about 2 minutes per side to lock in those beautiful flavors.
Step 5: Bake to Perfection
Transfer the seared chicken breasts into a baking dish and bake in the preheated oven for 25–30 minutes. The chicken should be cooked through and the stuffing hot and bubbly. If you have a kitchen thermometer, the internal temperature should reach 165°F (75°C).
Step 6: Garnish and Serve
Once baked, let the chicken rest for a few minutes to reabsorb its juices. Garnish with freshly chopped parsley to add a touch of green and extra aroma.
How to Serve Delicious Paprika Stuffed Keto Chicken Breast
This dish pairs excellently with a fresh green salad or a serving of sautéed spinach. It’s also delicious alongside cauliflower rice or zoodles for a low-carb meal.
Recipe Success Tips & Suggestions
For a crispier finish, you can top the stuffed chicken with a layer of grated cheese during the last few minutes of baking. Additionally, ensure not to overstuff the chicken to make sure the filling stays put while cooking.
Protein-Packed Paprika Delight
Boost your dish’s protein by adding some chopped cooked bacon to the stuffing mix. The smokiness of bacon complements the paprika, creating a richer taste and texture.
Low-Carb Stuffed Chicken – A Flavorful Twist
If you’re working on a low-carb diet, this dish is your ideal menu pick. Use almond flour mixed with Parmesan cheese to create a low-carb crust, adding an extra layer of deliciousness!
Storage Instructions
To store leftovers, place the cooked chicken in an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, freeze the chicken in the container for up to 3 months. Reheat thoroughly before serving.
FAQs
- Can I freeze paprika stuffed chicken?
Yes, freeze the stuffed chicken for up to 3 months in an airtight container. - Can I use any other cheese?
Feel free to use mozzarella or gouda for a different flavor profile. - Is this recipe spicy?
The paprika adds a mild kick, but you can adjust the spice level by choosing sweet or hot paprika. - Can I add vegetables to the stuffing?
Yes! Add spinach or mushrooms to the cheese mixture for extra flavor. - What if I don’t have smoked paprika?
Regular paprika works as a substitution, although it will change the flavor slightly.