Low Carb Chicken Breasts Stuffed with Piquante Peppers and Cream Cheese

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    35 min

Low Carb Chicken Breasts Stuffed with Piquante Peppers and Cream Cheese

This delicious Keto chicken recipe makes a flavorsome protein option for lunch or dinner. Our low carb chicken breasts are stuffed with a combination of soft cream cheese, chopped pickled piquante peppers, and a hint of garlic and lemon. These stuffed chicken breasts are perfected served with a hearty Keto salad, a low carb salsa, or some buttery cauliflower mash.

What Peppers Should I Use?

We have used store-bought pickled piquante peppers in brine for this Keto chicken recipe. Also known as cherry peppers, piquante peppers are spicy, sweet, and tangy from pickling. Piquante peppers are a great addition to stuffings and salads, perfect for adding a little heat to your dish.

What Kind of Chicken Should I Use?

We have used large chicken breast fillets for this low carb main. You could also use skinless and boneless chicken thighs if you wish, adjusting the quantities of filling as needed. Please be sure to adjust your macros to account for any changes made to the original recipe.

  • Net Carbs

    7.9 g

  • Fiber

    0.7 g

  • Total Carbs

    8.6 g

  • Protein

    47.2 g

  • Fats

    26.4 g

471 cals

Low Carb Chicken Breasts Stuffed with Piquante Peppers and Cream Cheese

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Mild Whole Peppadew Peppers

    Mild Whole Peppadew Peppers

    8 peppers

  • Cream cheese spread

    Cream cheese spread

    5 oz

  • Chicken breast

    Chicken breast

    2 large - split

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Garlic powder

    Garlic powder

    0.25 tsp

  • Salt, sea salt

    Salt, sea salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.13 tsp

Recipe Steps

steps 4

35 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Finely chop the piquante peppers. Add the garlic, chopped peppers and lemon zest to a mixing bowl along with the cream cheese, salt and pepper. Mix well to combine.
    Step 1
  • Step 2

    Place the chicken breasts on the foil-lined tray. Slice each chicken breast along the length to create a pocket. Be careful not to cut all the way through the breast, just enough to create a space big enough to hold the filling.
    Step 2
  • Step 3

    Divide the cream cheese and pepper mixture evenly between the two chicken breasts, filling the centers of each. Season the tops of the chicken breasts with a little salt and pepper. Wrap the foil up loosely around the chicken breasts, creating a parcel around the breasts.
    Step 3
  • Step 4

    Transfer the tray to the oven. Bake for 22-25 minutes or until the chicken is entirely cooked through and no longer pink. Serve with your preferred low carb sides.
    Step 4

Comments 1

  • Phoebe

    Phoebe 3 years ago

    Very tasty and easy to prepare. I added a tsp of fresh lemon juice to the zest and chopped fresh parsley to cheese mix for color. I also topped the breasts with some smoked paprika because I thought they looked naked before baking 😂. They were excellent and I’ll definitely make again. Thanks as always for good ideas.