chicken breast closeup- stuffed with broccoli

Stuffed Chicken Breast with Paprika Cream Reduction

This stuffed chicken breast with paprika cream reduction recipe looks elegant, sounds difficult, tastes delicious, is low carb, and is so easy that you’ll want to make it every night.

Stuffed Chicken Breast

I find that the three things that will knock me off my plan are:

1. Cooking separate meals for myself and the family.

2. Being bored with my food.

3. Lack of flavor.

Some people’s families will eat the same things that they do?? in this house it isn’t feasible. It would be great if my husband (a type 1 diabetic) would eat more low carb but the kids are all growing, healthy, and have appetites that would make my grocery bill frightening to Donald Trump’s bank account.?

One of the reasons I usually make things in single portions is because it is easier to multiply recipes to include more servings than it is to divide them into less.

I get bored with food very easily. I am very critical of flavor, texture, and complexity so it doesn’t work for me to grab a piece of grilled chicken breast and some steamed broccoli. Once in awhile it’s fine but more than a couple of times a month and I will wake up in a pastry shop with croissant crumbs around my mouth.

No bueno.

Steps to Make Stuffed Chicken Breast

This stuffed chicken breast is so easy to make, it’s fast, and you won’t get bored with the flavor. The smoked paprika adds a little smoke and a little kick to both the meat and the cream sauce. The chicken is tender and juicy with a slightly crispy outside. The broccoli mixture is creamy and the sauce is rich. An Australian Shiraz goes great with this if you are at a point where you can have the occasional glass of wine. I’d suggest a crisp salad with a vinaigrette as the finishing touch.

There’s nothing difficult about cutting the pocket for stuffed chicken breast. Lay the chicken breast down on a plate and slice horizontally into the center with a sharp knife. Do not cut all the way through.

Chicken Breast Closeup - Stuffed With Broccoli

This recipe will make one large-omg-I’m-starving serving or 2 normal servings. That’s all there is to it… besides sitting down and enjoying it. What’s your favorite way to make chicken?

Nutrition Info

Broccoli Stuffed Chicken Breast Recipe

chicken breast closeup- stuffed with broccoli
Print Pin Recipe

Stuffed Chicken Breast with Paprika Cream Reduction

A tender, slightly smoky chicken breast with a broccoli and cheese stuffing and a rich, smoked paprika cream sauce that is very luxurious but also very low carb. It is so easy that you'll make it often.
Course Low Carb Main, Main Course
Cuisine American - low -carb, American Classic
Keyword chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Calories 819kcal
Author Katherine Peters


  • 1 chicken breast boneless, skinless
  • 1/2 cup broccoli chopped
  • 1/4 cup cheddar cheese shredded sharp
  • 1/4 cup cream divided use
  • Salt and pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil


  • Cut a pocket in the side of the chicken breast with a sharp knife.
  • Pat the chicken dry, inside and out, with paper towels.
  • Sprinkle the meat all over the top with salt, pepper, garlic powder, and paprika.
  • Set aside.
  • Cook broccoli in a little water until very soft.
  • Drain well.
  • Add the drained broccoli back to the pan and sprinkle with the cheese and 1 tablespoon of the cream.
  • Stir until the cheese is melted and turns into a sauce.
  • Remove from heat and spoon the filling into the pocket that you cut in the chicken.
  • set aside.
  • Heat up the oil and butter in a small frying pan until it is very hot but the butter isn't starting to brown.
  • Carefully lay the chicken breast in the hot oil mixture, seasoned side down.
  • Saute, covered, until golden brown on the bottom - about 5 minutes.
  • Flip over carefully and cook until golden brown and the internal temperature is 160F.
  • Remove from pan and keep warm.
  • Quickly pour the remaining cream in the pan.
  • Simmer, stirring occasionally, until it is reduced by about 1/4 and thickens slightly.
  • Taste and adjust seasoning.
  • Spoon part of the sauce on a warm plate. Place the chicken breast on top and then cover with the remaining sauce.
  • Serve hot.


Calories: 819kcal | Carbohydrates: 5g | Protein: 57g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 285mg | Sodium: 477mg | Potassium: 1024mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2105IU | Vitamin C: 43.3mg | Calcium: 275mg | Iron: 1.4mg

More Low Carb Chicken Breast Recipes


Chicken Alfredo with Bacon

Creamy Chicken Enchilada Casserole

And from around the web-

Balsamic Chicken

Low Carb Mexi Baked Chicken

6 thoughts on “Stuffed Chicken Breast with Paprika Cream Reduction”

  1. 5 stars
    Since you mentioned here about creating single serve recipes I have to chime in with a big old THANK YOU! Fortunately my kids will eat anything so I only have to make one meal for dinner, so my tricky meal is lunch. Like you said, it’s easy to multiply a recipe but not so easy to divide it. Some things can be divided and frozen for later, but not all recipes can be frozen. Plus I am a chronic over-eater (mmm I love food) so I run into trouble when making a large recipe just for myself. I eat everything I see! So again, thank you for these recipes. I just stumbled across a recipe of yours on Pinterest and am now thoroughly obsessed with your site! I can’t wait to get cooking!

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