Stuffed Chicken Breast with Paprika Cream Reduction

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: 1 serving
Carbs: Carbs: 5.8
Net Carbs: 4.4
Calories: 453
Fat: 19.1

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.


  • 1 boneless, skinless chicken breast
  • 1/2 cup chopped broccoli
  • 1/4 cup shredded sharp cheddar cheese • 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


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