BBQ RANCH STUFFED CHICKEN BREASTS are an easy and tasty dinner recipe that just happens to be low carb! If your family loves ranch, they’re going to love this tasty chicken!
It seems like every time I share a stuffed chicken recipe, y’all go absolutely crazy for it.
So here I am. Just giving the people what they want. 😉
I must say – I’ve really outdone myself with this one. While the spinach stuffed chicken recipe will likely always be the most popular recipe on my website, I think this bbq ranch version tastes fabulous, too. So much flavor packed into these chicken breasts!
If you’ve never made stuffed chicken before, I encourage you to give it a try. It’s really quite simple and once you’ve got the hang of it, you can get really creative with the recipes!
Want more chicken recipes? Check out my ebook – Family Friendly Chicken Dinners!
How to stuff chicken:
The easiest way I’ve found to make stuffed chicken breasts is to use a nice sharp knife to cut a deep pocket into the side of a boneless, skinless chicken breast.
You want the pocket to be fairly deep so that you can stuff the filling back in there so that it doesn’t ooze out during cooking.
Some people use toothpicks to hold the edges of the chicken breasts closed, but I find this unnecessary. A little bit of the cheese might come out, but not enough to worry about, in my experience.
Ranch filling:
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The filling for this recipe is super simple. You’ll just need cream cheese, cheddar, and ranch seasoning.
Regarding the ranch seasoning: It’s important to note that the Hidden Valley ranch seasoning and ranch dip are two different products. The ranch dip packet has nearly twice as much sodium as the salad dressing & seasoning packet. If you use the dip mix, you will likely find this recipe too salty.
These three ingredients get mixed together to make the filling. Easy peasy!
BBQ Sauce:
You can use any sugar free BBQ sauce that you prefer or you can make a homemade bbq sauce. I’m still perfecting mine, but I’ll be sharing it with you soon.
Some popular store bought options:
- G. Hughe’s Sample Pack – two types of sauce plus sugar free ketchup!
- Primal Kitchen Classic BBQ Sauce – Smoky and not too sweet.
- Rufus Teague – This is a Kansas City classic. Made with stevia.
- Stubb’s Moppin’ Sauce – This isn’t a traditional BBQ sauce, but it tastes amazing and is great over chicken.
Assembly:
Once you’ve sliced the pocket into your chicken, use a spoon to fill it with the cream cheese mixture.
Transfer your chicken to a greased 9×13 baking dish and sprinkle with a bit of salt and pepper.
Spoon or brush the BBQ sauce over the top of the chicken and pop the dish in a hot oven. This recipe takes about 40 minutes to bake.
I like to add a little additional sauce on top about 5 minutes before taking it out of the oven.
Sprinkle with some green onions, chives, or parsley and then dig in!
My kids LOVED this one – it’s got all of the flavors they love and they don’t even realize it’s low carb.
What to serve with this recipe:
The filling in this chicken is pretty rich, thanks to the cream cheese, so I like to keep the sides fairly simple.
For something green, my green beans almondine, air fryer Brussels sprouts, keto broccoli salad, and zucchini casserole are perfect.
Cauliflower potato salad, keto coleslaw, and keto mashed cauliflower are always good too!
Serve it all up with my low carb biscuits.
For more side dishes, check out my eBook full of side dishes!
BBQ Ranch Stuffed Chicken Breasts
Ingredients
- 4 boneless chicken breasts about 6 ounces each
- 4 ounces cream cheese room temperature
- ½ cup grated cheddar cheese
- 1 packet ranch seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 cup sugar free BBQ sauce divided
- 2 tablespoons chopped green onions
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
- Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
- Spoon the cream cheese mixture evenly into piece of chicken.
- Place the chicken in the prepared baking dish and sprinkle with the salt and pepper. Brush each piece of chicken with 1 tablespoon of BBQ sauce each.
- Bake for 30 minutes. Brush the remaining 4 tablespoons of sauce evenly over the chicken breasts and bake for another 5 minutes or until the chicken reaches 165 degrees.
- Sprinkle with green onions before serving.
Samantha says
Has to try this recipe as I have a bunch of chicken in my freezer that I have to use. Well of course the only kind I don’t have is breast’s ! So I had to improvise a bit. I used tenderloin and basically just brushed them all with the bbq sauce and then topped it with what was supposed to be the filling. It actually turned out really good! I think I may prefer it this way. I’m not a big breast fan and I saved timed on having to stuff! I didn’t change the temp or cooking time. Although I could have probably reduced it by maybe 5-10 minutes but the chicken was just on the verge of being dry so the bbq sauce made up for it! Overall I’d definitely make this again. It was super quick and easy!
Karly Campbell says
Sounds delicious, Samantha! Thanks for sharing!
ERICKA says
THIS SOUNDS AMAZING CANT WAIT TO TRY IT! ONE QUESTION DO I COVER THE CHICKEN AT FIRST AND THEN UNCOVER
Karly Campbell says
We do not cover the chicken.
ANGELA L FULLER says
This was so good. Hubby and I both loved it. I had to adjust a bit because I only made 3 breasts total (1 plain for my son – he’s on the spectrum and doesn’t tolerate spice or salt well). This is a definite make again for us. I’ve tried 3 recpies from this site so far and all have been good, but this was my favorite as far as taste; plus so quick and easy. Thank you!
Karly Campbell says
Thanks, Angela!
T G says
Sounds good, might have to try to convert it to an Instant Pot recipe, too dang hot to turn the oven on
Laurel Van Dyke says
Do you think this could be cooked in an air fryer instead of in the oven?
Karly Campbell says
Probably, but I’m not sure how long it would take or what temperature you would need. You wouldn’t want to burn the bbq sauce. 🙂
Lee says
What temp would you do If you use pork cutlets?
Karly Campbell says
Hi Lee! I’d probably leave the temp the same, but keep an eye on bake time as that might vary a bit.
Maryanne says
I used Lillies Ivory BBQ sauce. This is a white sauce with no sugar and mild seasoning. I also added some broccoli to the stuffing.
Turned out great. Making it for company next.
Melanie C. says
Just made these for dinner tonight, they were ok. I would make this again with two adjustments. Only using a half packet of ranch seasoning & skipping the second round of BBQ sauce on top. The filling was too salty & ranchy for me as well. Also, the second round of BBQ sauce at the end was a little overpowering, drowning out the other flavors. Brand of sauce may make a difference. I used Primal Kitchen BBQ sauce for the first time, which has a pretty strong, spicy flavor. Served this with the Green Beans Almondine recipe which was good, but I think the Cauliflower “Potato” salad would compliment the BBQ flavor well.
Patsy Burnett says
Made these last night. Delicious! Can I make these ahead and freeze them? Not sure how the filling would freeze.
Karly Campbell says
Hi Patsy! I’m not sure how the filling would freeze either. The texture of cream cheese gets a bit weird when frozen.
Barb says
YUM! Made this per the recipe as written and it was good-moist and flavorful. I did use the correct ranch packet but it was a tad too salty and “ranchy” for me, but that is just my personal preference. Having leftovers for lunch and will definitely make this again. In fact I might try stuffed pork chops too. Call me crazy but can you imagine a stuffed BURGER like this and maybe add some crumbled bacon=WOW!!! Karly, I love using your recipes and then sometimes using them as a springboard to experiment. Thanks
Karly Campbell says
A burger sounds like a great idea!! Yum!!
Nic says
This looks fantastic! I have a bulk container of Hidden Valley Ranch seasoning, do you know roughly how much is in a packet?
Thank you for your time and wonderful recipes!
Karly Campbell says
Hi Nic! It should say on the container, but I believe it’s 3 tbsp.
Mary Sigrist says
When asking to use CREAM CHEESE can one use WHIPPED CREAMCHEESE
Karly Campbell says
You probably could, though I haven’t tried it.
Stacy says
It was delush! Kids liked it too.
Karly Campbell says
So glad to hear that!
Judith Kelly says
All I can say is WOW! This recipe showed up in my email today as I was looking for something to make for dinner. I made it along with your green bean almondine and I also had mashed turnip as I was looking to use up stuff in the fridge. This is a keeper! Hubby was licking his plate clean and told me to make it for dinner again tomorrow. Thank you for this one, it’s good enough for company and I didn’t change a thing, I made it exactly as written.
Karly Campbell says
I’m so glad this was such a success with you and the hubby! <3 Thanks for sharing!
Bev says
hiya sounds lovely have you got the recipe for the bbq sauce please and what is ranch seasoning?
Karly Campbell says
Hi Bev! As I said in the blog post, I used a store bought BBQ sauce. Ranch seasoning is sold in the US near the salad dressings to make your own ranch dressing. I use Hidden Valley brand.
Suzy says
Hi I live in Australia can I buy ranch dressing here
Karly Campbell says
I have no idea.