Chorizo Stuffed Chicken Breasts – Low Carb & Gluten Free

Last week I posted a recipe for chorizo stuffed roasted poblano peppers which came out delicious, if I do say so!  When I was tasting the chorizo mixture, I couldn’t help but think that it would be excellent stuffed into a chicken.  I obsessed about it as I often will until I just had to try it.

I had frozen the leftover stuffing which is made with chorizo, cheese, pureed cauliflower, coconut flour, and a few other odds and ends.  I thawed it out so I could use it as chicken stuffing but then at the last minute, rather than using an entire bird, I decided to stuff it under the skin of a couple of bone-in chicken breasts.

It’s been a long time since I cooked a chicken breast on the bone and with the skin still on.  Years ago I started using the boneless breasts and never looked back.  But wow, I forgot how juicy and flavorful a chicken breast cooked (correctly) on the bone is!  It was awesome!  Of course the spicy, rich stuffing probably didn’t hurt!

Either way, we really enjoyed these and I’ll be making them again for sure!

Chorizo Stuffed Chicken Breasts - Low Carb & Gluten Free
Recipe type: Entree
Cuisine: Chicken
Serves: 6 stuffed breasts
  • For the stuffing:
  • 1 cup raw cauliflower puree
  • ¼ cup slivered almonds, ground
  • 2 eggs
  • ⅓ cup coconut flour
  • 1 tsp granulated sugar substitute
  • ⅛ tsp salt
  • ¼ tsp garlic powder
  • 1 Tbsp ground cumin
  • ¼ cup parmesan cheese
  • 1 Tbsp melted butter
  • 8 oz raw Mexican chorizo sausage
  • 1 cup shredded cheddar cheese
  • ¼ cup cilantro, chopped
  • 6 bone in, skin on chicken breasts
  1. In a medium bowl, combine your raw pureed cauliflower with the almond flour or ground almonds, coconut flour, eggs, spices, parmesan cheese and butter. Stir and you should have a thick mashed potato-like puree. Set aside.
  2. Remove the chorizo from the casings and saute in a medium pan until fully cooked. Mix in the puree until well combined. Remove from the heat and add the shredded cheese and cilantro.
  3. Season your chicken breasts with salt and pepper. Loosen the skin away from the chicken breasts, being careful to leave it attached.
  4. Divide the stuffing into six equal portions and stuff under the skin of each chicken breast. Pack as much as you can into them!
  5. Once your chicken breasts are stuffed, drizzle the tops with a little oil or butter and place on a parchment or foil covered baking sheet. Bake for one hour at 350 degrees or until a meat thermometer stuck in the thickest part reads 165 degrees.
  6. Let them rest for a few minutes before serving. Garnish with half a lime (to be squeezed over the chicken) and chopped cilantro.
If you are cooking for just a few, freeze the unused portion of stuffing, but be sure you set it aside before you handle the chicken to avoid cross contamination.
Nutrition Information
Serving size: 1 breast Calories: 483 Fat: 30g Carbohydrates: 2g net Protein: 45g

I didn’t have any but you could also serve with sour cream and salsa – and even corn tortillas if you aren’t doing low carb.  So good!  Hope you like them!

As a side point, I was only able to eat half of one because they are super filling.  Matt ate an entire one but he was pretty full afterward.  You could also stuff an entire chicken with the stuffing and just serve it as a dressing on the side.  Whatever works for you.

Next time I’m going to make a double batch of the stuffing so I’ll have it on hand whether I’m in the mood for the stuffed poblanos or the stuffed chicken – or anything else I can think of to stuff with this – maybe inside the bacon-wrapped jalapenos next time… or a hollowed out zucchini… or zucchini blossoms… baked stuffed shrimp….whole squid!  The sky’s the limit!

What would you do with it?  I’d love to hear your ideas because no matter what you put this stuff into, it’s going to taste great!  Cross my heart!




  1. says

    That looks yummy as usual, Melissa. You take nice food pictures. Funny, today I used a chicken chorizo and my kids were so excited. They wanted me to make a quiche, which I used a pretty spicy chicken chorizo, added red pepper, asparagus spears, and baby spinach.

    The kids loved this quiche, as they have all the rest of the ones I’ve made in the past month.

    Zucchini blossoms sound good . . . Where would you buy these? I’ve not seen this at the stores I go to.

    • says

      Hey Doris! Your quiche sounds yummy! Zucchini blossoms are very fragile and it’s very rare to find them in a store – the best way is to grow your own – they are awesome stuffed with cheese, dipped in batter or breadcrumbs and fried. Yummy!

  2. says

    Ok, I’m practically drooling. I love chicken and choritzo together so this is right up my street. I’m definitely going to try this later in the week. Adding to menu plan as I write!

  3. says

    I’m stuck at the airport in Guangzhou, China eating almonds, so as to not blow my diet and BAM I open your blog… This look fabulous! My flight is delayed npby 3 hours now, so I started my menu for the turkey dinner I’m cooking next Sunday for friends in Hangzhou… I now know what I’m stuffing the bird with!

    • says

      Um….it’s raw cauliflower….pureed. ;) Seriously, it’s exactly what it sounds like. You can take the florets and put them in a blender, food processor or magic bullet until all the big chunks are gone. I use it as a thickener and it works great – let me know if you try it!

  4. says

    I notice you use a lot of coconut flour. I haven’t been able to find it….do you recommend a substitute?

    Does coconut flour actually taste of coconut? What are its advantages? Is it lower carb that wheat flour perhaps?

    • says

      Hi Pietro, many people use almond flour in place of coconut flour with good results. I usually get my coconut flour online because it’s cheaper that way and it’s hard to find in stores. There is a slight coconut flavor but it doesn’t usually come through in the finished dish. It is high in fiber and healthy fats, gluten free, and significantly lower in carbs than wheat flour. Here’s a link to some information about it

    • says

      Jennifer, yes I have definitely switched permanently to gluten free and while I’m very strict low carb right now, I will probably add back some carbs when I reach my goal weight – less than 100 a day though, from fruits and veggies which is still considered a low carb lifestyle. I feel great so I definitely don’t see myself going back!

  5. Christine Castaneda says

    Woohoo!! I took your advice and made a double batch. Having this tonight. Can’t wait since I luuuuv chorizo. Thanks!!


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