Thai Stuffed Chicken Breasts

This meal has so many amazing Thai flavors going on. It is so heart and satisfying and perfect for any night of the week!

This recipe is for two, but the servings are quite large!

And don’t forget about those garnishes! Add lots of basil and cilantro for extra freshness!

Yield: 2

Thai Stuffed Chicken Breasts

prep time: 45 minscook time: 1 hourtotal time: 1 hours and 45 mins

Chicken breasts and cauliflower rice have never had more flavor and deliciousness! There are lovely Thai flavors throughout every component of this amazing dish.


  • 4 oz. room temperature cream cheese
  • 1 tablespoon Thai chili garlic sauce
  • 1 scallion, chopped
  • 1 packed teaspoon Sukrin Gold or other sweetener
  • 1 tablespoon chopped cilantro
  • 2 chicken breasts, slit cut into breast and seasoned with salt and pepper on outside and inside cavity
  • 1 tablespoon coconut oil
  • 1 cup sliced green bell pepper
  • 1 small onion, sliced
  • 1 clove minced garlic
  • 2 teaspoon chopped ginger or ginger paste
  • 2 tablespoons red curry paste
  • 1 (14.5 oz. ) can coconut milk
  • 1 tablespoon coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 10 oz. cauliflower rice (I used a frozen pack and prepared according to instructions)
  • Garnishes:  basil, cilantro, scallions, lime wedge, chopped peanuts. and black sesame seeds


  1. In small bowl, mix together cream cheese, chili garlic sauce, scallion, sweetener, and cilantro.  
  2. Stuff mixture into chicken breasts.
  3. Heat cast iron skillet to medium and sear for 3 minutes on each side.  
  4. Transfer to oven and bake at 350 F. for about 45 minutes or until internal temperature reaches 165 F. 
  5. In skillet heated to medium high heat, saute onion and pepper.  Add garlic after several minutes.  When just barely softened, remove from heat and set aside.
  6. In saucepan, heat, ginger, curry paste, coconut milk, aminos, and fish sauce.  Bring to medium heat and let cook for 10 minutes.  Turn off heat and stir in lime juice.
  7. Plating:  Pour 1/2 cup of curry sauce in each shallow bowl.  Next add cauliflower rice.   Place chickens on next, and then onions and peppers.  Garnish with basil, cilantro, scallions, lime wedge, chopped peanuts, and black sesame seeds.

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Chicken, Dinner, MeatKarissa Long