Creamy Mushroom Bacon Stuffed Chicken

Creamy Mushroom Bacon Stuffed Chicken-

Creamy Mushroom Bacon Stuffed Chicken is a super delicious, low carb, keto, gluten-free, stuffed chicken breast with sauteed mushrooms, spices, cream cheese, and pancetta or chopped bacon.

Creamy Mushroom Bacon Stuffed Chicken Breast are keto, low carb and fairly simple to make.

These warm, comforting, low carb stuffed chicken breasts are filled with the most addictive creamy, cheesy, mushroom filling with a just a sprinkle of pancetta or chopped bacon!

A serious explosion of flavor once you cut into the yummy filled chicken breast.

SEE VIDEO ABOVE POST ⇑

My hubby and teenage son was absolutely delighted with this, low carb, keto friendly meal.

My son said, “The filling in this chicken is magical!”.  Which is a high rating from him, considering that he does not really like mushrooms!

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Creamy Mushroom Bacon Stuffed Chicken-

Ingredients
Chicken:

• Four 6-ounce chicken breast halves, skinless boneless (can also do three 8-ounce chicken breast halves)
• 1 tsp dried thyme
• 1 tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp black pepper

The Filling:

• 2 tbsp butter
• 2 cups diced mushrooms
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (can also use dried)
• 3 ounces cream cheese, room temperature
• ¼  cup parsley, chopped
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp diced pancetta or 2 slices chopped uncooked bacon
• ½ tbsp avocado oil, or olive oil

Recommended Products:

Directions:

1. Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
2. In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
3. Add minced garlic and saute until fragrant.  Turn off heat and add 1 tsp fresh thyme leaves, ¼ cup chopped parsley, ½ tsp sea salt,  ¼ tsp black pepper and saute for one minute and remove skillet from heat.
4. Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
5. For the chicken, use a paring knife to cut a deep pocket into the thickest part of the chicken breast to create a pocket (*see video*).
6. Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
7. Stuff each pocket with the creamy mushroom filling. Sprinkle the chopped pancetta or chopped bacon over each chicken breast. Brush the avocado oil. Brush the avocado oil over the chicken.
8. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Serve.

Nutritional Data: Yield: 4, Servings:4, Serving Size: 1 stuffed chicken breast, Cal: 395, Carbs: 5g, Fiber: 1g, Net Carbs: 4g, Fat: 21g, Saturated Fat: 10g, Protein: 40g, Sugars: 2g, Sodium: 612mg.

Printable Recipe Card Below

5 from 15 votes

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Creamy Mushroom Bacon Stuffed Chicken

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Creamy Mushroom Bacon Stuffed Chicken is a super delicious, low carb, keto, gluten free, stuffed chicken breast with sauteed mushrooms, spices, cream cheese and pancetta or chopped bacon.

Course: ketogenic, low carb, Main Course, stuffed chicken

Cuisine: main dish, stuffed chicken breast

Keyword: Creamy Mushroom Bacon Stuffed Chicken, keto chicken, low carb chicken

Servings: 4

Calories: 395 kcal

Author: Stacey

Ingredients

Chicken:

• Four 6-ounce chicken breast halves skinless boneless
• 1 tsp dried thyme
• 1 tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp black pepper

The Filling:

• 2 tbsp butter
• 2 cups diced mushrooms
• 2 cloves garlic minced
• 1 tsp fresh thyme leaves can also use dried
• 3 ounces cream cheese room temperature
• ¼ cup parsley chopped
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp diced pancetta or 2 slices chopped uncooked bacon
• ½ tbsp avocado oil or olive oil

Instructions

1. Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
2. In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
3. Add minced garlic and saute until fragrant. Turn off heat and add 1 tsp fresh thyme leaves, ¼ cup chopped parsley, ½ tsp sea salt, ¼ tsp black pepper and saute for one minute and remove skillet from heat.
4. Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
5. For the chicken, use a paring knife to cut a deep pocket into the thickest part of the chicken breast to create a pocket (*see video*).
6. Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
7. Stuff each pocket with the creamy mushroom filling. Sprinkle the chopped pancetta or chopped bacon over each chicken breast. Brush the avocado oil. Brush the avocado oil over the chicken.
8. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Serve.

Recipe Video

Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield:4, Servings:4, Serving Size: 1 stuffed chicken breast, Amounts per Serving: Net Carbs per serving:4g

Nutrition Facts

Creamy Mushroom Bacon Stuffed Chicken

Amount Per Serving (1 stuffed breast)

Calories 395 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 10g 50%

Sodium 612mg 26%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 40g 80%

* Percent Daily Values are based on a 2000 calorie diet.

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