Name: Creamy Mushroom Bacon Stuffed Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Four 6-ounce chicken breast halves (skinless boneless); 1 tsp dried thyme; 1 tsp garlic powder; ¼ tsp sea salt; ¼ tsp black pepper; 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)

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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 teaspoon dried thyme
1 teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon black pepper

The Filling:

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

Directions:

Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
Add minced garlic and saute until fragrant. Turn off heat and add 1 teaspoon fresh thyme leaves, ¼ cup chopped parsley, ½ teaspoon sea salt, ¼ teaspoon black pepper and saute for one minute and remove skillet from heat.
Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
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*).
Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
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.
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

Creamy Mushroom Bacon Stuffed Chicken

Stacey

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.

4.95 from 17 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course ketogenic, low carb, Main Course, stuffed chicken

Cuisine main dish, stuffed chicken breast

Servings

Calories 395 kcal

Ingredients

Chicken:

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

The Filling:

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

Instructions

Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
Add minced garlic and saute until fragrant. Turn off heat and add 1 teaspoon fresh thyme leaves, ¼ cup chopped parsley, ½ teaspoon sea salt, ¼ teaspoon black pepper and saute for one minute and remove skillet from heat.
Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
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*).
Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
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.
Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Serve.

Video

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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

Serving: 1stuffed breastCalories: 395kcalCarbohydrates: 5gProtein: 40gFat: 21gSaturated Fat: 10gSodium: 612mgFiber: 1gSugar: 2g

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

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