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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: ketogenic, low carb, Main Course, stuffed chicken
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
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