Indulge in the savory delight of Keto Mushroom-Stuffed Chicken Breasts. This recipe is perfect for those adhering to a low-carb diet without sacrificing flavor. Each bite is a harmonious blend of tender chicken and a rich, creamy mushroom filling, making it an ideal choice for a hearty dinner.
Table of Contents
The Best Keto Mushroom-Stuffed Chicken Breasts
What sets this dish apart is its exquisite combination of ingredients. The tender chicken breasts are pounded thin and wrapped around a delectable mixture of baby portabella mushrooms, garlic, thyme, and cream cheese. A touch of Dijon mustard and a sprinkle of Parmesan cheese elevate this dish to a new level of gourmet.
Notes on Ingredients
For this recipe, you’ll need:
- Chicken Breasts: Choose skinless, boneless halves for easy preparation.
- Baby Portabella Mushrooms: Their rich flavor pairs perfectly with chicken.
- Garlic and Thyme: These aromatics add depth to the stuffing.
- Cream Cheese: Creates a creamy, luscious filling.
- Dijon Mustard and Parmesan Cheese: These add a tangy and savory finish.
How to Make Keto Mushroom-Stuffed Chicken Breasts
- Preparation: Preheat your oven to 400°F (200°C) and position the rack in the center. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet.
- Mushroom Filling: In a saucepan, melt butter over medium heat. Sauté the sliced mushrooms until softened, then add garlic and thyme. Continue to cook until the mushrooms are tender and most liquid has evaporated. Reduce heat and stir in cream cheese until melted. Season with salt and remove from heat.
- Assembling the Chicken: Spoon the mushroom mixture onto each chicken breast, roll them up, and secure with toothpicks. Place seam-side up in a baking dish.
- Baking: Bake for 20 minutes, then brush with Dijon mustard and sprinkle with Parmesan cheese. Return to the oven and bake for an additional 15-20 minutes until the chicken is fully cooked and juices run clear.
- Serving: Discard toothpicks before serving. Enjoy your delicious, low-carb meal!
How to Serve Keto Mushroom-Stuffed Chicken Breasts
These stuffed chicken breasts are best served hot, accompanied by a side of steamed vegetables or cauliflower rice for a complete low-carb meal. A fresh green salad with a light vinaigrette also pairs beautifully with this rich dish.
How to Store Keto Mushroom-Stuffed Chicken Breasts
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 512.39kcal | 26% |
| Total Fat | 31.18g | 45% |
| Carbs | 5.67g | 2% |
| Sugars | 2.72g | 3% |
| Protein | 50.59g | 101% |
| Sodium | 721.45mg | 36% |
| Fiber | 0.87g | 3% |
| Saturated Fat | 16.41g | 82% |
| Trans Fat | 0.68g | – |
| Monounsaturated Fat | 8.38g | – |
| Polyunsaturated Fat | 1.96g | – |
| Cholesterol | 218.93mg | 73% |
| Calcium | 104.27mg | 13% |
| Magnesium | 66.33mg | 18% |
| Potassium | 761.93mg | 22% |
| Iron | 1.17mg | 8% |
| Zinc | 1.78mg | 18% |
| Phosphorus | 514.32mg | 73% |
| Vitamin A | 267.98mcg | 33% |
| Vitamin C | 1.22mg | 2% |
| Thiamin B1 | 0.21mg | 19% |
| Riboflavin B2 | 0.51mg | 36% |
| Niacin B3 | 19.22mg | 120% |
| Vitamin B6 | 1.67mg | 119% |
| Folic Acid B9 | 24.03mcg | 12% |
| Vitamin B12 | 0.58mcg | 23% |
| Vitamin D | 0.01mcg | – |
| Vitamin E | 1.8mg | 15% |
| Vitamin K | 1.85mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Keto Mushroom-Stuffed Chicken Breasts
Can I use a different type of mushroom?
Absolutely! Feel free to substitute with cremini or white button mushrooms if you prefer.
What if I don’t have a meat mallet?
You can butterfly the chicken breasts instead. Simply cut horizontally and open them up like a book, then proceed with the recipe.
Can I freeze these stuffed chicken breasts?
Yes, you can freeze them before baking. Wrap each stuffed chicken breast tightly in plastic wrap and store in a freezer bag for up to three months. Bake from frozen, adding an additional 10-15 minutes to the cooking time.
The Best Keto Mushroom-Stuffed Chicken Breasts
Ingredients
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 1 8 ounce package baby portabella mushrooms, sliced
- 2 cloves garlic minced
- ½ teaspoon thyme
- 1 8 ounce package cream cheese
- ¼ teaspoon salt
- toothpicks
- 2 tablespoons Dijon mustard
- 2 tablespoons grated Parmesan cheese or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
- Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce the heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from the heat.
- Spoon the mushroom-cream mixture onto chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
- Bake in the preheated oven for 20 minutes. Remove from the oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
- Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.
Enjoy this savory, satisfying meal that fits perfectly into your keto lifestyle!