For an extra layer of flavor, consider adding a splash of dry sherry or white wine to the mushroom mixture while cooking. If you don't have toothpicks, you can use kitchen twine to tie the chicken breasts closed. Serve with roasted vegetables, a fresh salad, or cauliflower rice for a complete and satisfying meal.
Keto Mushroom-Stuffed Chicken Breasts
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS34
Indulge in the savory delight of our Keto Mushroom-Stuffed Chicken Breasts. Tender chicken embraces a creamy, umami-rich mushroom filling, creating a symphony of flavors that's both satisfying and guilt-free.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol144 mg
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Fiber1 g
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Protein26 g
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Saturated Fat19 g
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Sodium791 mg
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Sugar1 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). Position a rack in the center. (5 minutes)
02
StepPlace chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/2-inch thickness. (10 minutes)
03
StepIn a saucepan over medium heat, melt butter. Add sliced mushrooms and cook until softened, about 4 minutes. Stir in minced garlic and thyme; continue cooking until mushrooms are tender and most liquid has evaporated, about 5 minutes. (10 minutes)
04
StepReduce heat to low. Incorporate softened cream cheese and salt, stirring until the cheese is fully melted and the mixture is smooth and creamy. Remove from heat. (5 minutes)
05
StepSpoon the mushroom-cream cheese mixture generously onto the flattened chicken breasts. Carefully wrap the chicken around the filling, securing with toothpicks. Place stuffed chicken bundles seam-side up in a baking dish. (15 minutes)
06
StepBake in the preheated oven for 20 minutes. Remove and brush the tops with Dijon mustard, then sprinkle with Parmesan cheese. (2 minutes)
07
StepReturn to the oven and continue baking until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 15-20 minutes. An instant-read thermometer inserted into the thickest part should read 165°F (74°C). (20 minutes)
08
StepRemove from oven, let rest for 5 minutes before serving. Remember to remove the toothpicks before serving.
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Hellen Bosco
Jun 1, 2025I found that using chicken cutlets instead of full breasts made the process even faster.
Ariane Bechtelar
May 16, 2025My family loved these chicken breasts! The mushroom filling was incredibly delicious.
Fannie Pfannerstill
Apr 17, 2025The Dijon mustard and Parmesan cheese topping adds the perfect finishing touch.
Neal Turner
Mar 26, 2025I've made this recipe several times now, and it's always a hit. Thanks for sharing!
Reynold Welch
Mar 17, 2025I was a bit intimidated by the pounding step, but it was actually quite easy. The chicken turned out perfectly juicy.
Boyd Parker
Mar 8, 2025This recipe was a game-changer for my keto diet! So flavorful and satisfying.
Tristin Hansen
Feb 26, 2025I added some spinach to the mushroom mixture for extra nutrients. It worked great!