Keto Mushroom-Stuffed Chicken Breasts

Name: Keto Mushroom-Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
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

Rating: 4.88 stars

8 Ratings
6 Reviews
2 Photos

This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'

By fabeveryday

Gallery

Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.

Advertisement
Step 2

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.
Step 3

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 heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
Step 4

Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
Step 5

Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
Step 6

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.

Cook's Notes:

You can use margarine instead of butter.

You can butterfly the chicken breasts instead of pounding down. Cut through horizontally and open the 2 sides and spread them out like a book.

Nutrition Facts

Per Serving:

480 calories; protein 25.7g; carbohydrates 13.5g; fat 36.2g; cholesterol 143.7mg; sodium 790.5mg. Full Nutrition

Reviews (6)

Most helpful positive review

karachromatic

05/24/2020

Used chicken tenderloins and made pinwheels out of them because the store was i poi us of chicken breasts. I doubled the cream cheese and added extra garlic. But this was amazing on its own, before I changed things up a bit. We just wanted extra cheese for the side of broccoli. Read More

Helpful

(1)

8 Ratings

5 star values: 7
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cynthia Robinson

06/27/2019

I really did enjoy this chicken breast last night. I used 2 humongous chicken breast. I probably should have cut the 2 to make 4. And I butterflied the chicken.I just used the white sliced mushrooms I had on hand. The meal was delicious!. Next time I will coarsely chop the mushrooms and may try fat free or reduced fat cream cheese. It was so good I felt guilty eating it! Delicious! Read More

Helpful

(2)

karachromatic