Keto Mushroom-Stuffed Chicken Breasts


This rich and hearty recipe for keto stuffed chicken breast is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie "rice."

close up view of Keto Mushroom-Stuffed Chicken Breasts served with asparagus on a white plate
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins


  • 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


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

  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.

  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 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.

  4. 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.

  5. 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.

  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, open the two sides, and spread them out like a book.

Nutrition Facts (per serving)

480 Calories
36g Fat
14g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 36g 46%
Saturated Fat 19g 96%
Cholesterol 144mg 48%
Sodium 791mg 34%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 26g
Vitamin C 1mg 3%
Calcium 100mg 8%
Iron 2mg 12%
Potassium 507mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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