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Keto Mushroom-Stuffed Chicken Breasts
Keto Mushroom-Stuffed Chicken Breasts
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in savory keto stuffed chicken, ideal for low-carb diets. Pair with veggies or veggie "rice."
Ingredients:
  • 2 tablespoons butter
  • 1 (8 ounce) package baby portabella mushrooms, sliced
  • 2 cloves garlic, minced
  • 0.5 teaspoon thyme
  • 1 (8 ounce) package cream cheese
  • 0.25 teaspoon salt
  • toothpicks
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grated Parmesan cheese, or as needed
Instructions:
  • Preheat the oven to a piping hot 400 degrees F (200 degrees C) and position the oven rack in the center.
  • Lay chicken breasts on a sturdy surface between two sheets of thick plastic. Use the flat side of a meat mallet to gently pound the chicken to 1/2-inch thickness.
  • Heat butter in a saucepan over medium heat. Add mushrooms and cook for about 4 minutes until softened. Stir in garlic and thyme and continue cooking until mushrooms are tender and liquid has evaporated, about 4-5 minutes. Lower the heat to medium-low, add cream cheese and season with salt. Cook, stirring, until cream cheese is fully melted. Remove from heat.
  • Spoon the luscious mushroom-cream mixture onto the chicken breasts, then elegantly wrap the chicken around the filling and secure with toothpicks. Place the chicken bundles seam-side up in a baking dish.
  • After baking for 20 minutes, enhance with Dijon mustard, sprinkle with Parmesan cheese, and continue baking.
  • Bake until cooked through and juices run clear, another 15-20 minutes. Check with a thermometer; the center should reach 165°F. Remove toothpicks before serving.

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