Raise your hand if you are always on the hunt for delicious low carb recipes! I’ve got a new keto recipe today that your whole family will love, whether they are on a keto diet or not: Keto Mushroom Stuffed Chicken Breasts! This rich and hearty keto-friendly meal is a perfect recipe for those on low-carb diets. Serve it with your favorite vegetables or veggie ‘rice.’ Pin this one to your ketogenic diet recipe boards, or save it for anytime you need a new keto dinner recipe idea. Want more keto and low carb recipes? Click these links to see more of my low-carb recipes and keto recipes, including a delicious keto dessert idea: my Keto Blueberry Cream Cheese Crumble.
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Keto Mushroom-Stuffed Chicken Breasts on Allrecipes here, and see the full recipe along with some of my cooking tips below. Jump to Recipe.
This delicious keto recipe starts with some really thin chicken breast pieces. To make this happen you have two options. First, you can place the chicken breasts between 2 sheets of heavy plastic on a solid, level surface, then firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. The second option is to butterfly the chicken breasts instead of pounding them down. To do this, cut through the breast horizontally and open the 2 sides and spread them out like a book. Set your prepared chicken aside while you make the creamy mushroom filling.
To make the filling, melt butter in a saucepan, then add the mushrooms and cook until softened (about 4 minutes). At this point, you add garlic and thyme and cook until the mushrooms are tender and most of the liquid has evaporated (4 to 5 more minutes).
This is where the magic happens. Reduce the heat and stir in cream cheese and salt. Cook and stir until the cream cheese has completely melted, then remove the pan from the heat so the sauce doesn’t overcook.
Spoon this magical mushroom-cream mixture onto the prepared chicken breasts.
Wrap chicken around the mixture and secure with toothpicks.
You place the chicken bundles, seam-side up, in a baking dish, then bake in a preheated oven for 20 minutes.
After 20 minutes, remove the pan from the oven and brush the chicken bundles with some Dijon mustard.
Sprinkle with the tops with Parmesan cheese and return the pan to the oven. It will continue baking until the chicken is completely cooked through, about 15 to 20 minutes more. Discard toothpicks before serving. Don’t forget that step so an eager eater doesn’t end up getting a sharp surprise!
Serve alongside your favorite grilled or steamed veggies, or some cauliflower rice.
Creamy, hearty, and delicious! With an entrée like this, you won’t be missing the lack of carbs! Don’t forget to pin this to your keto recipe boards!