This post may contain affiliate links. Click here for full disclosure.

Cheesy Mushroom Stuffed Chicken Breasts ~ Keto & Low Carb

A printable recipe card is available at the end of the post.

Cheesy Mushroom Stuffed Chicken Breasts

Do you ever want to serve your family something just a little bit fancy for dinner?

But all the fancy recipes seem complicated or too fussy?

Well, have I got a deal for you!

These Cheesy Mushroom Stuffed Chicken Breasts look pretty fancy and taste down right amazing.

And there’e not one thing complicated or fussy about this keto chicken breast recipe!

This recipe will feed 4 people if you have normal sized chicken breasts.

If you have the freakishly large ones you’ll be able to feed more. 🙂

So use your best judgement.

One of the things I really like about this recipe, other than how good it tastes, is that you probably have all the ingredients already in your kitchen.

Because there’s not any weird ingredients, just normal stuff. And it’s chicken, so it’s a pretty frugal meal as well.

So much to love!

Now let’s get cooking.

Cheesy Mushroom Stuffed Chicken Breasts

Cheesy Mushroom Stuffed Chicken Breast Recipe

  • 4 chicken breasts
  • 1 tsp paprika
  • 1 tsp sea salt, divided
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 4 oz can sliced mushrooms, roughly chopped
  • 4 oz cream cheese, softened
  • 1/4 c grated Parmesan
  • 1 clove garlic, minced
  • 4 slices bacon

Let’s start by preheating the oven to 375°F.

Prep the Chicken

Time to do a little surgery on those chicken breasts. Freakishly large or otherwise.

So put them on a cutting board. Now get a really sharp knife and you’re going to cut a pocket into the side of each breast.

Make it as close to the middle as you can and don’t cut all the way through the back.

Put the paprika, 1/2 tsp of sea salt, garlic powder, and onion powder into a small bowl and mix it up well.

Sprinkle the seasoning mix evenly over both sides of all the chicken breasts.

Chicken breasts sprinkled with seasonings
chicken breasts sprinkled with seasonings

Make the Stuffing

Now grab a small mixing bowl. Put the cream cheese into the bowl and stir it up a little bit.

Then throw the Parmesan cheese, the minced garlic, and the rest of the sea salt into the bowl and mix all that up really well.

Drain the mushrooms and chop them up. Leave them in big chunks. Add mix those into the cream cheese mixture.

Chicken breasts stuffed with cream cheese mixture
chicken breasts stuffed with cream cheese mixture

Divide the cream cheese mixture into quarters. Now get a spoon and put the mixture into the pockets you cut into the sides of the chicken breasts.

Try to tuck it into the back of the pocket as much as possible. It will start to melt and run out a little during baking, so don’t give it a head start.

Now go get those bacon strips. Cut them each into 2 pieces. So instead of 4 long strips, you now have 8 shorter strips.

Stuffed chicken breasts wrapped with bacon
stuffed chicken breasts wrapped with bacon

Take 2 of those shorter strips and wrap them around one of the chicken breasts. I try to cover up as much of the opening of the pocket as I can. That helps some with the escaping cream cheese mixture.

When you’ve got them wrapped up, put those bad boys into a 9″ x 13″ baking dish and pop them into the preheated oven.

Bake them for a minimum of 30 minutes. If you have the gargantuan chicken breasts, it’s going to take longer than that.

The ones you see in the pictures actually took about 50 minutes. But start checking at 30 minutes to see if they are cooked through.

When the chicken is done you can turn on the broiler to crisp up the bacon if you want to.

I usually want to…

I like to serve these Cheesy Mushroom Stuffed Chicken Breasts with my Balsamic Glazed Roasted Brussels Sprouts and an avocado salad with homemade Ranch dressing.

Peace, love, and cheesy mushrooms!

If You Liked It, Put A Pin In It!

Cheesy Mushroom Stuffed Chicken Breasts

More keto chicken recipes you should make:

Cheesy Mushroom Stuffed Chicken Breasts
Print Pin
5 from 2 votes

Cheesy Mushroom Stuffed Chicken Breast Recipe

This is one of the best keto chicken breast recipes around. It's easy, it's frugal, and it's melt-in-your-mouth delicious. Make it tonight!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 477kcal
Author The Low Carb Keto Kitchen

Ingredients

  • 4 chicken breasts
  • 1 tsp paprika
  • 1 tsp sea salt divided
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 4 oz can sliced mushrooms
  • 4 oz cream cheese softened
  • 1/4 c grated Parmesan
  • 1 clove garlic minced
  • 4 slices bacon

Instructions

  • Let's start by preheating the oven to 375°F.

Prep the Chicken

  • Time to do a little surgery on those chicken breasts. Freakishly large or otherwise.
  • So put them on a cutting board. Now get a really sharp knife and you're going to cut a pocket into the side of each breast. Make it as close to the middle as you can and don't cut all the way through the back.
  • Put the paprika, 1/2 tsp of sea salt, garlic powder, and onion powder into a small bowl and mix it up well.
  • Sprinkle the seasoning mix evenly over both sides of all the chicken breasts.

Make the Stuffing

  • Now grab a small mixing bowl. Put the cream cheese into the bowl and stir it up a little bit.
  • Then throw the Parmesan cheese, the minced garlic, and the rest of the sea salt into the bowl and mix all that up really well.
  • Drain the mushrooms and chop them up. Leave them in big chunks. Add mix those into the cream cheese mixture.
  • Divide the cream cheese mixture into quarters. Now get a spoon and put the mixture into the pockets you cut into the sides of the chicken breasts.
  • Try to tuck it into the back of the pocket as much as possible. It will start to melt and run out a little during baking, so don't give it a head start.
  • Now go get those bacon strips. Cut them each into 2 pieces. So instead of 4 long strips, you now have 8 shorter strips.
  • Take 2 of those shorter strips and wrap them around one of the chicken breasts. I try to cover up as much of the opening of the pocket as I can. That helps some with the escaping cream cheese mixture.
  • When you've got them wrapped up, put those bad boys into a 9" x 13" baking dish and pop them into the preheated oven.
  • Bake them for a minimum of 30 minutes. If you have the gargantuan chicken breasts, it's going to take longer than that.
  • The ones you see in the pictures actually took about 50 minutes. But start checking at 30 minutes to see if they are cooked through.
  • When the chicken is done you can turn on the broiler to crisp up the bacon if you want to. I usually want to...

Notes

I like to serve these Cheesy Mushroom Stuffed Chicken Breasts with my Balsamic Glazed Roasted Brussels Sprouts and an avocado salad with homemade Ranch dressing.