Creamy Stuffed Chicken with Mushrooms and Bacon

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Creamy Stuffed Chicken with Mushrooms and Bacon

Creamy Bacon Stuffed Chicken with Mushrooms is a super delicious, low carb, keto, gluten free stuffed chicken breast with sauteed mushrooms, spices, cream cheese, and minced bacon or pancetta.

Bacon-stuffed chicken breasts and creamy mushrooms are keto, low carb, and fairly easy to make.

These warm, comforting, low-carb stuffed chicken breasts are filled with the most addictive creamy, cheesy, and mushroom filling with a pinch of pancetta or chopped bacon!

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A serious explosion of flavor once you cut the delicious stuffed chicken breast.


My husband and teenage son were absolutely delighted with this keto friendly, low carb meal.

My son said, "The stuffing on this chicken is magic!" Which is a high rating from him, considering he doesn't really like mushrooms!

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Creamy Stuffed Chicken with Mushrooms and Bacon


  • Four 6-ounce skinless, boneless chicken breast halves (can also make three 8-ounce chicken breast halves)
  • 1 teaspoon dried thyme
  • 1 teaspoonful of garlic powder
  • ¼ teaspoon of sea salt
  • ¼ teaspoon black pepper

The filling:

  • 2 butter spoons
  • 2 cups diced mushrooms
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (can also be used dry)
  • 3 ounces cream cheese, room temperature
  • ¼ cup chopped parsley
  • ½ teaspoon of sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons diced bacon or 2 slices minced raw bacon
  • ½ tablespoon of avocado oil or olive oil

  1. Preheat oven to 400 ° F (204 ° C) and line baking sheet with parchment paper or aluminum foil.
  2. In a skillet over medium-high heat, melt the butter. Add mushrooms and cook for 3-5 minutes until juices start to drop.
  3. Add minced garlic and sauté until fragrant. Turn off the heat and add 1 teaspoon of fresh thyme leaves, ¼ cup of chopped parsley, ½ teaspoon of sea salt, ¼ teaspoon of black pepper and sauté for one minute and remove the pan from the heat.
  4. Add cream cheese and stir to melt slightly and mix with mushrooms. Set aside.
  5. For the chicken, use a kitchen knife to cut a deep pocket in the thickest part of the chicken breast to create a pocket (* watch video *).
  6. Arrange the chicken on a lined baking sheet and season the chicken with garlic powder, salt and pepper, and dried thyme leaves.
  7. Fill each pocket with creamy mushroom filling. Sprinkle the minced bacon or minced bacon over each chicken breast. Brush off the avocado oil. Brush the avocado oil over the chicken.
  8. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden brown. To serve.

Nutrition Facts: Yield: 4, Servings: 4, Serving Size: 1 Stuffed Chicken Breast, Cal: 395, Carbs: 5g, Fiber: 1g, Net Carbs: 4g, Fat: 21g, Saturated Fat: 10 g, Proteins: 40 g, Sugars: 2 g, sodium: 612 mg.

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