These Mushroom and Bacon Stuffed Chicken Breasts bring easy elegance to the low-carb table. This delicious main course can be part of a low-carb, gluten-free, Paleo, diabetic, or keto diet.

I received the product(s) mentioned in this post for free from ButcherBox. This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

The recipe for Mushroom and Bacon Stuffed Chicken Breasts 

Bacon, mushrooms, and rosemary! Does it get any better than that? Oh yes, add some moist and juicy chicken and you’ve got an amazing dinner. 

Bacon gives this stuffing some saltiness and a hint of smoke. Mushrooms add earthy notes and  rosemary gives some  herbaceous piney flavor. Balsamic vinegar enhances the flavor and garlic, well, garlic just makes everything better. 

This recipe looks and tastes impressive, but is really very simple to make. I’ve added some tutorial photos to help you see how easy it really is!

The inspiration

This recipe was inspired by a recipe my husband for dinner several years ago. The recipe was a pork tenderloin stuffed with mushrooms, bacon, and honestly, I don’t remember what else. I’m not sure where the recipe came from, but there was something about it that stayed in my mind. 

Tips and tricks

The mushrooms

You can use pretty much any type of mushroom you like for this recipe. Use the ones you can find and the ones you love. I think I used cremini. If you like a richer, earthier flavor, you might choose shiitake mushrooms. If you want some lobster and crab notes, consider using some lion’s mane mushroom if you can find it!

I’m leaving mushroom choice up to your creativity! Just be sure to simmer out any excess water since mushrooms can hold a lot of water. No one wants watery stuffing!

The meat

As I’ve said throughout the blog, the final result is a function of the quality of the ingredients you use. I’m a big fan of using organic, pasture raised meats since they contain fewer toxins and have a healthier fat profile.

In addition, while I’m a huge meat-lover, I like to know that the source of meat I use treats animals in an appropriate manner. I know how much my own chickens love running around the yard and how unhappy they are if they need to spend a day in the coop–Like if the neighbor’s dogs are running around, for instance.  

I used Butcher Box chicken for this recipe and was super-pleased with the results. They recently sent me a box of their meat to try and I’ve reviewed it below. 

ButcherBox

I know that for some of you, getting high quality, organic, grass-fed meat can be difficult. Let’s face it, many grocery stores just don’t carry it, or don’t carry a great selection. Because of this, I  wanted to share my experience with ButcherBox with you. 

The experience

First of all, let me start by saying that the convenience factor with ButcherBox is huge! Having meat delivered to my door is the ultimate in convenience when I’m super-busy. With ButcherBox, you can choose the size of the box you want, the types of meats you want in the box, and how often you want it delivered. In addition, you can add specific items to your box if you want more of a certain item–like bacon, for example. I received the small sized mixed box with a mixture of chicken, beef, and pork. That way, I could try it all!

What was included

The meat came still frozen and packed up snuggly in compostable packaging–perfect for the environmentally conscious. I received 2 10-ounce ribeye steaks, 3 pounds of boneless skinless chicken breasts, 2 1-pound packages of ground beef, one 24-ounce tri-tip roast, 4 8-ounce pork loin chops. Of course, all of the meat was organic, grass-fed, and grass-finished. 

My thoughts

So far, I’ve been more than impressed with the meat. The beef has an appropriate level of marbling for the cut, the chicken breasts were gorgeous (see photos) and tender when cooked, and well, the only problem with the bacon was that there wasn’t enough of it. Then again, can there ever be enough bacon?

ButcherBox calculates the cost per meal of their meat to be anywhere from $4.97 – $5.38 per meal depending on which box you choose. While this may be expensive, considering that a sandwich at a popular fast food restaurant costs anywhere from $4.50 to $6.50, it really isn’t bad. I don’t mind spending more money on high quality food, because maintaining my optimal health is important to me. 

In short, if you want easy access to quality meat and don’t have a great local source, ButcherBox is a great option. 

Final words

These Mushroom and Bacon Stuffed Chicken Breasts make a main dish any bacon and mushroom lover will enjoy–whether they eat low-carb or not. While it may look complicated, it’s really a super easy meal. If you want to make them even more amazing, you could drizzle a bit of this keto-friendly hollandaise sauce over top. Enjoy!

-Annissa

This recipe for Mushroom and Bacon Stuffed Chicken Breasts brings easy elegance to the low-carb table. Keto-friendly. 🍄🍗🍴

5 from 4 votes

Print

Mushroom and Bacon Stuffed Chicken Breasts

These Mushroom and Bacon Stuffed Chicken Breasts bring easy elegance to the low-carb table. This delicious main course can be part of a low-carb, gluten-free, Paleo, diabetic, or keto diet.

Course Main Course

Cuisine American, low-carb

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Servings 4

Calories 143 kcal

Author Annissa Slusher

Ingredients

• 2 slices bacon sliced
• additional bacon drippings or other oil (if needed)
• 4 ounces mushrooms chopped
• 1 clove garlic crushed
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh rosemary leaves only
• 2 large boneless skinless chicken breasts (about 1 pound total)
• sea salt

Instructions

1. Preheat oven to 400º Fahrenheit. Place a paper towel on a plate and set aside. Heat a large skillet over medium high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove and drain on prepared plate. 

   

2. Remove and set aside all but about 2 tablespoons of bacon fat. If you have less than 2 tablespoons of bacon fat, add some additional fat or oil to the skillet. Place skillet back on medium high heat and add the mushrooms. Cook mushrooms, stirring frequently, until mushrooms are tender.

   

3.  Stir in garlic and cook until fragrant, about 1 minute. Stir in vinegar and deglaze the pan, scraping up any brown bits in the bottom. Simmer until almost completely evaporated. Remove from the heat. Stir in the bacon and the rosemary. Taste and add sea salt if necessary. Set aside.

   

4. Starting at the thickest portion of each chicken breast, carefully cut a pocket, inserting the knife to make the pocket as large as possible without cutting through. 

   

5. Spoon the mushroom and bacon mixture into the pocket in the chicken breast. Divide the mixture evenly between the breasts.

   

6. Tie a few pieces of butcher's twine around the chicken breast to close the opening. You could use some toothpicks to close it as well. Place on a roasting pan. Brush the chicken breasts with the reserved bacon fat or other oil. Sprinkle lightly with salt.

   

7. Bake chicken in the preheated oven until internal temperature reaches 165º Fahrenheit, about 22-26 minutes. Allow chicken breasts to rest for about ten minutes before slicing.

   

Recipe Notes

I used 1/8th teaspoon of sea salt as the salt added to the recipe in calculating the nutritional values. 

Serving size: 1/2 breast 

Net carbs per serving:1

Nutrition Facts

Mushroom and Bacon Stuffed Chicken Breasts

Amount Per Serving

Calories 143 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 59mg20%

Sodium 515mg22%

Potassium 114mg3%

Carbohydrates 1g0%

Fiber 0g0%

Sugar 1g1%

Protein 25g50%

Vitamin A 0%0%

Vitamin C 2.5%3%

Calcium 30%3%

Iron 0.9%5%

* Percent Daily Values are based on a 2000 calorie diet.