Mushroom and Bacon Stuffed Chicken Breasts-Recipe image.

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


  • 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


  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. 

    Mushroom and Bacon Stuffed Chicken Breasts-cooking the bacon
  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.

    Mushroom and Bacon Stuffed Chicken Breasts-cooking the mushrooms
  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.

    Mushroom and Bacon Stuffed Chicken Breasts-prepared stuffing.
  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. 

    Mushroom and Bacon Stuffed Chicken Breasts-cutting the pocket.
  5. Spoon the mushroom and bacon mixture into the pocket in the chicken breast. Divide the mixture evenly between the breasts.

    Mushroom and Bacon Stuffed Chicken Breasts-filled with stuffing
  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.

    Mushroom and Bacon Stuffed Chicken Breasts-Brushing with oil.
  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.

    Mushroom and Bacon Stuffed Chicken Breasts-after baking

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.