Mushroom, Bacon, and Gruyere Stuffed Chicken
This Mushroom, Bacon, and Gruyere Stuffed Chicken has it all: the meatiness of the mushrooms; the smoky, salty flavor of the bacon; and the delectable creaminess of the cheese blend, especially of the gruyere. This recipe is anything but boring.
Chicken Stuffed with Mushrooms, Bacon, and Gruyere!
Keto Friendly Chicken Stuffed with Mushrooms, Bacon, and Gruyere
Seriously, with all the delicious flavors and textures going on in this dish, you won’t miss the carbs. Being a little (understatement) bit addicted to carbs, I know.
How to make Mushroom, Bacon, and Gruyere Stuffed Chicken:
Preheat oven to 350 degrees Fahrenheit.
Spice Mixture
First, we will mix the spice rub. In a small bowl or dish, combine the onion powder, garlic powder, paprika, dill, parsley, salt, and pepper.
This spice mixture will work will with a number of dishes.
Give it a good toss or two.
Prepare the filling:
Next, in a bowl, combine the Gruyere cheese, cream cheese, parmesan cheese, and mozzarella cheese.
Stir the cheeses together.
The Gruyere is what’s going to give you that delicious fondue-like flavor. Gruyere usually comes as a small block of cheese. You will need a cheese grater to shred or grate it. If you can get your deli counter at your supermarket to do it, go for it.
Heat a small pan to medium. Add a teaspoon of the oil. Add the chopped bacon. Cook until the bacon just begins to crisp up.
Transfer the bacon to the cheese mixture and give it a stir.
In the same pan you cooked the bacon, add the butter, followed by the mushrooms. Lower the heat to low-medium. Cook the mushrooms until they begin to cook down in size.
Transfer the mushrooms to the cheese mixture and give it a stir.
How to Stuff the Chicken with the Filling:
Using a sharp knife or kitchen scissors, cut a pocket on the side of each chicken breast. Make the pocket large enough to stuff a generous amount of the filling in the chicken. Sprinkle a little bit of salt on the inside of the pocket.
Rub the outside of the chicken with some oil, and then with the prepared spice rub.
Stuff the inside of the chicken with your prepared filling. Your stuffing should be facing up so that it doesn’t spill out when cooking.
Ideally, the stuffing is enough for 6 regular sized breasts or 5 extra large ones. I only had 5 medium sized, organic chicken breasts, so I overstuffed mine.
These overstuffed chicken breasts are ready to be baked!
Baking Time:
Bake in the preheated oven for about 50 to 55 minutes, or until the chicken registers 165 degrees Fahrenheit internally. The baking time will vary slightly, depending on the size of the chicken breasts you use. It smells so good!
Chicken Stuffed with Mushrooms, Bacon, and Gruyere!
Chicken Stuffed with Mushrooms, Bacon, and Gruyere!
This is a meal in itself. You don’t need any sides. Two is a good serving size for a hungry person!
Chicken Stuffed with Mushrooms, Bacon, and Gruyere!
Also, the sauce at the bottom of the pan is really good. I mean, really good! You get that bacon and butter flavor from the ingredients. Go ahead and pour some on top of your chicken. Simply delicious!
Chicken Stuffed with Mushrooms, Bacon, and Gruyere!
Enjoy!
You’ll also love my Spinach and Artichoke Stuffed Chicken.
Mushroom, Bacon, and Gruyere Stuffed Chicken
Ingredients
- 1 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic Powder
- 1/4 Teaspoon Sweet Hungarian Paprika
- 2 Teaspoons Salt, split
- 1/8 Teaspoon Pepper
- 1 Teaspoon Dill
- 1 Teaspoon Parsley
- 1 Cup Freshly Grated Gruyere Cheese
- 8 Tablespoons Cream Cheese
- 1/2 Cup Shredded or Shaved Parmesan Cheese
- 1/2 Cup Shredded Mozzarella Cheese (not low fat)
- Teaspoons Olive Oil as needed
- 6 Slices Bacon, sliced and chopped
- 5 or 6 Chicken Breasts
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In a small bowl or dish, combine the onion powder, garlic powder, paprika, dill, parsley, salt, and pepper.
-
Next, in a bowl, combine the Gruyere cheese, cream cheese, parmesan cheese, and mozzarella cheese.
-
Heat a small pan to medium. Add a teaspoon of the oil. Add the chopped bacon. Cook until the bacon just begins to crisp up. Transfer the bacon to the cheese mixture.
-
In the same pan you cooked the bacon, add the butter, followed by the mushrooms. Lower the heat to low-medium. Cook the mushrooms until they begin to cook down in size. Transfer the mushrooms to the cheese mixture.
-
Using a sharp knife or kitchen scissors, cut a pocket on the side of each chicken breast. Make the pocket large enough to stuff a generous amount of the filling in the chicken. Sprinkle a little bit of salt on the inside of the pocket.
-
Rub the outside of the chicken with some oil and then with the prepared spice rub.
-
Stuff the inside of the chicken with your prepared filling. Your stuffing should be facing up so that it doesn't spill out when cooking.
-
Bake in the preheated oven for about 50 to 55 minutes, or until the chicken registers 165 degrees Fahrenheit internally. The baking time will vary slightly, depending on the size of the chicken breasts you use.