Nutrition Facts
Servings: 2 ServingCalories:420kcalTotal Fat:28gSaturated Fat: 10gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:40g
Crispy Shiitake Mushroom & Goat Cheese Stuffed Chicken: A Keto Gourmet Favorite
Some nights, we want a meal that feels gourmet but doesn’t take hours to prepare. That’s exactly what this Crispy Shiitake Mushroom & Goat Cheese Stuffed Chicken delivers. It’s packed with rich, umami flavors from shiitake mushrooms, balanced by the creamy tang of goat cheese, all wrapped in a golden, crispy chicken breast. The best part? It’s completely keto, high in protein, and seriously satisfying.
The shiitake mushrooms bring an earthy depth, while the goat cheese adds creaminess that keeps the chicken juicy and tender. Pan-seared for a crispy, golden crust and then baked to perfection, this dish is a guaranteed way to elevate our weeknight meals without breaking a sweat. Whether we serve it with a simple green salad or buttery roasted vegetables, this dish is always a winner.
Description
This stuffed chicken is juicy on the inside, crispy on the outside, and filled with bold flavors. Perfect for an easy yet gourmet keto dinner!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 cup shiitake mushrooms, finely chopped
- 2 oz goat cheese, softened
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 large egg
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil (for searing)
- 1 tbsp butter (for basting)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the shiitake mushrooms and sauté for 3-4 minutes until tender and slightly caramelized.
- In a small bowl, mix the sautéed mushrooms with goat cheese and chopped parsley. Set aside.
- Slice a pocket into each chicken breast, being careful not to cut all the way through.
- Season both sides of the chicken with garlic powder, onion powder, salt, black pepper, and smoked paprika.
- Stuff each chicken breast with the shiitake-goat cheese mixture, pressing the edges together to seal.
- In a shallow bowl, whisk the egg.
- In another bowl, mix almond flour and Parmesan cheese.
- Dip each stuffed chicken breast into the egg, then coat with the almond flour mixture.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown.
- Add butter to the pan, then transfer to a preheated oven at 375°F and bake for 12-15 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing.
- Serve with a side of roasted vegetables or a simple arugula salad.
Prepare the Stuffing:
Prepare the Chicken:
Coating & Cooking the Chicken:
Rest & Serve:
Note
Substitutions & Variations
- Dairy-Free: Use dairy-free goat cheese alternative and ghee instead of butter.
- Nut-Free: Swap almond flour for crushed pork rinds or coconut flour.
- Different Cheese: Try feta or cream cheese for a slightly different flavor profile.
- Spicy Kick: Add a pinch of cayenne pepper to the seasoning for heat.
This Crispy Shiitake Mushroom & Goat Cheese Stuffed Chicken is the perfect balance of indulgence and simplicity. With bold flavors, a crunchy coating, and a creamy, umami-packed filling, it’s a keto dinner that always impresses.