Best 5 Mushroom Provolone Stuffed Chicken Low Carb Recipes

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Chicken is a staple in many diets and can be cooked in a variety of ways such as pan-frying, grilling, or baking. Stuffed chicken offers a delightful meal with a multitude of flavors and textures that will impress any palate. Mushroom and provolone stuffed chicken is a delicious low carb dish that is perfect for a quick and easy weeknight meal. This recipe uses simple ingredients that can be easily found at most grocery stores, making it a convenient option for busy individuals or families. With its flavorful combination of mushrooms, provolone cheese, and tender chicken, this dish is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CHICKEN WITH PROVOLONE AND MUSHROOMS



Stuffed Chicken with Provolone and Mushrooms image

Easy chicken breast recipe!

Provided by Olya

Categories     Main Course

Time 50m

Number Of Ingredients 14

4 tablespoons butter (divided)
4 cloves garlic (minced)
8 ounces white mushrooms (sliced)
3 chicken breasts (skinless and boneless)
8 slices provolone ((or mozzarella))
1 cup grated parmesan cheese ((divided))
Salt and pepper (to season (divided))
Garlic powder
Italian seasoning (divided)
1/3 cup onion (chopped)
1/2 cup white wine (or chicken broth)
1 cup heavy cream
3 tablespoons Parsley ((plus extra for garnish))
toothpicks

Steps:

  • Pre-heat oven to 375°F.
  • Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic first, then sliced mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
  • BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
  • Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 2 tablespoons of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
  • Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
  • Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
  • BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
  • Sprinkle with parsley before serving

Nutrition Facts : Calories 1134 kcal, Carbohydrate 11 g, Protein 84 g, Fat 80 g, SaturatedFat 47 g, Cholesterol 374 mg, Sodium 1598 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN WITH MUSHROOMS AND PROVOLONE



Chicken with Mushrooms and Provolone image

This is a recipe I developed today, inspired by a recipe request, and having the same ingredients on hand. We all enjoyed it and hope you will too.

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 chicken breasts, cut in half through the breast to make 8 flat cutlets
1 egg
flour (for dredging)
seasoned Italian breadcrumbs (for dredging)
2 cloves garlic, minced
3 tablespoons olive oil
1 lb mushroom, trimmed,sliced
1 jar barilla tomato sauce with basil (or any good brand)
1/2 cup heavy cream
2 cups provolone cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
  • Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
  • In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
  • Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
  • Remove mushrooms from pan and set aside.
  • Preheat oven to 350F.
  • In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
  • Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
  • Lightly season cutlets with salt and pepper.
  • Distribute mushrooms over chicken and spoon tomato sauce over.
  • Drizzle with 1/2 cup heavy cream.
  • Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
  • Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

Nutrition Facts : Calories 772.7, Fat 57.3, SaturatedFat 26, Cholesterol 243, Sodium 895.6, Carbohydrate 7.1, Fiber 1.2, Sugar 2.5, Protein 57.7

KETO MUSHROOM-STUFFED CHICKEN BREASTS



Keto Mushroom-Stuffed Chicken Breasts image

This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon thyme
1 (8 ounce) package cream cheese
¼ teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
  • Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
  • Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
  • Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
  • Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)



Buffalo Chicken Stuffed Mushrooms (Low-Carb) image

I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!

Provided by Nicole

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 10

Number Of Ingredients 9

10 large mushrooms, stems and insides removed
1 teaspoon olive oil, or as needed
1 celery stalk, diced
¼ cup blue cheese dressing
¼ cup ranch dressing
¼ cup buffalo wing sauce
2 ounces cream cheese
2 cooked chicken breasts, shredded
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
  • Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
  • Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
  • Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.9 g, Cholesterol 32.4 mg, Fat 13 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 356.1 mg, Sugar 1.2 g

CHICKEN PROVOLONE



Chicken Provolone image

Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Steps:

  • Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

Tips:

  • Prep the chicken breasts: Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken breasts inside and out with salt, pepper, and garlic powder.
  • Make the stuffing: In a medium bowl, combine the mushrooms, provolone cheese, bread crumbs, parsley, oregano, salt, and pepper. Mix well.
  • Stuff the chicken breasts: Divide the stuffing mixture evenly among the chicken breasts, pressing it into the pockets. Secure the openings with toothpicks.
  • Cook the chicken breasts: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, or until golden brown. Transfer the chicken breasts to a baking dish.
  • Bake the chicken breasts: Preheat the oven to 375°F (190°C). Bake the chicken breasts for 15-20 minutes, or until cooked through. Serve hot.

Conclusion:

This recipe for Mushroom Provolone Stuffed Chicken is a delicious and easy-to-make low-carb meal. The chicken breasts are tender and juicy, and the stuffing is flavorful and cheesy. This dish is perfect for a weeknight dinner or a special occasion. Serve it with your favorite sides, such as roasted vegetables, mashed cauliflower, or a salad.

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