Mushroom and Swiss Stuffed Chicken with Keto Gravy Recipe

For the Stuffed Chicken:

4 boneless, skinless chicken breasts

8 slices Swiss cheese

1 cup sliced mushrooms

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

For the Keto Gravy:

2 tablespoons butter

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon xanthan gum (for thickening)

Salt and pepper, to taste

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Chicken:

Using a sharp knife, cut a pocket into the side of each chicken breast. Season the chicken with garlic powder, salt, and pepper.

Stuff each chicken breast with 2 slices of Swiss cheese and an equal amount of sliced mushrooms. Secure the opening with toothpicks if necessary.

Cook the Chicken:

Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Prepare the Keto Gravy:

In a saucepan, melt the butter over medium heat. Add the chicken broth and bring to a simmer.

Whisk in the heavy cream and xanthan gum. Continue to cook and stir until the gravy has thickened. Season with salt and pepper to taste.

Remove the chicken from the oven and let it rest for a few minutes. Remove any toothpicks.

Serve the stuffed chicken breasts with the keto gravy drizzled on top.

Enjoy this Mushroom and Swiss Stuffed Chicken with Keto Gravy alongside a side of keto-friendly vegetables or a simple salad for a complete meal. This dish combines rich flavors and textures, making it a satisfying option for anyone following a ketogenic diet.