Stuffed Chicken Rolls With Creamy Mushroom Sauce

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🍗 Stuffed Chicken Rolls With Creamy Mushroom Sauce

INGREDIENTS

For the Chicken Rolls

  • 4 chicken breasts, butterflied & pounded thin

  • 1 cup shredded mozzarella or provolone

  • ½ cup spinach (fresh or thawed & squeezed dry)

  • ½ cup cream cheese (softened)

  • 2 tbsp grated Parmesan

  • 2 cloves garlic, minced

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & pepper to taste

  • 2 tbsp olive oil (for searing)

  • Toothpicks or kitchen twine

For the Creamy Mushroom Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 8 oz mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 cup heavy cream (or half-and-half)

  • ½ cup chicken broth

  • ¼ cup grated Parmesan

  • 1 tsp thyme (fresh or dried)

  • Salt & pepper to taste

🔪 INSTRUCTIONS

1. Prepare the Chicken

  1. Butterfly each chicken breast and pound to ¼–½ inch thickness.

  2. Season both sides with salt, pepper, paprika, and Italian seasoning.

2. Make the Stuffing

  1. In a bowl, mix:

    • Cream cheese

    • Spinach

    • Mozzarella

    • Parmesan

    • Garlic (minced)

    • Pinch of pepper

  2. Taste and adjust seasoning.

3. Stuff and Roll

  1. Spread 2–3 tablespoons of the filling onto each chicken breast.

  2. Roll tightly from the short end.

  3. Secure with toothpicks or tie with kitchen twine.

  4. Optional: lightly sprinkle the outside with paprika for color.

4. Sear the Chicken

  1. Heat olive oil in a deep skillet over medium-high heat.

  2. Add chicken rolls seam-side down.

  3. Sear 2–3 minutes per side until golden.

  4. Remove and set aside (they will finish cooking in the sauce).

5. Make the Creamy Mushroom Sauce

  1. In the same pan, add butter + 1 tbsp olive oil.

  2. Add mushrooms and sauté until browned (5–7 minutes).

  3. Add garlic and cook 1 minute until fragrant.

  4. Pour in chicken broth and scrape up any browned bits.

  5. Add heavy cream, Parmesan, thyme, salt, and pepper.

  6. Bring to a gentle simmer.

6. Finish Cooking

  1. Return the chicken rolls to the pan.

  2. Cover and simmer on low for 15–20 minutes, or until chicken reaches 165°F (74°C).

  3. Spoon sauce over the rolls while cooking to keep moist.

7. Serve

Slice the rolls or serve whole with generous spoonfuls of mushroom cream sauce.

Great with:

  • Mashed potatoes

  • Buttered noodles

  • Rice

  • Roasted veggies

  • Garlic bread

⭐ Tips

  • Add sun-dried tomatoes to the stuffing for extra flavor.

  • Use Swiss or Fontina cheese for a deeper melt.

  • Add 1 tsp Dijon mustard to the sauce for a gourmet boost.

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