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Creamy Chicken Roulade with Spinach and Mushrooms

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An elegant yet simple chicken dish where tender chicken breasts are filled with a savory spinach and mushroom mixture, rolled into roulades, and finished with a rich creamy parmesan sauce.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ cup cream cheese, softened
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese
  • ½ teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon butter
  • ½ cup chicken broth
  • Toothpicks or kitchen twine for securing

Instructions

  1. Place each chicken breast between two sheets of parchment paper and gently pound until evenly thin.
  2. Heat olive oil in a skillet over medium heat and sauté the chopped mushrooms until they release their moisture.
  3. Add the minced garlic and cook briefly until fragrant, then stir in the chopped spinach and cook until just wilted.
  4. Remove the mixture from the heat and allow it to cool slightly, then mix in the cream cheese, thyme, salt, and black pepper.
  5. Spread the spinach and mushroom mixture evenly over each flattened chicken breast.
  6. Carefully roll each chicken breast into a tight roulade and secure with toothpicks or kitchen twine.
  7. Melt the butter in the same skillet over medium heat and place the roulades seam-side down. Cook several minutes on each side until golden.
  8. Pour in the chicken broth and continue cooking until the chicken is nearly cooked through.
  9. Add the heavy cream and grated parmesan cheese, letting the sauce simmer gently until slightly thickened.
  10. Spoon the creamy sauce over the roulades and serve warm.

Notes

  • Sun-dried tomatoes can be added to the filling for a tangy flavor.
  • Shredded mozzarella or provolone cheese can make the filling extra creamy.
  • Half-and-half can replace heavy cream for a lighter sauce.
  • Fresh herbs such as basil or parsley add brightness to the dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of broth or cream to keep the sauce smooth.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chicken-roulade-with-spinach-and-mushrooms/