🍗 Chicken Roulade with Mushrooms & Creamy Cheese Sauce

Serves: 4
Total Time: ~45–50 minutes
Skill Level: Medium (but very manageable)

🧾 INGREDIENTS

Chicken Roulade

• 4 boneless, skinless chicken breasts

• Salt & black pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tbsp olive oil

Mushroom Filling

• 8 oz mushrooms (cremini or button), finely chopped

• 2 tbsp butter

• 1 small shallot or ½ onion, minced

• 2 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt & pepper, to taste

Creamy Cheese Sauce

• 1 tbsp butter

• 1 tbsp olive oil

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• ¼ cup cream cheese, softened

• ½ tsp garlic powder

• Salt & pepper, to taste

Optional Garnish

• Fresh parsley or thyme

👩‍🍳 INSTRUCTIONS

1️⃣ Prepare the Chicken

1. Place chicken breasts between plastic wrap.

2. Pound to an even ¼-inch thickness.

3. Season both sides with salt, pepper, garlic powder, and paprika.

2️⃣ Make the Mushroom Filling

1. Melt butter in a skillet over medium heat.

2. Add shallot and cook until soft.

3. Add mushrooms and cook until moisture evaporates.

4. Stir in garlic and thyme; cook 30 seconds.

5. Season with salt and pepper. Remove from heat and cool slightly.

3️⃣ Assemble the Roulades

1. Spoon mushroom mixture evenly over each chicken breast.

2. Roll tightly from the short end.

3. Secure with toothpicks or kitchen twine.

4️⃣ Sear the Chicken

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

2. Sear roulades on all sides until golden (about 2–3 minutes per side).

3. Remove from pan and set aside.

5️⃣ Make the Creamy Cheese Sauce

1. In the same pan, add butter and olive oil.

2. Pour in chicken broth and scrape up browned bits.

3. Add heavy cream and cream cheese; whisk until smooth.

4. Stir in Parmesan, garlic powder, salt, and pepper.

5. Simmer gently until slightly thickened.

6️⃣ Finish Cooking

1. Return chicken roulades to the pan.

2. Spoon sauce over the chicken.

3. Cover and simmer on low for 10–15 minutes, until chicken reaches 165°F (74°C).

4. Remove toothpicks or twine before serving.

🍽️ TO SERVE

• Spoon creamy sauce over sliced roulades

• Garnish with fresh herbs

• Serve with mashed potatoes, roasted vegetables, or pasta

❓ Q & A

Q: Can I bake this instead of stovetop?

A: Yes! After searing, transfer to a baking dish, cover with sauce, and bake at 375°F (190°C) for 25–30 minutes.

Q: Can I make this ahead of time?

A: Yes. Assemble roulades up to 24 hours ahead, refrigerate, then cook fresh.

Q: What cheese works best?

A: Parmesan adds depth, cream cheese adds silkiness. You can also use:

• Gruyère

• Fontina

• Mozzarella (milder)

Q: How do I keep the chicken juicy?

A: Pound evenly, don’t overcook, and simmer gently in sauce—not boiling.

Q: Can I add spinach or prosciutto?

A: Absolutely!

• Add sautéed spinach to the filling

• Wrap chicken with prosciutto before rolling for extra flavor

Q: Is this keto / low-carb friendly?

A: Yes! No flour needed. Serve with cauliflower mash or roasted broccoli.

Q: Can I freeze leftovers?

A: Chicken freezes well, but cream sauces may separate slightly. Best enjoyed fresh or refrigerated up to 3 days.