🍗 Stuffed Chicken Rolls With Creamy Mushroom Sauce

A rich, elegant dish with tender chicken, melty cheese, and a buttery mushroom pan sauce.

🧾 Ingredients (Serves 3–4)

Chicken Rolls

• 3–4 chicken breasts, butterflied and pounded thin

• 1 cup sliced mushrooms

• 1 cup shredded or sliced cheese

  • Swiss, provolone, mozzarella, or gruyère all work

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

Creamy Mushroom Sauce

• 1 cup sliced mushrooms

• 2 tbsp butter

• 2 cloves garlic, minced

• ½ cup chicken broth

• ½ cup heavy cream

• 1 tbsp Dijon mustard (optional, but adds depth)

• Salt + pepper to taste

• Fresh parsley for garnish

🔥 Instructions

1. Prepare the filling

1. In a pan, heat 2 tbsp butter over medium heat.

2. Add 1 cup mushrooms, cook until golden.

3. Season lightly with salt and pepper.

4. Remove from heat and let cool slightly.

2. Prepare the chicken

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

2. Season both sides with

   • salt

   • pepper

   • garlic powder

   • onion powder

3. Assemble the rolls

1. Add a layer of cheese over each flattened chicken breast.

2. Spoon the cooked mushrooms evenly on top.

3. Roll up tightly (toothpicks optional for securing).

4. Sear the chicken

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

2. Sear each chicken roll until browned on all sides (3–4 minutes per side).

3. Transfer to a baking dish.

5. Bake

• Bake at 375°F (190°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

6. Make the creamy mushroom sauce

1. In the same skillet, melt 2 tbsp butter.

2. Add 1 cup mushrooms and sauté until soft.

3. Add garlic; cook 30 seconds.

4. Pour in chicken broth, scraping up browned bits.

5. Add heavy cream and Dijon; simmer until thickened (3–5 minutes).

6. Season with salt and pepper.

7. Serve

• Spoon sauce over the chicken rolls.

• Garnish with parsley.

• Enjoy warm.

🍽 Tips for Best Results

• Pound chicken thin for easy rolling.

• Don’t overfill — it can cause the rolls to burst.

• Use a cast-iron skillet for the deepest sear.

• Add cheese on top near the end for the melty appearance seen in the photo.

❓ Q/A Section

Q1: Can I use different cheeses?

Yes! Gruyère, mozzarella, Swiss, provolone, or Havarti melt beautifully.

Q2: Can I substitute the mushrooms?

Absolutely. Try:

• Spinach

• Caramelized onions

• Bacon bits

• Sundried tomatoes (not carnivore)

For carnivore-style: use bacon, cheese, and cream only.

Q3: Do I have to bake the chicken rolls?

The baking step ensures the inside cooks evenly.
BUT you can finish them entirely on the stovetop:

• Cover and cook over low heat for 12–15 minutes.

Q4: My rolls unwrapped while cooking — what happened?

Try these:

• Use toothpicks

• Roll tighter

• Chill 10 minutes before searing

• Don’t overfill

Q5: Can I make this dairy-free?

Yes:

• Use ghee or tallow instead of butter

• Use coconut cream instead of heavy cream

• Use dairy-free cheese or omit it entirely

Q6: Can I make this carnivore-friendly?

Yes. Simplest carnivore version:

• Chicken

• Cheese

• Bacon or mushrooms (depending on how strict)

• Butter sauce

Q7: How do I store and reheat leftovers?

• Refrigerate up to 3 days

• Reheat in oven at 300°F for 10–12 minutes

• Sauce may thicken; add a splash of broth or cream.