Cheesy Garlic Mushroom Chicken Rolls
A delightful dish where tender chicken breasts are stuffed with savory sautéed mushrooms, garlic, and ooey-gooey cheese, offering a gourmet experience perfect for weeknight dinners.
Servings: 4 servings
Calories: 450kcal
Ingredients
Chicken Preparation
- 2 large large boneless, skinless chicken breasts Tender and juicy, these serve as the perfect canvas for the rich filling.
- 1 tsp salt Essential for enhancing the natural flavors of the chicken and filling.
- ½ tsp black pepper A pinch of heat to balance the savory components.
- 1 tsp Italian seasoning A fragrant blend that brings warmth and depth.
- 2 tbsp olive oil For a golden sear and added flavor to the chicken.
Mushroom Filling
- 2 tbsp unsalted butter Richness that helps build the savory mushroom filling.
- 3 cloves garlic, minced Aromatic and flavorful, garlic will elevate every bite.
- 2 cups cremini or baby bella mushrooms, sliced Juicy, earthy morsels that add flavor and texture.
- ¼ tsp salt To season the mushrooms perfectly.
- ¼ tsp thyme A refreshing herb that complements the dish beautifully.
Creamy Sauce
- ¾ cup shredded mozzarella cheese Melting bliss that brings the rolls together.
- ¼ cup grated Parmesan cheese Nutty flavor that enhances the richness of the sauce.
- 2 tbsp butter For making the creamy sauce.
- 1 tbsp flour To thicken the sauce into a smooth consistency.
- 1 cup chicken broth Adds depth and moisture to the sauce.
- ½ cup heavy cream Ensures a luxurious, creamy sauce.
- ½ cup shredded mozzarella Extra cheese makes everything better!
Garnish
- 1 tbsp fresh parsley, chopped Adds a pop of color and freshness.
Seasoning
- to taste salt & pepper Essential for rounding out the overall flavor.
Instructions
Preparation
- Butterfly each chicken breast, ensuring they are even in thickness; pound them until they are about ½ inch thick. Season both sides generously with salt, black pepper, and Italian seasoning.
Sauté the Mushrooms
- In a large skillet over medium heat, melt 2 tablespoons of unsalted butter, then add minced garlic and cook for 30 seconds.
- Incorporate sliced mushrooms, along with ¼ teaspoon of salt and ¼ teaspoon of thyme, and sauté for about 5-6 minutes until the mushrooms are browned and tender. Remove from heat and let cool slightly.
Assemble the Rolls
- Lay out each prepared chicken breast on a clean surface. Add a generous spoonful of the sautéed mushroom mixture to the center of each breast, followed by a sprinkle of mozzarella and Parmesan cheese.
- Roll the breasts tightly to enclose the filling and secure with toothpicks.
Sear the Chicken
- In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken rolls seam-side down and sear for about 8-10 minutes, turning occasionally until golden brown on all sides.
Make the Sauce
- Melt 2 tablespoons of butter in the same skillet, whisk in 1 tablespoon of flour to create a roux.
- Gradually add chicken broth, stirring continuously, then pour in heavy cream and let simmer until slightly thickened.
- Stir in remaining shredded mozzarella, seasoning with salt and pepper to taste.
Bake & Finish
- Preheat your oven to 375°F (190°C). Place seared chicken rolls in a baking dish and pour the creamy sauce over the top.
- Bake uncovered for 20-25 minutes, or until the chicken is cooked through and golden brown. Garnish with fresh parsley.
Notes
Butterfly the chicken evenly to ensure it cooks uniformly. Let the mushroom mixture cool to prevent the chicken from cooking too fast. Don't skip the searing for flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C).