Chicken Rolls with Herbed Cream Sauce
Elevate your dinner menu with these irresistible Chicken Rolls with Herbed Cream Sauce! Tender, juicy chicken breasts are stuffed with a flavorful mixture of creamy mozzarella, tangy cream cheese, and fresh baby spinach, then seared to golden perfection and baked until deliciously tender. Finished with a velvety herbed cream sauce infused with garlic, parsley, and thyme, this dish strikes the perfect balance of elegance and comfort. Whether you're hosting a special occasion or savoring a weeknight indulgence, these stuffed chicken rolls are sure to be a crowd-pleaser. Ready in under an hour, this recipe is ideal for home cooks seeking a stunning yet simple dish full of flavor.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Baby spinach
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Ground paprika
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly the chicken breasts, ensuring not to slice them fully in half, and pound them to an even thickness using a meat mallet.
In a medium bowl, mix together the cream cheese, mozzarella, spinach, 1 clove of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
Spoon about 2 tablespoons of the filling onto each chicken breast. Roll the breasts tightly around the filling and secure with toothpicks.
Season the outside of the chicken rolls with the remaining salt, pepper, and paprika.
Heat the olive oil in an oven-safe skillet over medium heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the herbed cream sauce. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly add the chicken broth to the roux, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the heavy cream, remaining garlic, parsley, thyme, and adjust seasoning with salt and pepper. Simmer for another 2 minutes.
Remove the chicken rolls from the oven and let rest for 5 minutes. Remove the toothpicks carefully.
Serve the chicken rolls drizzled with the herbed cream sauce. Garnish with additional chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 326% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1127 mg | 87% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
