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This spinach and mushroom stuffed chicken roll is an elegant dish that'll wow your guests while being super easy to make. The meat stays moist while the filling brings awesome flavor and texture.
I first whipped this up during an impromptu dinner with friends, and it's become my go-to impressive meal when I don't want to spend forever in the kitchen.
Ingredients
- For the Chicken:
- Four boneless chicken breasts: Go for medium-sized ones that are easier to handle
- Salt and pepper: Sea salt works best for extra flavor
- Two tablespoons olive oil: Better with a good quality extra virgin kind
- For the Filling:
- One cup fresh chopped spinach: Adds nice color and nutrients
- One cup finely chopped mushrooms: Regular button mushrooms work perfectly
- Half an onion finely chopped: Yellow onions give a milder taste
- Two minced garlic cloves: Nothing beats fresh garlic for boosting flavor
- Half teaspoon dried thym: Thym pairs wonderfully with chicken
- One tablespoon olive oil: for cooking
Step-by-Step Instructions
- Getting the Chicken Ready:
- Put each breast between plastic wrap sheets and gently flatten with a rolling pin to about half-inch thickness. Season both sides well with salt and pepper. Heat your oven to 375°F.
- Making the Filling:
- Heat up olive oil in a big pan over medium heat. Cook onion and garlic for 2-3 minutes until they turn clear. Toss in mushrooms and cook about 5 minutes until they shrink and start browning. Add spinach and cook another 2-3 minutes until wilted. Season with thym, salt and pepper. Let cool a bit.
- Putting Together the Roll:
- Lay out your flattened chicken breasts on your counter. Spread the spinach and mushroom mix down the middle of each breast. Carefully roll up the chicken while keeping the filling inside. Secure with toothpicks or kitchen string so they hold their shape while cooking.
- Cooking:
- In the same pan, heat some olive oil over medium-high heat. Sear the rolls for 2-3 minutes on each side until they turn golden brown. Move them to an oven-safe dish and bake for 20-25 minutes until the inside temp reaches 165°F. Let them sit for 5 minutes before slicing so the juices stay in the meat.
Mushrooms are my favorite thing in this dish. I love using a mix of button and wild mushrooms when they're in season. The way their slightly firm texture contrasts with the tender chicken is just perfect.
Storage and Make-Ahead Tips
You can prep these rolls up to the rolling stage and keep them in the fridge for a day before cooking. Just wrap each one in plastic wrap to keep them fresh. After cooking, they'll stay good in the fridge for up to three days in an airtight container.
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Possible Ingredient Swaps
No spinach around? Try finely chopped kale or even swiss chard instead. For a richer version, mix in some fresh goat cheese or crumbled feta into the filling. Fresh herbs like thyme or rosemary can take the place of dried ones if you double the amount.
What to Serve With It
This roll tastes amazing with creamy mashed potatoes that soak up all the cooking juices. For a lighter meal, pair it with herbed rice pilaf or seasonal roasted veggies like carrots and zucchini. A simple green salad with mustard dressing also makes a great side for this dish.
Frequently Asked Questions
- → What’s the easiest way to flatten chicken breasts?
Put each breast between two pieces of plastic wrap and gently pound it with a meat mallet or rolling pin.
- → How can I make a great stuffing?
Use fresh ingredients like spinach and mushrooms. Add lots of herbs and spices to pack in more flavor.
- → How do I keep the stuffing from spilling out?
Don’t overfill the chicken breasts. Use toothpicks or kitchen twine to hold the rolls together firmly.
- → Can I prep this ahead of time?
Absolutely! You can assemble the rolls a few hours in advance, store them in the fridge, and cook them fresh when ready to serve.
- → What’s the best sauce to serve with this?
A light chicken broth sauce with a touch of rosemary pairs beautifully with the dish.