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Creamy Chicken Roulade with Spinach, Mushrooms, and Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 130 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 3 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Description

This Creamy Chicken Roulade with Spinach and Mushrooms is a deliciously elegant main dish featuring tender chicken breasts stuffed with sautéed mushrooms, onions, and spinach, then rolled and coated with crispy panko breadcrumbs. Served with a rich and creamy homemade Alfredo sauce flavored with Parmesan and parsley, this recipe is perfect for a special dinner or weekend meal. You can fry, air fry, or bake the roulades to achieve a golden brown crust, making it versatile based on your preferred cooking method.

Ingredients

Scale

Chicken Roulade:

  • 1 cup + 1 tablespoon vegetable oil, divided
  • 1 cup onions, finely chopped
  • 1 cup brown mushrooms, finely chopped
  • 3 chicken breasts, boneless and skinless
  • 3 teaspoons black pepper, divided
  • 3 teaspoons salt, divided
  • 3 teaspoons Italiano seasoning, divided
  • 1 cup baby spinach, chopped and divided
  • 2 eggs, beaten
  • 1–2 cups panko breadcrumbs

Creamy Alfredo Sauce:

  • 3 tablespoons butter
  • 1/3 cup parsley, finely chopped
  • 3 tablespoons cream cheese
  • 2 teaspoons garlic powder
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare the Mushroom and Onion Filling: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the finely chopped onions and mushrooms, stirring well. Cook for 2-3 minutes until softened and fragrant. Transfer this mixture into a bowl and let it cool at room temperature for at least 20 minutes to use as the filling.
  2. Season and Flatten the Chicken Breasts: Season both sides of each chicken breast evenly with 1 teaspoon each of black pepper, salt, and Italiano seasoning. Place each chicken breast one at a time between two sheets of plastic wrap or inside a Ziploc freezer bag, then gently flatten with a rolling pin to about 1/4-inch thickness and 6-inches wide, ensuring even thickness without tearing.
  3. Assemble the Roulade: Lay one flattened chicken breast on a fresh piece of plastic wrap. Spread 1/3 cup of chopped baby spinach evenly over the surface. Next, spread a third of the cooled mushroom and onion mixture on top, leaving a 1/2-inch border around the edges. Reserve 1-2 tablespoons of the mushroom-onion mixture for the sauce. Roll the chicken tightly into a log using the plastic wrap, twist the ends to secure tightly, and use plastic clips if available. Repeat for the remaining breasts.
  4. Chill the Chicken Rolls: Transfer the wrapped chicken rolls to the refrigerator and let them set for 30–60 minutes. This helps the roulade hold its shape during cooking.
  5. Prepare the Creamy Alfredo Sauce: Melt butter in a non-stick saucepan over medium heat. Add the finely chopped parsley and reserved mushroom-onion mixture, cooking for 2 minutes until aromatic. Stir in cream cheese and garlic powder, cooking for another minute until combined. Gradually add milk, stirring continuously until the sauce becomes smooth and uniform. Add grated Parmesan cheese and black pepper, stirring well and cooking for an additional minute until slightly thickened. Remove from heat and transfer to a clean bowl.
  6. Coat the Chicken Rolls: Remove the chicken rolls from the refrigerator and unwrap them. Set up two shallow plates: one with beaten eggs and the other with panko breadcrumbs. Dip each chicken roll into the eggs, allowing the excess to drip off, then coat thoroughly with panko breadcrumbs. For a thicker crust, dip again in eggs and breadcrumbs.
  7. Cook the Chicken Roulades: Choose your preferred cooking method:
    • Frying: Heat 1 cup of vegetable oil in a deep pot over medium heat to 325°F (170°C). Fry the breaded chicken rolls for about 5 minutes per side until golden brown and the internal temperature reaches 166°F (74°C).
    • Air Frying: Lightly spray the chicken rolls with oil. Cook in an air fryer at 350°F for 25 minutes, turning halfway through.
    • Baking: Lightly spray the chicken rolls with oil. Bake in a preheated oven at 375°F for 25 minutes, flipping halfway through.
  8. Rest and Serve: Allow the cooked chicken rolls to cool on a wire rack for 5 minutes. Slice the roulades into rounds, plate, and pour the warm creamy Alfredo sauce on top. Serve immediately and enjoy this rich and flavorful dish.

Notes

  • Flatten chicken breasts gently to avoid tearing; uniform thickness is key for even cooking.
  • You can substitute baby spinach with kale or Swiss chard for variation.
  • If you prefer a gluten-free version, use gluten-free breadcrumbs instead of panko.
  • Double dipping the chicken rolls in egg and breadcrumbs creates a thicker, crunchier crust.
  • Use a meat thermometer to ensure the chicken is cooked thoroughly to an internal temperature of 166°F (74°C).
  • Leftover sauce can be refrigerated and used within 2 days or frozen for longer storage.
  • Make sure to cool the mushroom-onion mixture before using it as filling to prevent premature cooking inside the roulade.

Nutrition

  • Serving Size: 1 roulade with sauce
  • Calories: 520 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 28 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 42 g
  • Cholesterol: 165 mg

Find it online: https://yumyy.com/creamy-chicken-roulade-with-spinach-mushrooms-and-alfredo-sauce-recipe/