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Creamy Chicken Roulade with Spinach and Mushrooms in Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 96 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 3 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This Creamy Chicken Roulade with Spinach and Mushrooms is a deliciously elegant dish featuring tender chicken breasts rolled with a savory mushroom, onion, and spinach filling. Coated in crispy panko breadcrumbs and cooked to golden perfection, it’s served with a rich, creamy Alfredo sauce infused with Parmesan and herbs. Perfect for a special dinner or impressing guests with a classic yet accessible recipe.

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 filling: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add finely chopped onions and brown mushrooms, stirring well. Cook for 2-3 minutes until softened and fragrant. Transfer the mixture to a bowl and let it cool at room temperature for at least 20 minutes.
  2. Season and flatten chicken breasts: Season both sides of each chicken breast with 1 teaspoon each of black pepper, salt, and Italiano seasoning. Place each breast between two sheets of plastic wrap or inside a Ziploc bag. Carefully flatten using a rolling pin until about 1/4-inch thick and 6 inches wide, ensuring even thickness without tearing the meat.
  3. Assemble the roulades: Lay a flattened chicken breast on plastic wrap. Spread 1/3 cup baby spinach evenly over the surface. Reserve 1-2 tablespoons of the mushroom and onion mixture, then spread a third of the remaining filling on top, leaving a 1/2-inch border around edges. Roll tightly into a log, wrapping tightly with plastic wrap and twisting the ends to secure with clips. Repeat for remaining breasts. Refrigerate rolls for 30–60 minutes to set.
  4. Make the creamy Alfredo sauce: Melt butter in a non-stick saucepan over medium heat. Add chopped parsley and reserved mushroom and onion mixture. Sauté for 2 minutes until aromatic. Stir in cream cheese and garlic powder, cooking for 1 minute. Gradually add milk while stirring to create a smooth sauce. Mix in grated Parmesan cheese and black pepper, cooking for another minute until slightly thickened. Remove from heat and set aside.
  5. Bread the chicken roulades: Remove roulades from fridge and unwrap. Prepare two shallow plates: one with beaten eggs and one with panko breadcrumbs. Dip each roulade first into the eggs, then fully coat with panko. For a thicker crust, double-dip in egg and breadcrumbs again.
  6. Cook the roulades: Choose one cooking method:
    • Frying: Heat 1 cup vegetable oil in a pot over medium heat until 325°F (170°C). Fry roulades for about 5 minutes per side until golden brown and internal temperature reaches 166°F (74°C).
    • Air frying: Lightly spray roulades with oil. Cook in air fryer at 350°F (175°C) for 25 minutes, turning halfway.
    • Baking: Lightly spray roulades with oil. Bake in preheated oven at 375°F (190°C) for 25 minutes, turning halfway through.
  7. Serve: Let the cooked roulades rest on a wire rack for 5 minutes. Slice into rounds and generously spoon the creamy Alfredo sauce over the top before serving.

Notes

  • Use plastic wrap or a freezer bag to prevent tearing when flattening chicken breasts.
  • Ensure the chicken is tightly rolled to keep the filling intact during cooking.
  • The panko crust can be made extra crunchy by double coating with egg and breadcrumbs.
  • Check internal temperature with a meat thermometer to guarantee safe cooking (166°F / 74°C).
  • Leftover creamy Alfredo sauce can be refrigerated and reheated gently before serving.

Nutrition

  • Serving Size: 1 roulade with sauce
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 620 mg
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 42 g
  • Cholesterol: 160 mg

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