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–+ servings

Creamy Chicken Roll-Ups

If you think chicken breast is boring, this will change your mind. It’s stuffed, rolled, and cooked until golden, then coated in a creamy garlic parmesan sauce that’s similar to alfredo but has its own thing going on. So good, so easy, and perfect for when you want something cozy without doing too much.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Yields3 servings
Print Recipe Pin Recipe
Servings3 servings

Ingredients

CHICKEN

  • 3 chicken breasts, cut in half (about 1 to 1.5 pounds)
  • 1 tablespoon olive oil, plus more for pan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

FILLING

  • 1/2 cup Boursin cheese, garlic and herb
  • 2 cups fresh baby spinach
  • 1/2 cup shredded mozzarella

SAUCE

  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 chicken bouillon cube
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper, to taste
  • Dash of nutmeg
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon chopped parsley, plus more for garnish
  • Zest from 1 lemon, optional

Instructions 

PREP & COOK CHICKEN

  1. Start by cutting the chicken breasts in half, then pound them out to an even thinness. Drizzle with olive oil and season all over with Italian seasoning, lemon pepper, smoked paprika, salt, and black pepper.
  2. Lay the chicken flat and spread Boursin cheese over each piece. Add the spinach, then a sprinkle of mozzarella.
  3. Roll each piece up tightly and secure with toothpicks to seal.
  4. Heat a pan with a little olive oil over medium heat. Add the chicken roll ups seam-side down first and sear for about 3 minutes or until golden.
  5. Continue searing on the remaining 3 sides, about 2–3 minutes per side, until golden all around. Cook until the chicken is fully cooked through, about 10–12 minutes total depending on thickness. Remove from the pan.
  6. Carefully remove the toothpicks when chicken is cooled down and set aside. You can also opt to remove later but just do not forget!

MAKE THE SAUCE

  1. Without scraping the pan, add the butter and let it melt. Add the garlic and cook for about a minute until fragrant.
  2. Pour in the heavy cream and milk, then crumble in the bouillon cube. Stir until dissolved and bring to a gentle simmer.
  3. Add the Italian seasoning, black pepper, nutmeg, and parmesan. Let it simmer until slightly thickened, then finish with lemon zest and chopped parsley.

BRING IT ALL TOGETHER

  1. Add the chicken back into the sauce and spoon it all over.
  2. Let the sauce simmer for another 1–2 minutes to infuse the chicken and warm it back up.
  3. Garnish with more parsley and serve warm.

Notes

Q: Can I make this ahead of time?
A: Yes, you can prep and roll the chicken ahead of time and keep it in the fridge. Cook and make the sauce fresh for best results.
Q: How do I know when the chicken is done?
A: The chicken should be cooked through and no longer pink in the center. You can also check that it reaches 165°F internally.
Q: What can I use instead of Boursin cheese?
A: You can use cream cheese mixed with garlic and herbs, or even a ricotta and parmesan mixture for a similar creamy filling.
Q: Can I store leftovers?
A: Yes, store in an airtight container in the fridge for a few days and reheat gently so the sauce stays creamy.
Q: What can I serve this with?
A: Pasta, rice, or mashed potatoes are perfect for soaking up all that sauce.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!