Mushroom Stuffed Chicken Rolls

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These Mushroom Stuffed Chicken Rolls turn simple chicken breasts into a dinner that feels a little more special. Thin chicken cutlets are wrapped around a savoury mushroom and onion filling with melted mozzarella, then cooked until golden on the outside and juicy inside.

You can make them in the oven or air fryer. The oven is great when you’re cooking the whole batch at once, while the air fryer gives the outside especially nice browning.

Why You’ll Love This Recipe

• Juicy chicken with a savoury mushroom filling
• Oven and air fryer methods included
• Melty mozzarella without a heavy sauce
• Easy enough for dinner but pretty enough for entertaining

Ingredient Notes

Chicken breasts: Use thin chicken cutlets or slice larger chicken breasts horizontally and gently pound them to an even thickness. Even pieces roll more easily and cook at the same rate.

Mushrooms: Cremini or white mushrooms both work. Chop them fairly small so the filling stays inside the rolls.

Onion: Cook the onion with the mushrooms until soft and most of the moisture has evaporated.

Mozzarella: Low-moisture mozzarella melts well without releasing too much liquid.

Sour cream: A small amount in the filling keeps it creamy. I don’t coat the outside heavily with sour cream because the chicken browns better without it.

How to Make Mushroom Stuffed Chicken Rolls

Prepare the Chicken: If necessary, slice the chicken breasts horizontally into 6 thin cutlets. Place between pieces of parchment and gently pound to about ¼ inch / 6 mm thick. Season both sides with salt, pepper, paprika and garlic powder.

Cook the Filling: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and mushrooms and cook for 7–9 minutes, until softened, lightly golden and most of the mushroom liquid has evaporated. Remove from the heat and let cool for several minutes.

Finish the Filling: Stir the sour cream and parsley into the mushroom mixture, then fold in the shredded mozzarella.

Roll the Chicken: Divide the filling among the chicken cutlets, keeping it slightly away from the edges. Roll each cutlet tightly around the filling and place seam-side down. Secure with toothpicks if needed.

Oven Method

Preheat the oven to 400°F / 200°C. Arrange the chicken rolls seam-side down in a lightly greased baking dish with a little space between them.

Lightly brush the tops with the remaining olive oil. Bake for 25–30 minutes, until golden and the thickest part of the chicken reaches 165°F / 74°C.

Let rest for about 5 minutes before serving.

Air Fryer Method

Preheat the air fryer to 375°F / 190°C.

Lightly brush the chicken rolls with olive oil and arrange them seam-side down in the basket without overcrowding. Cook in batches if necessary.

Air fry for 14–18 minutes, turning carefully once around the halfway point if your air fryer browns unevenly. Cook until the chicken reaches 165°F / 74°C in the thickest part.

Let rest for 5 minutes before serving.

Tips

• Cook the mushroom filling until the excess moisture evaporates so the rolls don’t become watery.
• Let the filling cool slightly before adding the mozzarella.
• Don’t overfill the chicken or the filling will escape while cooking.
• Try to make the chicken cutlets approximately the same thickness.
• A meat thermometer is the easiest way to keep the chicken juicy without undercooking it.
• Remove toothpicks before serving.

Serving Suggestions

These chicken rolls work well with mashed potatoes, rice or a simple vegetable side.

Garlic Butter Green Beans with Toasted Almonds would make an especially easy side dish with them.

You May Also Like

Spinach & Cheese Stuffed Chicken Rolls – another stuffed chicken dinner with a creamy spinach filling.

Creamy Chicken & Mushrooms – a cozy chicken-and-mushroom dinner for when you want something saucier.

Garlic Butter Green Beans with Toasted Almonds – a quick vegetable side that pairs nicely with these chicken rolls.