Creamy Swiss cheese and sautéed mushrooms transform these chicken roulades into a cheesy, savory dinner you’ll want on repeat.
Mushroom and Swiss are a match made in chicken roulade heaven.
I cannot stop thinking about these mushroom Swiss chicken roulades. I know they’ll be a huge hit in your house because we just loved them. The creamy, nutty Swiss cheese paired with savory, garlicky mushrooms and juicy chicken is just perfection. What’s not to love about that combo?
How to make my mushroom Swiss chicken roulades
I used Andrew & Everett Swiss Cheese and was so impressed with the flavor! It’s not overpowering but has a distinct flavor, making it a great option for this recipe. It also melted beautifully and delivered an irresistible creaminess to my chicken roulades.
What you need
- Chicken: Use boneless, skinless chicken breasts and halve them lengthwise. You can also purchase thinly sliced chicken breasts.
- Swiss cheese: As I mentioned, I used Andrew & Everett Swiss Cheese. I highly recommend snagging this from Whole Foods!
- Mushrooms: I used baby bella mushrooms, but you could also use portobello mushrooms and slice them into strips for this.
- Garlic and thyme: I season the mushrooms with garlic, thyme, salt and pepper.
- Sweet vermouth: I deglaze the mushrooms with sweet vermouth. If you don’t have it, you can skip this step. You can also substitute it with sherry, brandy, or Shaoxing wine.
How to make it
- Step 1: Pound each chicken half until they reach ¼-inch thickness. Season them with salt and pepper.
- Step 2: Sauté the mushrooms. Start by cooking them in a dry skillet. Once the water releases and evaporates, add extra virgin olive oil. Cook them until they become golden brown. Then, add garlic, thyme, salt and pepper. Sauté for 1 minute until fragrant.
- Step 3: Add sweet vermouth and cook for 2 to 3 minutes until it cooks down. Transfer to a bowl. Wipe out the skillet.
- Step 4: From there, begin assembling the roulades. Place two slices of Swiss cheese on one of the chicken cutlets. Add ¼ of the mushroom mixture on top of the cheese. Roll it up, starting with the end closest to you. Use two pieces of twine to tie the ends of the roulade securely. Set aside and continue with the remaining roulades.
- Step 5: Heat a bit more olive oil in the skillet over medium heat. Add the roulades and cook for 2 to 3 minutes until golden brown. Transfer to the oven for 20 minutes or until the chicken reaches 165ºF.
From there, you’re ready to serve it up! Remove the kitchen twine and serve with your favorite side dish, like mashed potatoes or roasted vegetables.
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Mushroom Swiss Chicken Roulades
Creamy Swiss cheese and sautéed mushrooms transform these chicken roulades into a cheesy, savory dinner you'll want on repeat.
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Servings: 4 roulades
Equipment
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 8 ounces baby Bella mushrooms (wiped clean and sliced)
- 4 teaspoons extra virgin olive oil (divided)
- 4 cloves garlic (peeled and minced)
- 1 teaspoon fresh thyme leaves
- ¼ cup sweet vermouth (optional)
- 8 slices Andrew & Everett Swiss Cheese Thin Sliced
Instructions
Prepare the chicken:
- Preheat the oven to 400ºF. Cut 8 pieces of kitchen twine into 6-inch long strands. Set aside.
- Pat the chicken dry. Slice each breast in half lengthwise. Transfer one of the chicken halves to a cutting board lined with parchment paper. Place another piece of parchment paper on top and use a mallet to pound the chicken to ¼-inch thickness. Continue until all 4 pieces of chicken have been pounded thin. Season the chicken with 1 teaspoon kosher salt and ½ teaspoon pepper. Transfer to the refrigerator. See Note 1.
Sauté the mushrooms:
- Add the mushrooms to a skillet on the stove. Turn the heat to medium and cook until the water releases from the mushrooms and all the excess moisture evaporates, about 4 to 5 minutes. Once the water evaporates from the skillet, add 2 teaspoons extra virgin olive oil and sauté for 3 minutes until the mushrooms turn golden brown. Season with salt and pepper.
- Add the garlic and thyme to the mushrooms and sauté over medium heat for 1 minute. Add the sweet vermouth and bring to a boil. Let the sweet vermouth bubble until it cooks down, about 2 to 3 minutes. Taste and season. Turn off the heat and transfer the mushrooms to a bowl. Wipe out the skillet.
Prepare the roulades:
- Place a chicken cutlet on your work surface. Place 2 slices of Andrew & Everett Swiss Cheese on top. Spoon ¼ of the mushrooms on top of the cheese.
- Starting at the end closest to you, carefully begin rolling the chicken around the mixture, tucking the mushrooms under as you roll. Once the chicken has been rolled up, use 2 pieces of twine to tie up both ends of the roulade. Trim the excess twine using kitchen shears. Set aside and prepare the remaining roulades.
Fry the roulades:
- Heat 2 teaspoons of extra virgin olive oil in the skillet over medium heat. Add the roulades and cook for 2 to 3 minutes until browned.
- Transfer the skillet to the preheated oven for 25 minutes or until the chicken reaches 165ºF. Remove from the oven.
To serve:
- Remove the twine from the roulades and serve them with roasted vegetables or mashed potatoes. Enjoy!
Notes
Note 1: I recommend 1 teaspoon salt and ½ teaspoon pepper per pound of chicken. If your chicken weighs more than 1 pound, adjust the salt and pepper accordingly.
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