One Skillet. Savory chicken. Creamy gravy. It’s a dinnertime win.
Oh, this is a good one. We’re talking about quick, savory, stuffed chicken breast, seared and cooked off in a creamy gravy. You only need one skillet and a few ingredients to get dinner on the table in 30 minutes or less.
We know stuffed chicken usually gets an overly-time-consuming-wrap. And for a good reason: who has time for all that meticulous mini-pocket creation? We don’t. So, we thought, why not roll the chicken around the yummy stuffing? Problem solved.
Yep, you heard us, roll those babies up and sear them off. If you’re looking to save even more time (who isn’t), buy thin chicken breasts in the grocery store or ask the butcher to pound them out for you. One less step gets you that much closer to dinner.
You had me at stuffing.
We were inspired by the Italian classic, Chicken Saltimbocca, which we vote translates to something along the lines of “party in my mouth.” Usually, this dish is made with prosciutto and sage, but we wanted to put a little more nutritional value in and subbed spinach for the sage. We also used some gruyere cheese inside our skillet chicken, because who can turn down some
When you’re prepping the chicken breast for their date with that savory stuffing, please be sure to season them well. Don’t be shy with the salt and pepper. Get a good four-finger-pinch of some kosher salt and sprinkle it on both sides. Chicken and salt are besties, we promise.
Last stop before hitting the skillet: the roll-up station. We have to emphasize; you’re not going for perfection here. Stuffing will fall out, it’s inevitable. Do your best, then use a toothpick-without the plastic frill, to secure the end, so your chicken won’t unroll. Once you have everyone ready to go, it’s straight into a smoking hot skillet. Sear them off, set aside, and deglaze the skillet with wine.
We say this all the time, but you need that skillet nice and hot. We like to use a castiron one since it holds in heat well and cooks evenly. If you’re in the market for one, here’s is a tried and true classic from Lodge. You can always use whatever skillet you have though, don’t feel the need to grab new kitchen gear unless you really want to.
Lastly, the gravy, oh the gravy! Again, another food item that gets a bad wrap. It’s just thickened chicken stock, and who would turn their nose at chicken stock? Not us. Return the chicken to simmer for a few minutes in the perfectly thickened sauce, garnish with some chopped fresh parsley, serve with a salad. That’s it!
enjoy!
xx
the turnips + tantrums team
Skillet Chicken Rolls with Creamy Gravy
Ingredients
- 6 organic chicken breasts sliced horizontally in half, then pounded thin
- 6 slices prosciutto
- 1/2 cup spinach
- 1/3 cup gruyere shredded
- 4 tbsp olive oil
- 2 tbsp butter
- 2 tbsp gluten free flour King Arthur preferred
- 1 cup white wine
- 2 cups chicken stock
- 1/4 cup cream
- kosher salt and pepper
- parsley garnish
- lemon zest garnish
Instructions
- Prepare the chicken breast by cutting them in half, horizontally, then pounding out to the thickness of a pencil.
- Season generously with salt and pepper.
- To each breast, lay a piece of prosciutto, then a few spinach leaves, then about a tbsp of gruyere. Roll up, and secure with a toothpick.
- In the sauté pan, heat oil until smoking, then sear chicken on all sides, about 10 minutes. Remove from skillet and set aside.
- Pour in wine to deglaze. Reduce wine by half. Meanwhile, mix butter and flour. Add mixture to skillet and melt, until it’s nice and creamy.
- Add in the broth and let thicken, then add in cream and 1 tsp kosher salt-unless your broth was already fairly seasoned.
- Snuggle all the chicken back into the skillet with all that delicious gravy, simmer to finish cooking, about 5 minutes. Sprinkle on some chopped parsley.
- Serve that fancy chicken with a salad and you have dinner set!
Nutrition
Recipe Source: turnips + tantrums original recipe.
In need of another one skillet meal? Check out our Chicken and Rice Skillet recipe. Just as easy and delicious.