Chicken Ballotine with Mushroom Sauce is a gourmet yet surprisingly easy dish that makes for an impressive meal. The chicken is deboned, seasoned, and rolled with a flavorful stuffing, creating a tender, juicy, and perfectly cooked dish. Paired with a rich, creamy mushroom sauce, this dish brings sophistication and deep flavors to your dinner table. It’s perfect for a special occasion, holiday meal, or when you want to treat yourself to something truly delicious.

Why You’ll Love This Recipe

Chicken Ballotine with Mushroom Sauce is not only a show-stopping dish, but it’s also surprisingly simple to prepare once you get the hang of rolling the chicken. The juicy chicken, packed with flavorful stuffing, is perfectly complemented by the earthy, creamy mushroom sauce that adds a luxurious finish to the dish. Whether you’re cooking for family or entertaining guests, this meal is sure to impress with its tender, juicy chicken and decadent sauce.

Chicken Ballotine with Mushroom Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken ballotine:

4 bone-in, skinless chicken breasts (or thighs)
2 tablespoons olive oil (for searing the chicken)
Salt and pepper, to taste
1/2 cup spinach, chopped (optional)
1/2 cup mozzarella cheese or goat cheese (optional)
1/4 cup breadcrumbs (optional, for stuffing)
1/4 cup fresh herbs (parsley, thyme, or rosemary), chopped

For the mushroom sauce:

2 tablespoons unsalted butter
1/2 cup onions, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (such as cremini or button mushrooms)
1 cup heavy cream (or substitute with half-and-half for a lighter version)
1/2 teaspoon dried thyme (or fresh thyme)
1/2 teaspoon Dijon mustard (optional, for extra flavor)
Salt and pepper, to taste
Fresh parsley (for garnish)

Directions

Prepare the chicken ballotine:

Debone the chicken: Using a sharp knife, carefully remove the bones from the chicken breasts or thighs while keeping the skin intact. Start by cutting along each side of the bone and removing it. Make sure to leave the skin on, as it helps to keep the chicken moist during cooking. You can also ask your butcher to debone the chicken for you.
Prepare the stuffing: If you’re using a stuffing, mix the spinach, cheese, breadcrumbs, and chopped herbs in a small bowl. Season with salt and pepper.
Stuff the chicken: Lay the deboned chicken flat, and add a spoonful of the stuffing mixture to the center. Roll up the chicken tightly, folding the sides in as you go to form a neat log. Tie the ballotine with kitchen twine or secure it with toothpicks to hold the shape.
Sear the chicken: Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season the chicken ballotine with salt and pepper, then add it to the pan. Sear the chicken on all sides for 2-3 minutes until golden brown.
Finish cooking: Transfer the skillet to the preheated oven at 375°F (190°C) and cook the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the oven and let it rest for a few minutes before slicing.

Prepare the mushroom sauce:

Sauté the aromatics: In a separate skillet, melt the butter over medium heat. Add the chopped onions and garlic and sauté for 3-4 minutes, or until softened and fragrant.
Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they release their moisture and become golden brown.
Make the sauce: Add the heavy cream and thyme to the skillet. Stir well to combine and let the sauce simmer for 5 minutes, or until it thickens slightly. Season with salt, pepper, and Dijon mustard (if using) to taste.
Finish the sauce: Once the sauce has thickened, remove it from the heat.

Assemble the dish:

Slice the chicken: Slice the rested chicken ballotines into 1-inch thick slices.
Serve: Arrange the chicken slices on plates and spoon the creamy mushroom sauce over the top. Garnish with fresh parsley for a pop of color and extra flavor.
Enjoy: Serve immediately, alongside mashed potatoes, rice, or vegetables for a complete meal.

Servings and Timing

Servings: Makes 4 servings.
Prep time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour

Variations

Vegetarian Ballotine: For a vegetarian version, substitute the chicken with portobello mushrooms or large zucchini slices. Use a vegetable-based stuffing, such as a mixture of rice, herbs, and sautéed vegetables.
Add Beef: For a savory touch, add crumbled beef to the stuffing mixture, or cook it into the mushroom sauce for added flavor.
Herbed Chicken Ballotine: Infuse more herbs into the chicken by adding fresh rosemary, thyme, or sage inside the ballotine for extra flavor.
Spicy Mushroom Sauce: Add a pinch of red pepper flakes to the mushroom sauce for a bit of heat.

Storage/Reheating

Storage: Leftover chicken ballotine can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen after cooking. Wrap the ballotine in plastic wrap and store it in a freezer-safe container for up to 2-3 months. Let it thaw in the fridge overnight before reheating.
Reheating: To reheat, warm the chicken and mushroom sauce gently in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave it for a quicker option.

FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the chicken ballotine ahead of time, stuff and roll it, and then refrigerate it until you’re ready to cook. You can also make the mushroom sauce ahead of time and reheat it when ready to serve.

2. Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used for this recipe. They will be slightly juicier and more tender than chicken breasts, but the cooking method remains the same.

3. How can I make the chicken ballotine easier to prepare?

You can ask your butcher to debone the chicken for you, saving time on preparation. If you prefer, you can also stuff and roll the chicken yourself using skinless chicken thighs for added moisture and flavor.

4. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the doneness, especially if you’re cooking larger pieces of chicken.

Conclusion

Chicken Ballotine with Mushroom Sauce is a sophisticated and delicious dish that’s surprisingly easy to prepare. With its juicy, flavorful chicken and rich, creamy mushroom sauce, this recipe is perfect for special occasions, holiday meals, or when you just want to treat yourself to something exceptional. Serve it with your favorite sides, and enjoy this elegant and satisfying meal!

Chicken Ballotine with Mushroom Sauce

Why You’ll Love This Recipe

Ingredients