This savory baked chicken with creamy mushroom filling, bacon wrapping, and herbed rice salad is the ultimate comfort food meets gourmet dish. Juicy chicken fillets are seasoned and stuffed with caramelized onions, mushrooms, and gooey mozzarella, then wrapped in crispy bacon and baked to golden perfection. It’s served alongside a colorful rice salad tossed with crunchy vegetables, fresh dill, and a tangy sour cream-garlic dressing. Whether you’re preparing a hearty family dinner or looking to impress guests with a restaurant-worthy plate, this dish checks every box for flavor, texture, and satisfaction.
Cooking Time
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Preparation Time: 35 minutes
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Cooking Time: 40 minutes
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Total Time: 1 hour 15 minutes
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Servings: 4 portions
Ingredients
For the Chicken Rolls:
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2 large chicken fillets
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Salt, to taste
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Black pepper, to taste
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1 tsp smoked paprika
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2 tbsp vegetable oil
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1 tbsp butter
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1 medium onion, finely chopped
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200 g mushrooms, chopped
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3 garlic cloves, minced
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100 g mozzarella cheese, grated
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1 tbsp chopped parsley
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8–10 slices of bacon
For the Herbed Rice Salad:
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1 cup rice
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1 tsp salt
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1 tbsp vegetable oil
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1 tbsp butter
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1 red onion, diced
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1 celery stalk, diced
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1 red bell pepper, diced
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Salt and black pepper, to taste
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2 tbsp chopped green onion
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2 pickles, diced
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1 tbsp mayonnaise
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2 tbsp sour cream
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1 garlic clove, minced
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1 tbsp fresh dill, chopped
Step-by-Step Cooking Directions
1. Prepare the Chicken:
Butterfly each chicken fillet to create a flat surface. Place between plastic wrap and gently pound with a meat mallet until even in thickness. Season both sides with salt, pepper, and smoked paprika.
2. Cook the Filling:
In a skillet, heat vegetable oil and butter over medium heat. Add chopped onions and sauté for 3 minutes until soft and translucent. Stir in mushrooms and cook for 5–7 minutes until browned and moisture has evaporated. Add minced garlic, season with salt and pepper, and cook for 1 minute. Remove from heat, stir in parsley and mozzarella, and let cool slightly.
3. Assemble the Chicken Rolls:
Place a spoonful of the mushroom mixture on each fillet. Roll the chicken tightly and wrap each roll with 2–3 slices of bacon, securing with toothpicks if needed. Place in a greased baking dish.
4. Bake the Chicken:
Preheat the oven to 180°C (360°F). Bake the rolls for 35–40 minutes, or until the bacon is crispy and chicken is fully cooked (internal temperature should reach 74°C/165°F). If desired, broil for 2 minutes at the end for extra crispiness.
5. Cook the Rice:
While the chicken bakes, cook the rice. Rinse under cold water, then boil in salted water until fluffy (about 15–18 minutes). Drain and let cool.
6. Prepare the Rice Salad:
In a skillet, heat oil and butter. Add diced red onion, celery, and red pepper. Sauté until soft, about 5–7 minutes. In a bowl, combine the cooked rice, sautéed vegetables, chopped green onion, diced pickles, minced garlic, dill, mayonnaise, sour cream, salt, and pepper. Mix until well combined.
7. Serve:
Slice the baked chicken rolls and serve with a generous helping of herbed rice salad. Garnish with extra dill or parsley.
Nutritional Information (Per Serving)
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Calories: 570
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Protein: 42 g
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Fat: 33 g
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Carbohydrates: 28 g
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Fiber: 3 g
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Sugars: 4 g
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Sodium: 780 mg
The Origins and Popularity of the Recipe
This dish blends classic European techniques with modern comfort food flair. The concept of stuffing and wrapping meat in bacon is rooted in French and Italian cuisine, where roulades and involtini are traditional. The creamy mushroom filling is reminiscent of Russian and Central European flavors, while the rice salad mirrors Mediterranean and Balkan side dishes. Its widespread appeal lies in its versatility and familiar ingredients that adapt to many cuisines. Social media and food blogs have popularized variations of this dish, especially due to its photogenic cross-sections and hearty profile.
Reasons Why You’ll Love the Recipe
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Perfect Flavor Balance: Creamy, savory, smoky, and herbaceous in one plate.
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Visually Stunning: Cross-sections of stuffed chicken wrapped in bacon create a gorgeous presentation.
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Crowd-Pleaser: Loved by adults and kids alike, ideal for holidays, family dinners, or meal prep.
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Customizable: Easily modify the filling, use turkey instead of chicken, or swap out herbs.
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Balanced Plate: Includes lean protein, vegetables, healthy fats, and carbs for a complete meal.
Health Benefits
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Lean Protein: Chicken is a low-fat, high-protein meat that supports muscle repair and satiety.
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Fiber and Antioxidants: Vegetables like bell pepper, celery, and onion provide vitamins C and K, and help with digestion.
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Healthy Fats: Olive oil and sour cream offer heart-healthy monounsaturated fats in moderation.
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Mushrooms: Rich in selenium and immune-supportive antioxidants.
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Garlic and Dill: Natural anti-inflammatory and immune-boosting properties.
Serving Suggestions
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Serve hot with extra sour cream or garlic yogurt sauce.
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Pair with a crisp green salad with lemon vinaigrette.
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For a heartier version, serve alongside roasted potatoes or crusty bread.
Common Mistakes to Avoid
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Overstuffing the Chicken: Leads to breakage during baking. Keep filling manageable.
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Undercooked Bacon: To ensure crispness, broil the last 2 minutes or partially cook bacon beforehand.
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Skipping Toothpicks: Use them to secure the bacon wrap so it doesn’t unravel.
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Dry Chicken: Don’t overbake—use a thermometer and pull at 74°C (165°F).
Pairing Recommendations
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Wine: Chardonnay or Pinot Noir pairs beautifully.
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Beer: A wheat beer or pale ale complements the creamy mushroom flavors.
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Non-Alcoholic: Try a cucumber lemonade or sparkling apple cider.
Cooking Tips
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Chill filling slightly before stuffing to keep it firm.
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Add a touch of Dijon mustard to the sour cream dressing for extra depth.
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Use parchment paper to line the baking dish for easier cleanup.
Similar Recipes to Try
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Chicken Kiev (butter-stuffed and breaded chicken)
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Bacon-Wrapped Turkey Tenderloin
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Spinach and Ricotta Stuffed Chicken Breast
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Mushroom Stroganoff with Egg Noodles
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Herbed Rice Pilaf with Almonds and Cranberries
Variations to Try
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Spicy Jalapeño Version: Add minced jalapeños to the mushroom mixture.
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Cheese Swap: Use gouda or brie for a meltier texture.
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Vegetarian: Use portobello mushrooms as the “steak” and stuff with veggie cheese.
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Low-Carb: Serve with cauliflower rice or roasted vegetables instead of rice salad.
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Mediterranean Style: Add chopped sun-dried tomatoes and olives to the filling.
Ingredient Spotlight: Mushrooms
Mushrooms are not only low in calories but also rich in umami, the savory taste that enhances flavor naturally. They’re high in antioxidants, B vitamins, and compounds that support immune function and brain health. They also serve as an excellent meat substitute in vegetarian dishes, making them one of the most versatile vegetables in cooking.
Conclusion
This Baked Chicken with Creamy Mushroom Filling and Herbed Rice Salad delivers comfort, nutrition, and elegance all on one plate. It’s the kind of dish that looks like it took hours but is surprisingly simple with the right preparation steps. With crispy bacon, juicy chicken, rich mushroom-cheese stuffing, and a cool, creamy rice salad to balance it all out, you’re in for a truly satisfying meal. It’s sure to become a new favorite in your kitchen repertoire.
10 Comprehensive FAQ Section
1. Can I make this recipe ahead of time?
Yes, you can assemble the chicken rolls a day ahead and refrigerate. Bake just before serving.
2. Can I freeze the stuffed chicken?
Yes, freeze before baking. Wrap tightly and store up to 3 months. Bake from frozen at 160°C for 50–55 minutes.
3. What if I don’t eat pork?
You can use turkey bacon or skip the bacon and sear the chicken rolls before baking to keep moisture in.
4. Can I make this dairy-free?
Yes, replace butter with oil and use dairy-free cheese and sour cream alternatives.
5. What’s the best cheese to use instead of mozzarella?
Gouda, fontina, or provolone work well for a rich, meltable alternative.
6. Can I use brown rice for the salad?
Absolutely. Brown rice adds more fiber and a slightly nutty flavor.
7. How do I know when the chicken is done?
Use a meat thermometer—74°C (165°F) internally is the safe temperature for poultry.
8. Can I use chicken thighs instead of fillets?
Yes, boneless thighs work well but may require slightly longer baking time.
9. How long does the rice salad last?
It stays fresh in the fridge for up to 3 days. Great for lunch meal prep!
10. Is this recipe suitable for kids?
Yes, though you might want to omit the garlic or dill in the salad for younger palates.