If you’re looking to impress your family or guests with a dish that looks as beautiful as it tastes, then Chicken Roulade is just what you need! This elegant yet easy-to-make meal features tender chicken breasts rolled up with a flavorful filling, then baked to golden perfection. It’s the kind of dish that might seem complicated but is actually a breeze to prepare—perfect for a cozy dinner or a special occasion. The best part? You can customize the filling to suit your tastes, whether you prefer savory cheese and herbs, spinach and garlic, or even a touch of sun-dried tomato.
I first tried making chicken roulades when I wanted to step up my dinner game but didn’t want to spend hours in the kitchen. The results were not only impressive but also so satisfying. Since then, I’ve made it several times, and it always turns out beautifully! It’s a showstopper that’s sure to make anyone feel like a five-star chef.
Why You’ll Love This Recipe:
- Impressive Presentation: The rolled-up chicken looks elegant and is perfect for dinner parties or special occasions.
- Flavor Packed: The filling can be customized to your taste—cheese, spinach, garlic, herbs, and more!
- Healthy and Lean: Chicken breast is the star here, making it a lean, high-protein dish.
- Easy to Make: With just a few simple steps, this recipe comes together beautifully and is much easier than it looks.
- Meal Prep Friendly: You can make these ahead of time and store them in the fridge for a quick and easy dinner.
- Versatile: Change up the fillings or pair it with different sides to match any season or preference.
Ingredients You’ll Need:
- Chicken Breasts: Boneless, skinless chicken breasts work best for roulades since they’re easy to roll up and cook evenly.
- Spinach: Fresh spinach adds a pop of color and nutrition. If you prefer, you can use frozen spinach—just make sure to squeeze out any excess moisture.
- Cream Cheese: Cream cheese gives the filling a creamy, rich texture and helps bind the ingredients together.
- Garlic: Fresh garlic (or garlic powder, if you’re in a pinch) adds savory flavor that pairs perfectly with the spinach.
- Parmesan Cheese: Adds a nice, sharp flavor to balance the creaminess of the cream cheese and complement the chicken.
- Breadcrumbs: A small handful of breadcrumbs helps absorb any extra moisture and gives the filling a little texture.
- Herbs: Fresh herbs like basil, thyme, or rosemary work wonderfully, but you can also use dried herbs if you prefer.
- Olive Oil: For drizzling over the roulades before baking to ensure they get a nice golden crust.
- Salt and Pepper: To season the chicken and filling to your taste.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you pop the chicken roulades in, giving them a perfect golden exterior.
Step 2: Prepare the Chicken
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each chicken breast in half horizontally, but not all the way through—leave a little hinge at the edge so you can open it like a book. Gently pound the chicken with a meat mallet or rolling pin to an even thickness (about ½-inch thick). This step ensures that the chicken cooks evenly and is easier to roll.
Step 3: Make the Filling
In a medium bowl, combine the fresh spinach (if using frozen, make sure it’s thawed and squeezed dry), cream cheese, garlic, Parmesan cheese, breadcrumbs, and herbs. Stir everything together until well mixed. Season with a little salt and pepper to taste. The mixture should be thick and creamy, so it holds together inside the chicken.
Step 4: Fill the Chicken
Spread a generous spoonful of the spinach-cream cheese mixture evenly across the center of each chicken breast. Make sure to leave a little space at the edges to avoid any spillage. Once filled, carefully roll the chicken breast up tightly, securing the filling inside. You can use toothpicks or kitchen twine to secure the roulades if needed.
Step 5: Sear the Chicken
In a large oven-safe skillet, heat about 1 tablespoon of olive oil over medium-high heat. Once hot, carefully place the chicken roulades seam-side down in the skillet and cook for 2-3 minutes, until the chicken is golden brown. Flip the chicken and cook for another 2-3 minutes on the other side to get an even sear.
Step 6: Bake the Chicken
Once the chicken is seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, you can transfer the chicken to a baking dish instead.
Step 7: Rest and Serve
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving. This will help the juices redistribute and keep the chicken nice and juicy. If you used toothpicks to secure the roulades, be sure to remove them before serving.
Step 8: Slice and Serve
Slice each roulade into 1-inch thick pieces and serve with your favorite sides. I love pairing it with a light salad, roasted vegetables, or mashed potatoes. You can also drizzle it with a little balsamic glaze or tomato sauce for extra flavor.
Helpful Tips:
- How to Make It Ahead of Time: You can assemble the chicken roulades in advance, refrigerate them, and bake them later in the day. Just make sure to give them a little extra baking time if they’re cold from the fridge.
- How to Store Leftovers: Store leftover chicken roulades in an airtight container in the fridge for up to 3 days. You can also freeze them (before baking) for up to 2 months. Just thaw them overnight in the fridge and bake as directed.
- Creative Twists or Swaps: You can switch up the filling to match your preferences. Try adding cooked bacon, sun-dried tomatoes, or mushrooms to the spinach mixture for extra flavor. You could also swap the spinach for another leafy green, like kale, or use ricotta cheese instead of cream cheese.
- What to Serve with Chicken Roulades: This dish pairs beautifully with mashed potatoes, roasted veggies, or a simple side salad. For an Italian-inspired twist, serve it with a side of pasta or some garlic bread. A light white wine, such as a Chardonnay or Sauvignon Blanc, would be a perfect match!
Frequently Asked Questions (FAQs):
Can I use chicken thighs instead of chicken breasts?
Yes! If you prefer chicken thighs, you can absolutely use them. Just be sure to remove the skin and bones before rolling them up. Chicken thighs have a little more flavor and fat, which will make the roulades extra juicy.
Can I make this dish gluten-free?
Yes! To make it gluten-free, simply swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. You could also omit the breadcrumbs entirely for a low-carb version and still get a great result.
Can I make the filling ahead of time?
Definitely! You can prepare the filling up to a day ahead and store it in the fridge. Just fill and roll the chicken breasts right before cooking for a fresh, quick dinner.
Can I use a different type of cheese?
Absolutely! You can substitute the Parmesan with mozzarella, feta, or goat cheese, depending on your taste. Just keep in mind that some cheeses, like mozzarella, will melt more than others, so you may get a bit more oozy filling.
Can I make chicken roulades without searing them first?
While searing the chicken helps give it a nice golden crust, you can skip this step and go straight to baking. The result will still be delicious, though the outside may not be quite as crisp.
Chicken roulade is one of those recipes that always impresses, whether you’re cooking for family, friends, or just treating yourself to something special. It’s so versatile and can be made with just a few simple ingredients, yet the end result looks and tastes amazing. This dish has quickly become a go-to for me when I want something elegant but easy to prepare.
Give it a try and let me know how it turns out! I love hearing how you make it your own with different fillings and sides. Enjoy the process, and I’m sure it’ll become a favorite in your kitchen too!
Chicken Roulade
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- Eat This Much
- +8
- The Maya Kitchen
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- Food Network
- +8
- For the Filling:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 tablespoon garlic finely chopped
- 200 grams spinach blanched and chopped
- 125 grams cream cheese
- ¼ cup grated cheddar cheese
- Salt and freshly ground black pepper to taste
- The Maya Kitchen
- +1
- Chef’s Pencil
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- For the Sauce:
- 1 cup white sauce or béchamel sauce
- ¼ cup grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- Chopped parsley for garnish
Instructions
- Prepare the Filling: In a pan, heat olive oil and butter over medium heat. Sauté the chopped onion and garlic until aromatic. Add the chopped spinach and cook until wilted. Stir in the cream cheese and cheddar cheese until melted and well combined. Season with salt and pepper to taste. Set aside to cool.
- Prepare the Chicken: Preheat the oven to 350°F (175°C). Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Assemble the Roulades: Place a portion of the spinach and cheese filling onto the center of each chicken breast. Carefully roll up the chicken around the filling, securing the ends with toothpicks or kitchen twine.
- Bake the Roulades: Arrange the rolled chicken breasts in a greased baking dish. Pour the white sauce or béchamel sauce over the top. Sprinkle with grated Parmesan and mozzarella cheeses.
- The Maya Kitchen
- Cook: Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is fully cooked and the top is golden brown.
- Serve: Remove the toothpicks or kitchen twine from the chicken roulades. Garnish with chopped parsley before serving.
Notes
- For added flavor, consider adding sautéed mushrooms or sun-dried tomatoes to the spinach filling.
- This dish pairs well with roasted vegetables or a fresh green salad.
