It looks sophisticated but is surprisingly easy to prepare.
It’s versatile and can be filled with a variety of ingredients.
The rolling technique keeps the chicken moist and flavorful.
It’s perfect for entertaining or meal prepping.
Leftovers slice beautifully for sandwiches or salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts salt black pepper olive oil garlic, minced fresh spinach cream cheese, softened shredded mozzarella or grated parmesan fresh herbs such as parsley or thyme paprika
Directions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap and pound gently to an even thickness, about 1/4 inch thick.
Season both sides of the chicken with salt, pepper, and a light sprinkle of paprika.
In a skillet over medium heat, warm a little olive oil and sauté the garlic until fragrant. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly.
In a bowl, mix the softened cream cheese with the cooked spinach, shredded cheese, and fresh herbs.
Spread an even layer of the filling over each flattened chicken breast, leaving a small border around the edges.
Carefully roll the chicken tightly from one end to the other. Secure with kitchen twine or toothpicks.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown.
Transfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Let the roulades rest for 5–10 minutes before removing the twine and slicing into rounds. Serve warm.
Servings and timing
Servings: 4
Prep time: 20 minutes Cook time: 30–35 minutes Total time: About 55 minutes
Variations
Fill with sun-dried tomatoes and feta cheese for a Mediterranean twist.
Use sautéed mushrooms and Swiss cheese for a rich, earthy flavor.
Incorporate pesto instead of cream cheese for a fresh herb-forward version.
Try a breadcrumb and herb stuffing for a lighter, dairy-free option.
Storage/Reheating
Store leftover chicken roulade in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 325°F (165°C) oven covered with foil until warmed through. You can also microwave gently in short intervals, though oven reheating helps maintain moisture.
For freezing, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What does roulade mean?
Roulade refers to a dish that is rolled around a filling and then cooked, creating spiral slices when cut.
How do I keep the chicken from unrolling?
Secure it tightly with kitchen twine or toothpicks, and place the seam side down when searing.
Can I prepare this ahead of time?
Yes, you can assemble the roulades a few hours in advance and refrigerate until ready to cook.
What is the best way to pound chicken evenly?
Use a meat mallet and work gently from the center outward to maintain even thickness.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I make this recipe without cheese?
Yes, you can substitute the cheese filling with sautéed vegetables or an herb mixture.
What sides pair well with chicken roulade?
It pairs well with roasted vegetables, mashed potatoes, rice, or a fresh green salad.
Can I grill chicken roulade instead of baking it?
Yes, but secure it tightly and cook over indirect heat to prevent burning before the inside is done.
Why is my chicken dry?
Overcooking can cause dryness. Monitor the internal temperature carefully and allow the meat to rest before slicing.
Can I slice it before serving?
Yes, slicing just before serving showcases the spiral filling and makes for an elegant presentation.
Conclusion
Chicken Roulade is a versatile and visually impressive dish that brings together tender chicken and flavorful fillings in every bite. Whether you keep it classic with spinach and cheese or experiment with creative variations, this recipe is sure to become a favorite for both everyday meals and special occasions
Chicken Roulade is a sophisticated yet easy-to-make dish featuring tender, flattened chicken breasts rolled around a creamy spinach and cheese filling. This baked Chicken Roulade recipe delivers juicy meat, flavorful layers, and beautiful spiral slices—perfect for entertaining, meal prep, or an elegant weeknight dinner.
Author:Catherine
Prep Time:20 minutes
Cook Time:30–35 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:European-inspired
Ingredients
4 boneless skinless chicken breasts
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil (divided)
2 cloves garlic, minced
2 cups fresh spinach
4 oz cream cheese, softened
1/2 cup shredded mozzarella or grated Parmesan
1–2 tablespoons fresh parsley or thyme, chopped
1/2 teaspoon paprika
Instructions
Preheat oven to 375°F (190°C).
Place each chicken breast between plastic wrap and pound to about 1/4 inch thickness.
Season both sides with salt, pepper, and paprika.
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted. Cool slightly.
In a bowl, combine cream cheese, cooked spinach, shredded cheese, and herbs.
Spread filling evenly over each chicken breast, leaving a small border.
Roll tightly and secure with kitchen twine or toothpicks.
Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear roulades on all sides until golden brown.
Transfer skillet to oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Rest for 5–10 minutes, remove twine, slice into rounds, and serve warm.
Notes
Pound chicken evenly to ensure uniform cooking.Don’t overfill to prevent leakage while rolling.Always let the chicken rest before slicing to retain juices.Use a meat thermometer for best accuracy.
