Chicken Roulade

Let me tell you about one of my absolute favorite dishes to make when I want to impress someone without actually losing my mind in the kitchen.

Chicken roulade sounds incredibly fancy, right? Like something you’d order at a restaurant where they put the napkin on your lap for you.

But here’s the secret: it’s actually pretty straightforward to make at home, and it looks SO impressive when you slice into it and reveal those beautiful spiral layers.

For those of you wondering what the heck a roulade even is, it’s basically a butterflied chicken breast that’s been pounded thin, stuffed with delicious fillings, rolled up like a little chicken burrito, and then cooked to golden perfection.

The result? Tender, juicy chicken with flavor in every single bite. And honestly, once you nail the technique, you can stuff it with pretty much anything your heart desires.

Why You’ll Love This Recipe

Chicken roulade has become my go-to for those times when I want to feel like a fancy chef without actually going to culinary school. It’s elegant enough for a special occasion but approachable enough for a weeknight if you’re feeling ambitious. Plus, there’s something so satisfying about slicing into that roll and revealing the beautiful layers inside.

The combination of tender chicken, creamy filling, and those pops of flavor from the roasted red peppers and spinach is just absolutely delicious. Every bite has something interesting going on, which is way more exciting than your standard chicken breast.

So next time you want to shake up your chicken dinner routine or wow some dinner guests, give chicken roulade a try. Yes, it takes a little more effort than just throwing a chicken breast in a pan, but I promise the results are worth it. And hey, if I can do it, you definitely can too.

Ingredient Notes

• Chicken Breasts (Boneless, Skinless): Use evenly sized breasts and pound to an even thickness so they roll easily and cook evenly.
• Table Salt: Enhances the natural flavor of the chicken and filling—season lightly.
• Black Pepper: Adds gentle warmth and depth without overpowering the dish.
• Olive Oil: Helps keep the chicken moist and creates a beautifully golden exterior.
• Spinach: Fresh spinach wilts perfectly as it cooks; if using frozen, squeeze out excess moisture.
• Roasted Red Peppers: Add sweetness and vibrant color—pat dry to avoid extra moisture.
• Mozzarella Cheese: Melts smoothly and helps hold the roulade together; low-moisture works best.
• Italian Seasoning: Brings classic herb flavor that ties the filling together.
• Dijon Mustard: Adds a subtle tang and depth that elevates the overall flavor.

Kitchen Equipment

• Meat tenderizer or mallet
• Plastic wrap (you will need several pieces of plastic wrap)
• Very Sharp knife
• Cutting board
• Measuring spoons
• Large skillet
• Tongs
• Baking dish or baking sheet
• Aluminum foil or nonstick cooking spray
• Toothpicks or kitchen twine, or kitchen string
• Instant-read meat thermometer
• Large bowl for the stuffing mixture
• A paper towel for blotting any excess moisture off the chicken

How to Make This Chicken Roulade Recipe

1. Start by preheating your oven to 375°F and lining a baking dish with foil or giving it a light coating of grease so nothing sticks later.
2. Next, place the chicken breasts between a few sheets of plastic wrap and gently pound them out with a meat tenderizer until they’re about ¼-inch thick. This helps them cook evenly and makes rolling much easier. Season both sides with salt and pepper.
3. Spread a thin layer of Dijon mustard over each piece of chicken, then layer on the spinach, roasted red peppers, and mozzarella. Don’t overfill—just enough to get a little of everything in each bite. Carefully roll the chicken up nice and tight, then secure with toothpicks or kitchen twine.
4. Heat the olive oil in a skillet over medium heat. Once hot, add the chicken rolls and sear them for about 2–3 minutes per side, just until they’re beautifully golden.
5. Transfer the seared chicken to your prepared baking dish and sprinkle the tops with Italian seasoning. Slide it into the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
6. Let the roulades rest for about 5 minutes before slicing—this helps keep everything juicy. Serve warm with your favorite side dish and enjoy.

Serving Suggestions

I love serving chicken roulade with roasted vegetables like asparagus, green beans, or Brussels sprouts. It also pairs beautifully with creamy mashed potatoes, rice pilaf, or even a simple arugula salad with lemon vinaigrette. The chicken itself is pretty rich with that cream cheese filling, so I tend to keep the sides lighter and fresher.

Variations & Substitutions

The beautiful thing about roulade is that once you master the basic technique, you can get creative with the fillings. Try prosciutto and mozzarella for an Italian vibe, or ham and Swiss cheese for something more classic.

You could do a mushroom and Gruyere situation, or even go Mexican-inspired with peppers, cheese, and some taco seasoning. You could try it chicken cordon bleu style, or try adding garlic cloves or minced garlic, using goat cheese, feta cheese, or parmesan cheese, or increasing the dijon cream sauce. The possibilities are truly endless.

Some people like to bread their roulades before cooking them, which adds a nice crispy coating. Others wrap them in bacon because, well, bacon makes everything better. I’ve done both, and they’re fantastic, but I usually stick with the simpler version because the filling is already so flavorful.

Storage

Refrigerator: Store leftover chicken roulade in an airtight container for up to 3–4 days.

Freezer: Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350°F for 10–15 minutes or until heated through, or microwave in short bursts to keep it juicy.

Expert Tips

Let me share some wisdom I’ve gained from making these more times than I can count.

First, if your chicken breasts are really thick to begin with, you might want to butterfly them first (cut them horizontally almost all the way through and open them like a book) before pounding. This gives you a more even thickness.

Second, don’t skip the resting time after cooking. I know it’s tempting to cut right into them, but patience pays off with juicier results.

And finally, these actually reheat pretty well, so don’t be afraid to make extra. I’ve even made them the day before, kept them in the fridge uncooked, and then just seared and baked them when I was ready to eat. Huge time-saver for entertaining.

FAQ’s

Can I use frozen spinach?

Yes! Just make sure to thaw it completely and squeeze out any excess moisture so your roulade doesn’t get soggy.

What can I use instead of mozzarella?

Gruyère, provolone, or fontina are all great alternatives that melt nicely and add a slightly different flavor.

Can I make this ahead of time?

Absolutely! Assemble the roulades, cover, and refrigerate for up to 24 hours before searing and baking.

How do I keep the roulade from falling apart?

Secure each roll tightly with toothpicks or kitchen twine and avoid overfilling with the ingredients.

Can I grill this instead of baking?

Yes! Sear the roulades on the grill over medium heat, then finish over indirect heat until the internal temperature reaches 165°F.

If you love this chicken recipe, you’re going to love these other chicken recipes, too. Please click each link below to find the easy, printable recipe!

More Great Baked Chicken Recipes

Baked Chicken and Orzo

Baked Honey Garlic Chicken

Roasted Half Chicken

Chicken Parmesan

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