A chicken roulade is a beautiful and refined dish made by rolling thinly pounded chicken breasts around a flavorful filling, then searing and roasting until perfectly cooked. Whether you're hosting a dinner party or preparing a special weeknight meal, this dish offers both visual appeal and delicious results. The filling here features spinach, garlic, and creamy cheese, but it’s easily customizable.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hrFor the Chicken
4 boneless, skinless chicken breasts
Salt and black pepper
1 tbsp olive oil (for searing)
Butcher’s twine or toothpicks
For the Filling
1 tbsp olive oil
2 cloves garlic, minced
3 cups fresh spinach
⅓ cup ricotta cheese (or cream cheese)
¼ cup grated Parmesan cheese
½ cup shredded mozzarella or Gruyère
¼ tsp nutmeg (optional)
Salt and pepper, to taste
For the Sauce
1 shallot, finely chopped
¼ cup white wine (or chicken broth)
¼ cup chicken stock
¼ cup heavy cream
1 tbsp Dijon mustard or 1 tsp lemon juice (for acidity)
1 tbsp butter (to finish)
Salt and pepper to taste
Prepare the Filling
1
In a skillet, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté briefly.
Add spinach and cook until wilted. Remove from heat.
Let cool slightly, then mix with ricotta , Parmesan , mozzarella , nutmeg , salt, and pepper.
Prepare the Chicken
2
Butterfly each chicken breast by slicing horizontally (but not all the way through) and open it like a book.
Place between two sheets of parchment or plastic wrap and pound to ¼-inch thickness with a meat mallet or rolling pin.
Season with salt and pepper on both sides.
Roll and Secure
3
Spread a thin layer of filling over each pounded breast, leaving a border at the edges.
Roll up tightly from the short end like a jelly roll.
Secure with butcher’s twine or toothpicks to keep it intact.
Sear and Roast
4
Preheat oven to 375°F (190°C) .
Heat 1 tbsp oil in an oven-safe skillet over medium-high.
Sear roulades on all sides until golden (about 6–8 minutes total ).
Transfer skillet to oven and roast for 12–15 minutes , or until internal temp reaches 165°F (74°C) .
Let rest 5 minutes before slicing.
Make the Pan Sauce
5
While the chicken rests, place the skillet back on medium heat.
Sauté shallot in the drippings until translucent.
Deglaze with white wine and reduce by half.
Add stock and reduce slightly.
Stir in cream and Dijon mustard . Simmer 3–4 minutes.
Whisk in butter to finish. Season with salt and pepper.
To Serve
Variations
7
Prosciutto & Sage: Add thinly sliced prosciutto and sage leaves
Sun-Dried Tomato & Goat Cheese for a tangier bite
Mushroom Duxelles for an earthy, French twist
Pesto & Mozzarella for an Italian flavor profile
Pairing Suggestions
8
White Wine: Chardonnay, Sauvignon Blanc, or Pinot Grigio
Red Wine: Pinot Noir or light Merlot
Non-Alcoholic: Lemon rosemary spritzer or pear juice
Ingredients For the Chicken
4 boneless, skinless chicken breasts
Salt and black pepper
1 tbsp olive oil (for searing)
Butcher’s twine or toothpicks
For the Filling
1 tbsp olive oil
2 cloves garlic, minced
3 cups fresh spinach
⅓ cup ricotta cheese (or cream cheese)
¼ cup grated Parmesan cheese
½ cup shredded mozzarella or Gruyère
¼ tsp nutmeg (optional)
Salt and pepper, to taste
For the Sauce
1 shallot, finely chopped
¼ cup white wine (or chicken broth)
¼ cup chicken stock
¼ cup heavy cream
1 tbsp Dijon mustard or 1 tsp lemon juice (for acidity)
1 tbsp butter (to finish)
Salt and pepper to taste
Directions Prepare the Filling
1
In a skillet, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté briefly.
Add spinach and cook until wilted. Remove from heat.
Let cool slightly, then mix with ricotta , Parmesan , mozzarella , nutmeg , salt, and pepper.
Prepare the Chicken
2
Butterfly each chicken breast by slicing horizontally (but not all the way through) and open it like a book.
Place between two sheets of parchment or plastic wrap and pound to ¼-inch thickness with a meat mallet or rolling pin.
Season with salt and pepper on both sides.
Roll and Secure
3
Spread a thin layer of filling over each pounded breast, leaving a border at the edges.
Roll up tightly from the short end like a jelly roll.
Secure with butcher’s twine or toothpicks to keep it intact.
Sear and Roast
4
Preheat oven to 375°F (190°C) .
Heat 1 tbsp oil in an oven-safe skillet over medium-high.
Sear roulades on all sides until golden (about 6–8 minutes total ).
Transfer skillet to oven and roast for 12–15 minutes , or until internal temp reaches 165°F (74°C) .
Let rest 5 minutes before slicing.
Make the Pan Sauce
5
While the chicken rests, place the skillet back on medium heat.
Sauté shallot in the drippings until translucent.
Deglaze with white wine and reduce by half.
Add stock and reduce slightly.
Stir in cream and Dijon mustard . Simmer 3–4 minutes.
Whisk in butter to finish. Season with salt and pepper.
To Serve
Variations
7
Prosciutto & Sage: Add thinly sliced prosciutto and sage leaves
Sun-Dried Tomato & Goat Cheese for a tangier bite
Mushroom Duxelles for an earthy, French twist
Pesto & Mozzarella for an Italian flavor profile
Pairing Suggestions
8
White Wine: Chardonnay, Sauvignon Blanc, or Pinot Grigio
Red Wine: Pinot Noir or light Merlot
Non-Alcoholic: Lemon rosemary spritzer or pear juice
