Chicken Roulade: Prepare to be amazed by this elegant dish that’s surprisingly simple to create! Imagine tender, juicy chicken breast, expertly rolled and stuffed with a savory filling, then baked to golden perfection. It’s a showstopper that’s perfect for special occasions, yet easy enough to make for a satisfying weeknight dinner.

While the exact origins of Chicken Roulade are debated, the technique of rolling and stuffing meat has been a culinary practice for centuries across various cultures. From the French tradition of “ballotine” to similar preparations in Italian and German cuisine, the concept remains the same: transforming humble ingredients into a sophisticated and flavorful meal. This particular version, with its focus on chicken, offers a lighter and more accessible take on the classic technique.

What makes Chicken Roulade so beloved? It’s the delightful combination of textures and flavors! The tender chicken breast provides a delicate base, while the filling often a blend of herbs, cheese, and vegetables adds a burst of savory goodness. Plus, it’s incredibly versatile! You can customize the filling to suit your taste preferences, making it a dish that’s both impressive and personal. And let’s not forget the presentation! The beautifully rolled chicken makes for an elegant presentation that’s sure to impress your guests. So, let’s get started and create this culinary masterpiece together!

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 ounces each)
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika

For the Filling:

8 ounces baby spinach, washed and dried
4 ounces goat cheese, crumbled
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup pine nuts, toasted
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

For the Sauce:

1 tablespoon olive oil
1 shallot, finely chopped
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon butter (optional, for extra richness)

Equipment:

Plastic wrap
Meat mallet or rolling pin
Toothpicks or kitchen twine
Large skillet or oven-safe pan

Preparing the Chicken:

Okay, let’s get started with prepping our chicken breasts. This is a crucial step to ensure they’re thin enough to roll up nicely and cook evenly. Don’t worry, it’s easier than it sounds!

Pound the Chicken: Place one chicken breast between two large sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breast until it’s about 1/4-inch thick. Be careful not to tear the chicken. Repeat with the remaining chicken breasts. The goal is to create a thin, even surface for our filling.
Season the Chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Brush this mixture evenly over both sides of each flattened chicken breast. This will add flavor and help keep the chicken moist during cooking.

Making the Spinach and Goat Cheese Filling:

Now for the delicious filling! The combination of spinach, goat cheese, and sun-dried tomatoes is just divine. The pine nuts add a lovely crunch, and the garlic brings it all together.

Sauté the Spinach and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the spinach and cook until it wilts, about 2-3 minutes. Stir occasionally to ensure even cooking.
Combine the Filling Ingredients: Transfer the wilted spinach to a bowl. Let it cool slightly, then squeeze out any excess moisture. Add the crumbled goat cheese, chopped sun-dried tomatoes, and toasted pine nuts to the bowl. Season with salt and pepper to taste. Mix everything together until well combined.

Assembling the Chicken Roulades:

This is where the magic happens! We’re going to carefully spread the filling onto the chicken breasts and roll them up into beautiful roulades. Take your time and don’t be afraid to get your hands a little messy.

Spread the Filling: Divide the spinach and goat cheese filling evenly among the flattened chicken breasts. Spread the filling over each chicken breast, leaving a small border around the edges. This will help prevent the filling from spilling out during cooking.
Roll Up the Chicken: Starting from one end, carefully roll up each chicken breast tightly. Try to keep the filling inside as you roll.
Secure the Roulades: Use toothpicks or kitchen twine to secure the roulades. If using toothpicks, insert them at intervals along the seam to hold the chicken together. If using kitchen twine, tie the roulades tightly at intervals. This will help them maintain their shape during cooking.

Cooking the Chicken Roulades:

We have a couple of options here: you can either sear the roulades in a skillet and then finish them in the oven, or you can cook them entirely in a skillet. I prefer the first method for a more even cook and a beautiful golden-brown crust.

Sear the Roulades (Optional but Recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken roulades and sear them on all sides until golden brown, about 2-3 minutes per side. This will create a flavorful crust and help seal in the juices.
Bake the Roulades (If Seared): If you seared the roulades, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Cook the Roulades in the Skillet (Alternative Method): If you’re not using the oven, reduce the heat to medium-low after searing the roulades. Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Turn the roulades occasionally to ensure even cooking.
Rest the Chicken: Once the chicken is cooked, remove it from the skillet or oven and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful roulade.

Making the White Wine Sauce:

This creamy white wine sauce is the perfect complement to the chicken roulades. It’s elegant, flavorful, and surprisingly easy to make. Don’t skip this step it really elevates the dish!

Sauté the Shallot: In the same skillet you used to cook the chicken (or a clean skillet), heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes.
Deglaze with White Wine: Pour in the dry white wine and bring to a simmer. Cook for 5-7 minutes, or until the wine has reduced by about half. This will concentrate the flavors and remove the alcohol.
Add Chicken Broth and Cream: Pour in the chicken broth and bring to a simmer again. Cook for 3-5 minutes, or until the sauce has slightly thickened. Stir in the heavy cream and bring to a gentle simmer.
Season and Finish the Sauce: Season the sauce with salt and pepper to taste. Stir in the chopped fresh parsley and lemon juice. If desired, add 1 tablespoon of butter for extra richness and a glossy finish. Stir until the butter is melted and incorporated into the sauce.

Serving the Chicken Roulades:

Now for the best part serving and enjoying your delicious chicken roulades! Here are a few tips to make the presentation extra special.

Remove Toothpicks or Twine: Before slicing, carefully remove the toothpicks or kitchen twine from the chicken roulades.
Slice the Roulades: Using a sharp knife, slice the roulades into 1-inch thick rounds.
Plate and Serve: Arrange the sliced chicken roulades on a serving platter or individual plates. Spoon the white wine sauce generously over the chicken.
Garnish (Optional): Garnish with extra chopped fresh parsley or a sprinkle of toasted pine nuts for a pop of color and flavor.
Serve with Sides: Serve the chicken roulades with your favorite sides, such as roasted vegetables, mashed potatoes, rice pilaf, or a simple salad.

Tips and Variations:

Cheese Variations: Feel free to experiment with different types of cheese in the filling. Feta cheese, ricotta cheese, or even a sharp cheddar would all be delicious.
Vegetable Variations: Add other vegetables to the filling, such as sautéed mushrooms, bell peppers, or zucchini.
Herb Variations: Use different herbs in the filling or sauce, such as thyme, rosemary, or oregano.
Make Ahead: You can assemble the chicken roulades ahead of time and store them in the refrigerator for up to 24 hours before cooking. This is a great way to save time when entertaining.
Wine Pairing

Conclusion:

So, there you have it! This Chicken Roulade recipe isn’t just another chicken dish; it’s an experience. It’s a chance to elevate your weeknight dinner or impress guests with a dish that looks and tastes like it came straight from a restaurant kitchen. The combination of tender chicken, savory filling, and that beautiful presentation makes it a true showstopper. I truly believe this is a must-try recipe for anyone looking to add a touch of elegance and deliciousness to their cooking repertoire.

Why is it a must-try? Because it’s surprisingly easy to make! Don’t let the fancy name intimidate you. I’ve broken down each step to be as clear and concise as possible, and with a little practice, you’ll be rolling roulades like a pro. Plus, the flavor payoff is immense. The juicy chicken, combined with the flavorful filling, creates a symphony of tastes that will leave you wanting more. It’s a dish that’s both satisfying and sophisticated, perfect for any occasion.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

Think of this recipe as a blank canvas for your culinary creativity. Serve it with a side of roasted asparagus and creamy mashed potatoes for a classic and comforting meal. Or, for a lighter option, pair it with a fresh salad and a lemon vinaigrette. You could even slice the roulade thinly and serve it as an appetizer with crackers and a dollop of cranberry sauce.

And don’t be afraid to experiment with the filling! If you’re not a fan of mushrooms, try using spinach and feta cheese. Or, for a spicier kick, add some chopped jalapeños and pepper jack cheese. You could even use different types of meat, like turkey or pork, to create your own unique variations. The possibilities are endless!

Another great variation is to change the sauce. While I love the creamy mushroom sauce, you could easily substitute it with a lemon butter sauce, a red wine reduction, or even a simple pan gravy. Each sauce will bring a different dimension to the dish, allowing you to customize it to your liking.

For a truly impressive presentation, try searing the roulade before baking it. This will give it a beautiful golden-brown crust and add another layer of flavor. Just be sure to sear it quickly over high heat to avoid overcooking the chicken.

I also encourage you to experiment with different herbs and spices. A sprinkle of fresh thyme or rosemary can add a wonderful aroma and flavor to the dish. And don’t forget the garlic! A little bit of garlic goes a long way in enhancing the overall taste of the roulade.

Ultimately, the goal is to make this recipe your own. Don’t be afraid to get creative and have fun with it!

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this Chicken Roulade as much as I do. It’s a dish that’s sure to impress your family and friends, and it’s a great way to add a little bit of excitement to your everyday meals.

I’m so excited for you to try this recipe! And I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments below! I can’t wait to see what you create. Happy cooking!

Chicken Roulade: A Step-by-Step Guide to Delicious Success

Elegant and flavorful chicken roulades filled with spinach, goat cheese, and sun-dried tomatoes, served with a creamy white wine sauce.

Prep Time30 minutes

Cook Time30 minutes

Total Time60 minutes

Category: Dinner

Yield: 4 servings

Save This Recipe

Ingredients

4 boneless, skinless chicken breasts (6-8 ounces each)

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

8 ounces baby spinach, washed and dried

4 ounces goat cheese, crumbled

1/4 cup sun-dried tomatoes, oil-packed, drained and chopped

1/4 cup pine nuts, toasted

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon olive oil

1 shallot, finely chopped

1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

1 tablespoon butter (optional, for extra richness)

Instructions

Prepare the Chicken: Place one chicken breast between two sheets of plastic wrap. Pound with a meat mallet or rolling pin until 1/4-inch thick. Repeat with remaining chicken breasts.

Season the Chicken: In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika. Brush over both sides of each flattened chicken breast.

Make the Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Add spinach and cook until wilted (2-3 minutes), stirring occasionally.

Combine Filling Ingredients: Transfer spinach to a bowl, let cool slightly, and squeeze out excess moisture. Add goat cheese, sun-dried tomatoes, and pine nuts. Season with salt and pepper. Mix well.

Assemble the Roulades: Divide filling evenly among flattened chicken breasts, leaving a small border. Roll up each chicken breast tightly from one end.

Secure the Roulades: Use toothpicks or kitchen twine to secure the roulades at intervals.

Sear the Roulades (Optional): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear roulades on all sides until golden brown (2-3 minutes per side).

Bake the Roulades (If Seared): Transfer skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).

Cook in Skillet (Alternative): If not using oven, reduce heat to medium-low after searing. Cover skillet and cook for 20-25 minutes, or until chicken is cooked through, turning occasionally.

Rest the Chicken: Remove from skillet or oven and let rest for 5-10 minutes before slicing.

Make the Sauce: In the same skillet (or a clean one), heat 1 tablespoon olive oil over medium heat. Add shallot and cook until softened (3-4 minutes).

Deglaze with Wine: Pour in white wine and simmer for 5-7 minutes, or until reduced by half.

Add Broth and Cream: Pour in chicken broth and simmer for 3-5 minutes, or until sauce slightly thickens. Stir in heavy cream and bring to a gentle simmer.

Season and Finish: Season with salt and pepper. Stir in parsley and lemon juice. Add butter (optional) for extra richness. Stir until melted.

Serve: Remove toothpicks or twine. Slice roulades into 1-inch thick rounds. Arrange on a platter or plates. Spoon sauce generously over chicken. Garnish with extra parsley or pine nuts (optional). Serve with desired sides.

Notes

Cheese Variations: Feta, ricotta, or cheddar cheese can be substituted for goat cheese.

Vegetable Variations: Sautéed mushrooms, bell peppers, or zucchini can be added to the filling.

Herb Variations: Thyme, rosemary, or oregano can be used in the filling or sauce.

Make Ahead: Assemble roulades up to 24 hours in advance and store in the refrigerator.

Wine Pairing: Pairs well with the same white wine used in the sauce.

Chicken Roulade: A Step-by-Step Guide to Delicious Success