Chicken Roulade
Creamy, juicy, and utterly satisfying — this Chicken Roulade is comfort food with a touch of showmanship. Imagine tender chicken breasts rolled around gooey cheese and bright veggies, seared to a golden crust, and baked until tender. Fun fact: roulade means “rolled” in French, and while it sounds fancy, it’s a very approachable weeknight hero that pairs surprisingly well with simple sides. If you love hearty classics like buttery garlic chicken over fettuccine, you’ll appreciate how this dish brings that same rich, comforting flavor in a portable, elegant package. Quick to prep, family-friendly, and impressive to serve—let’s eat!
What is Chicken Roulade?
So what’s with the name? A roulade is just a fancy-sounding roll: layers wrapped up tight and cooked as one. Why “chicken”? Because we’re taking flattened chicken breasts and rolling them around tasty fillings — kind of like edible origami. Who named it that — a French chef with a flair for drama, perhaps? Or a home cook who wanted to impress guests without the fuss? Either way, it’s proof that “the way to a man’s heart is through his stomach.” Ready to roll up your sleeves and try it for yourself? You’ll love how approachable this dish is.
Why You’ll Love This:
- Main highlight: The contrast between the crisp, seared exterior and the creamy, melted cheese inside delivers a perfect bite every time. Bright vegetables add freshness and texture so each slice is balanced and satisfying.
- Cost-saving benefits: Making roulade at home uses basic pantry ingredients and stretches protein by adding cheese and vegetables — more servings without breaking the bank. It’s a smart, budget-friendly alternative to restaurant versions.
- Flavorful ingredients: Use mozzarella for melty stretch, feta for tang, or parmesan for savory umami; pair with spinach, bell peppers, or sautéed mushrooms for color and depth.
This dish offers the same comforting vibe as other chicken favorites in our chicken recipes collection, but with a simple, elegant presentation that elevates weeknight dinner.
How to Make:
Quick Overview
This Chicken Roulade is easy and fast: simple prep, quick sear for color, and a short bake to finish. Expect tender, juicy meat with a creamy, flavorful filling and a lightly crispy exterior. Prep time: about 15–20 minutes. Cook time: 25–30 minutes. Total time: roughly 45 minutes.
Ingredients
4 pieces Boneless Chicken Breasts, flattened to even thickness (use a meat mallet or rolling pin, about 6–8 oz each)
1 teaspoon Salt, for seasoning (fine salt)
1 teaspoon Pepper, for seasoning (freshly ground)
2 tablespoons Olive Oil, for cooking (extra virgin)
1 cup Cheese (Mozzarella, shredded, or Feta crumbled, or Parmesan grated), for filling
1 cup Vegetables (Spinach, roughly chopped and wilted; OR Bell Peppers, thinly sliced and sautéed; OR Mushrooms, sliced and sautéed), for filling
Directions
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two pieces of plastic wrap and gently pound to about 1/4–1/2 inch thickness.
- Season the chicken breasts with salt and pepper. Sprinkle evenly on both sides so every roll is flavorful.
- Add your favorite fillings evenly over the chicken. Spread a thin layer of cheese, then top with a small handful of prepared vegetables, leaving a 1/2-inch border at the edge.
- Roll the chicken tightly and secure with toothpicks or twine. Start at the narrow end and roll firmly so the filling stays inside. Use 2–3 toothpicks per roll.
- Sear the chicken in a skillet with olive oil until golden brown. Heat the skillet over medium-high heat and sear each roulade 2–3 minutes per side to develop color.
- Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked. Transfer the seared roulades to a baking dish and bake until internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing and serving. Remove toothpicks or twine, rest 5 minutes, then slice into rounds to display the filling.
What to Serve With:
- Creamy mashed potatoes or roasted baby potatoes for a comforting plate
- Steamed green beans, garlic sautéed spinach, or a crisp arugula salad for freshness
- A light pan sauce made from deglazing the skillet with white wine and a pat of butter, or a lemon-butter drizzle for brightness
- Crusty bread to soak up any sauce, and a chilled white wine or sparkling water with lemon to drink
Top Tips for Perfecting:
- Ingredient substitutions: Use provolone or Swiss in place of mozzarella for different melting characteristics. Swap spinach for arugula for a peppery bite.
- Timing adjustments: If breasts are thick, extend bake time by 5–10 minutes and check internal temp. If using very thin breasts, reduce oven time slightly.
- Flavor enhancements: Add a thin spread of Dijon mustard or pesto on the chicken before layering cheese for an extra flavor boost.
- Technique tip: Don’t overfill the roulade — too much filling makes it hard to roll and secure. Keep it thin and even.
- Common mistakes to avoid: Skipping the sear — that golden crust adds texture and flavor. Forgetting to rest — slicing immediately will cause juices to run out.
Storing and Reheating Tips:
- Refrigeration: Store leftover roulade in an airtight container in the fridge for up to 3–4 days. Slice before storing for easier reheating.
- Freezing: Freeze fully cooled, tightly wrapped roulades for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat slices gently in a 325°F oven for 10–15 minutes, covered with foil to prevent drying. For a quick option, reheat in a skillet over low heat with a splash of water and a lid to steam through while maintaining crust.
- Shelf life details: Freshly cooked roulade tastes best within 2 days; quality declines after that, though refrigeration keeps it safe for up to 4 days.
FAQs
What is the best cheese to use in a chicken roulade?
Mozzarella gives a classic melty pull, feta adds tang, and Parmesan provides a salty, savory punch. Choose based on the flavor profile you prefer.
How do I stop the filling from leaking out?
Leave a 1/2-inch border when layering fillings, roll tightly, and secure with toothpicks or kitchen twine. Searing helps seal the seam before baking.
Can I make roulade ahead of time?
Yes. Assemble and refrigerate for a few hours before searing and baking, or fully cook, cool, and reheat when ready to serve.
Is it OK to use chicken thighs instead of breasts?
Absolutely — boneless, skinless thighs can be used for a richer, more forgiving roulade. Flatten and roll the same way, and monitor cook time as thighs may need slight adjustment.
How do I ensure the chicken is cooked through without drying out?
Use an instant-read thermometer: pull the roulade at 165°F. Resting after cooking will redistribute juices and keep slices moist.
Conclusion
This Chicken Roulade is an elegant yet simple way to elevate weeknight dinners — tender chicken rolled with melty cheese and vibrant vegetables, seared for color and baked to juicy perfection. It’s budget-friendly, family-approved, and versatile enough to customize for any palate. If you want another take on this classic, check out this detailed version from a trusted source: Chicken Roulade – The Cozy Cook. Go ahead, roll, bake, and share — your next favorite dinner is waiting.
Chicken Roulade
Equipment
- Skillet
- Baking Dish
- Meat Mallet
- Plastic Wrap
- Toothpicks
Ingredients
Chicken
- 4 pieces Boneless Chicken Breasts, flattened (about 6–8 oz each)
Seasoning
- 1 teaspoon Salt (fine salt)
- 1 teaspoon Pepper (freshly ground)
Cooking Oil
- 2 tablespoons Olive Oil (extra virgin)
Filling
- 1 cup Cheese (Mozzarella, shredded, or Feta crumbled, or Parmesan grated)
- 1 cup Vegetables (Spinach, roughly chopped and wilted; OR Bell Peppers, thinly sliced and sautéed; OR Mushrooms, sliced and sautéed)
Instructions
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two pieces of plastic wrap and gently pound to about 1/4–1/2 inch thickness.
- Season the chicken breasts with salt and pepper. Sprinkle evenly on both sides so every roll is flavorful.
- Add your favorite fillings evenly over the chicken. Spread a thin layer of cheese, then top with a small handful of prepared vegetables, leaving a 1/2-inch border at the edge.
- Roll the chicken tightly and secure with toothpicks or twine. Start at the narrow end and roll firmly so the filling stays inside. Use 2–3 toothpicks per roll.
- Sear the chicken in a skillet with olive oil until golden brown. Heat the skillet over medium-high heat and sear each roulade 2–3 minutes per side to develop color.
- Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked. Transfer the seared roulades to a baking dish and bake until internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing and serving. Remove toothpicks or twine, rest 5 minutes, then slice into rounds to display the filling.
