If you’re craving something elegant but surprisingly simple, Chicken Roulade is about to become your new obsession. Juicy chicken breasts stuffed with spinach, melty cheese, and savory prosciutto, all rolled up and baked to perfection—this dish brings a wow factor to your weeknight table or a special dinner with friends. The layers of flavor, the beautiful swirl when you slice it, and that satisfying combination of crispy edges with gooey centers make this a recipe you’ll reach for again and again. Best of all, it’s naturally gluten-free and low carb, so everyone can dig in!
Ingredients You’ll Need
This Chicken Roulade is a celebration of classic, easy-to-find ingredients that let each component shine. Every item is essential, whether for adding color, moisture, melt, or a salty punch—so don’t skip a single one if you want that perfect bite!
- Chicken Breasts: Use boneless, skinless chicken breasts—they’re the perfect blank canvas for stuffing and rolling, and they cook up juicy and tender.
- Fresh Spinach Leaves: These add a pop of color and earthy freshness in every bite—baby spinach works beautifully for tenderness.
- Provolone or Mozzarella Cheese: The cheese brings a stretchy melt and creamy flavor that pairs perfectly with the other fillings—choose your favorite for your personal flair.
- Prosciutto or Cooked Bacon: Both add a salty, savory layer—prosciutto gives an elegant richness, while bacon adds a smoky bite.
- Olive Oil: A little olive oil in the pan helps sear the roulades to a gorgeous golden brown and locks in juices.
- Garlic Powder: This brings subtle warmth and savoriness to every layer, infusing the chicken with flavor.
- Dried Italian Herbs: Aromatic and herby, Italian seasoning rounds out the stuffing and gives that “can’t-put-your-finger-on-it” complexity.
- Salt and Black Pepper: Essential for seasoning—don’t skimp, as these bring all the other flavors to life.
- Kitchen Twine or Toothpicks: These are your secret weapons for keeping the Chicken Roulade perfectly rolled and intact through searing and baking.
How to Make Chicken Roulade
Step 1: Flatten and Season the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Take a meat mallet or rolling pin and gently pound the chicken until it’s an even 1/4-inch thickness throughout. This helps it cook evenly and makes rolling a breeze. Season both sides with a generous sprinkle of salt, black pepper, garlic powder, and dried Italian herbs so every bite delivers maximum flavor.
Step 2: Layer the Fillings
Lay out your spinach leaves first over each flattened chicken breast—they make a leafy bed for the other fillings and keep everything moist. Next, drape a slice of provolone or mozzarella over the spinach, followed by a slice of savory prosciutto or crispy cooked bacon. The order matters; layering the cheese between the spinach and prosciutto helps it melt just right and keeps things tidy when you begin to roll.
Step 3: Roll Up the Chicken Roulade
Working carefully, roll each breast up tightly from one end to the other, keeping the fillings neatly tucked inside. Think jelly roll style! Use kitchen twine to tie the roulade in two or three places, or secure the ends with toothpicks. Don’t worry if a bit of cheese peeks out; that just means extra crispy edges later.
Step 4: Sear for Extra Flavor
Heat olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, add the Chicken Roulade and sear on all sides—this usually takes about 6 to 8 minutes total. Searing isn’t just for color; it adds a crust that locks in juices and amplifies the flavor with caramelized bits. Rotate each roulade carefully to brown all edges.
Step 5: Bake to Perfection
Transfer your skillet, Chicken Roulade included, straight to a preheated 375°F oven. Bake for 15 to 20 minutes, or until the center of each roulade registers 165°F. This ensures tender, juicy chicken and fully melted cheese. Once baked, let them rest for five minutes—this patient pause helps the juices settle so you get perfect slices every time.
How to Serve Chicken Roulade
Garnishes
Finish your Chicken Roulade with a scatter of fresh herbs—think parsley or basil—or a drizzle of the pan juices for a glossy, restaurant-worthy look. A squeeze of lemon right before serving adds brightness and makes the flavors pop, while a few flakes of sea salt on top will amplify every bite.
Side Dishes
This dish plays so well with creamy mashed potatoes, garlicky rice, or roasted vegetables. The richness of the Chicken Roulade is perfectly balanced by lighter, fresh sides, so think steamed green beans, roasted carrots, or even a crisp salad with a zingy vinaigrette.
Creative Ways to Present
For special occasions, slice each Chicken Roulade into thick rounds to reveal the stunning pinwheel of cheese, green spinach, and savory prosciutto. Arrange slices slightly overlapping across each plate or on a platter for a show-stopping effect. You can also nestle them atop a bed of grains or serve with a splash of pesto for vibrant color and added flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Roulade, store the slices in an airtight container in the refrigerator for up to three days. Make sure to keep them with a spoonful of any pan juices to help retain their moisture and flavor.
Freezing
Chicken Roulade can be frozen, either whole or sliced. Wrap each roulade tightly in foil, then place in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best results and texture.
Reheating
To reheat, cover the Chicken Roulade lightly with foil and warm in a 350°F oven until heated through, about 10-15 minutes. Alternatively, a microwave on reduced power works in a pinch, but oven reheating preserves the texture best. Add a splash of broth or pan juices for extra moisture if needed.
FAQs
Can I prepare Chicken Roulade in advance?
Absolutely! You can assemble the roulades a day ahead, store them covered in the refrigerator, and cook them just before serving. It’s a great option for entertaining or prepping meals in advance.
What are the best cheeses for Chicken Roulade?
Provolone and mozzarella are classic choices for their mild flavor and meltability, but feel free to experiment with gouda, Swiss, or even a sharp cheddar for a different twist.
How do I keep the Chicken Roulade from unrolling while cooking?
Be sure to roll tightly and secure with kitchen twine or toothpicks at several points along the roulade. If using toothpicks, place them so they won’t poke out and catch while searing. Slice and remove all toothpicks before serving!
Can I make Chicken Roulade dairy-free?
Yes, you can use your favorite dairy-free cheese alternative, or simply omit the cheese. Add extra sautéed veggies or sun-dried tomatoes as a flavorful substitute in the filling.
What sauces go well with Chicken Roulade?
A light pan jus, a touch of pesto, or a drizzle of balsamic reduction all pair beautifully with Chicken Roulade. Even a basic marinara or cream sauce makes a decadent finishing touch!
Final Thoughts
This Chicken Roulade is one of those dishes that looks fancy yet feels like pure comfort food with every bite. It’s perfect for impressing guests or simply treating yourself to a dinner that’s as beautiful as it is delicious. Give it a try—you’ll be amazed at what a few simple ingredients can become, and you might just find your new go-to recipe!
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Chicken Roulade Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests with this elegant Chicken Roulade recipe. Tender chicken breasts stuffed with spinach, cheese, and prosciutto, then baked to juicy perfection. A delicious main course that’s easier to make than it looks!
Ingredients
Chicken Roulade:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves
- 4 slices provolone or mozzarella cheese
- 4 slices prosciutto or cooked bacon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Kitchen twine or toothpicks to secure
Instructions
- Preheat the oven: to 375°F.
- Pound the chicken: Between plastic wrap to 1/4-inch thickness. Season with salt, pepper, garlic powder, and Italian herbs.
- Fill and roll: Layer each breast with spinach, cheese, and prosciutto. Roll tightly and secure.
- Sear: In a skillet with olive oil until golden.
- Bake: In the oven for 15–20 minutes.
- Rest and Serve: Let rest before slicing. Serve with pan juices or sauce.
Notes
- For added flavor, spread a thin layer of pesto inside before rolling.
- Pair with mashed potatoes, rice, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 roulade
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
