Chicken Roulade Recipe
Chicken Roulade is the kind of dish that always brings a little wow-factor to the table, and yet it’s totally achievable for a cozy weeknight dinner or a special occasion. Imagine tender chicken breasts, flattened and rolled around prosciutto, fresh spinach, and gooey cheese, all seared until golden then baked to juicy perfection. When you slice into this Chicken Roulade and see that gorgeous spiral, you’ll know you’ve just created something seriously impressive (and delicious!) in your own kitchen.
Ingredients You’ll Need
The magic of Chicken Roulade comes from quality, straightforward ingredients. Each one has a clear job to do—whether that’s adding savory flavor, melty texture, or vibrant color—so be sure to choose the freshest versions you can find.
- Chicken breasts: Go for boneless, skinless cuts so you can easily pound, fill, and roll them for the classic roulade spiral.
- Salt: Just a pinch draws out the chicken’s natural flavors and seasons every bite from the inside out.
- Black pepper: Adds a subtle warmth and balances the richness of the cheese and prosciutto.
- Garlic powder: Brings in a gentle, savory depth without overpowering the filling.
- Prosciutto or thin ham: These salty slices layer in a delicate umami and help seal in the roulade’s stuffing.
- Fresh spinach: Lends a pop of green and a slightly earthy, fresh flavor that lightens up the dish.
- Shredded mozzarella or provolone cheese: Melts beautifully and creates an irresistible, gooey center.
- Olive oil: A quick sauté in oil helps achieve that signature golden crust on your roulades.
- Unsalted butter: Finishes the pan sauce with a creamy, luxurious richness.
- Dry white wine or chicken broth: Deglazes the pan, scooping up all those delicious browned bits for a silky sauce.
- Chopped fresh parsley (optional): A scattering of parsley brightens the finished dish both in color and flavor.
How to Make Chicken Roulade
Step 1: Prep and Pound the Chicken
Start by laying each chicken breast between two sheets of plastic wrap—you’ll want a stable cutting board and a meat mallet or rolling pin for this. Pound them gently but firmly to flatten to about 1/4-inch thickness. This step is key for even cooking and makes rolling up the filling super easy.
Step 2: Season and Layer the Fillings
Once pounded, sprinkle both sides of each chicken breast with salt, black pepper, and garlic powder. Now, for the fun part: lay a slice of prosciutto (or ham) over the top, then scatter a layer of fresh spinach, and finish with a generous sprinkle of cheese. The combination is rich, colorful, and brimming with flavor.
Step 3: Roll It Up and Secure
Starting from the short end of each breast, tightly roll everything up, tucking in the goodies inside. Secure each roulade with toothpicks or a loop or two of kitchen twine—this helps everything hold together during cooking, so you get perfect spirals once you slice in.
Step 4: Sear the Chicken Roulade
Drizzle olive oil into an oven-safe skillet and heat over medium-high. Carefully add your chicken roulades, turning them occasionally so they brown evenly on all sides, about 5 to 6 minutes total. This step not only creates a gorgeous crust but also locks in that juicy filling.
Step 5: Bake to Juicy Perfection
Transfer the entire skillet (careful, handle will be hot!) into a preheated 375°F oven. Let the roulades bake for 15 to 20 minutes until they reach an internal temperature of 165°F. This ensures your Chicken Roulade is tender and safe to eat without drying out the meat.
Step 6: Make the Pan Sauce
Once the roulades are baked, set them aside to rest. Meanwhile, place your skillet back over medium heat and stir in butter and white wine (or broth). Scrape up all the browned bits left behind from the chicken—this is where the deepest flavors hide. Let it reduce for a few minutes, and you’ll have a glossy, savory sauce made in minutes.
Step 7: Slice, Drizzle, and Serve
Remove any toothpicks or twine, then slice your Chicken Roulade into thick rounds to show off that beautiful spiral. Arrange them on a plate and drizzle generously with your silky pan sauce. A fresh sprinkle of chopped parsley is the perfect finishing touch.
How to Serve Chicken Roulade
Garnishes
Presentation is everything, and garnishing your Chicken Roulade sends it right over the top. Try a flurry of chopped fresh parsley, a dusting of grated cheese, or even a squeeze of lemon for a kick of brightness. These small touches instantly elevate the look and flavor.
Side Dishes
Chicken Roulade plays nicely with a huge variety of sides. Classic choices include buttery mashed potatoes, a lemony arugula salad, roasted veggies, or even a nutty rice pilaf. The rich sauce is delicious spooned over just about anything you plate it with!
Creative Ways to Present
Slice the roulade into thick medallions and fan them out, or arrange them over a vibrant salad for a modern twist. For dinner parties, individual plates crowned with roulade rounds and a drizzle of sauce make a restaurant-worthy impression.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Roulade (lucky you!), allow it to cool completely before refrigerating. Wrap the slices tightly or store in an airtight container for up to three days. The flavors often deepen overnight, making next-day lunches extra special.
Freezing
Chicken Roulade freezes beautifully. Simply wrap the cooked roulades or individual slices well in plastic wrap and tuck them into a freezer-safe bag or container. Label and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat Chicken Roulade slices in a covered baking dish in a low oven (about 325°F) until warmed through. Splash a bit of broth or the leftover pan sauce on top to keep things moist and flavorful.
FAQs
Can I prepare Chicken Roulade ahead of time?
Absolutely! You can assemble the roulades several hours (or even a day) beforehand and keep them chilled. When dinnertime arrives, just sear and bake as directed for fresh, melty goodness.
What can I use instead of prosciutto?
Thinly sliced deli ham works perfectly in this Chicken Roulade. You might also try turkey breast, smoked salmon for a twist, or omit the meat for a lighter option.
How do I know when the chicken is cooked through?
The most reliable method is using a meat thermometer: check for an internal temp of 165°F at the thickest part. The juices should run clear, and the chicken should feel firm to the touch.
Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out as much moisture as possible before using, so your roulade’s filling stays creamy, not watery.
Are there other filling suggestions for Chicken Roulade?
Endless possibilities! Swap in sun-dried tomatoes, sautéed mushrooms, fresh herbs, or goat cheese for a unique spin. Chicken Roulade is truly a canvas for creativity.
Final Thoughts
If you’ve never made Chicken Roulade before, I hope you feel inspired to give it a go. There’s something truly satisfying about serving up those perfect spirals, especially knowing you didn’t need a restaurant kitchen to do it. Try it once and see how quickly it becomes a treasured staple in your recipe collection!
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Chicken Roulade Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Roulade is an elegant and flavorful dish featuring tender chicken breasts stuffed with prosciutto, spinach, and cheese, then baked to perfection. This recipe is sure to impress your guests and elevate any dinner table.
Ingredients
Chicken Roulade:
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Filling:
- 4 slices prosciutto or thin ham
- 1 cup fresh spinach
- 1/2 cup shredded mozzarella or provolone cheese
For Cooking:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the chicken: Pound the chicken breasts to 1/4-inch thickness. Season with salt, pepper, and garlic powder.
- Assemble: Place prosciutto, spinach, and cheese on each chicken breast. Roll up and secure.
- Sear: Sear the roulades in olive oil until golden.
- Bake: Transfer to the oven and bake until cooked through.
- Make the sauce: Deglaze the pan with butter and wine, then slice and serve the roulades with the sauce.
Notes
- You can customize the filling with sun-dried tomatoes, herbs, or different cheeses.
- To make ahead, assemble the roulades and refrigerate, then sear and bake before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: European-American
Nutrition
- Serving Size: 1 roulade
- Calories: 360
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 115mg
