Chicken Roulade Recipe

You’ll need to master precise knife work and rolling techniques to execute this classic French preparation successfully. Butterflying the breast requires steady, controlled cuts to achieve uniform thickness, while the filling distribution and rolling tension determine your final presentation. The stuffing’s moisture content and seasoning balance directly impact both flavor development and structural integrity. Without proper technique, you’ll face common pitfalls that compromise the dish’s elegant appearance and professional execution.

Overview

• Butterfly chicken breasts horizontally and pound to ¼-inch thickness for even cooking and professional presentation.
• Create filling by sautéing spinach with garlic, then mixing with breadcrumbs, Parmesan, cream cheese, and herbs.
• Spread filling evenly across chicken leaving ½-inch border, then roll tightly from narrowest end.
• Secure roulades with kitchen twine every 2 inches, starting from center and working outward.
• Sear seam-side down in oven-safe skillet, then bake at 375°F for 20-25 minutes until 165°F internal temperature.

Recipe

Chicken roulade is a sophisticated dish that transforms simple chicken breasts into an impressive centerpiece worthy of any dinner party. This French cooking technique involves butterflying and flattening chicken breasts, filling them with a savory stuffing, then rolling and securing them into elegant spirals. The result is a beautiful presentation that reveals colorful layers when sliced, making it both visually stunning and delicious.

The key to a successful chicken roulade lies in proper preparation and technique. The chicken must be pounded to an even thickness to guarantee uniform cooking, while the filling should complement the mild flavor of the chicken without overpowering it. This recipe features a classic herb and breadcrumb stuffing with spinach and cheese, creating a perfect balance of flavors and textures that will elevate your cooking repertoire.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup fresh breadcrumbs
• ½ cup grated Parmesan cheese
• ¼ cup cream cheese, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (parsley, thyme, sage), chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper to taste
• Kitchen twine for tying

Cooking Steps

You’ll begin by butterflying each chicken breast horizontally and pounding to uniform ¼-inch thickness for even cooking.

Next, prepare your spinach-herb filling by sautéing the spinach with garlic, then combining it with breadcrumbs, cheeses, and fresh herbs before spreading evenly across each flattened breast.

Complete the process by rolling tightly, securing with kitchen twine, searing until golden brown, and baking at 375°F until the internal temperature reaches 165°F.

Step 1. Butterfly and Pound Chicken

Before assembling your roulade, proper preparation of the chicken breasts safeguards even cooking and ideal presentation. Start by placing each breast on your cutting board and making a horizontal incision through the center, keeping one edge attached to create a book-like opening.

Position the butterflied chicken between plastic wrap sheets to prevent tearing. Using your meat mallet, employ proper pounding technique by striking from the center outward with consistent pressure. Work systematically across the surface until you achieve even chicken thickness of approximately ¼-inch throughout.

This uniform dimension guarantees consistent heat penetration during cooking. Season both sides with salt and pepper before proceeding to the filling stage. Properly prepared chicken forms the foundation for professional-quality roulades.

Step 2. Prepare Spinach-Herb Filling

With your chicken properly prepared, creating the spinach-herb filling requires precise technique to achieve ideal flavor integration and moisture control.

Begin by heating olive oil in your skillet over medium heat, then add minced garlic and sauté for thirty seconds until fragrant. Add chopped fresh spinach and cook until completely wilted, approximately two minutes. This spinach preparation step eliminates excess moisture that could compromise your roulade’s structural integrity.

Transfer the cooked spinach mixture to a bowl and let cool completely before proceeding. Combine the cooled spinach with fresh breadcrumbs, grated Parmesan, softened cream cheese, and chopped herbs. Mix thoroughly until you achieve a cohesive stuffing consistency that holds together without being overly wet or crumbly.

Step 3. Roll and Secure Roulades

Three critical factors determine successful roulade assembly: even filling distribution, proper rolling tension, and secure twine placement. You’ll spread the cooled spinach mixture evenly across each flattened breast, leaving a ½-inch border on all sides. Begin rolling from the narrowest end, maintaining consistent pressure to create uniform cooking density throughout.

The ideal threading technique involves pre-cutting 12-inch twine lengths and positioning ties every 2 inches along the roll’s length. Start with the center tie, then work outward to prevent filling displacement. Secure each knot firmly but avoid over-tightening, which compresses the meat and creates uneven cooking zones. Properly executed roulades maintain their cylindrical shape while ensuring the filling stays contained during the searing and baking process.

Step 4. Sear Until Golden Brown

The searing phase transforms your carefully assembled roulades into golden-brown cylinders while creating the foundation for proper heat transfer during oven finishing. Heat your oven-safe skillet over medium-high heat with olive oil and butter until the fat shimmers.

You’ll achieve perfect searing by placing roulades seam-side down first, allowing the closure to seal properly. Rotate each roulade every 90 seconds using tongs, maintaining even browning across all surfaces. Don’t rush this process—proper caramelization requires consistent contact with the hot surface.

The Maillard reaction develops complex flavors and creates that coveted golden crust we’re after. Total searing time should be 6-8 minutes, ensuring each side displays uniform color before transferring to the oven for final cooking.

Step 5. Bake Until Internal 165°F

Once your roulades achieve uniform golden-brown searing, transfer the entire oven-safe skillet directly to your preheated 375°F oven for the critical finishing phase. This technique ensures seamless temperature shift and maintains the professional searing you’ve developed.

Set your timer for 20-25 minutes, allowing even baking time throughout the protein’s core. Insert an instant-read thermometer into the thickest portion of each roulade for internal temperature authentication—you’re targeting exactly 165°F for food safety compliance.

The oven’s consistent heat penetrates evenly, cooking the chicken while preserving the delicate filling integrity. Don’t open the oven door unnecessarily, as this disrupts thermal consistency.

Once you’ve confirmed proper internal temperature verification, remove immediately to prevent overcooking and maintain ideal texture.

Top Tips

Although chicken roulade appears complex, mastering specific techniques guarantees consistent professional results every time you prepare this elegant dish. You’ll achieve ideal texture contrasts by ensuring your filling combines creamy elements with crunchy components—the cream cheese provides richness while breadcrumbs deliver structure. For flavoring variations, consider Mediterranean combinations using sun-dried tomatoes and basil, or autumn-inspired mixtures featuring cranberries and sage.

Your butterfly cuts must remain uniform to prevent uneven cooking, while your pounding technique should work outward from the center using controlled pressure. You’ll prevent filling leakage by leaving a half-inch border around edges and rolling with consistent tension. Professional chefs recommend chilling assembled roulades for thirty minutes before searing—this technique helps maintain shape during the browning process and secures clean presentation slices.

Nutritional Guide

Nutrient	Amount per Serving
Servings	4
Calories	285
Total Fat	13g
Saturated Fat	5g
Carbohydrates	8g
Dietary Fiber	1g
Protein	32g
Sodium	420mg
Cholesterol	95mg

This chicken roulade provides an excellent source of lean protein while maintaining moderate calorie content. The spinach adds valuable iron and vitamin A, while the cheese contributes calcium for bone health. The dish is naturally low in carbohydrates, making it suitable for various dietary preferences, and the fresh herbs provide antioxidants without adding significant calories.

*Disclaimer: Nutritional values are estimates and may vary depending on specific brands of ingredients used, portion sizes, and preparation methods. For precise nutritional information, calculate based on the exact products and quantities used in your preparation.*

Final Thoughts

Beyond the nutritional benefits, mastering chicken roulade establishes a foundation for advanced culinary techniques that you’ll apply across countless recipes. You’ve learned essential skills: butterflying proteins, creating balanced fillings, and achieving proper searing temperatures. These techniques translate directly to beef tenderloin roulades, pork loin preparations, and fish roulades.

Your presentation options extend far beyond basic slicing. Arrange spiral cuts on warmed plates with pan sauce drizzled around the perimeter, or serve family-style on wooden boards. Consider flavor variations that reflect seasonal ingredients: sun-dried tomatoes with basil in summer, or mushroom-sage combinations for autumn menus. Each variation follows the same fundamental methodology you’ve mastered.

You’re now equipped with professional-level technique that transforms ordinary dinners into restaurant-quality experiences, establishing your place among serious home cooks.

Frequently Asked Questions

Can I Make Chicken Roulade Ahead of Time and Refrigerate Before Cooking?

You can absolutely prepare ahead of time and refrigerate before cooking. Assemble your roulades completely, wrap tightly in plastic, then refrigerate up to 24 hours. This actually improves flavor melding and makes entertaining easier.

What Are Good Side Dishes to Serve With Chicken Roulade?

Like a symphony needs harmony, you’ll want roasted vegetables and herbed mashed potatoes as your foundation. These classic accompaniments provide textural contrast and complementary flavors that’ll elevate your presentation while creating that restaurant-quality dining experience we’re all after.

Can I Freeze Uncooked or Cooked Chicken Roulades for Later Use?

You can freeze both uncooked and cooked roulades using proper preparation methods. Wrap individually in plastic film, then foil. Uncooked storage duration: three months. Cooked storage duration: two months for ideal quality retention.

How Do I Prevent the Roulade From Unrolling During the Cooking Process?

When your culinary creation threatens to unravel, you’ll secure success by methodically applying kitchen twine at precise two-inch intervals. Tie the roulade tightly with professional technique, supplementing with toothpicks strategically placed to maintain structural integrity throughout cooking.

What Other Filling Variations Work Well Besides Spinach and Cheese?

You’ll achieve excellent results with mushroom and onion sautéed until caramelized, or sun dried tomato and basil combined with ricotta. Both variations provide complementary moisture levels and flavor profiles that enhance the protein’s natural characteristics.