Creamy, juicy, and impossibly satisfying — this Chicken Roulade is the kind of dish that gets everyone to the table fast. Picture tender flattened chicken breasts wrapped around gooey cheese and vibrant vegetables, seared to golden perfection and finished in the oven for a dinner that looks fancy but is surprisingly simple. Fun fact: roulades are a classic technique across many cuisines, and rolling proteins with flavorful fillings is a smart way to create an impressive meal without advanced skills.
This recipe is special because it combines simplicity, speed, and family-friendly appeal. It takes basic pantry ingredients and transforms them into something restaurant-worthy in about 40 minutes. If you love stuffed chicken ideas, you’ll find helpful variations in our detailed chicken roulade guide, but this version keeps things straightforward for weeknights and gatherings. Get ready to roll, bake, and enjoy — your family will ask for seconds.
What is Chicken Roulade?
Ever wondered why we call it a roulade? Sounds fancy, doesn’t it? Essentially a roulade is anything rolled — so why not a rolled chicken breast packed with delicious fillings? Imagine asking, “Who gave the chicken a makeover?” and getting back a glossy, stuffed roll that’s as fun to slice as it is to eat. There’s a playful side to cooking, and this dish proves that a little rolling and a few toothpicks can turn simple ingredients into a delightful centerpiece. Remember the old line, “the way to a man’s heart is through his stomach.” — here’s a surefire route to winning hearts at your dinner table. Give it a try and see who falls in love first.
Why You’ll Love This:
- Main highlight: Gooey, melty cheese and colorful vegetables tucked inside tender chicken make each bite creamy and satisfying. The contrast of a golden sear and a tender interior is irresistible.
- Cost-saving: Making roulades at home uses everyday ingredients and stretches a few chicken breasts into a satisfying meal for four, far cheaper than takeout or a restaurant entrée.
- Flavor boosters: Simple seasonings, a drizzle of olive oil, and your choice of cheese (mozzarella, feta, or parmesan) create layers of flavor without fuss.
If you enjoy comforting, easy-to-make chicken dishes, you might also like the relaxed flavors in our slow cooker chicken with stuffing. Ready to bring this to your table? Let’s roll.
How to Make:
Quick Overview
This Chicken Roulade is easy because you work mostly with assembly and a short sear before a quick bake. The result is tender chicken with a creamy filling and a crisp, golden exterior. Total time: about 40 minutes — 15 minutes prep and 20–25 minutes baking. The standout element is the melty cheese and vegetables inside that keep the chicken moist and flavorful.
Ingredients
- 4 boneless chicken breasts — flattened to even thickness (use a meat mallet or rolling pin)
- 1 teaspoon salt — for seasoning the outside of the chicken
- 1 teaspoon black pepper — freshly ground if possible, for seasoning
- 2 tablespoons olive oil — for searing (extra virgin recommended)
- 1 cup cheese — shredded mozzarella, crumbled feta, or grated parmesan (choose one or mix)
- 1 cup vegetables — chopped spinach, diced bell peppers, or sliced mushrooms (sautéed lightly if using mushrooms)
- Toothpicks or kitchen twine — as needed to secure each roulade
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a baking dish.
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
- Season the chicken breasts with 1/4 teaspoon salt and a pinch of pepper per breast (adjust to taste), coating both sides evenly.
- Add your favorite fillings evenly over the chicken. Spread about 1/4 cup of cheese and 1/4 cup of vegetables across the center of each flattened breast, leaving a small border so filling doesn’t escape.
- Roll the chicken tightly and secure with toothpicks or twine. Tuck the ends under as you roll to create a neat cylinder.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken roulades until golden brown on all sides, about 2–3 minutes per side.
- Transfer the seared roulades to the prepared baking dish. Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and serving to keep juices locked in. Remove toothpicks or twine, slice into rounds, and plate.
What to Serve With
- Creamy mashed potatoes or garlic butter mashed cauliflower for a comforting plate.
- A crisp green salad with lemon vinaigrette to balance the richness.
- Roasted seasonal vegetables like asparagus, carrots, or Brussels sprouts.
- A light pasta tossed in olive oil and herbs for an Italian twist.
- Drinks: a chilled white wine such as Chardonnay or a sparkling non-alcoholic cider.
Top Tips for Perfecting
- Ingredient substitutions: Use feta for tang, mozzarella for melt, or parmesan for nutty notes. Swap spinach for bell peppers or mushrooms based on preference.
- Timing adjustments: If breasts are very thick, add 5–10 minutes to bake time and check with a thermometer.
- Flavor enhancements: Add minced garlic, fresh herbs (thyme or basil), or a smear of pesto inside for extra depth.
- Common mistakes to avoid: Don’t overstuff the roulade (it’ll burst), don’t skip resting time (juices need to redistribute), and ensure even flattening for consistent cooking.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap individual roulade slices or whole roulades tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Best reheating: Reheat in a 325°F oven covered with foil for 10–15 minutes until warm to preserve texture. Microwave gently for single slices, then finish in a hot skillet for a crispy exterior.
FAQs
How do I prevent the filling from leaking out?
Trim excess filling, leave a small border when spreading, roll tightly, and secure with toothpicks or twine. Searing helps seal the seams.
Can I prepare roulades ahead of time?
Yes. Assemble and wrap them, then refrigerate for up to 24 hours before searing and baking. You can also freeze assembled roulades for later.
What cheese works best inside chicken roulade?
Mozzarella melts beautifully, feta adds tang, and parmesan gives a savory punch. Mix cheeses for balance.
Is it necessary to sear before baking?
Searing creates a golden crust and enhances flavor. If short on time, you can skip searing but expect a paler exterior.
Can I use bone-in chicken?
Bone-in breasts aren’t ideal for roulade because they’re hard to flatten evenly. Use boneless, skinless breasts for best results.
Conclusion
This Chicken Roulade is a simple, flavorful way to elevate weeknight dinners or impress guests without stress. It’s budget-friendly, quick to prepare, and flexible—perfect for busy cooks who still want a polished dish. Try it once and you’ll see why rolling up chicken with cheese and veggies becomes an instant favorite; then share the love with family and friends. For additional inspiration and a cozy take on the classic, see Chicken Roulade – The Cozy Cook.
Chicken Roulade
Equipment
- Skillet
- Baking Dish
- Meat Mallet
- Plastic Wrap
Ingredients
Chicken
- 4 pieces boneless chicken breasts flattened to even thickness
Seasoning
- 1 teaspoon salt for seasoning the outside of the chicken
- 1 teaspoon black pepper freshly ground if possible, for seasoning
Cooking Oil
- 2 tablespoons olive oil for searing (extra virgin recommended)
Filling
- 1 cup cheese shredded mozzarella, crumbled feta, or grated parmesan (choose one or mix)
- 1 cup vegetables chopped spinach, diced bell peppers, or sliced mushrooms (sautéed lightly if using mushrooms)
Miscellaneous
- Toothpicks or kitchen twine as needed to secure each roulade
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a baking dish.
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
- Season the chicken breasts with 1/4 teaspoon salt and a pinch of pepper per breast (adjust to taste), coating both sides evenly.
- Add your favorite fillings evenly over the chicken. Spread about 1/4 cup of cheese and 1/4 cup of vegetables across the center of each flattened breast, leaving a small border so filling doesn’t escape.
- Roll the chicken tightly and secure with toothpicks or twine. Tuck the ends under as you roll to create a neat cylinder.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken roulades until golden brown on all sides, about 2–3 minutes per side.
- Transfer the seared roulades to the prepared baking dish. Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and serving to keep juices locked in. Remove toothpicks or twine, slice into rounds, and plate.