Chicken Roulade Recipe

If you’re looking for an elegant yet simple dinner that will impress your family and guests, this chicken roulade recipe is exactly what you need. This stuffed chicken breast dish combines tender chicken with a flavorful spinach and mushroom filling, all wrapped up and cooked to perfection. Despite its restaurant-quality appearance, this chicken roulade is surprisingly easy to make at home, and I’ll guide you through every step of the process.

The French call this dish “poulet farci,” which translates to stuffed chicken. What makes chicken roulade so special is how it transforms a basic chicken breast into something truly spectacular. The rolled presentation not only looks impressive but also keeps the chicken incredibly moist and juicy while infusing it with the flavors of your chosen filling. Whether you’re planning a romantic dinner for two or hosting a dinner party, this recipe delivers both elegance and incredible taste with an active prep time of less than 30 minutes.

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Easy Chicken Roulade Recipe: Spinach & Mushroom Stuffed with Creamy Sauce

This elegant and easy Chicken Roulade recipe features tender boneless chicken breasts butterflied and filled with a savory spinach and mushroom cream cheese filling, rolled tightly, and baked to juicy perfection. Accompanied by a rich, creamy Dijon mustard sauce, this stuffed chicken breast dish is perfect for both weeknight dinners and special occasions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rest Time 8 minutes mins

Total Time 48 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Contemporary, European, French

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 4 large boneless skinless chicken breasts 6-8 oz each
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Kitchen twine or toothpicks for securing

For the Spinach & Mushroom Filling:

• 2 cups fresh baby spinach roughly chopped
• 1 cup mushrooms finely chopped, button or cremini
• 4 ounces cream cheese softened
• ½ cup shredded mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 3 cloves garlic minced
• 2 tablespoons olive oil
• ¼ cup sun-dried tomatoes drained and chopped, optional
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley chopped, for garnish

Equipment

• Sharp chef’s knife
• Meat mallet or rolling pin
• Plastic wrap or parchment paper (for pounding)
• Cutting board
• Kitchen twine or toothpicks (to secure the roulades)
• Large oven-safe skillet or cast iron pan
• – Mixing bowls
• Baking dish (if skillet is not oven-safe)
• Instant-read meat thermometer
• Measuring cups and spoons
• Medium saucepan (for sauce)
• Aluminum foil (for resting)

Method

 

Prepare the Filling:

1. Heat 2 tablespoons olive oil in a skillet over medium heat.
2. Add finely chopped mushrooms and sauté for 3-4 minutes until they release moisture and begin to brown.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add chopped spinach and cook for 2-3 minutes until wilted.
5. Remove from heat and let cool slightly.
6. In a mixing bowl, combine softened cream cheese, mozzarella, Parmesan, the mushroom-spinach mixture, sun-dried tomatoes (if using), dried basil, and red pepper flakes.
7. Mix until well combined and set aside to cool completely.

Butterfly and Pound the Chicken:

1. Place one chicken breast on a clean cutting board with the smooth side down.
2. Using a sharp knife held parallel to the cutting board, carefully slice horizontally through the breast, starting at the thicker end. Leave about ½ inch of meat intact on one side so the breast opens like a book.
3. Place the butterflied chicken breast between two sheets of plastic wrap.
4. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch.
5. Repeat with all four chicken breasts.

Season and Fill:

1. Remove plastic wrap and ensure the smoothest side of the chicken is facing down.
2. Season both sides generously with salt, black pepper, Italian seasoning, garlic powder, and smoked paprika.
3. Spread ⅓ to ½ cup of filling evenly over each chicken breast, leaving about 1 inch clear on all edges.

Roll and Secure:

1. Starting from the narrower end, tightly roll the chicken, tucking in the filling as you go.
2. Place seam-side down.
3. Use kitchen twine to secure the roll, tying at 1-inch intervals along the length. Alternatively, use toothpicks.
4. Repeat with remaining chicken breasts.

Sear the Chicken Roulade:

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat.
3. Once hot, carefully add the chicken roulades, seam-side down first.
4. Sear each side for 1-2 minutes per side, turning carefully to brown all sides evenly (4-5 minutes total).

Bake:

1. Transfer the skillet directly to the preheated oven (or transfer roulades to a baking dish if skillet isn’t oven-safe).
2. Bake uncovered for 20-25 minutes, or until internal temperature reaches 160°F in the thickest part.
3. Remove from oven when thermometer reads 160°F (it will reach 165°F during resting).

Rest:

1. Transfer chicken roulade to a cutting board.
2. Tent loosely with aluminum foil and let rest for 5-8 minutes.

Prepare the Sauce:

1. In a medium saucepan, melt 2 tablespoons butter over medium heat.
2. Whisk in flour and cook for 1-2 minutes, stirring constantly.
3. Gradually add chicken broth while whisking continuously to prevent lumps.
4. Once mixture begins to thicken, add heavy cream and Dijon mustard.
5. Season with dried thyme, salt, and black pepper.
6. Simmer for 3-5 minutes until sauce reaches desired consistency.

Slice and Serve:

1. Remove kitchen twine or toothpicks from each chicken roulade.
2. Using a sharp knife, slice each roulade into ¾-inch to 1-inch thick medallions.
3. Arrange sliced chicken roulade on serving plates.
4. Drizzle generously with warm creamy sauce and garnish with freshly chopped parsley.
5. Serve immediately.

Notes

Butterflying Tip: If you’re nervous about butterflying chicken yourself, ask your butcher to do it for you.
Filling Variations: Try broccoli and cheddar, sun-dried tomatoes with basil and provolone, or ham and Swiss cheese for different flavor profiles.
Make-Ahead: Assemble rolled roulades up to 24 hours in advance, cover, and refrigerate. Bring to room temperature 15-20 minutes before cooking.
Storage: Store leftover chicken roulade in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2 months.
Reheating: Reheat in a 350°F oven for 15-20 minutes with a splash of chicken broth, covered with foil.
Don’t Overfill: Too much filling will leak out during cooking. Keep it moderate and leave edges clear.
Use a Thermometer: This ensures perfectly cooked, juicy chicken every time.

Nutrition:

Calories: 420 kcal
Protein: 48 g
Fat: 22 g
Saturated Fat: 10 g
Carbohydrates: 6 g
Fiber: 1 g
Sodium: 620 mg
Cholesterol: 165 mg

What is Chicken Roulade?

Chicken roulade is a classic culinary technique where a chicken breast is butterflied, pounded thin, filled with savory ingredients, then rolled and secured before cooking. The term “roulade” comes from the French word meaning “to roll,” and while the concept might sound sophisticated, it’s actually quite straightforward to execute at home.​

This dish differs from similar recipes like chicken cordon bleu in that it offers more versatility in fillings and preparation methods. While chicken cordon bleu traditionally uses ham and Swiss cheese, chicken roulade can be stuffed with countless combinations from spinach and ricotta to sun-dried tomatoes and provolone, or even broccoli and cheddar cheese. The beauty of this recipe lies in its adaptability to your personal taste preferences and what ingredients you have on hand.​​

Ingredients

For the Chicken:

• 4 large boneless, skinless chicken breasts (approximately 6-8 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Kitchen twine or toothpicks for securing

For the Spinach & Mushroom Filling:

• 2 cups fresh baby spinach, roughly chopped
• 1 cup mushrooms, finely chopped (button or cremini work well)
• 4 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ cup sun-dried tomatoes, drained and chopped (optional)
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Ingredient Substitutions and Variations:

The beauty of this stuffed chicken breast recipe is its flexibility. Feel free to experiment with different cheese combinations ricotta, feta, gouda, or even Burrata work wonderfully. For a heartier filling, add cooked and crumbled bacon or prosciutto. If you prefer a different vegetable profile, substitute kale for spinach or add roasted red peppers. For those following a low-carb diet, this recipe naturally fits well, though you can serve it with cauliflower rice instead of traditional sides.​

Equipment Needed

To make this chicken roulade recipe successfully, you’ll need the following kitchen tools:

• Sharp chef’s knife for butterflying the chicken breasts​
• Meat mallet or rolling pin to pound the chicken to an even thickness​
• Plastic wrap or parchment paper to cover chicken while pounding​​
• Kitchen twine or toothpicks to secure the rolled chicken​
• Large oven-safe skillet or cast iron pan for searing​
• Cutting board with a stable surface
• Mixing bowls for preparing the filling
• Baking dish if your skillet isn’t oven-safe​
• Instant-read meat thermometer to ensure proper doneness​

Having the right equipment makes the preparation process much smoother, especially when working with the butterflying and pounding steps.​

Step-by-Step Instructions

This elegant and easy Chicken Roulade recipe features tender boneless chicken breasts butterflied and filled with a savory spinach and mushroom cream cheese filling, rolled tightly, and baked to juicy perfection. Accompanied by a rich, creamy Dijon mustard sauce, this dish is perfect for both weeknight dinners and special occasions. With detailed step-by-step instructions, variations for fillings, make-ahead tips, and nutritional information, this guide will help you create a restaurant-quality meal at home.

Total time: 48 minutes

Step 1: Prepare the Filling

Start by making your spinach and mushroom filling, as it needs time to cool before assembling the chicken roulade. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for another minute until fragrant.
Add the chopped spinach to the pan and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly. In a mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, the cooled mushroom-spinach mixture, sun-dried tomatoes (if using), dried basil, and red pepper flakes. Mix until well combined and set aside to cool completely.

Step 2: Butterfly and Pound the Chicken Breasts

Learning how to butterfly chicken breast is a crucial skill for this recipe. Place one chicken breast on a clean cutting board with the smooth side down. Place your non-cutting hand flat on top of the chicken breast to hold it steady. Using a very sharp knife held parallel to the cutting board, carefully slice horizontally through the breast, starting at the thicker end and cutting toward the thinner end. Be careful not to cut all the way through leave about half an inch of meat intact on one side so the breast opens like a book.​​
Once butterflied, place the chicken breast between two sheets of plastic wrap or parchment paper. Using the smooth side of a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about ¼ inch. Pound in a down-and-away motion to achieve uniform thickness. This ensures even cooking and makes rolling much easier. Repeat with all four chicken breasts.

Step 3: Season and Fill the Chicken

Remove the plastic wrap and ensure the smoothest side of the chicken is facing down this will be the outside of your roulade when rolled. Season the chicken generously with salt, black pepper, Italian seasoning, garlic powder, and smoked paprika on both sides.​
Spread approximately ⅓ to ½ cup of the prepared filling evenly over each chicken breast, leaving about 1 inch clear on all edges. This prevents the filling from leaking out during rolling and cooking. Be careful not to overfill, as this will make rolling difficult and cause filling to escape during cooking.

Step 4: Roll and Secure the Roulade

Starting from the narrower end of the chicken breast (or the end closest to you), begin to tightly roll the chicken, tucking in the filling as you go. Roll carefully but firmly, ensuring the filling stays contained inside. Once fully rolled, place the chicken roulade seam-side down.​
Use kitchen twine to secure the roll, tying it at 1-inch intervals along the length of the roulade. Make sure the twine is snug but not so tight that it cuts into the meat. If you don’t have kitchen twine, toothpicks can work as an alternative, though twine provides more secure holding during the searing process. Repeat with remaining chicken breasts.

Step 5: Sear the Chicken Roulade

Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken roulades to the pan, seam-side down first.​​
Sear each side of the roulades for about 1-2 minutes per side, turning carefully to brown all sides evenly. You’re looking for a golden-brown crust to form, which typically takes 4-5 minutes total. The chicken will still be raw in the middle at this stage the oven will finish the cooking process.

Step 6: Bake to Perfection

Once all sides are seared, transfer the skillet directly to the preheated oven. If your skillet isn’t oven-safe, transfer the seared roulades to a lightly greased baking dish. Bake uncovered for 20-25 minutes, or until the internal temperature reaches 160°F in the thickest part of the meat. The chicken will continue cooking after removal and reach the safe temperature of 165°F through carryover cooking.​
For chicken breasts weighing 6 ounces, bake for approximately 20-25 minutes; for 8-ounce breasts, increase to 25-30 minutes; and for 10-ounce breasts, allow 30-35 minutes. Always use an instant-read thermometer to verify doneness rather than relying solely on time.

Step 7: Rest and Prepare the Sauce

Remove the chicken roulade from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-8 minutes. This resting period is crucial it allows the juices to redistribute throughout the meat, ensuring each slice is moist and tender.​
While the chicken rests, prepare the creamy sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly. Gradually add the chicken broth while whisking continuously to prevent lumps. Once the mixture begins to thicken, add the heavy cream and Dijon mustard. Season with dried thyme, salt, and black pepper. Simmer for 3-5 minutes until the sauce reaches your desired consistency.

Step 8: Slice and Serve

After resting, carefully remove the kitchen twine or toothpicks from each chicken roulade. Using a sharp knife or serrated knife (an electric knife works exceptionally well), slice each roulade into ¾-inch to 1-inch thick medallions. The beautiful spiral of chicken and colorful filling will be revealed with each slice.​
Arrange the sliced chicken roulade on serving plates or a platter. Drizzle generously with the warm creamy sauce and garnish with freshly chopped parsley. Serve immediately while hot.

Estimated Cost: 16 USD

Supply:

• Boneless skinless chicken breasts
• Fresh baby spinach
• Mushrooms (button or cremini)
• Cream cheese
• Mozzarella cheese
• Parmesan cheese
• Garlic cloves
• Olive oil
• Butter
• Italian seasoning
• Garlic powder
• Smoked paprika
• Salt and black pepper
• Sun-dried tomatoes (optional)
• Dijon mustard
• Chicken broth
• Heavy cream
• Fresh parsley

Tools:

• Sharp chef’s knife
• Meat mallet or rolling pin
• Plastic wrap or parchment paper
• Kitchen twine or toothpicks
• Large oven-safe skillet or cast iron pan
• Mixing bowls
• Baking dish (if skillet is not oven-safe)
• Instant-read meat thermometer
• Cutting board

Materials: Aluminum foil (for resting the chicken roulade)Measuring cups and spoons

Tips for Success

Achieving Perfect Results Every Time

Pound evenly: Take your time when pounding the chicken to achieve uniform thickness. Uneven chicken will cook inconsistently, with thinner areas drying out before thicker areas are done.​

Don’t overfill: It’s tempting to add lots of filling, but restraint is key. Too much filling will leak out during cooking and make rolling difficult.​

Secure properly: Whether using twine or toothpicks, make sure your chicken roulades are well-secured. Loose rolling will cause the chicken to unravel during searing.​

Sear on all sides: The searing step creates a flavorful crust and helps seal in juices. Don’t skip this step or rush through it.​

Use a thermometer: The only reliable way to know your chicken is perfectly cooked is by measuring internal temperature. Invest in a good instant-read thermometer it’s an invaluable kitchen tool.​

Let it rest: Cutting into the chicken immediately after cooking will cause all the juices to run out. Patience during the resting period pays off with much juicier meat.​

Common Mistakes to Avoid

Chicken unraveling: If your chicken roulade unravels, you likely didn’t secure it tightly enough with twine or toothpicks. Make sure to tie at regular intervals along the entire length.​

Filling leaking: This usually happens from overfilling or not leaving enough border around the edges. Remember to keep filling away from the edges and roll tightly.​

Dry chicken: Overcooking is the main culprit. Remove from oven when internal temperature reaches 160°F and let carryover cooking bring it to 165°F. Also, don’t skip the resting period.​

Sauce Pairings

While the creamy Dijon sauce included in this recipe is delicious, chicken roulade pairs beautifully with various sauce options:​

Lemon Butter Sauce: Melt butter with fresh lemon juice, lemon zest, and minced garlic for a bright, tangy accompaniment.​​

White Wine Cream Sauce: Reduce white wine with shallots, then add cream and fresh herbs like tarragon or thyme.​​

Balsamic Glaze: For a sweet-tangy contrast, drizzle with a reduced balsamic vinegar glaze.​

Apricot Whiskey Glaze: Combine apricot preserves with a splash of whiskey and thyme for a sophisticated sweet-savory sauce.​

Mushroom Wine Sauce: Sauté additional mushrooms with garlic, deglaze with white wine, and finish with chicken stock and butter.​​

Dijon-Chardonnay Sauce: For a luxurious French-inspired sauce, combine Chardonnay wine, heavy cream, and Dijon mustard.​

Serving Suggestions and Side Dishes

Chicken roulade is a versatile main course that pairs wonderfully with numerous side dishes:​

Starches: Creamy mashed potatoes are a classic choice that soaks up the delicious sauce. Rice pilaf offers a lighter alternative with wonderful texture. For a sophisticated option, try creamy polenta or Italian couscous.​

Vegetables: Roasted asparagus provides an elegant, tender-crisp contrast. Sautéed haricots verts (French green beans) with garlic butter complement the rich flavors beautifully. Roasted Brussels sprouts, glazed carrots, or roasted root vegetables all work wonderfully.​

Salads: A fresh arugula salad with lemon vinaigrette cuts through the richness of the dish. Tomato salad with basil and balsamic vinegar offers bright, acidic notes. A fennel, orange, and artichoke salad provides a sophisticated Mediterranean twist.​

Other options: Garlic bread for a comforting, hearty meal. Ratatouille for a French-inspired vegetable medley. Gnocchi (homemade or store-bought) for an Italian flair.​

Wine pairings: This elegant dish pairs beautifully with Chardonnay or Pinot Noir, or try a citrusy cocktail for something different.​

Make-Ahead and Storage

Preparing in Advance

One of the best features of this chicken roulade recipe is that it’s perfect for make-ahead preparation. You can assemble the filled and rolled chicken roulades up to 24 hours before cooking. After rolling and securing with twine, place them on a plate, cover tightly with plastic wrap, and refrigerate. When ready to cook, bring the chicken to room temperature for about 15-20 minutes before searing and baking.​

The filling can also be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. This makes dinner preparation much faster on busy evenings.​

Storage Instructions

Refrigeration: Store leftover chicken roulade in an airtight container in the refrigerator for up to 3-4 days. Keep the chicken whole or sliced, depending on your preference.​​

Freezing: While best enjoyed fresh, you can freeze cooked chicken roulade for up to 2 months. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.​

Reheating: To reheat, place sliced chicken roulade in a baking dish with a splash of chicken broth to prevent drying. Cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Alternatively, microwave individual portions on 50% power in 30-second intervals until warm. The sauce can be reheated separately on the stovetop or in the microwave.​

Nutrition Information

Understanding the nutritional content of chicken roulade helps you make informed dietary choices:​

Per Serving (1 chicken roulade, approximately 6-8 oz):

• Calories: 350-500 kcal (varies based on filling and sauce)​
• Protein: 45-52g (excellent source for muscle maintenance)​
• Fat: 15-26g​
• Saturated Fat: 5-13g​
• Carbohydrates: 5-7g​
• Fiber: 0-1g​
• Sodium: 300-700mg​
• Cholesterol: 140-186mg​

Key Nutrients: Chicken roulade is an excellent source of high-quality protein, providing over 100% of your daily value. It also contains significant amounts of B vitamins (especially B6 and niacin), selenium, potassium, and calcium. The addition of spinach in the filling boosts vitamin A, vitamin C, and iron content.​

Health Considerations: This dish is naturally low in carbohydrates and high in protein, making it suitable for low-carb and keto diets. The calorie and fat content can be reduced by using light cream cheese, reducing the amount of added cheese, or opting for a lighter sauce like lemon butter instead of cream-based options. For a lighter version, skip the sauce entirely and serve with a squeeze of fresh lemon juice.​

Frequently Asked Questions (FAQs)

​Conclusion

This chicken roulade recipe proves that elegant, restaurant-quality meals are absolutely achievable in your home kitchen. By mastering the simple techniques of butterflying, filling, and rolling chicken breasts, you’ll have an impressive dish that’s perfect for everything from busy weeknight dinners to special occasions.​

The combination of tender stuffed chicken breast, flavorful spinach and mushroom filling, and rich creamy sauce creates a meal that’s as delicious as it is beautiful. With approximately 350-500 calories per serving and over 45 grams of protein, it’s a nutritious option that doesn’t compromise on taste. The make-ahead friendly nature of this recipe makes it ideal for meal prep or entertaining guests.​

Don’t be intimidated by the French name or the rolling technique with the step-by-step instructions provided, you’ll find that chicken roulade recipe is surprisingly straightforward to prepare. Whether you stick with the classic spinach and mushroom filling or experiment with your own favorite combinations, this versatile recipe is sure to become a regular in your dinner rotation.​​

Give this chicken roulade recipe a try and discover how easy it is to bring gourmet dining to your own table. Your family and guests will be impressed, and you’ll enjoy the satisfaction of creating something truly special.

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