If you’ve been searching for a flavorful showstopper that’s as delightful to present as it is to eat, look no further than Chicken Roulade. This classic dish takes simple, wholesome ingredients and transforms them into a beautifully rolled masterpiece that’s tender, juicy, and layered with the savory notes of prosciutto, gooey mozzarella, and earthy spinach. Perfect for dinner parties or a family weeknight treat, this Chicken Roulade recipe elegantly balances comfort food with a touch of European flair, making every home cook feel like a chef.
Ingredients You’ll Need
The beauty of this Chicken Roulade is how each ingredient shines―bringing together color, flavor, and texture in one easy-to-follow dish. Sourcing fresh, quality ingredients really elevates the final result, and you’ll be amazed at how such a small list packs so much punch!
- Chicken breasts: Start with boneless, skinless chicken for easy rolling and a tender bite every time.
- Salt: Brings out all the natural flavors of your proteins and fillings.
- Black pepper: Adds a gentle, peppery warmth to complement the savory stuffing.
- Olive oil: Ensures the chicken sears to golden perfection and locks in moisture.
- Prosciutto or ham: Brings salty, smoky depth to each bite—both work beautifully, so use your favorite!
- Fresh spinach leaves: Adds a burst of color and earthy freshness for a balanced filling.
- Shredded mozzarella cheese: Melts into a decadent layer of cheesy goodness.
- Grated Parmesan cheese: Sprinkles even more umami and sharp flavor right into the center of your roulade.
- Italian seasoning: Invites herbal complexity that ties all the components together.
- Dijon mustard: A thin coat wakes up the chicken and cuts through the richness of the meat and cheese.
- Butter: Bastes the rolled chicken for a glossy, luscious finish.
- Chicken broth or white wine: Builds a flavorful pan sauce that keeps everything juicy in the oven.
- Kitchen twine or toothpicks: Essential for keeping your Chicken Roulade rolled tight and picture-perfect during cooking.
How to Make Chicken Roulade
Step 1: Flatten the Chicken
Begin by laying your chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound each piece to about 1/4-inch thickness. This not only ensures tender meat, but also makes rolling much easier—trust me, this step is worth the few extra minutes!
Step 2: Season and Dress
Unwrap each breast and season on both sides with salt, black pepper, and Italian seasoning. Then, spread a thin but thorough layer of Dijon mustard right onto the surface of each chicken piece. This step creates a zesty foundation that brings the entire Chicken Roulade to life.
Step 3: Layer the Fillings
Now comes the fun part—assembly! Lay a slice of prosciutto (or ham) on each chicken breast, followed by a generous handful of fresh spinach leaves. Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top. Don’t worry if it seems like a lot; as the roulade bakes, these fillings melt together beautifully and help keep the chicken moist.
Step 4: Roll and Secure
Working from the shorter end, roll the chicken up as tightly as you can. Secure the seam side with kitchen twine or a toothpick. This keeps all those delicious fillings tucked safely inside as they cook and makes slicing later so much easier.
Step 5: Sear for Flavor
Heat olive oil in an oven-safe skillet over medium heat. Once hot, brown the chicken roulades for 2 to 3 minutes per side. This quick sear locks in juices and gives each roll a tempting, golden crust. The aroma at this stage is simply irresistible!
Step 6: Add Butter and Broth
Drop in a pat of butter and pour in your chicken broth or white wine. These ingredients mingle with the pan drippings, creating the beginnings of a luscious sauce that keeps your Chicken Roulade moist and flavorful in the oven.
Step 7: Bake to Perfection
Slide the skillet into a preheated 375°F (190°C) oven and let the magic happen for 20 to 25 minutes. The roulades are done when they reach an internal temperature of 165°F (74°C). Let them rest for 5 minutes after baking—this simple pause lets all the juices redistribute, keeping every bite tender and moist.
How to Serve Chicken Roulade
Garnishes
A light flourish of fresh herbs, such as chopped parsley or basil, elevates the look and adds a lovely, fresh scent. A drizzle from the buttery pan sauce, maybe with a tiny sprinkle of extra Parmesan, instantly says “special occasion” even on a Tuesday night.
Side Dishes
This Chicken Roulade pairs beautifully with roasted potatoes, creamy polenta, or a bed of herby rice. A simple side salad with a citrusy vinaigrette brightens the plate and lets the roulade shine as the star.
Creative Ways to Present
For an elegant dinner, slice each roulade into medallions and fan out the pieces over your favorite grains or greens. For a party, try offering bite-sized slices on a platter with toothpicks and a bowl of the pan sauce for dipping. There’s no wrong way to showcase this stunning Chicken Roulade.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Roulade will keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually meld a bit overnight, making lunch the next day a real treat—just be sure to store any sauce separately.
Freezing
If you want to meal prep, you can freeze rolled and uncooked Chicken Roulade tightly wrapped in plastic and foil. Simply thaw overnight in the fridge before baking as directed. Cooked roulades also freeze well; just slice and wrap portions individually for easy future meals.
Reheating
To reheat, place slices or whole roulades in a covered baking dish with a splash of broth at 325°F until warmed through. Microwave works in a pinch, but the oven helps keep the texture just right. Pour a little extra sauce over before reheating for added moisture.
FAQs
Can I use different cheeses in my Chicken Roulade?
Absolutely! While mozzarella and Parmesan are classic for their melt and sharpness, feel free to try provolone, fontina, or even a bit of ricotta for a creamier touch.
What if I don’t have prosciutto?
Ham is a tasty alternative, or you can omit it for a lighter option. Even turkey slices work in a pinch, giving a similar savory depth to your Chicken Roulade.
Do I need a meat mallet to thin the chicken?
Not at all! If you don’t have a mallet, try using a rolling pin or even the bottom of a heavy saucepan—just be gentle so you don’t tear the meat.
Can I prepare Chicken Roulade ahead of time?
Yes, assemble and roll them up to a day in advance and refrigerate until ready to cook. This makes dinnertime a breeze and helps the flavors meld together beautifully.
How can I make my roulade crispier?
For extra crunch, lightly coat each roll with gluten-free breadcrumbs before searing, as suggested in the recipe notes. This small step delivers a gorgeous crust without any fuss.
Final Thoughts
If you’re looking for a dish that’s as stunning as it is satisfying, Chicken Roulade checks every box. With its layers of flavor, comforting aroma, and elegant presentation, it’s a recipe you’ll want to come back to again and again. Give it a try—your kitchen will smell incredible, and your dinner guests will be raving for seconds!
Print
Chicken Roulade Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Non-Vegetarian
Description
Chicken Roulade is a flavorful and elegant dish featuring tender chicken breasts stuffed with prosciutto, spinach, and cheese, then baked to perfection. This impressive main course is surprisingly easy to make and sure to impress your guests.
Ingredients
Chicken Roulade:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Stuffing:
- 4 slices prosciutto or ham
- 1 cup fresh spinach leaves
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1/4 cup chicken broth or white wine
- kitchen twine or toothpicks for securing
Instructions
- Prepare the Chicken: Pound chicken breasts to 1/4-inch thickness, season, and spread with Dijon mustard.
- Assemble the Roulades: Layer prosciutto, spinach, cheeses on each breast, roll tightly, secure.
- Sear and Bake: Sear roulades, then bake in the oven until cooked through.
- Rest and Serve: Let rest before slicing and serving.
Notes
- You can substitute spinach with kale or arugula.
- For a crispier texture, coat the roulades lightly with breadcrumbs before searing.
Nutrition
- Serving Size: 1 roulade
- Calories: 320
- Sugar: 1g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
