Why You’ll Love Chicken Roulade Recipe

I enjoy this recipe because it turns basic chicken breasts into something flavorful and visually beautiful. The filling keeps the chicken moist, while the rolling technique creates neat slices that look great on the plate. I also like how flexible it is, since I can change the filling or sauce depending on what I’m craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 4 boneless, skinless chicken breasts

• Salt and pepper

• ½ cup roasted red peppers, chopped

• ½ cup artichoke hearts, chopped

• ½ cup ricotta cheese

• ¼ cup Parmesan cheese, grated

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 2 tablespoons olive oil

• 1 cup chicken broth

For the sauce:

• 1 tablespoon butter

• 1 shallot, finely chopped

• ½ cup chicken broth

• ½ cup heavy cream

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

• Fresh parsley, chopped

Directions

I begin by preheating the oven to 375°F. I place each chicken breast between two pieces of plastic wrap and gently pound them until they are evenly thin. I season both sides with salt and pepper. In a bowl, I mix together the roasted red peppers, artichoke hearts, ricotta, Parmesan, garlic, oregano, and basil until well combined. I spread the filling evenly over the chicken breasts, then roll them up tightly and secure them with kitchen twine.

I heat the olive oil in a large oven-safe skillet over medium-high heat and sear the rolled chicken on all sides until golden brown. I pour in the chicken broth, spoon some of the liquid over the chicken, and transfer the skillet to the oven. I bake for about 20–25 minutes, until the chicken is cooked through.

While the chicken bakes, I prepare the sauce. I melt the butter in a small saucepan and sauté the shallot until soft. I stir in the chicken broth, heavy cream, and Dijon mustard, then let it simmer gently until slightly thickened. I season with salt and pepper to taste.

Once the chicken is done, I remove the twine, slice the roulades into rounds, and arrange them on a plate. I drizzle the sauce over the top and finish with fresh parsley before serving.

Servings and Timing

This recipe serves 4 people. The prep time is about 25 minutes, with a cooking time of around 25 minutes, making the total time approximately 50 minutes.

Variations

I like changing the filling depending on what I have available. Sometimes I add sautéed spinach, mushrooms, or sun-dried tomatoes. When I want extra richness, I add more cheese to the filling. For a lighter sauce, I reduce the cream slightly and add a splash of extra broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the sliced chicken gently in a skillet or microwave and heat the sauce separately so it stays smooth.

FAQs

What is chicken roulade?

I consider chicken roulade a rolled chicken breast filled with a flavorful mixture and cooked until tender.

Do I need to pound the chicken?

Yes, I flatten the chicken so it rolls easily and cooks evenly.

Can I prepare this ahead of time?

Yes, I assemble the roulades ahead and refrigerate them until ready to cook.

What sides go well with chicken roulade?

I usually serve it with rice, mashed potatoes, or roasted vegetables.

Can I skip the sauce?

Yes, the roulade is flavorful on its own, but I enjoy the extra richness the sauce adds.

Can I use a different cheese?

Yes, I sometimes use cream cheese or mozzarella instead of ricotta.

How do I keep the roulade from falling apart?

I roll it tightly and secure it well with kitchen twine.

Can I make this dairy-free?

I adjust the filling and sauce using dairy-free alternatives when needed.

Can I freeze leftovers?

I don’t usually freeze it because the texture can change, but it’s possible if tightly wrapped.

How do I know the chicken is cooked?

I make sure the internal temperature reaches 165°F before serving.

Conclusion

I love this chicken roulade because it balances comfort and elegance in one dish. The tender chicken, creamy filling, and rich sauce come together beautifully without being overly complicated. It’s a recipe I enjoy making when I want something memorable and satisfying on the table.