Chicken Roulade
Chicken Roulade brings an elegant twist to weeknight dinners or special gatherings.
Tender chicken breasts are filled with roasted red peppers, artichoke hearts, ricotta, and Parmesan, creating a flavorful center that’s easy to roll, bake, and serve.
This dish is satisfying and surprisingly easy, letting you treat your family to a dinner that feels restaurant-worthy right at home.
Chicken Roulade Recipe Highlights
- Quick and Ready in Under an Hour
- Uses Simple Ingredients You Likely Have on Hand
- Great for Weeknights or Special Occasions
- Easy Thanksgiving Dinner Option If You Don’t Like Turkey
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – We’re using boneless, skinless chicken breasts for this roulade. Their even texture makes them ideal for flattening and rolling, creating a compact, uniform wrap for the filling. This cut also cooks evenly, preventing dry spots and allowing the filling flavors to shine.
ARTICHOKE – Choose canned or jarred artichoke hearts, as they’re pre-cooked and have a tender texture that pairs perfectly with the creamy filling. Rinse and drain them to remove any brine or oil from packaging, then chop finely so they integrate well into the filling without overpowering each bite.
ROASTED RED PEPPER – Opt for jarred roasted red peppers for ease, as they’re already peeled and charred for a smoky-sweet flavor. Drain and pat them dry to prevent excess moisture from thinning out the filling. Chop these finely to keep the filling uniform and easy to roll inside the chicken.
CHEESE – We use a mix of ricotta and Parmesan here, each chosen for specific reasons. Ricotta adds creaminess without making the filling too dense, while Parmesan provides a sharp, savory depth that balances the mild ricotta. Freshly grated Parmesan offers the best flavor and melts smoothly, but pre-grated works too if you’re in a pinch. A light ricotta can be used if preferred, but avoid reduced-fat Parmesan, as it may lack the robust flavor needed here.
SEASONINGS – Our blend of garlic, oregano, basil, shallots, and Dijon mustard creates a robust Italian-inspired flavor profile. Fresh garlic cloves provide the best flavor impact and aroma, while dried oregano and basil add an earthy, herbaceous note that balances the richness of the cheeses. Shallots bring a mild, onion-like depth to the sauce, while Dijon mustard gives a slight tang that cuts through the creaminess for a well-rounded finish. Don’t skip the Dijon—it adds a subtle layer that elevates the sauce.
OIL – We use olive oil to sear the chicken before baking, creating a golden crust that locks in the juices and adds flavor. Olive oil’s higher smoking point compared to butter makes it ideal for this high-heat sear, and it complements the Italian-inspired flavors in the filling.
LIQUIDS – We’re using a combination of chicken broth, white wine, and heavy cream for the sauce. The chicken broth adds a savory base while keeping the sauce light. White wine introduces acidity, which tenderizes the chicken as it bakes and enhances the other flavors—use a dry variety like Sauvignon Blanc or substitute with more broth if preferred. Finally, heavy cream adds richness and thickness to the sauce, providing a luxurious texture that coats each slice of roulade perfectly.
How To Make Chicken Roulade
Please check the printable recipe card below for more detailed instructions.
- Flatten chicken breasts, season with salt and pepper.
- Mix filling ingredients, spread on each breast, roll, and secure with twine.
- Sear in olive oil, add broth and wine, then bake at 375° Fahrenheit for 20-25 minutes.
- Cook shallot in butter, add broth, cream, and mustard, simmer until thick, and pour over sliced roulade.
Leftovers and Storage
STORE – Place leftovers in an airtight container and refrigerate for up to 3 days. This keeps the roulade moist and flavorful while preventing any air exposure, which can dry it out. Slice before storing to make reheating quicker and easier.
FREEZE – For longer storage, wrap each roulade tightly in plastic wrap, then place in a freezer-safe container or bag. This protects the roulades from freezer burn, preserving their flavor and texture for up to 2 months. Thaw them in the refrigerator overnight before reheating, which prevents any mushy texture from rapid defrosting.
REHEAT – To reheat, place roulades in a 350º Fahrenheit oven for about 15 minutes or until thoroughly warmed through. This method keeps the exterior crisp and the filling tender. For a quicker option, use the microwave on medium power in 1-minute intervals, checking and turning as needed to ensure even heating without drying.
MAKE AHEAD – You can prep the roulade up to the baking step, cover, and refrigerate for up to 24 hours. This is a great time-saver for busy days, allowing you to pop it directly into the oven when ready.
Serving Suggestions
POTATOES – Potatoes bring a hearty, comforting side that pairs perfectly with the chicken roulade. For a rich option, go with Cheesy Potatoes or Scalloped Potatoes, both of which have a creamy texture that complements the roulade’s filling. For a lighter choice, try Roasted Potatoes or Honey-Roasted Potatoes. Roasting adds a crisp exterior while keeping the potatoes fluffy inside, and a touch of honey adds just the right sweetness.
RISOTTO – A creamy risotto brings an elegant touch to the plate, and its texture works beautifully with the roulade’s creamy sauce. For added flavor, consider a mushroom risotto, which enhances the savory depth of the meal.
RICE – Serve with a simple, buttery rice or a lightly seasoned pilaf. Rice is a great choice for soaking up the roulade’s sauce, and you can add herbs or even a squeeze of lemon for a bit of freshness.
ROASTED VEGETABLES – Choose vegetables like carrots, broccoli, or Brussels sprouts for an easy side that complements the roulade without overpowering it. Roasting caramelizes the vegetables, bringing out their natural sweetness and adding color to your plate.
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Recipe Success Tips
POUND EVENLY – Take time to flatten the chicken to an even thickness of about ¼ inch, as this ensures the roulade cooks consistently and makes rolling smoother. This simple step prevents uneven cooking and keeps each bite tender and juicy.
ROLL TIGHTLY – Roll each chicken breast snugly around the filling, tucking in the edges to keep it contained. A tight roll not only looks appealing but also helps the roulade hold together and cook evenly, keeping the filling from spilling out.
USE KITCHEN TWINE – Secure each roulade with kitchen twine to prevent it from unraveling during cooking. This is essential to keeping the filling intact as it sears and bakes, so you get beautiful, round roulades to slice and serve.
SEAR BEFORE BAKING – Sear the roulades on all sides before transferring to the oven. This step adds a golden crust that locks in moisture and builds flavor, making the final dish extra savory.
LET IT REST – Allow the roulade to rest for 5 minutes after baking before slicing. This keeps the filling from spilling out and lets the juices redistribute, giving you cleaner slices and a more flavorful result.
Commonly Asked Questions
Why Do I have to pound the chicken breast?
Pounding the chicken breasts to an even thickness helps to make sure they are easy to roll and cook evenly.
Can I add different fillings?
Absolutely! You can experiment with different fillings. Consider using sun-dried tomatoes, olives, or even different types of cheese like Cheddar or mozzarella. There is no wrong filling, you can change it every time for a unique flavor.
I don’t have kitchen twine. What else can I use to secure the roulades?
If you don’t have kitchen twine to secure the Chicken Roulade, you can also use toothpicks.
If you are choosing to use toothpicks, leave them sticking out a little bit on top, so that you can remove them with ease.
Can I serve the Chicken Roulades without a Cream Sauce?
If you prefer a lighter sauce, you can make a simple pan sauce by deglazing the skillet with chicken broth and white wine after searing the chicken and reducing it slightly.
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Chicken Roulade
Ingredients
For the Chicken Roulade
- 4 chicken breasts boneless, skinless
- 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
- ½ cup chicken broth
- ½ cup white wine
For the Sauce
- 1 tablespoon butter
- 1 whole shallot finely chopped
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375° Fahrenheit.
- Cover the chicken breasts with a plastic wrap and pound them with a meat mallet to an even thickness of about ¼”. Season both sides with salt and pepper.
- Combine the red peppers, artichoke hearts, ricotta, Parmesan cheese, garlic, dried oregano, and basil in a medium bowl and mix until well combined.
- Spread the filling in the center and roll each chicken breast tightly. Secure with kitchen twine.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken on all sides until golden brown. About 2-3 minutes per side.
- Add the chicken broth and white wine to the skillet and spoon over the chicken. Transfer the skillet to the oven and bake for 20-25 minutes.
- Melt the butter over medium heat in a small saucepan and add the diced shallot. Cook until softened, about 2-3 minutes.
- Pour the chicken broth, heavy cream, into the saucepan and add the mustard. Simmer for 5-7 minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
- Remove the twine from the chicken roulades and slice them into medallions.
- Arrange the chicken slices on a serving platter and drizzle with the cream sauce and garnish with chopped fresh parsley.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.