This elegant yet easy chicken roulade recipe looks like something you’d find at a fancy restaurant, but it’s totally doable at home. I stuff juicy chicken breasts with creamy spinach, bacon, and Parmesan cheese, then roll, sear, and roast them until they’re perfectly golden. This stuffed chicken roulade delivers incredible flavor in every bite. It’s crispy outside, with a tender, rich, and cheesy filling inside that melts just right!
Chicken Breast Rolled and Stuffed with Spinach, Bacon, and Parmesan Cheese
This chicken roulade with spinach is an elevated version of my favorite chicken roll ups. The mix of cream cheese and Parmesan in the filling gives the chicken a velvety texture that pairs beautifully with a simple pan gravy. It’s fancy enough for my holiday table, but also easy enough for a weeknight dinner, especially if I prep the filling ahead of time.
But what I love most about this oven-baked roulade chicken is how customizable it is. You can swap the spinach for kale or arugula, use turkey bacon for a lighter twist, or use pancetta or prosciutto for an even more indulgent meal.
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Chill for Juicier Chicken and Cleaner Cuts
My trick for a professional-looking chicken breast roulade is all in the chill time. After rolling the chicken tightly in plastic wrap, I like to let it rest in the refrigerator for at least 30 minutes before cooking. This step helps the roulade hold its shape and keeps the filling sealed inside as it cooks, leading to juicier chicken and a beautiful presentation.
Chicken Roulade Recipe
Equipment
- Oven-Safe Skillet
Ingredients
- 8 slices raw bacon (*)
- ½ medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 cups fresh spinach (**)
- 4 (6-ounce) boneless, skinless chicken breasts (24 ounces total)
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 6 ounces cream cheese (¾ brick, room temperature***)
- ⅓ cup grated Parmesan cheese
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 tablespoon all-purpose flour (optional, for gravy)
- chopped fresh parsley (optional, for serving)
Instructions
- Fry the bacon in a skillet for 7-10 minutes, or until crispy. Transfer to a plate lined with paper towel to drain.8 slices raw bacon
- Add in the onion, season with a dash of salt, and cook for 3-5 minutes, or until softened. Add in the garlic and spinach and cook for another 1-2 minutes, or until the spinach has wilted. Let it cool in the pan.½ medium onion, 2 cloves garlic, 2 cups fresh spinach
- Meanwhile, butterfly the chicken breasts by slicing through the thickest part of the meat, but stopping before slicing all the way through.4 (6-ounce) boneless, skinless chicken breasts
- Open each chicken breast so it lays flat as one larger piece.
- Place each chicken breast between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ¼-inch thickness. Remove the top piece of plastic wrap
- Combine the salt, onion powder, paprika, and pepper. Sprinkle over both sides of the chicken. Return the chicken breast to the bottom piece of plastic wrap.1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Add the cream cheese to the spinach mixture and stir until combined. Then, crumble the bacon. Stir in the bacon crumbles and Parmesan cheese.6 ounces cream cheese, ⅓ cup grated Parmesan cheese
- Spread an even amount of the filling in the center of each chicken breast, leaving about ½-inch border on each side.
- Tightly roll up each chicken breast into a log, beginning from the thickest point.
- Then, wrap the plastic wrap around the chicken. Twist the sides of the chicken and tuck under. Place on a plate and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe skillet set over medium-high heat. Place the chicken rolls, seam side down, in the pan and brown on all sides. Add in the chicken broth.1 tablespoon olive oil, ½ cup chicken broth
- Transfer to the oven and roast for 25-30 minutes, or until the chicken reaches 165°F.
- Remove the rolls from the pan. If desired, make a gravy by whisking 1 tablespoon of flour into the pan juices and cooking until thickened.1 tablespoon all-purpose flour
- Top the rolls with gravy and chopped parsley.chopped fresh parsley
Notes
- I prefer to use large chicken breasts over thighs since it enables me to fit a lot more filling, and the rolls look neater when sliced.
- When rolling, avoid spreading the filling too close to the edges (leave at least a ½-inch border). This keeps the cream cheese mixture from oozing out during baking.
- Wrapping the chicken in plastic before chilling helps it hold its shape.
- If you’re not chilling the rolls first, insert 2-3 toothpicks along the seam to keep the roulade closed while cooking.
- Because roulades vary in thickness, checking that the center hits 165°F ensures food safety without overcooking.
- After baking, rest the roulades for 5-10 minutes before slicing. This allows the filling to firm slightly, preventing it from spilling out when cut.
- For picture-perfect slices, use a sharp serrated knife and wipe the blade clean between cuts to keep the layers distinct and clean-looking.
- When making the gravy, I like to add a splash of white wine or chicken broth to the pan to scrape up any browned bits before whisking in flour for the gravy. It makes the sauce richer and more complex.
- Gluten-Free & Keto Note: To keep this recipe GF and keto-friendly, skip the gravy!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Roulade Step by Step
Prep: Gather the list of ingredients for this chicken roulade recipe. Bring the cream cheese to room temperature while you prepare the bacon and chicken. Finely chop the onion and mince the garlic. If using freshly shredded Parmesan, shred it now as well.
Cook the Bacon: Fry 8 slices of raw bacon in a skillet for 7-10 minutes, or until crispy. Transfer to a plate lined with paper towel to drain while you cook the rest of the filling.
Sauté the Veggies: Next, add in ½ of a finely chopped medium onion, season with a dash of salt, and cook for 3-5 minutes, or until softened. Add in 2 minced cloves of garlic and 2 cups of fresh spinach, and cook for another 1-2 minutes, or until the spinach has wilted. Let it cool in the pan while you prep the chicken.
Cut the Chicken: Meanwhile, butterfly 4 (6-ounce) boneless, skinless chicken breasts by slicing through the thickest part of the meat, but stopping before slicing all the way through.
Open the Chicken: Open each chicken breast so it lays flat as one larger piece.
Flatten and Season the Chicken: Place each chicken breast between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ¼-inch thickness. Remove the top piece of plastic wrap. Combine 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ¼ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper. Sprinkle over both sides of the chicken. Return the chicken breast to the bottom piece of plastic wrap.
Mix the Filling: Add 6 ounces (¾ brick) of room-temperature cream cheese to the spinach mixture and stir until combined. Then, crumble the cooked and drained bacon. Stir in the bacon crumbles and ⅓ cup of grated Parmesan cheese.
Fill the Chicken: Spread an even amount of the filling in the center of each flattened chicken breast, leaving about ½-inch border on each side. This will help ensure the filling doesn’t ooze out as you roll.
Roll the Chicken: Tightly roll up each chicken breast into a log, beginning from the thickest point. Take care not to squeeze the filling out as you roll.
Chill the Chicken: Wrap the plastic wrap tightly around the chicken. Twist the plastic wrap on each side of the chicken and tuck underneath to create a tight roll. Place the chicken rolls on a plate and refrigerate them for at least 30 minutes. This helps them stay together as they sear later on. If you don’t want to chill them, you can secure each roll closed with 2-3 toothpicks.
Sear the Chicken: Towards the end of the chilling time, preheat your oven to 375°F. Heat 1 tablespoon of olive oil in an oven-safe skillet set over medium-high heat. Unwrap the chicken rolls, place them seam side down in the pan, and brown on all sides. Starting seam-side down ensures the rolls stay closed. The aim here is to seal in moisture, not to cook the chicken all the way through yet. Add in ½ cup of chicken broth. This will help keep the chicken nice and moist as it roasts.
Roast the Chicken: Transfer chicken roulade to the preheated oven, and roast at 375°F for 25-30 minutes, or until the chicken reaches 165°F.
Garnish and Serve: Remove the rolls from the pan. If desired, make a gravy by whisking 1 tablespoon of all-purpose flour into the pan juices and cooking until thickened. I like to quickly deglaze the pan with a little white wine or chicken broth to bring up all those crispy browned bits before adding the flour–they add tons of flavor to the gravy! After a short 5 minute rest to lock in the juices and set the filling, you can slice the chicken roulade into 1-inch slices with a serrated knife. Top the rolls with gravy and chopped parsley, if desired, before serving.
How to Store, Freeze, and Reheat
Store leftover chicken roulade in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a covered baking dish with a splash of chicken broth in a 350°F oven for 20-30 minutes, or until warmed through. If frozen, thaw before reheating.
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