Chicken Roulade Recipe

closeup view of sliced chicken roulades on a serving dish drizzled with gravy.

No ratings yet

This easy chicken roulade is perfect for weeknights or holiday dinners. Chicken breast rolled and stuffed with spinach, bacon, and Parmesan cheese.

Prep Time25

Cook Time50

Total Time1 15

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 610kcal

Author: Becky Hardin

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

*To save time, you can use bacon bits, which don't require any cooking. For a fancier filling, sear some prosciutto or pancetta.

**Other tender greens, like baby kale, arugula, or Swiss chard also work. If using frozen, thaw, squeeze, and drain any excess liquid before adding to the cream cheese.

***Try flavored chive, garlic, or herb cream cheese for a different flavor that still pairs well with the spinach and bacon filling.

Tips:

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.

Make-Ahead: Assemble and chill the chicken roulades up to 24 hours ahead. Bake right before serving for a stress-free dinner party dish.

Storage: Store chicken roulade in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition