Chicken Roulade Recipe
Tender, herby chicken rolled around spinach and feta, pan seared to juicy perfection and finished in the oven for a restaurant quality weeknight dinner that feels special without the stress.
Imagine slicing into a chicken roulade and watching the tender meat and pockets of creamy spinach and feta spill out, releasing an herby, buttery aroma that instantly makes the kitchen feel like a cozy restaurant.
This is the kind of weeknight dinner that feels indulgent yet simple to pull off, great for date night or when you want to impress friends without spending hours in the kitchen.
I first made this while craving something elegant but fuss free, and it has become a go to recipe that feels celebratory every single time.
Recipe at a Glance
Ingredients
Chicken and filling
Herb butter
Optional finishing touches
Substitutions & Variations
Step-by-Step Instructions
Prep the chicken and filling
Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly flattened to about 1/2 inch thickness. In a bowl, combine chopped spinach, crumbled feta, Parmesan, Dijon, minced garlic, a pinch of salt, and a few grinds of black pepper, mixing until well blended. Pat the filling dry to prevent a soggy roll.
Spread herb butter
In a small bowl, mix softened butter with parsley, thyme, lemon zest, salt, and pepper until smooth. Spread a thin, even layer of herb butter over each chicken breast, leaving a small border around the edges.
Add the filling
Divide the spinach feta mixture evenly among the breasts, placing it in a horizontal line across the center of each piece. Gently roll the chicken around the filling, starting from one short side, and secure with kitchen twine or toothpicks so the roulade keeps its shape.
Season and sear
Season the roulades generously on all sides with salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium high heat. Sear the roulades until deeply golden, about 2 to 3 minutes per side, until the outside is flavorful and the chicken is mostly cooked through.
Deglaze and simmer
Add the white wine or chicken broth to the pan, using a wooden spoon to lift any browned bits from the bottom. Let it reduce slightly, then add enough water to come about halfway up the roulades. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Rest and set
Transfer the roulades to a warm plate and let them rest for 5 minutes. This keeps them juicy and makes slicing neater. Remove the twine or toothpicks before serving.
Finish the pan sauce
Increase the heat under the skillet and cook the remaining liquid for a minute or two until slightly thickened. Taste and adjust seasoning with salt and pepper. Drizzle the sauce over the plated roulades for a glossy, restaurant style finish.
Serve with thoughtful sides
Slice the roulades on an angle to show off the swirl of spinach and feta. Pair with roasted baby potatoes, a simple green salad, or grilled asparagus for a balanced, satisfying dinner.
Quick kitchen notes
If the roulades are not searing evenly, pat the chicken completely dry and ensure your skillet is hot before adding them. For meal prep, cool fully, wrap tightly, and refrigerate for up to three days, then reheat gently in a skillet or low oven.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve these sliced chicken roulades with a bright, simple side and a drizzle of pan sauce for a restaurant quality dinner at home.
Frequently Asked Questions
Go Make It!
This chicken roulade is all about feeling confident in the kitchen while serving something that looks and tastes restaurant worthy, proving that weeknight dinners can be both elegant and easy.