This chicken roulade is a game-changer—juicy boneless chicken breast stuffed with ham and cheese, then seared to perfection in a pan until golden and cooked through. It’s packed with flavor, easy to make, and sure to impress your family every time
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
This reminds me of the Filipino embutido and Chicken Cordon Bleu.. Perfect with green beans and mashed potatoes.
It looks fancy, but it’s super simple to make. A few steps, and you’ve got a restaurant-quality meal. The best part? It’s totally customizable!
Great for special occasions or just because you’re craving something delicious.
Jump to:
Why You'll Love This Recipe?
- Juicy & Flavorful – The boneless chicken breasts stay moist with the cheesy, savory filling.
- Easy to Make – A few simple steps, and you’re done!
- Great for Meal Prep – Can be made ahead and reheated perfectly.
- Crowd-Pleaser – Looks fancy but is super beginner-friendly.
- Customizable – Swap the filling to match your taste!
- Perfect for Any Occasion – Weeknight dinner or holiday feast.
What Roulade Means
A roulade is a dish where butterflied chicken breast or other meat is flattened, filled, and rolled. It’s then secured with kitchen twine, cooked, and sliced into beautiful spirals.
The name comes from the French word “rouler,” meaning “to roll.” Sounds fancy, but it’s actually pretty easy! Many cuisines have their own versions, like beef rouladen in Germany.
It’s basically a fancy stuffed chicken rolls—but trust me, it’s delicious!
Ingredients
Here's what you'll need:
- Skinless chicken breasts – The base of the roulade, tender and lean.
- Ham and cheese – The delicious filling that makes this roulade irresistible.
- Flour – Helps create a crispy, golden exterior.
- Kitchen twine – Keeps everything together while cooking.
- Salt and pepper – Essential for seasoning the chicken.
For Creamy Lemon Butter Sauce
- Butter – Creates a rich and velvety base for the sauce.
- Garlic Powder – Adds a mild, aromatic depth without overpowering. Chicken Powder – Enhances the umami flavor with a savory boost.
- Half and Half – Provides a creamy, smooth texture with a balanced richness.
- Lemon Juice – Brings a bright, tangy freshness to cut through the richness.
See recipe card for quantities.
Substitution and Additions
- Chicken thighs – Juicier and more forgiving than breasts.
- Turkey breast – Great alternative for a leaner option.
- Different cheese – Try mozzarella, Swiss, or goat cheese.
- Veggies – Spinach, mushrooms, or roasted red peppers work well.
- Prosciutto – Adds extra saltiness and flavor.
- Herbs – Fresh basil or thyme for a flavor boost.
How To Make Chicken Roulade?
- Flatten the Chicken – Place the butterflied chicken breast between plastic wrap and pound it to an even thickness using a meat mallet.
- Add the Filling – Lay the chicken flat and arrange a layer of cheese, followed by ham, and another layer of cheese on one side.
- Roll and Secure – Carefully roll up the chicken tightly and secure it with kitchen twine to hold its shape.
- Coat with Flour – Lightly roll the chicken roulade in flour, ensuring an even coating.
- Pan-Fry – Heat oil in a frying pan and fry the roulade until golden brown on all sides and cooked through.
- Rest – Let the roulade rest for a few minutes before slicing to keep it juicy.
- Remove Kitchen Twine – Carefully cut and remove the kitchen twine before slicing.
- Add the Sauce – Drizzle the creamy lemon butter sauce over the roulade for extra flavor. Enjoy!
How to Make Creamy Lemon Butter Sauce?
To make a creamy lemon butter sauce, melt butter in a saucepan over medium heat until it starts bubbling. Stir in chicken or beef powder and garlic powder for extra flavor. Pour in half and half, stirring constantly so it stays smooth.
In a small bowl, mix water and cornstarch, then slowly add it to the pan to thicken the sauce. Once it’s nice and creamy, turn off the heat and stir in some lemon juice for a fresh, tangy kick. That’s it—simple, flavorful, and perfect for drizzling over your chicken roulade! 😊
Variations
- Spinach & Feta – A Mediterranean twist with spinach and tangy feta.
- Mushroom & Swiss – Earthy mushrooms and melty Swiss cheese.
- Buffalo Chicken – Spicy buffalo sauce and blue cheese.
- Ham & Gruyère – Inspired by Chicken Cordon Bleu.
- Pesto & Mozzarella – Fresh basil pesto with creamy mozzarella.
- Sun-Dried Tomato & Goat Cheese – A gourmet touch with tangy goat cheese.
What To Serve With This
- Mashed Potatoes – Creamy and buttery, the perfect pairing.
- Steamed Green Beans – Adds a fresh, crunchy contrast.
- Roasted Vegetables – Carrots, zucchini, and bell peppers.
- Rice Pilaf – Light and fluffy, great for soaking up flavors.
- Garlic Bread – Because who doesn’t love extra carbs?
- Caesar Salad – Crisp and refreshing side dish.
- Buttery Garlic Noodles – Simple yet satisfying.
- Grilled Asparagus – A touch of smoky flavor.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until warmed through. Avoid microwaving to keep the texture perfect!
Expert Tips
- Pound the chicken evenly – Ensures even cooking.
- Don’t overstuff – Too much filling makes rolling tricky.
- Use a meat thermometer – Ensures the perfect doneness.
- Let it rest before slicing – Keeps juices inside the meat.
- Secure with kitchen twine – Keeps everything intact.
Recipe FAQs
A roulade is a rolled-up dish, usually stuffed and baked.
Yes! Assemble, store in the fridge, and bake when ready.
A roulade is stuffed, while a roll can be plain.
Roulade is a rolled dish; remoulade is a sauce.
Roulade originates from France but is loved worldwide!
Related Recipes
Looking for other recipes like this? Try these:
DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.
Chicken Roulade
Ingredients
Chicken Roulade
- 1 chicken breast split into 2 portions, each sliced in half (for a total of 4 thin pieces)
- ¼ cup All purpose flour
- 4 large slices of Thin Ham
- 2 cups Cheese cheese shredded
- salt and pepper
For Creamy Lemon Butter Sauce
- 2 tablespoon butter
- 1 cup half and half
- 1 teaspoon chicken or beef powder
- ½ teaspoon garlic powder
- Mixture of ¼ cup water and 3 teaspoon cornstarch
- Juice of half of lemon
Instructions
- Flatten the Chicken – Place the butterflied chicken breast between plastic wrap and pound it to an even thickness using a meat mallet. Season with salt and pepper.
- Add the Filling – Lay the chicken flat and arrange a layer of cheese, followed by ham, and another layer of cheese on one side.
- Roll and Secure – Carefully roll up the chicken tightly and secure it with kitchen twine to hold its shape.
- Coat with Flour – Lightly roll the chicken roulade in flour, ensuring an even coating.
- Pan-Fry – Heat oil in a pan and fry the roulade until golden brown on all sides and cooked through.
- Rest and Serve – Let the roulade rest for a few minutes before slicing to keep it juicy. Enjoy!
- Remove Kitchen Twine – Carefully cut and remove the kitchen twine before slicing.
- Add the Sauce – Drizzle the creamy lemon butter sauce over the roulade for extra flavor. Enjoy!
For Creamy Lemon Butter Sauce
- Melt the Butter – In a small saucepan over medium heat, melt 2 tablespoons of butter until slightly bubbly.
- Add Seasonings – Stir in 1 teaspoon chicken or beef powder and garlic powder, mixing well to infuse the flavors.
- Pour in the Half & Half – Slowly add half and half, stirring continuously to prevent curdling.
- Thicken the Sauce – In a small bowl, mix ¼ cup water with 3 teaspoons cornstarch until smooth. Gradually pour this into the saucepan while stirring. Let it simmer until the sauce thickens.
- Add Lemon Juice – Turn off the heat and stir in the juice of 1 small lemon. Mix well to balance the creamy and tangy flavors.
- Adjust Consistency – If the sauce is too thick, add a splash of water or half and half. If too thin, let it simmer a bit longer.
- Serve – Drizzle over the sliced chicken roulade and enjoy!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Pound the chicken evenly – Ensures even cooking.
- Don’t overstuff – Too much filling makes rolling tricky.
- Use a meat thermometer – Ensures the perfect doneness.
- Let it rest before slicing – Keeps juices inside the meat.
- Secure with kitchen twine – Keeps everything intact.
Rose says
This chicken roulade is one of my favorite go-to recipes! The cheesy, bacon-filled goodness inside juicy butterflied chicken breast is just irresistible. I hope you all enjoy it just as much—let me know if you try it!