Chicken roulade sounds like something you'd order at a restaurant and never attempt at home. It's not. It's butterflied chicken breast, flattened, layered with ham and cheese, and rolled into a tight log that slices into those satisfying cross-sections you want every time.
If you've made chicken embutido before, this will feel familiar, same rolling concept, different flavor profile. Think of it as Chicken Cordon Bleu's simpler, pan-friendly cousin. Ham, melted cheese, golden crust, creamy sauce on top.
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What Is Chicken Roulade?
Roulade comes from the French word for "to roll" — rouler. A chicken roulade is simply a butterflied chicken breast that's been pounded flat, filled with whatever you like, rolled tightly, and cooked until golden. When you slice it, you get those clean, beautiful spirals of chicken and filling in every piece.
It's in the same family as Chicken Cordon Bleu. This version keeps the technique and the ham-and-cheese heart of it, but adds a quick creamy lemon butter sauce instead of the traditional breaded coating.
What You'll Need
- The chicken - boneless, skinless chicken breasts work best here. You'll butterfly each one and pound it thin, so size matters less than having even, flat pieces. Larger breasts give you more surface area to work with.
- Ham and cheese - thin deli ham and shredded cheese (mozzarella, Swiss, or whatever melts well) are the filling here. Layer cheese, then ham, then cheese again so the cheese acts like glue on both sides and keeps the filling from sliding out when you roll.
- Flour - a light dusting before pan-frying gives the outside a thin crust that holds the roll together and browns nicely.
- Kitchen twine - this is non-negotiable for pan-frying. Without it, the rolls open up as they cook. Cut it off before slicing.
- For the sauce: butter, half and half, garlic powder, chicken powder (or a bouillon cube), cornstarch to thicken, and fresh lemon juice at the end. The sauce comes together in about 5 minutes and makes the whole thing feel pulled-together.
See recipe card for quantities.
Before You Start: One Technique Tip
After you roll and tie the roulade, refrigerate it for at least 30 minutes if you have time. This step is optional, but it really helps the roll hold its shape, keeps the filling from sliding around, and gives you cleaner slices later. You can also chill it overnight, which makes this a great make ahead dish.
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
Melt the butter in a small saucepan over medium heat until it starts to bubble. Stir in the chicken powder and garlic powder and cook for about 30 seconds. Pour in the half and half slowly, stirring as you go to keep it smooth.
Mix the cornstarch into the water until fully dissolved, then pour it gradually into the saucepan while stirring. Let the sauce simmer on low heat for 2-3 minutes, stirring frequently, until it thickens to a consistency that coats the back of a spoon.
Turn off the heat and stir in the lemon juice. Taste and adjust. If it's too thick, add a splash of half and half to loosen it.
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 are the natural pairing - creamy base, the sauce pools in nicely. Garlic green beans add the contrast you need. Buttery garlic noodles work too if you want something a little more substantial. A simple Caesar salad keeps it light if you're serving this for a dinner party.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through, about 10-12 minutes. Avoid the microwave, it makes the outside rubbery and the filling can get watery.
For make-ahead: assemble and tie the roulade, then refrigerate uncooked for up to 2 days. Or freeze raw in a freezer bag for up to 3 months. Thaw completely in the fridge before cooking.
Rose's Top Tips
- Smooth side down. When you lay the butterflied chicken flat to fill it, place the smoother side facing down. It becomes the outside of the roll, which gives you a cleaner finish when sliced.
- Chill before cooking. If you have 30 minutes, refrigerate the tied roulade before searing. It helps hold its shape and keeps the filling from pushing out. Overnight is even better.
- Use a meat thermometer. The outside can look done while the inside still needs more time. 165°F at the thickest point is the target.
- Don't overstuff. A heaping quarter cup of filling per roll is plenty. More than that and the roll doesn't close cleanly.
- Rest before slicing. Ten minutes of resting makes the difference between clean spirals and filling that falls out everywhere. Don't skip it.
Recipe FAQs
It's French for "to roll." A roulade is any dish where a flat piece of meat (or a thin sponge cake, in the dessert version) is filled and rolled up. The chicken gets pounded flat so there's enough surface area to stuff and roll, and when you slice it, you get the spiral cross-section.
Cordon Bleu is a type of chicken roulade — same concept, ham and cheese inside butterflied chicken. The main difference is that traditional Cordon Bleu is breaded and deep-fried (or baked with a crumb coating), while chicken roulade is more broadly any rolled and stuffed chicken breast, with or without breading.
Yes. Roll and tie the roulades, then refrigerate uncooked for up to 2 days. This actually improves the shape, the cold helps them hold together during cooking. Cook directly from the fridge, adding a few extra minutes if needed.
165°F internal temperature, measured at the thickest part of the roll. Use an instant-read thermometer, the outside will look golden and done before the inside always is.
Yes. Sear in a hot pan for 3-4 minutes on each side to get color, then transfer to a 375°F oven and bake for 20-25 minutes until it reaches 165°F internally. The sear gives you the golden crust, the oven finishes it through evenly.
Three things: don't overfill, roll tightly with even tension from the start, and tie with kitchen twine at 2-3 points. The double cheese layer (cheese-ham-cheese) also helps because the cheese melts and acts like an adhesive on both sides.
Yes. Thighs are juicier and more forgiving if you accidentally overcook slightly. They're a little trickier to pound evenly because of the uneven thickness, but with some patience at the flattening step they work well.
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Chicken Roulade with Creamy Lemon Butter Sauce
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!
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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!