Learn how to make an elegant chicken roulade at home. This oven-baked dish is a show-stopping centerpiece for holidays, dinner parties, or special occasions.
I had made stuffed chicken or chicken roll ups before, like chicken cordon bleu. But it was while teaching cooking classes that I really learned the tips and techniques for making a great chicken roulade. This dish was always a favorite on private party menus because it looks elegant and tastes incredible. Once you know the technique, this oven baked chicken roulade makes a perfect centerpiece for a special occasion, a dinner party, or even the holidays.
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Why You’ll Love This Recipe
- Elegant yet approachable: Looks like a restaurant dish, but the steps are simple once you know the technique.
- Oven-baked ease: No need to pan-sear first. The prosciutto keeps the chicken moist in the oven.
- Special but versatile: Perfect for holidays, dinner parties, or even a cozy date-night meal at home.
- Endlessly customizable: Change up the filling with your favorite vegetables, herbs, or even cheese to suit any occasion.
Ingredients You’ll Need
- Chicken breasts — butterflied and pounded flat
- Seasoning: kosher salt, black pepper, onion powder, garlic powder (all simple pantry staples)
- Roasted red peppers — cut into thin strips; I like to use store-bought jarred peppers for convenience
- Frozen spinach — thawed and squeezed dry; you can blanch fresh spinach if you prefer, but frozen makes it much easier
- Prosciutto — delicious and the perfect way to secure your roulade while adding flavor
How to Prep the Chicken for Roulade
- Butterfly the chicken
- Place the chicken breast flat on a cutting board.
- Holding your knife parallel to the board, carefully slice through the thickest part of the breast until it’s completely divided into two thinner pieces.
- Pound it flat
- Place the chicken in a large gallon-size freezer bag. (I’ve tried plastic wrap and parchment paper, but they’re too thin for multiple pieces. A freezer bag contains the chicken neatly, lets you see it clearly, and is thick enough that nothing sticks.)
- Use a rubber mallet (as you may remember from my “How to Roast a Winter Squash” and “Butternut Squash Bisque” posts - I love using a rubber mallet in the kitchen!) or a meat mallet (I prefer the flat side) to gently pound it to about ⅛-inch thickness.
- The goal is even thickness - don’t worry if the edges end up a little thinner. And don't worry if they are not perfect. It will be wrapped with prosciutto!
How to Make Oven-Baked Chicken Roulade
- Prep the chicken
- Butterfly each chicken breast by slicing it in half to create 2 separate pieces, then pound to ⅛-inch thickness. (See the section below for more details on how to do this.)
- Season one side of the chicken with kosher salt, black pepper, onion powder, and garlic powder. (The outer layer will be seasoned by the prosciutto.)
- Assemble the filling
- Lay the seasoned chicken flat.
- Add a layer of thawed spinach (squeezed dry) and roasted red pepper strips. Keep the filling light so it doesn’t spill out when rolling.
- Roll it up
- Starting at the short end, roll the chicken tightly around the filling.
- Wrap the outside with prosciutto slices, overlapping slightly to hold everything in place.
- Bake the roulade
- Place seam-side down on a lined baking sheet.
- Bake at 400°F until the chicken is cooked through, about 25 minutes, and the prosciutto is crisp.
- Rest and slice
- Let the roulade rest a few minutes before slicing.
- If the chicken isn’t cooked through, return it to the oven for an additional 3–5 minutes.
- Slice on a bias to reveal the beautiful spiral of filling inside.
Tips for Success
- Don’t overstuff: A light layer of filling keeps the roulade neat and prevents it from bursting open.
- Line up the filling: Place longer vegetables in the same direction you’ll roll the chicken. It’s less crucial with softer fillings, but with firmer ones, it makes rolling smoother and cleaner.
- Wrap tightly and place seam-side down: Rolling firmly and setting the roulade seam-side down keeps everything secure as it bakes.
- Let it rest: Resting for a few minutes after baking keeps the juices inside and makes slicing easier.
- Slice smart: Cut into the thickest roulade first to check doneness, then slice on a bias to reveal the colorful spiral inside.
What to Serve with Chicken Roulade
- Starch: It’s great with mashed potatoes (I’ll link my recipe here), buttered pasta or egg noodles, or even rice.
- Vegetable: I love serving it with my 5-minute frozen sautéed green beans. Roasted asparagus, broccolini, air fryer grilled veggies, or a simple salad would also be excellent choices.
- Sauce: This roulade is flavorful enough on its own, but if you’re feeling extra fancy, I love serving it with my Marsala cream sauce. A simple chicken gravy works beautifully too.
How to Customize
Think of chicken roulade as a blank canvas. Once you know the technique, mix and match fillings to fit the season or occasion. Aim for one vegetable, one cheese, and an optional flavor booster for balance. Here are some ideas:
- Vegetables: Roasted red peppers, blanched asparagus, sautéed mushrooms, or very thinly sliced carrots (julienned works best). Use vegetables that are tender enough to roll and won’t release too much water.
- Cheese: Mozzarella, provolone, cheddar, goat cheese, or cream cheese spread lightly across the chicken before adding veggies.
- Flavor boosters: Fresh herbs like rosemary, thyme, or basil; sun-dried tomatoes for tang; sautéed onions for sweetness; or savory bits like bacon or thinly sliced ham.
- Holiday twist: Add dried cranberries or sautéed leeks for a festive variation.
Common Questions About Chicken Roulade
Chicken roulade is a rolled chicken breast stuffed with flavorful fillings, then baked until juicy. When sliced, it reveals a beautiful spiral that looks impressive but is easier to make than it seems.
Wrap the roulade tightly, place it seam-side down on the baking sheet, and overlap the prosciutto slices to secure it. Rolling too loosely or overstuffing can cause the filling to slip out.
Bake at 400°F for about 25 minutes, then check the thickest piece for doneness. Instead of relying on a thermometer, cut into the roulade — the chicken should be white, opaque, and the juices should run clear. If it isn’t cooked through, return it to the oven for an additional 3–5 minutes.
Yes. Assemble the roulade up to a few hours ahead of time, cover, and refrigerate until ready to bake. Let it sit at room temperature for about 15 minutes before baking so it cooks evenly.
Chicken roulade may look like something from a restaurant, but once you know the technique, it’s surprisingly simple to make at home. It’s the perfect centerpiece for a holiday table, a special family meal, or even a romantic dinner. Pair it with mashed potatoes, green beans, and a drizzle of Marsala cream sauce for a dinner that feels truly special. I can’t wait for you to try it and see just how doable (and delicious) this elegant dish really is!
PrintHow to Make Chicken Roulade (Oven-Baked)
This oven baked chicken roulade is stuffed with spinach and roasted peppers. Elegant, simple, and perfect for holidays or a romantic dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 chicken roulades 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
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2 chicken breasts, butterflied into 2 pieces and pounded to ⅛-inch thickness
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¾ teaspoon kosher salt
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¼ teaspoon black pepper
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¼ teaspoon onion powder
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¼ teaspoon garlic powder
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2 roasted red peppers, cut into thin strips
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1 cup frozen spinach, thawed and squeezed dry
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4 slices prosciutto
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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Butterfly each chicken breast into 2 thinner pieces, then place in a freezer bag and pound to ⅛-inch thickness.
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In a small bowl, mix together the salt, pepper, onion powder, and garlic powder. Season one side of the chicken with the spice blend. (The outer layer will be seasoned by the prosciutto.)
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Lay chicken flat and layer spinach and roasted red peppers on top. Keep filling light so it doesn’t spill when rolled.
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Roll up the chicken tightly from the short end. Wrap each roulade with prosciutto slices, overlapping slightly.
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Place seam-side down on the prepared baking sheet. Bake for 25 minutes, until the chicken is opaque and juices run clear.
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Rest for 5 minutes, then slice on a bias to reveal the spiral.
Notes
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If the chicken isn’t fully cooked after 25 minutes, return to the oven for an additional 3–5 minutes.
- Chicken breast size will vary. Larger pieces may require a slightly longer baking time and might need 2 slices of prosciutto instead of 1. For reference, mine were about 6 ounces each.
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For a full meal, serve with mashed potatoes, quick sautéed green beans, and Marsala cream sauce.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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