Chicken Roulade is a dish that look far more impressive than the effort they take to make. It’s a dish that combines tender chicken, a melty cheese filling, fragrant herbs, and a rich sauce, all cooked in one pan alongside a medley of vegetables. It’s the sort of dish that makes you feel like you’re eating in a cosy restaurant, yet it’s easy enough to prepare in your own kitchen.
At its heart, a roulade is all about transformation. You start with a simple chicken breast, pound it thin until it’s pliable, then fill it with a mixture of flavourful ingredients. For this version, I love using a combination of cheese and fresh herbs. The cheese adds a creamy, slightly tangy centre that oozes out when sliced, while the herbs bring a burst of freshness that cuts through the richness. Rolled up, seared to a golden brown, and nestled in a sauce, the roulade becomes more than the sum of its parts.
What I particularly adore about this version of chicken roulade is that it’s a one-pot dish. Once the roulades are browned, the pan is transformed into a little stage for Mediterranean-style vegetables. Courgette, plump cherry tomatoes, and briny olives all cook gently in the sauce, soaking up the flavours of the chicken and adding layers of colour and texture to the dish. The courgette softens beautifully, the tomatoes release their juices to mingle with the sauce, and the olives provide a salty bite that keeps the whole dish lively.
And let’s not forget the sauce. A cheese-topped sauce brings everything together with a creamy, savoury finish. It’s indulgent without being too heavy, coating the roulade and vegetables in a glossy blanket of flavour. This is the kind of sauce that begs for something to mop it up – which leads me to the next important point: what to serve with your chicken roulade.
What to Serve with Chicken Roulade
Because this dish is already so full of flavour, I like to keep the sides simple but satisfying. Here are some excellent pairings:
- Creamy mashed potatoes – the classic choice for soaking up that cheesy sauce.
- Crusty bread or garlic bread – perfect for tearing and dipping.
- Steamed rice – a lighter, fuss-free option that balances the richness.
- Polenta – creamy or grilled, it adds a rustic Italian touch.
- A crisp green salad – think rocket, cucumber, and a lemony dressing to refresh the palate.
- Roast new potatoes – golden and crisp, they complement the softness of the roulade.
The beauty of chicken roulade lies in its flexibility. You can dress it up for a dinner party with elegant sides like polenta and a glass of white wine, or keep it casual with crusty bread and a simple salad. Either way, it looks stunning when sliced and served – those neat spirals of chicken and cheese inside are always a crowd-pleaser.
What I also enjoy is how adaptable it is. While I’ve used cheese and herbs here, roulades welcome experimentation. You might tuck in a little cooked spinach, roasted peppers, or even prosciutto with the cheese for extra depth of flavour. Once you get the technique down, it becomes a canvas for creativity.
In the end, this chicken roulade is the sort of dish that makes cooking feel rewarding without being overwhelming. It’s hearty, colourful, flavourful, and fuss-free. Most importantly, it’s cooked in one pot, which means fewer dishes to wash up afterwards – and that’s always a win in my kitchen!
So next time you want something a little special but still homely, give chicken roulade a try. With its cheesy filling, herbaceous notes, creamy sauce, and vibrant vegetables, it’s guaranteed to earn a place in your repertoire of go-to dinners.
Chicken Roulade
Equipment
- Tooth Picks to secure the chicken
Ingredients
- 4 large chicken breasts boneless skinless
- 150 g cream cheese mozzarella for extra stretch
- 2 tbsp fresh parsley basil or thyme finely chopped
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium courgette sliced
- 200 g cherry tomatoes halved
- 75 g black olives pitted and halved
- 200 ml chicken stock
- 100 ml double cream
- 50 g parmesan cheese grated cheddar or a mix
- salt to taste
- black pepper to taste
Instructions
- Place each chicken breast between two sheets of baking paper and gently pound with a rolling pin or meat mallet until about 1 cm thick.4 large chicken breasts
- Season lightly with salt and pepper.salt, black pepper
- Mix the cream cheese with the chopped herbs. Spread a spoonful onto each chicken breast.150 g cream cheese, 2 tbsp fresh parsley
- Starting from the narrower end, roll up each chicken breast tightly around the filling.
- Secure with toothpicks or kitchen string so they hold their shape.
- Heat 1 tbsp of olive oil in a large ovenproof pan.2 tbsp olive oil
- Sear the roulades on all sides until golden brown, then remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of olive oil and sauté garlic until fragrant.2 tbsp olive oil, 2 cloves garlic
- Add the courgette, cherry tomatoes, and olives. Cook for 3–4 minutes until slightly softened.1 medium courgette, 200 g cherry tomatoes, 75 g black olives
- Pour in the chicken stock and cream. Stir gently, scraping up any browned bits from the pan. Season to taste.200 ml chicken stock, 100 ml double cream
- Nestle the seared roulades back into the pan among the vegetables.
- Spoon some sauce over the top. Sprinkle with the grated cheese.50 g parmesan cheese
- Transfer the pan to a preheated oven at 180°C (160°C fan) / 350°F / Gas 4. Bake for 20–25 minutes, until the chicken is fully cooked through (juices run clear and internal temperature reaches 75°C / 165°F).
- Rest for 5 minutes, then either slice the chicken roulade into neat rounds or serve whole.. Serve with the sauce and vegetables spooned over the top.
14 comments
So versatile – I swapped the courgette for red peppers, and it was amazing.
I served mine with crusty bread and a simple salad, and it was the perfect balance.
The olives added a nice salty bite against the creamy filling.
he roulade held together really well when sliced, which I was worried about at first.
Light but still filling.
This used to be a fixture in the 80s. God I missed them lol. Made them yesturday and the filling was amazing.
The cheese and herb filling made the chicken so juicy, and the sauce tied it all together beautifully.
That cheesy sauce was incredible. I served it with mashed potatoes and there wasn’t a drop left on anyone’s plate.
Such a clever combination of flavours.
I loved the mix of courgette, olives, and tomatoes in the pan – they gave the dish so much flavour and colour.
The chicken stayed so moist and tender. I’ll be trying different herb mixes next time – rosemary and thyme sound amazing.
This looked really impressive on the plate but was actually so easy to make.
I really enjoyed that this was a one-pot dish. Less washing up but still packed with flavour!
The sauce is the star – creamy, cheesy, and just perfect with the chicken. I’d happily make the sauce alone for pasta too!