Perfect for a festive Christmas dinner, this Chicken Roulade Recipe delivers an elegant, flavor-packed entrée that looks just as amazing as it tastes. Thinly pounded chicken breasts are rolled with a savory herb and cream cheese filling, seared to golden perfection, and finished in the oven for a tender, juicy result. This impressive dish slices beautifully into medallions, making it a standout centerpiece for your holiday meal. Whether you're hosting a cozy family gathering or a full Christmas feast, this roulade is reliable, make-ahead friendly, and guaranteed to impress.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 1 roulade (sliced into 8–10 medallions)
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- 1 cup fresh spinach, chopped
- ¼ cup sun-dried tomatoes, finely chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon butter (for searing)
- Optional garnish: chopped parsley, fresh thyme sprigs
Directions
- Prepare the chicken:
Place each chicken breast between two pieces of plastic wrap. Pound to ¼-inch thickness using a meat mallet. Season both sides with salt and pepper.
Tip: Uniform thickness ensures even cooking and easier rolling. - Make the filling:
In a bowl, mix cream cheese, spinach, sun-dried tomatoes, rosemary, thyme, Dijon mustard, and garlic until well combined. - Fill and roll:
Spread 2–3 tablespoons of filling onto each flattened chicken breast, leaving a small border around the edges. Starting from the short end, roll tightly like a jelly roll. Secure with toothpicks or kitchen twine.
Best Practice: Chill the rolled chicken for 10–15 minutes to help it hold its shape. - Sear the roulade:
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add the roulades seam-side down. Sear for 2–3 minutes per side, until golden brown. - Bake:
Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). - Rest and slice:
Let the roulade rest for 5 minutes to keep it juicy. Remove twine or toothpicks, then slice into ¾-inch medallions. Garnish with parsley or thyme if desired.
Nutrition Facts (per serving) — Estimated Values
- Calories: 340
- Protein: 38g
- Carbohydrates: 6g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 130mg
- Sodium: 620mg
- Fiber: 1g
- Sugar: 2g
Conclusion
This Chicken Roulade Recipe is a stunning way to elevate your Christmas dinner menu. With its festive colors, flavorful herb filling, and beautifully sliced presentation, it’s guaranteed to impress guests while still being approachable for home cooks. Make it ahead, customize the filling with seasonal ingredients, or pair it with a creamy sauce for an extra-special holiday touch. Whether served with roasted vegetables, mashed potatoes, or a bright winter salad, this roulade brings elegance and warmth to every holiday table. Enjoy and Merry Christmas!
