Holiday Chicken Roulade with Spinach, Ricotta and Sun-Dried Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 large boneless, skinless chicken breasts (about 2 lb / 900 g)
• 2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tsp dried Italian herb blend (or oregano + basil)
• 2 Tbsp olive oil
• 4 cups (about 120 g) fresh baby spinach, roughly chopped
• 1 cup (250 g) whole-milk ricotta cheese
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1/4 cup (40 g) oil-packed sun-dried tomatoes, drained and finely chopped
• 2 garlic cloves, minced
• 1 large egg yolk
• 1/8 tsp ground nutmeg (optional but lovely)
• 1/2 cup (120 ml) low-sodium chicken broth (for quick pan sauce, optional)
• 2 Tbsp unsalted butter (for pan sauce, optional)
• 1 tsp Dijon mustard (for pan sauce, optional)
• Chopped fresh parsley, for garnish (optional)

Do This

• 1. Heat oven to 400°F (200°C). Pat chicken dry. Butterfly each breast and gently pound to about 1/4-inch (6 mm) thickness.
• 2. Stir together spinach, ricotta, Parmesan, sun-dried tomatoes, garlic, egg yolk, 1 tsp salt, 1/4 tsp pepper, and nutmeg.
• 3. Season chicken with remaining salt, pepper, and Italian herbs. Spread filling evenly over each piece, leaving a small border. Roll up tightly from the short side and secure with toothpicks or kitchen twine.
• 4. Heat olive oil in an oven-safe skillet over medium-high. Sear roulades 2–3 minutes per side until lightly golden.
• 5. Transfer skillet to oven. Roast 18–22 minutes, until chicken reaches 165°F (74°C) in the center. Rest 5–10 minutes.
• 6. For quick pan sauce (optional), simmer broth in the skillet, scraping up browned bits. Whisk in butter and Dijon. Slice roulades into 1/2-inch spiraled medallions, drizzle with pan sauce, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• Elegant enough for a holiday table, but simple enough for a confident home cook to pull off.
• Beautiful spiraled slices show off the festive green spinach and red sun-dried tomatoes.
• Moist, tender chicken wrapped around a creamy ricotta filling that stays rich without being heavy.
• Make-ahead friendly: assemble in advance, then simply sear, roast, and slice before serving.

Grocery List

• Produce: Fresh baby spinach, garlic, fresh parsley (optional garnish)
• Dairy: Whole-milk ricotta cheese, Parmesan cheese, unsalted butter, 1 egg
• Pantry: Boneless skinless chicken breasts, oil-packed sun-dried tomatoes, olive oil, dried Italian herb blend, chicken broth, Dijon mustard, kosher salt, black pepper, ground nutmeg (optional)

Full Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts (about 2 lb / 900 g total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian herb blend (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
• 2 Tbsp olive oil (for searing)
• Toothpicks or kitchen twine, for securing the rolls

For the Spinach-Ricotta Filling

• 4 cups (about 120 g) fresh baby spinach, roughly chopped
• 1 cup (250 g) whole-milk ricotta cheese
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1/4 cup (40 g) oil-packed sun-dried tomatoes, drained very well and finely chopped
• 2 garlic cloves, minced
• 1 large egg yolk
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg (optional, but adds a lovely holiday warmth)

For the Optional Pan Sauce and Serving

• 1/2 cup (120 ml) low-sodium chicken broth
• 2 Tbsp unsalted butter
• 1 tsp Dijon mustard
• Additional salt and pepper, to taste
• 2 Tbsp chopped fresh parsley, for garnish
• Extra finely grated Parmesan, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Prep the Oven and Ingredients

Preheat your oven to 400°F (200°C). Place a large oven-safe skillet (cast iron or heavy stainless steel) on the stove, but do not heat it yet. Line a plate or small tray with paper towels for the chicken, and have your toothpicks or kitchen twine ready.

Pat the chicken breasts very dry on both sides with paper towels. This helps them sear nicely later. If there are any extra bits of fat, trim them off with a sharp knife.

Step 2: Make the Spinach-Ricotta Filling

In a medium mixing bowl, combine the chopped spinach, ricotta, Parmesan, sun-dried tomatoes, minced garlic, egg yolk, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and nutmeg (if using). Stir until everything is evenly mixed and the spinach is evenly coated in the cheese mixture.

Taste a tiny bit (if you are comfortable tasting a mixture with egg yolk; if not, season by instinct) and adjust the salt and pepper if needed. Set the filling aside. It should be thick and spreadable, not runny. If it feels loose, add an extra tablespoon or two of Parmesan to firm it up.

Step 3: Butterfly and Pound the Chicken

Place one chicken breast on a cutting board. With your hand flat on top of the chicken, use a sharp knife to slice horizontally through the thickest side, almost all the way through, then open it like a book. Repeat with the remaining breasts.

Place a piece of plastic wrap or parchment paper over the butterflied chicken. Gently pound with a meat mallet or the bottom of a small skillet until each piece is an even 1/4-inch (6 mm) thickness. This helps the chicken cook evenly and makes it easier to roll.

Season both sides of the flattened chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the dried Italian herb blend, distributing the seasonings as evenly as possible.

Step 4: Fill and Roll the Roulades

Lay the chicken breasts smooth-side down on your board, with the shorter side facing you. Divide the spinach-ricotta filling into four roughly equal portions. Spread one portion over each chicken breast in an even layer, leaving about a 1/2-inch (1 cm) border on all sides. Do not pile it too high, or the filling will squeeze out when you roll.

Starting at the short end closest to you, roll each breast up tightly, tucking in the sides slightly as you go to keep the filling contained. Place the rolls seam-side down.

Secure each roulade with several toothpicks inserted across the seam (or tie them with kitchen twine at 1–1 1/2 inch intervals). The tighter they are, the nicer your spirals will look once sliced.

Step 5: Sear the Chicken Roulades

Place the oven-safe skillet over medium-high heat and add the 2 tablespoons of olive oil. When the oil is shimmering and just starting to smoke, carefully add the roulades seam-side down, leaving a little space between each.

Sear for 2–3 minutes on the first side, until light golden-brown. Gently turn the roulades with tongs and sear the other sides, 2–3 minutes per side, until most of the surface has some color. You are not cooking them through yet, just building flavor and color. If they brown too quickly, lower the heat slightly.

Step 6: Roast Until Juicy and Cooked Through

Once the roulades are nicely seared, arrange them seam-side down in the skillet. Transfer the skillet to the preheated oven.

Roast for 18–22 minutes, or until the thickest part of each roulade reaches 165°F (74°C) on an instant-read thermometer. The exact time will depend on how large and thick your chicken breasts are.

When done, carefully remove the skillet from the oven. Transfer the roulades to a clean cutting board or platter, tent loosely with foil, and let rest for 5–10 minutes. Resting helps the juices redistribute and makes cleaner slices.

Step 7: Make a Quick Pan Sauce (Optional), Slice, and Serve

While the chicken rests, place the skillet back over medium heat on the stovetop. Carefully pour off any excess fat, leaving the flavorful browned bits in the pan. Add the chicken broth and use a wooden spoon to scrape up all the browned bits.

Simmer for 2–3 minutes to reduce slightly, then whisk in the butter and Dijon mustard until the sauce looks glossy and slightly thickened. Taste and season with a pinch of salt and pepper if needed. Turn off the heat.

Remove the toothpicks or twine from the rested roulades. Using a sharp knife, slice each roulade into 1/2-inch (about 1.25 cm) thick medallions. Arrange the spiraled slices on a warm serving platter, showing off the green spinach and red sun-dried tomato filling.

Spoon the warm pan sauce over and around the medallions. Garnish with chopped fresh parsley and a light sprinkle of extra Parmesan, if you like. Serve immediately.

Pro Tips

• Chill the filling briefly: If your filling feels loose, pop it in the fridge for 10–15 minutes before spreading. A slightly firmer filling stays in place better as you roll.
• Do not overfill: It is tempting to load on the filling, but a thinner, even layer will give you cleaner spirals and less leakage during roasting.
• Secure well: Use more toothpicks than you think you need, especially at the seam and ends. This keeps the roulades tight and helps maintain their shape.
• Use a thermometer: Pull the chicken right at 165°F (74°C) in the center for juicy meat. Overcooking is the quickest way to dry out chicken breasts.
• Slice with a sharp knife: A sharp chef’s knife or carving knife makes neat, attractive medallions. Wipe the blade between slices if it gets coated with filling.

Variations

• Mushroom and Gruyère Roulade: Replace the spinach with 1 1/2 cups finely chopped sautéed mushrooms (well cooked and cooled) and swap the Parmesan for shredded Gruyère. Keep the sun-dried tomatoes for color and sweetness, or omit for a more savory profile.
• Pesto and Mozzarella: Spread 2–3 teaspoons of basil pesto over the flattened chicken, then top with a mixture of ricotta and shredded mozzarella (skip the nutmeg). This version is especially fragrant and kid-friendly.
• Turkey Holiday Roulade: Use thin turkey cutlets instead of chicken. They cook a bit faster, so start checking for doneness around 14–16 minutes in the oven.

Storage & Make-Ahead

To make ahead, assemble the roulades (fill, roll, and secure) up to 24 hours in advance. Place them in a covered container and refrigerate. When ready to cook, let them sit at room temperature for 15–20 minutes while the oven preheats, then sear and roast as directed, adding a few extra minutes of roasting time if they are very cold.

For leftovers, store sliced or whole cooked roulades in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered baking dish at 325°F (165°C) with a splash of broth until warmed through, about 15–20 minutes. You can also freeze cooked slices in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat as above.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including a small amount of pan sauce): about 520 calories, 45 g protein, 28 g fat, 8 g carbohydrates, 1 g fiber, and 650 mg sodium. Actual values will vary based on exact ingredient brands and how much sauce you spoon over each portion.