Let’s be honest, “Roulade” just sounds fancy. It sounds like something you’d only order at a restaurant with tiny forks and cloth napkins.
For years, I felt the same way! I saved any “roulade” recipe for a special occasion dinner party. It seemed too complicated for a normal day. But then, one summer, I had a thought: why am I baking this? What if I grilled it?
That’s when everything changed. This is my game-changing, surprisingly easy stuffed chicken roulade.
It’s just a chicken breast, pounded thin, smeared with a delicious cheesy-spinach filling, and rolled up. The grill adds a kiss of smoke, keeps the chicken incredibly juicy, and makes it feel like an event. But the secret? It’s ready in 30 minutes. It’s my “secret weapon” for a weeknight “wow.”
Why You’ll Love This Recipe
- Looks So Impressive: This is the dish you make when you want to impress someone. That spiral of cheese and spinach is a show-stopper.
- Incredibly Juicy: The grill sears the outside, and the filling keeps the inside moist. This is the end of dry, boring chicken.
- Ready in 30 Minutes: This looks like it took hours, but it’s one of the fastest “fancy” meals I know.
- No-Leak Filling: My method for the filling ensures all the cheesy goodness stays inside the chicken, not all over your grill.
The Simple Ingredients for a “Wow” Factor Meal
The magic here is in the filling. We use a combination of three cheeses to get the perfect result: creamy, flavorful, and that all-important cheese pull.
- Chicken Breasts: You need 2 large, boneless, skinless chicken breasts. We’re going to butterfly and pound them, so the bigger, the better.
- Cream Cheese: This is our binder! It’s the secret ingredient that makes the filling creamy and stops the other cheeses from just leaking out. Make sure it’s softened to room temp.
- Mozzarella Cheese: This is for the gooey, melty factor. That beautiful cheese pull you see in the photos? That’s the mozzarella.
- Parmesan Cheese: This is for flavor. It adds a sharp, salty, nutty bite that cuts through the richness.
- Frozen Spinach: Yes, frozen! It’s easier, and it’s already blanched. The key is to thaw it completely and squeeze out every last drop of water.
- Seasonings: Simple is best. We just need garlic powder, salt, and pepper for the filling, and a little smoked paprika for the outside of the chicken to help it brown on the grill.
Bringing Your Grilled Chicken Roulade to Life, Step by Step
This looks like a lot of steps, but I promise each one is fast. The most important part is the setup (what chefs call mise en place). Get your filling made and your chicken pounded before you even think about the grill.
- Make the Filling: In a medium bowl, add your softened cream cheese, shredded mozzarella, grated parmesan, garlic powder, salt, and pepper.
- Pro-Tip: Now add your thawed spinach. You must, must, must squeeze all the water out of it first. I put mine in a clean kitchen towel and wring it out until it’s a dry little ball. If you add wet spinach, the filling will be soggy and leak.
- Butterfly the Chicken: Place one large chicken breast on your cutting board. Put your non-knife hand flat on top. Carefully slice the chicken breast horizontally, starting from the thickest side, but do not cut all the way through. Stop about half an inch from the end.
- Pound the Chicken: Open the chicken breast like a book. Cover it with a piece of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even 1/4-inch thickness. This is the key to an easy roll and even cooking. Repeat with the second chicken breast.
- Season the Chicken: Remove the plastic wrap. Season both sides of your pounded chicken with salt, pepper, and a light dusting of smoked paprika.
- Assemble the Roulade: Lay your pounded chicken flat. Spread half of the spinach and cheese filling in an even layer over the chicken, but leave a 1/2-inch border clean all the way around. This is the other secret to preventing leaks.
- Roll the Roulade: Starting from one of the short ends, tightly roll the chicken breast up into a log. The filling will try to squish out, but that clean border will help you seal it.
- Secure the Roulade: Use 3-4 pieces of butcher’s twine to tie the stuffed chicken roulade at 1-inch intervals. This holds its shape perfectly. If you don’t have twine, you can use 4-5 toothpicks, but twine is much better.
- Prep Your Grill: Preheat your grill for two-zone cooking. This means you want one side on high, direct heat (for searing) and the other side with no heat or low heat (for indirect cooking). Aim for a grill temp of about 400°F (200°C).
- Grill (Direct Heat): Brush the outside of your chicken rolls with a little oil. Place them on the hot side of the grill. Sear for 2-3 minutes per side, just until you have beautiful grill marks.
- Grill (Indirect Heat): Move the seared roulades to the cool side of the grill. Close the grill lid. Let them cook for another 10-15 minutes.
- Check for Doneness & REST!: The roulades are done when an instant-read thermometer inserted into the thickest part (both chicken and filling) reads 165°F (74°C). This is the most important step: Transfer the chicken to a clean cutting board and let it rest for 10 minutes. Do not skip this!
- Slice and Serve: After resting, remove the butcher’s twine (or toothpicks). Use a sharp knife to slice the roulade into 1-inch-thick pinwheels. You’ll see that perfect, beautiful spiral inside.
My Top 7 Secrets for a Perfect Stuffed Chicken Roulade
- SQUEEZE. THAT. SPINACH. I cannot say this enough. Water is the enemy. It will make your filling soggy and cause it to burst out of the chicken.
- Pound It Evenly. The goal isn’t just “thin,” it’s “even.” An even 1/4-inch thickness means the chicken cooks all at the same time. No dry ends or raw centers.
- Don’t Overstuff. I know it’s tempting to pack in as much cheese as possible, but overstuffing is the #1 cause of a “blowout” on the grill. A thin, even layer is all you need.
- Roll it TIGHT. A tight roll is what gives you that beautiful, defined spiral when you slice it. Start at one end and tuck it in as you go.
- Use Butcher’s Twine. Toothpicks will work, but twine is the professional method. It holds the roulade in a perfect, uniform cylinder, which helps it cook evenly and look amazing.
- Master the Two-Zone Grill. This is the secret to all juicy grilled chicken. You sear on the hot side to get flavor and color, then you cook on the cool side with the lid closed (like an oven) to gently bring it to temperature without burning.
- A Thermometer is Your Best Friend. You can’t guess with chicken, especially a stuffed one. Using a meat thermometer is the only way to know it’s perfectly cooked. The USDA states the safe internal temperature for all poultry is 165°F (74°C). Pull it off the grill, let it rest, and it will be perfect.
Fun Stuffed Chicken Roulade Variations
This recipe is a fantastic template. Once you master the “pound and roll” technique, you can stuff it with anything! If you want to add a kick, toss in some chopped pickled jalapeños or red pepper flakes with the spinach. It’s amazing!
This recipe is already gluten-free, so you don’t have to change a thing.
For a classic Italian twist, try a “Cordon Bleu” style: a layer of provolone cheese and a slice of prosciutto or ham. Or go Mediterranean with feta cheese, chopped sun-dried tomatoes, and oregano.
For a vegetarian option, this exact spinach and cheese filling is incredible. You can’t roll a mushroom, but you can stuff it! Use this filling inside large, grilled portobello mushroom caps.
How to Store & Reheat Your Roulade
Leftovers are fantastic! The roulade slices are great cold on a salad.
- To Store: Let the roulade cool completely. You can store it whole or sliced in an airtight container in the refrigerator for up to 3 days.
- To Reheat: The microwave will make the chicken tough. The best way is to place the slices in a baking dish, add a splash of chicken broth or water, cover with foil, and warm in a 350°F (175°C) oven for 10-15 minutes. An air fryer at 350°F for 3-5 minutes also works perfectly.
Perfect Pairings for Your Grilled Chicken Roulade
This main course is rich and savory, so I love to pair it with something creamy and something fresh. It is absolutely heavenly served over a bed of our Creamy Garlic Parmesan Risotto.
For a vegetable, you can’t go wrong with something green from the grill, like our Simple Grilled Asparagus with Lemon. If you want a little more carb-y comfort, our Cheesy Garlic Breadsticks are perfect for swiping up any extra juices.
Your Stuffed Chicken Roulade Questions, Answered
Why did my stuffed chicken roulade fall apart?
This usually happens for two reasons: you didn’t roll it tightly enough, or you didn’t secure it. Use butcher’s twine to get a really tight, compact roll that will hold its shape.
Why did all the cheese leak out?
This is the most common problem! It’s almost always one of three things: 1) Your spinach was too wet, 2) You overstuffed it, or 3) You didn’t leave that 1/2-inch “clean” border around the edges to act as a seal.
Can I make this in the oven instead of grilling?
Yes! It’s delicious. Assemble it the exact same way. Sear it in a hot, oven-safe skillet on the stovetop for 2-3 minutes per side. Then, place the whole skillet in a 400°F (200°C) oven for 15-20 minutes, or until the chicken reaches 165°F.
Can I prepare this ahead of time?
Absolutely. You can assemble and roll the chicken (Step 1-7) up to 24 hours in advance. Just wrap the raw, tied roulades tightly in plastic wrap and store them in the fridge. Take them out 30 minutes before grilling to let them come to room temperature.
Can I use chicken thighs?
You can, but it’s much more difficult. Thighs are harder to pound into an even shape. Stick with large, boneless, skinless chicken breasts for the best results.
Can I use fresh spinach instead of frozen?
You can, but it’s more work. You’ll need to cook down a huge bag of fresh spinach (it wilts to almost nothing), let it cool, and then squeeze it bone dry. Frozen is just faster.
How do I butterfly a chicken breast properly?
The key is a sharp knife and a steady hand. Place your non-knife hand flat on top of the chicken to hold it stable. Keep your knife parallel to the cutting board and slice horizontally through the thickest part. Go slow, and don’t cut all the way through.
What’s the best cheese to use for stuffed chicken?
My “holy trinity” is cream cheese (for creaminess), mozzarella (for melting), and parmesan (for flavor). But you could use provolone, gouda, or Swiss cheese, too!
Why is my grilled chicken always dry?
Almost always, it’s one of two things: you overcooked it, or you didn’t let it rest. Use a meat thermometer to pull it at 165°F, and always let it rest for 10 minutes. Resting lets the juices redistribute back into the meat.
Can I freeze chicken roulade?
Yes. You can freeze it raw (after rolling and tying) or cooked. For raw, wrap it tightly in plastic wrap and then foil; thaw in the fridge overnight before grilling. For cooked, slice it, let it cool, and freeze the slices in a single layer before moving to a freezer bag.
Grilled Chicken Roulade with Spinach and Cheese
Equipment
- Grill
- Meat mallet
- Butcher's twine
- Instant-read meat thermometer
Ingredients
- 2 large (approx. 1 lb total) boneless skinless chicken breasts
- 4 oz cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 oz frozen spinach (thawed and squeezed bone dry)
- 1 tsp garlic powder
- 1/2 tsp salt (plus more for seasoning chicken)
- 1/4 tsp black pepper (plus more for seasoning chicken)
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
Instructions
- Make Filling: In a bowl, combine the softened cream cheese, mozzarella, parmesan, garlic powder, salt, and pepper. Add the thawed, bone-dry spinach and mix until well combined.
- Prep Chicken: Butterfly each chicken breast by slicing horizontally, stopping 1/2-inch from the end. Open like a book.
- Pound Chicken: Cover the chicken with plastic wrap and pound to an even 1/4-inch thickness.
- Season: Season both sides of the pounded chicken with salt, pepper, and smoked paprika.
- Assemble: Spread the filling evenly over the chicken, leaving a 1/2-inch border clean on all sides.
- Roll & Secure: Tightly roll the chicken from a short end. Secure the roulade with 3-4 pieces of butcher's twine.
- Prep Grill: Preheat your grill for two-zone cooking (one direct-heat side, one indirect-heat side) to 400°F (200°C).
- Sear: Brush the roulades with olive oil. Place on the direct-heat side and sear for 2-3 minutes per side until grill marks appear.
- Cook: Move the roulades to the indirect-heat side. Close the grill lid and cook for 10-15 minutes.
- Check Temp: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- REST: Transfer to a cutting board and let rest for 10 minutes. This is essential for a juicy result.
- Slice: Remove the twine and slice into 1-inch thick pinwheels to serve.
Notes
Conclusion
This grilled stuffed chicken roulade is proof that a “fancy” meal doesn’t have to be difficult or take all day. It’s a perfect, juicy, and flavorful dish that’s fast enough for a Tuesday but special enough for a Saturday night dinner party.
If you loved this, you have to try our Easy Baked Chicken Parmesan next!
Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!