Tuscan Chicken Roulades

Tuscan Chicken Roulades are an elegant yet comforting main dish that showcases classic Italian flavors wrapped into tender, juicy chicken. Thinly pounded chicken breasts are filled with a creamy spinach, sun-dried tomato, and cheese mixture, then seared and oven-finished for perfect texture. The final drizzle of balsamic glaze adds balance, depth, and a polished, restaurant-quality finish.

Why You’ll Love This Recipe

Restaurant-Worthy Presentation – Beautiful spiral slices make this dish look impressive on any plate.
Rich Tuscan Flavors – Spinach, sun-dried tomatoes, and Italian cheeses create a classic, savory profile.
Juicy, Tender Chicken – Pounding and rolling the chicken ensures even cooking and moisture retention.
High-Protein, Low-Carb – Naturally gluten-free and satisfying without feeling heavy.
Great for Entertaining – Can be prepped ahead, making dinner parties less stressful.
Versatile Pairings – Pairs well with vegetables, pasta, or light salads.

Ingredients You’ll Need

For the Chicken

4 large boneless, skinless chicken breasts – The base of the roulades, providing lean protein and structure.
Salt and black pepper, to taste – Essential seasoning for balanced flavor.
1 teaspoon Italian seasoning – Adds classic herbal notes throughout the dish.

For the Filling

2 cups fresh spinach – Adds color, nutrients, and mild earthy flavor.
½ cup sun-dried tomatoes in oil, drained and chopped – Provides concentrated sweetness and umami.
4 oz cream cheese, softened – Creates a rich, creamy base that holds the filling together.
½ cup ricotta cheese – Adds lightness and smooth texture.
⅓ cup grated Parmesan cheese – Enhances savory depth and saltiness.
3 cloves garlic, minced – Adds aromatic flavor to the filling.

For Cooking & Finishing

2 tablespoons olive oil – Used for searing and flavor development.
¼ cup balsamic glaze – Adds sweetness and acidity for a balanced finish.
Fresh rosemary sprigs, for garnish – Provides aroma and visual appeal.

Step-by-Step Instructions

Prepare the Chicken
Preheat the oven to 375°F (190°C). Pound the chicken breasts between plastic wrap to about ¼-inch thickness, then season both sides evenly with salt, pepper, and Italian seasoning.

Mix the Filling
In a medium bowl, combine cream cheese, ricotta, Parmesan, garlic, spinach, and sun-dried tomatoes. Mix until smooth and evenly distributed, adjusting seasoning as needed.

Fill and Roll
Spread roughly 3–4 tablespoons of filling over each chicken breast, leaving a small border. Roll tightly from the short end and secure with toothpicks or kitchen twine.

Sear the Roulades
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulades seam-side down first, cooking 2–3 minutes per side until golden brown.

Bake to Finish
Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Rest, Slice, and Serve
Let the roulades rest for 5 minutes, then remove twine or toothpicks. Slice into 1-inch medallions, drizzle with balsamic glaze, garnish with rosemary, and serve hot.

Recipe Notes & Tips

Even Thickness Matters – Uniform pounding ensures consistent cooking and easier rolling.
Avoid Overfilling – Too much filling can leak out during searing or baking.
Sear for Flavor – Browning the chicken adds depth through caramelization.
Rest Before Slicing – Allows juices to redistribute, keeping the chicken moist.
Make Ahead Friendly – Assemble up to 24 hours in advance and refrigerate until cooking.
Homemade Glaze Option – Reduce balsamic vinegar with a little honey if glaze isn’t available.

Nutritional Information

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 4 chicken roulades
Calories: Approximately 420–470 per serving (estimate, varies by cheese brands)

Perfect Pairings

Garlic roasted green beans or asparagus
Creamy polenta or mashed potatoes
Lemon-dressed arugula salad
Dry Italian white wine such as Pinot Grigio

Ideal Occasions

Elegant weeknight dinners
Dinner parties or entertaining guests
Romantic or special-occasion meals
Holiday or celebration menus

Storage & Serving Tips

Store leftovers in an airtight container for up to 3 days in the refrigerator.
Reheat gently in the oven at 325°F to prevent drying out.
Slice only what you plan to serve to keep remaining roulades moist.
Serve with extra balsamic glaze on the side for added flavor.

Creative Variations to Try

Mozzarella Upgrade – Swap ricotta for shredded mozzarella for extra meltiness.
Mediterranean Twist – Add olives and feta to the filling.
Herb-Forward Version – Incorporate fresh basil or thyme into the cheese mixture.
Spicy Tuscan Style – Add red pepper flakes or Calabrian chili paste.

Troubleshooting Common Issues

Chicken Is Dry – Overcooked; remove as soon as it reaches 165°F.
Filling Leaks Out – Too much filling or loose rolling; secure more tightly.
Uneven Cooking – Chicken wasn’t evenly pounded; ensure uniform thickness.
No Balsamic Glaze – Quickly reduce balsamic vinegar with honey until syrupy.

Why This Recipe Works

This recipe relies on classic roulade technique, which maximizes flavor while preserving moisture. Pounding the chicken increases surface area for even cooking, while the creamy filling insulates the meat during baking. Searing adds complexity through Maillard browning, and the balsamic glaze provides acidity to balance the rich cheeses. At roughly 420–470 calories per serving, it delivers indulgent flavor without excessive heaviness.

Final Thoughts

Tuscan Chicken Roulades are a perfect blend of comfort and sophistication, offering bold Italian flavors with a refined presentation. They’re high in protein, naturally gluten-free, and easily adaptable for lighter or richer preferences. Whether served for guests or a special family dinner, this dish is guaranteed to impress while remaining approachable and satisfying.