Cookwith

Name: 30-Minute Herbed Chicken Roulade with Lemon Cream Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 boneless skinless chicken breast (6-8 oz); 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh chives, finely chopped; 1 tsp fresh thyme leaves, chopped; 1 tsp fresh tarragon, finely chopped; 1 small garlic clove, minced; 1 tsp Dijon mustard; 1 tsp olive oil; 1/2 cup heavy cream; 1 tsp lemon zest, plus more for garnish; 1 tbsp fresh lemon juice; 1/2 tbsp unsalted butter; 1 cup baby arugula or mixed baby greens; 1/2 tsp extra virgin olive oil (for salad); 1/4 tsp white wine vinegar (for salad); 4 oz fingerling potatoes, halved lengthwise; 1/2 tbsp olive oil (for potatoes); Kosher salt and black pepper, to taste (for potatoes and salad); Microgreens, for garnish (optional)

30-Minute Herbed Chicken Roulade with Lemon Cream Sauce

NuttyApricot8845

This elegant but approachable chicken roulade is perfect for a weeknight dinner that feels special. Fragrant fresh herbs infuse the chicken, which is rolled, seared for golden flavor, and finished in the oven for juicy perfection. The quick lemon cream sauce is bright, tangy, and luxurious, tying the dish together with French-inspired flair. Roasted fingerling potatoes and a lightly dressed arugula salad provide crispness and earthiness, while microgreens and lemon zest give the plate a restaurant-worthy finish. All the flavors—herbaceous, creamy, savory, and citrusy—make every bite memorable.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a small baking sheet with parchment. Toss halved fingerling potatoes with 1/2 tbsp olive oil, salt, and pepper. Spread on the sheet and roast for 20-25 minutes until golden and tender.
Butterfly the chicken breast by slicing horizontally, then open like a book. Place between plastic wrap and pound with a meat mallet or rolling pin to 1/4-inch thickness.
Season both sides of the chicken with 1/2 tsp salt and 1/4 tsp pepper.
In a small bowl, mix parsley, chives, thyme, tarragon, minced garlic, and Dijon mustard with 1 tsp olive oil to form a paste.
Spread the herb mixture evenly over one side of the pounded chicken. Roll up tightly from the short end and secure with toothpicks or kitchen twine.
Heat a medium ovenproof skillet over medium-high heat. Add 1/2 tbsp unsalted butter. Sear the chicken roulade until golden on all sides, about 2 minutes per side.
Transfer the skillet to the oven (next to the potatoes if possible). Bake for 8-10 minutes, or until the chicken reaches 165°F (74°C) internally.
Meanwhile, in a small saucepan, combine heavy cream, 1 tsp lemon zest, lemon juice, and a pinch of salt. Simmer gently over medium-low heat until slightly thickened, about 4-5 minutes. Add a sprinkle of fresh herbs if desired.
In a bowl, lightly dress arugula with 1/2 tsp olive oil, 1/4 tsp white wine vinegar, salt, and pepper.
Remove chicken from oven and let rest 2 minutes. Slice into thick rounds.
To serve: Plate the chicken roulade slices, spoon over lemon cream sauce, and arrange roasted potatoes and dressed greens alongside. Garnish with microgreens and extra lemon zest.