Cookwith

Name: 30-Minute Herbed Chicken Roulade with Lemon Cream Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb total); 1/2 cup cream cheese, softened; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh chives, finely chopped; 1 tsp lemon zest; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 2 cups baby spinach; 1/4 cup grated Parmesan cheese; 1/2 tsp garlic powder

30-Minute Herbed Chicken Roulade with Lemon Cream Sauce

NuttyApricot8845

This Herbed Chicken Roulade with Lemon Cream Sauce is the ultimate dinner party trick: elegant, flavor-packed, and ready in just 30 minutes. The roulade technique—rolling chicken around a tangy herb and cream cheese filling—creates impressive pinwheels that look restaurant-worthy. A swoon-worthy lemon cream sauce with wilted spinach brings bright, summery flavor and a glossy finish. No one will believe you whipped this up so quickly. The key is pounding the chicken thin for fast, even cooking and layering textures with the creamy filling, tender chicken, and silky sauce. Plate it beautifully and bask in the praise!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice each chicken breast horizontally to butterfly (do not cut all the way through), then open like a book. Place between plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
In a bowl, combine cream cheese, parsley, chives, lemon zest, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
Spread cream cheese mixture evenly over each chicken breast. Roll up tightly from the short end and secure with toothpicks or kitchen twine.
Brush roulades with olive oil and season with remaining salt and pepper. Place seam-side down on prepared baking sheet.
Bake for 18-20 minutes until cooked through and golden.
While chicken bakes, heat a skillet over medium. Add chicken broth, bring to a simmer, and reduce by half (about 3 minutes). Add cream, Dijon, lemon juice, and garlic powder. Simmer 3-4 minutes until slightly thickened. Stir in Parmesan and spinach; cook just until spinach wilts. Season with salt and pepper to taste.
Remove toothpicks from chicken. Slice roulades into rounds and arrange over a swoosh of the lemon cream sauce on plates. Spoon extra sauce and spinach around, garnish with extra herbs and lemon zest if desired.