If you’re searching for a dish that strikes the perfect balance between rustic charm and gourmet presentation, this Lemon Thyme Chicken Roulade is your answer. Tender chicken breasts are rolled up with a flavorful filling of creamy cheese, lemon zest, garlic, thyme, and optional sun-dried tomatoes and spinach. Seared until golden and finished in the oven, the roulades are sliced into elegant medallions and drizzled with a bright, buttery lemon-thyme pan sauce.

This recipe is designed for home cooks who want to impress—whether it’s for a special weeknight meal, an intimate dinner party, or a romantic evening in.

Why This Recipe Works

This dish is more than just eye-catching. It delivers a variety of textures and flavors: creamy, tangy, aromatic, and savory. It’s a beautiful way to elevate chicken breast without adding complexity. Even better, you’ll be surprised at how approachable this recipe is—even if you’ve never made a roulade before.

It’s perfect for:

• Dinner parties (presentation is everything!)

• Meal prepping (make ahead and reheat with ease)

• Low-carb or keto meals (without breading or heavy starches)

• Spring or summer menus thanks to its light, lemony profile

Ingredients Overview

For the Chicken Roulade:

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 tablespoon olive oil

• Zest of 1 lemon

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 2 cloves garlic, minced

• 1/2 cup softened cream cheese (or goat cheese)

• 1/4 cup sun-dried tomatoes, chopped (optional)

• 1/4 cup baby spinach, chopped (optional)

• Butcher’s twine or toothpicks, for securing

For the Skillet Sauce:

• 1 tablespoon butter

• 1/2 cup chicken broth

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon thyme

• Salt and pepper, to taste

Tools and Equipment

You’ll need the following tools for best results:

• Sharp knife

• Cutting board

• Meat mallet or rolling pin (for pounding)

• Mixing bowl

• Oven-safe skillet

• Tongs

• Butcher’s twine or toothpicks

• Aluminum foil

• Small whisk or spoon (for sauce)

How to Make Lemon Thyme Chicken Roulade

Step 1: Prepare the Chicken

Butterfly each chicken breast by slicing it horizontally almost all the way through, then open it like a book. Place each piece between plastic wrap and gently pound to about 1/4-inch thickness.

Season both sides with salt and pepper.

Step 2: Make the Filling

In a bowl, combine the softened cream cheese, lemon zest, thyme, and minced garlic. If you’re using sun-dried tomatoes and spinach, fold them in now. Taste and season with a pinch of salt and pepper.

Step 3: Roll the Chicken

Spread a thin layer of the filling over each chicken breast. Roll each one tightly from the short end, tucking in the sides if possible. Secure with toothpicks or butcher’s twine.

Step 4: Sear and Bake

Preheat your oven to 375°F (190°C).

In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken roulades on all sides until golden, about 2–3 minutes per side.

Transfer the skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Step 5: Make the Pan Sauce

Remove the chicken roulades and cover loosely with foil to rest.

Return the skillet to the stovetop over medium heat. Add butter, chicken broth, lemon juice, Dijon mustard, and thyme. Stir and simmer for 3–5 minutes, or until the sauce reduces slightly. Taste and adjust seasoning.

Step 6: Slice and Serve

Slice roulades into 1-inch medallions. Plate and drizzle with warm pan sauce. Garnish with fresh thyme or lemon slices if desired.

Serving Suggestions

Lemon Thyme Chicken Roulade is versatile and pairs beautifully with:

• Roasted vegetables (e.g., asparagus, zucchini, carrots)

• Garlic mashed potatoes or cauliflower mash

• Herbed quinoa or wild rice pilaf

• A crisp white wine like Sauvignon Blanc or Pinot Grigio

Tips for Success

✅ Even Thickness Matters
Pounding the chicken to an even thickness ensures even cooking and a tidy roll.

✅ Let the Chicken Rest
Resting allows juices to redistribute and keeps the roulade moist.

✅ Use Butcher’s Twine
Twine provides better security than toothpicks and makes searing easier.

✅ Double the Sauce
Love a saucy plate? Double the pan sauce and serve extra on the side.

Recipe Variations

• Herb Swap: Try rosemary or tarragon in place of thyme.

• Cheese Options: Use goat cheese for tang or Boursin for added herb flavor.

• No Spinach? Leave it out or swap in chopped kale, arugula, or basil.

• Add Prosciutto: For an extra savory kick, layer thin slices of prosciutto before rolling.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: You can freeze cooked roulades (without sauce) for up to 2 months. Slice and freeze individually for quick meals.

Reheating: Warm gently in a 300°F oven, covered with foil. Add a splash of broth or sauce to keep it moist.

Frequently Asked Questions

Can I make it ahead of time?

Yes! Assemble the roulades up to a day ahead, cover tightly, and refrigerate. Bake just before serving.

What can I use instead of cream cheese?

Goat cheese, ricotta, or Boursin are great alternatives. Even a thick Greek yogurt mixed with herbs can work.

Do I have to sear the roulades before baking?

Searing adds color and flavor, but you can skip it if you’re short on time. Bake for 25–30 minutes instead.

Can I use chicken thighs?

Boneless, skinless thighs can work, but they’ll be harder to roll and secure. Breasts are more ideal for this style of roulade.

Final Thoughts

This Lemon Thyme Chicken Roulade is the kind of dish that turns an everyday ingredient—chicken breast—into something truly special. With its creamy, herb-packed filling and zesty lemon finish, it’s bound to be a new favorite in your dinner rotation.

If you enjoyed this recipe, share it with your friends and family, and be sure to subscribe to the blog for more elegant yet approachable dishes that make everyday cooking feel extraordinary. 🍋🌿