Easy Chicken Roulade With Spinach & Sundried Tomatoes (GF)

This Chicken Roulade turns simple ingredients into a special dinner easy enough for a weeknight meal. Juicy chicken breasts are filled with a gluten-free Mediterranean mix of spinach, ricotta, and sundried tomatoes. It's rolled, seared, and baked until golden, slicing easily to reveal a colorful swirl of filling.

If chicken is your go-to protein, there are so many ways to keep it interesting without making dinner complicated. This recipe sits right alongside my Mediterranean Chicken Couscous Bowl, the herb-forward Middle Eastern Chicken, and my always reliable Chicken Dijon. They're all built around simple ingredients, big flavor, and techniques that feel doable on a weeknight but special enough for company.

• Chicken - Use boneless, skinless chicken breasts and slice them thin before pounding. Getting the chicken to about ¼-inch thick helps it cook evenly and roll easily without tearing.
• Spinach - Fresh spinach works best, but frozen can be used once thawed and squeezed dry. I tested both and found the fresh version gives a brighter color and cleaner flavor.
• Sundried Tomatoes in Oil - They bring a deep, tangy flavor that balances the creamy filling. I prefer oil-packed tomatoes for their softer texture but soaking dried sundried tomatoes in hot water to rehydrate them also works.
• Ricotta Cheese - Just a few spoonfuls add creaminess and help to bind the filling. Cream cheese works if you prefer a little extra tanginess.

See the recipe card for quantities.

Variations

• Cheese Swaps - Try feta or mozzarella instead of provolone. Feta adds a salty bite, while mozzarella keeps things mild and extra melty. You can also go dairy-free and skip the cheese.
• Vegetable Twists - Swap the spinach for kale, arugula, or even chopped roasted red peppers for a different flavor and color.

How To Make Chicken Roulade: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 375 degrees Fahrenheit. Slice each chicken breast into thinner fillets. Use a rolling pin to pound the chicken gently. Season with salt and pepper.

Step 2: Using a skillet, cook the spinach with a splash of water until tender. Chop it thinly and set it aside.

Step 3: Mix the spinach with the sundried tomatoes, provolone, garlic, and ricotta. Stir to combine.

Step 4: Spoon some of the spinach mixture on top of each chicken fillet. Leave the edges clean so it's easier to roll.

Step 5: Roll each chicken fillet as tightly as possible. Use kitchen twine to tie them nicely. Season the chicken with Italian seasoning, garlic powder, and paprika.

Step 6: Heat the olive oil and butter in the oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. Transfer the skillet to the oven and bake for 10-15 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes before serving. Slice into rounds and drizzle with balsamic glaze, if using.

This chicken roulade pairs beautifully with fresh Mediterranean sides that balance its creamy, savory filling. Try it with a Chickpea Orzo Salad or Italian White Bean Salad.