Lemon Thyme Chicken Roulade
This roulade features thin chicken breasts rolled with a bright and fragrant lemon-thyme filling, seared until golden, and baked until juicy. The fresh herbs, garlic, lemon zest, and creamy cheese create a beautiful spiral inside the chicken.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
📝 Ingredients
For the Chicken
3–4 chicken breasts
Salt & pepper to taste
1 tbsp olive oil (for searing)
For the Filling
2 tbsp cream cheese, room temperature
2 tbsp ricotta OR mozzarella
1 tsp Dijon mustard (optional but adds depth)
1 garlic clove, minced
1 tbsp fresh thyme leaves (or ½ tsp dried thyme)
Zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt & pepper to taste
For the Lemon Thyme Sauce
1 tbsp olive oil
1 garlic clove, minced
½ cup chicken broth
1 tbsp lemon juice
½ tsp lemon zest
A few sprigs fresh thyme
2 tbsp cream (optional for creamy sauce)
🥣 Instructions
1. Prepare the Chicken
Butterfly each chicken breast by slicing horizontally (but not fully through).
Open like a book and gently pound to ¼-inch thickness.
Season with salt and pepper.
2. Make the Filling
In a small bowl, mix:
- Cream cheese
- Ricotta/mozzarella
- Dijon (optional)
- Garlic
- Lemon zest
- Thyme
- Parsley
- Pinch of salt & pepper
3. Assemble the Roulade
Spread a thin layer of the filling evenly on each chicken breast.
Roll tightly from the short side.
Secure using toothpicks or kitchen twine.
4. Sear the Roulade
Heat olive oil in a skillet over medium-high.
Sear chicken for 2–3 minutes per side until golden.
Transfer to a baking dish.
5. Bake
Preheat oven to 190°C / 375°F.
Bake roulades for 18–22 minutes, until internal temperature reaches 74°C / 165°F.
6. Make the Lemon Thyme Sauce
In the same skillet used for searing, melt butter.
Add garlic and sauté 30 seconds.
Add broth, lemon juice, zest, and thyme sprigs.
Simmer 3 minutes.
Optional: add cream for a richer sauce.
Remove thyme sprigs before serving.
7. Serve
Slice roulades into medallions.
Spoon warm lemon-thyme sauce over the top.
Garnish with fresh thyme or parsley.
Perfect with:
- Roasted potatoes
- Lemon orzo
- Steamed veggies
- A fresh salad
💡 Notes & Tips
Non-spicy: naturally mild and bright.
Super juicy trick: don’t overfill the roulade.
Stuffing variations: spinach, sun-dried tomatoes, olives, or feta.
For extra lemon flavor: add more zest right before serving.
Meal prep: sliced roulade stores well for 2–3 days.
❓ frequently Asked Questions FAQ
Q: Can I use chicken thighs?
Yes — use boneless thighs, roll and cook the same way (may cook slightly faster).
Q: Can I make it ahead?
Yes — assemble the roulades and store in the fridge for up to 12 hours before cooking.
Q: Can I air-fry?
Yes — 180°C / 360°F for 14–18 minutes depending on size.
🔢 Nutrition information
Calories: ~320
Protein: 34g
Carbs: 4g
Fat: 18g
Fiber: <1g