Mediterranean Lemon Thyme Chicken Roulade
This roulade features butterflied chicken breasts filled with a savory mixture of spinach, feta, sun-dried tomatoes, garlic, lemon zest, and thyme, rolled up and cooked until juicy and golden. A drizzle of lemon-thyme olive oil at the end ties it together with fragrant Mediterranean flair.
⏱ Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tbsp olive oil (for searing)
Butcher’s twine or toothpicks
For the Filling:
½ cup crumbled feta cheese
1 cup fresh spinach, chopped (or ½ cup thawed frozen, squeezed dry)
3 tbsp sun-dried tomatoes in oil, chopped
1 garlic clove, minced
Zest of 1 lemon
1½ tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp olive oil
Freshly ground pepper, to taste
For the Lemon Thyme Drizzle:
2 tbsp olive oil
Juice of ½ lemon
1 tsp fresh thyme leaves
Optional: pinch of chili flakes or cracked pepper
Instructions:
Step 1: Prepare the Chicken
1. Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open like a book.
2. Cover with plastic wrap and gently pound with a meat mallet to an even ¼-inch thickness.
3. Season both sides lightly with salt and pepper.
Step 2: Make the Filling
1. In a bowl, combine feta, chopped spinach, sun-dried tomatoes, garlic, lemon zest, thyme, olive oil, and pepper.
2. Mix until well blended.
Step 3: Assemble the Roulades
1. Place a few spoonfuls of filling on one end of each chicken breast and roll tightly.
2. Secure with kitchen twine or toothpicks to keep from unraveling during cooking.
Step 4: Sear and Bake
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat.
3. Sear roulades for 2–3 minutes per side until golden.
4. Transfer to a baking dish or leave in the oven-safe pan.
5. Bake for 15–18 minutes or until internal temperature reaches 165°F.
6. Let rest 5 minutes, then remove twine/toothpicks and slice into medallions.
Step 5: Lemon Thyme Drizzle
1. In a small bowl, whisk olive oil, lemon juice, thyme, and optional chili flakes.
2. Drizzle over sliced roulades before serving.
Serving Suggestions:
With: Herbed couscous, lemon orzo, roasted vegetables, or Greek salad
Topping: Extra feta and fresh herbs for garnish
Sauce Pairing: Tzatziki, garlic yogurt, or roasted red pepper sauce
Notes & Tips:
Let chicken rest before slicing for clean medallions.
For extra flavor, marinate chicken in lemon juice, olive oil, and herbs before assembling.
Add pine nuts or chopped olives to the filling for variation.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead of time?
A: Yes! Assemble the roulades and refrigerate for up to 1 day before cooking.
Q: Can I use chicken thighs instead?
A: Yes, but you’ll need to flatten and secure well as they’re smaller. Thighs will be juicier and more flavorful.
Q: Can I freeze it?
A: Freeze cooked roulades (sliced or whole) and reheat gently. Best texture when freshly cooked.
Q: Is this gluten-free?
A: Yes! Naturally gluten-free with no breadcrumbs or flour.
Nutritional Information
Calories: 340
Protein: 36g
Carbs: 4g
Fat: 20g
Fiber: 1g
Sugar: 2g
Sodium: 480mg
Vitamin A: 35% DV