If you’ve ever wanted to turn simple chicken breasts into a show-stopping dinner, this Tuscan Stuffed Chicken Roulades recipe is exactly what you need. Tender chicken is rolled around a savory filling of spinach, sun-dried tomatoes, garlic, and cheese, then baked and finished in a luxurious creamy Tuscan-style sauce. It looks fancy, tastes indulgent, and yet it’s surprisingly easy to make at home.

Roulades are a classic European technique where thin cuts of meat are filled, rolled, and cooked. In this version, we lean into Italian-inspired flavors—think sun-dried tomatoes, parmesan, cream, and herbs—creating a dish that feels like it came straight from a cozy trattoria.

Whether you’re cooking for a date night, Sunday dinner, or special guests, these Tuscan Stuffed Chicken Roulades deliver flavor, elegance, and comfort all on one plate.

Why You’ll Love This Tuscan Chicken Roulade Recipe

✔ Elegant presentation with simple ingredients
✔ Juicy chicken with a creamy, flavorful filling
✔ Perfect for meal prep or entertaining
✔ Pairs beautifully with pasta, mashed potatoes, or veggies
✔ Bakes in the oven – no frying required

What Are Chicken Roulades?

The word roulade comes from the French word rouler, meaning “to roll.” In cooking, a roulade is typically made by flattening meat, adding a filling, rolling it tightly, and cooking it whole before slicing. The result? Beautiful pinwheels of flavor in every bite.

For this Tuscan version, we use:

• Thin chicken breasts
• A creamy spinach & sun-dried tomato filling
• A rich garlic parmesan cream sauce

Ingredients

For the Chicken Roulades

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tsp Italian seasoning
1 tsp garlic powder
1 cup fresh spinach, chopped
½ cup sun-dried tomatoes, chopped
½ cup shredded mozzarella
¼ cup grated parmesan cheese
2 cloves garlic, minced
2 tbsp cream cheese (optional, for extra creaminess)
Toothpicks or kitchen twine

For the Tuscan Cream Sauce

1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated parmesan
½ tsp Italian seasoning
½ tsp paprika
Salt & pepper, to taste
Fresh basil or parsley, for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Place chicken breasts between plastic wrap and pound thin to about ¼-inch thickness.
Season both sides with salt, pepper, garlic powder, and Italian seasoning.
In a bowl, mix spinach, sun-dried tomatoes, mozzarella, parmesan, garlic, and cream cheese.
Spread filling evenly over each chicken breast.
Roll tightly from one end to the other and secure with toothpicks or twine.
Heat olive oil in a skillet over medium heat. Sear roulades on all sides until golden.
Transfer roulades to the baking dish.
In the same skillet, melt butter and sauté garlic for 30 seconds.
Add cream, broth, parmesan, paprika, and seasoning. Simmer until thickened.
Pour sauce over chicken and bake uncovered for 20–25 minutes.
Let rest 5 minutes before slicing. Garnish with fresh herbs and serve.

Tips for Perfect Chicken Roulades

• Pound the chicken evenly so it cooks uniformly
• Don’t overfill—too much filling will leak out
• Use toothpicks or twine to keep rolls tight
• Let rest before slicing for clean pinwheels

Variations

Low-Carb: Skip the flour and serve with zucchini noodles
Spicy: Add red pepper flakes to the filling
Cheesy: Use provolone or fontina instead of mozzarella
Mushroom Lovers: Add sautéed mushrooms to the filling

What to Serve With Tuscan Stuffed Chicken

• Garlic mashed potatoes
• Buttered pasta
• Creamy polenta
• Roasted green beans
• Caesar salad

Cultural Inspiration

Tuscan cuisine is known for its rustic elegance—simple ingredients elevated with technique and balance. This roulade reflects that spirit: humble chicken transformed into something rich, layered, and deeply comforting.

Make-Ahead & Storage

• Assemble roulades up to 24 hours ahead
• Store leftovers in airtight container 3–4 days
• Reheat gently with sauce to keep moist

Final Thoughts

Tuscan Stuffed Chicken Roulades are proof that comfort food can be beautiful. They’re creamy, savory, and impressive—yet still easy enough for a weeknight dinner.

Once you make them, they’ll quickly become part of your rotation.