This festive chicken roulade is one of those recipes that looks like it came from a fancy restaurant but feels right at home on your holiday table (or hey, even a Tuesday if you’re feeling fabulous). The filling is the perfect mix of creamy, tangy, sweet, and crunchy—and when you slice into it? Oh my stars, that marbled cranberry swirl is a total wow. Let this be your go-to when you want to impress without the stress.
Why You’ll Love This Recipe
I first made this roulade for a small Friendsgiving years ago, and now it’s requested more often than pumpkin pie! It’s elegant but totally doable, packed with seasonal flavors, and makes for a stunning sliced presentation on the plate.
- Perfect holiday centerpiece that slices like a dream
- Make-ahead friendly (hello, less stress!)
- Creamy & crunchy filling with just the right balance of sweet and savory
- That cranberry swirl? Gorgeous and festive
- Tastes delicious with everything from mashed potatoes to a light salad
Ingredients Breakdown
Essentials
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1–2 tablespoons olive oil
- 6 oz cream cheese, softened
- 2 oz goat cheese (optional, for extra tang)
- 1/4 cup finely chopped dried cranberries
- 1/4 cup toasted pistachios, chopped
- 1 tablespoon chopped fresh parsley or chives
- 1 teaspoon orange zest
- 1/4 teaspoon ground coriander (optional)
- Salt and pepper to taste
- 1–2 tablespoons milk or cream (as needed)
- 2 tablespoons cranberry sauce or relish (optional swirl)
- 1/2 cup dry white wine or chicken stock
- 1/4 cup cranberry juice or sauce
- 1 tablespoon cold butter
Pro Tips
- Use a rolling pin or meat mallet to evenly flatten the chicken—it helps the roulades cook evenly.
- Chill the filling for 10 minutes before spreading—it’ll be easier to roll up.
- No goat cheese? You can use all cream cheese or even Boursin for extra flavor.
- Keep those fond bits in the pan after searing—they’re magical for the pan sauce!
Step-by-Step Instructions
- Make the filling: In a medium bowl, mix cream cheese and goat cheese (if using) until smooth. Stir in chopped cranberries, pistachios, herbs, orange zest, coriander (if using), and a pinch of salt and pepper. Loosen with milk or cream if needed. Optional: swirl in cranberry sauce for a marbled look.
- Prep the chicken: Place each chicken breast between plastic wrap. Pound gently until about 1/4-inch thick. Season both sides with salt and pepper.
- Assemble: Spread filling evenly over each chicken breast, leaving a 1/2-inch border. Roll tightly from the long edge. Secure with toothpicks or twine.
- Sear: Preheat oven to 375°F (190°C). Heat olive oil in an oven-proof skillet. Sear roulades 2–3 minutes per side until golden brown. Transfer to oven.
- Bake: Roast 15–20 minutes until internal temp reaches 165ºF. Let rest 5–10 minutes before slicing.
- Make the sauce: While chicken rests, deglaze the skillet with wine or stock, scraping up browned bits. Stir in cranberry juice or sauce. Simmer 3–4 minutes. Whisk in cold butter off heat. Season to taste.
- Serve: Remove toothpicks or twine. Slice into 1-inch rounds. Drizzle with sauce and garnish with pistachios, herbs, zest, or pomegranate seeds.
Chef’s Tips and Tricks
- Want neater slices? Let the roulade rest at least 10 minutes before slicing to seal in juices.
- If using toothpicks, count them before cooking and double-check you remove each one before serving.
- Taste your sauce before serving—if it needs a pop, try a splash of orange juice or tiny drizzle of honey.
- Use an instant-read thermometer for perfectly juicy results.
- Making ahead? Roll and chill the chicken up to 24 hours before you plan to cook.
Recipe Variations and Serving Suggestions
- Nut-free: Substitute toasted pumpkin or sunflower seeds for pistachios—or skip them altogether.
- Spinach Add-In: Add a handful of chopped baby spinach to the filling for a pop of green.
- Dairy-Free: Use a plant-based cream cheese and dairy-free butter for the sauce.
- Extra Moisture: Mix in 2 tablespoons of breadcrumbs soaked in stock along with the filling.
- Pair it with: Wild rice pilaf, creamy mashed sweet potatoes, or a bright citrus salad.
FAQs
Can I make this ahead of time?
Yes! Assemble the roulades, then wrap and refrigerate up to 24 hours in advance. Let them sit at room temp 20–30 minutes before baking.
What can I use instead of pistachios?
Try chopped walnuts, almonds, pumpkin seeds, or even omit nuts entirely if you need a nut-free dish.
Does this freeze well?
Yes—freeze the raw, assembled roulades tightly wrapped. Thaw overnight in the fridge, then cook as directed (you may need 5 extra minutes of baking time).
Recipe Card
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 6 oz cream cheese
- 2 oz goat cheese (optional)
- 1/4 cup dried cranberries
- 1/4 cup chopped pistachios
- 1 tablespoon fresh herbs
- 1 teaspoon orange zest
- 1–2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dry white wine or chicken stock
- 1/4 cup cranberry juice or sauce
- 1 tablespoon cold butter
Instructions:
- Mix filling ingredients together.
- Pound chicken flat, season, and spread filling.
- Roll up, secure, and sear in a skillet.
- Roast at 375°F until 165°F internal temp.
- Make pan sauce and serve sliced with garnish.
Nutrition: 350–400 calories per serving (estimated)
Did you try it? Leave a comment below or tag me on Instagram @thekitchensaid—there’s nothing I love more than seeing your creations come to life! Don’t forget to pin this recipe for later or share it with someone who’d love a new holiday favorite.
