Chicken Bacon Roulades


What is a roulade? Just a fancy French word for a roll-up. By the way, if you’re going to use a Fancy French Word for something to eat, it better deliver. Fortunately, these chicken bacon roulades do! My father found this recipe years ago in an old issue of Gourmet (July 1998).

These roulades are chicken breasts that have been pounded very thin, and then rolled up with strips of cooked bacon, sautéed shallots, and grated Parmesan, then browned and baked. They are served sliced over a creamy white sauce made from the bacon and chicken drippings. So good!

Chicken Bacon Roulades Recipe

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 4.


  • 4 shallots, thinly sliced (about 1 cup sliced shallots)
  • 1/2 pound of bacon slices (thinly sliced, not thick cut)
  • 4 skinless boneless chicken breasts (about 1 1/2 pounds total)
  • Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
  • 1 ounce grated Parmesan (about 1/3 cup)
  • 1 Tbps olive oil
  • 1 clove of garlic, minced (1 teaspoon)
  • 1/3 cup dry white wine
  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1 1/4 cups chicken broth
  • 1/4 cup heavy cream


1 Working in batches, cook the bacon over medium heat in an ovenproof thick-bottomed skillet, until lightly browned but not crisp (still flexible). Remove cooked bacon to a paper towel-lined plate.

Lower the heat to low and add the shallots to the pan with the rendered bacon fat. Cook over low heat until softened. Use a slotted spoon to remove cooked shallots to a bowl, leaving remaining fat in the pan.

Preheat oven to 300°F.

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2 Place the chicken breasts between two sheets of plastic wrap and use a mallet or meat pounder (or rolling pin) to pound the chicken breasts thin, to an even thickness of about 1/8-inch.

Sprinkle the chicken breasts with lemon pepper (or regular ground black pepper with a little lemon zest) and salt. Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise. Sprinkle with shallots and grated Parmesan.

Roll up each chicken breast like a cigar, using the plastic wrap to help you tighten the roll, and tuck in the ends to hold in the filling. Remove the plastic wrap. Use toothpicks to hold the edges of the chicken roulade together.


3 Add a tablespoon of olive oil to the fat in the skillet and heat on medium high. When the pan is hot, add the chicken roulades to the pan and brown on all sides. Move the skillet to the 300°F oven and cook until the roulades are cooked through, about 20 minutes.


4 When the chicken roulades are cooked through, remove them from the oven to a plate, tent with aluminum foil to keep warm.

Note that the skillet is very hot! Keep a pot holder draped over the handle once it's back on the stove. (At this point, whenever I take a handled pot out of a hot oven, I cool down the handles with ice cubes so that someone doesn't inadvertently try to pick up the pan with their unprotected hands.)

Pour off any excess fat from the pan (not down the drain, or you'll clog your drain). Pour wine into the hot skillet to deglaze the pan. Heat on medium high heat and use a metal spatula to scrape up any browned bits. Boil the wine down until it has reduced to just a tablespoon. Reduce the heat to medium low. Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more. Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes.

Pour the sauce through a sieve into a saucepan and keep warm on the stove. Remove the toothpicks that have been holding the roulades together. Cut the roulades into 1/2-inch thick slices. To serve, place some sauce on each plate and top with roulade slices.

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From a recipe in Gourmet Magazine, July 1998.

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Showing 4 of 71 Comments

  • tiffany

    omg this chicken is so delicious i made this for my family and they absolutely loved it! another good chicken recipe you could try is the chicken parmesan its very yummy too!

  • Loretta

    My question to you on Facebook was, if it could be frozen? You were honest to say that you’d never done it, so you couldn’t say. Anyway, when I finally did make it, I prepped, cooked and served them , according to the recipes directions. We ate and thoroughly enjoyed the meal, I served it with angel hair pasta and asparagus. One, I cut into medallions and put them into a small plastic bag. The remaining sauce, I put it into a small bag also and I then put the two bagged items into one big freezer bag. Four days later, i didn’t feel the cooking thing at all, so I was like, “What can I cook that I won’t have to be in the kitchen all afternoon?” I then thought about the chicken roulade, I took both items out of the freezer and I thawed them completely. I put the roulade along with the sauce into a small pot, and I warmed it on low-med heat for about 7-12 minutes. Every now an again I would stir to make sure sauce didn’t stick to the pot. The end results, the flavor was still wonderful, the chicken did not break down and the sauce still held it’s value. Please be advised, the sauce, when it is first taken out of the bag, is not the prettiest sight, but once you marry them back together, it all comes back together beautifully! Thank you so much for sharing this delicious recipe Elise! This one is a Keeper for me and my family!

  • April

    One of the best recipes I’ve ever made. It took me about an hour and a half to make (slow chef, small kitchen), but it was SO worth it. I added mushrooms to the chicken filling and used extra chicken broth instead of the white wine. Served with broccoli and rice.
    I was especially happy that this was also a great recipe to serve a gluten-free friend (I used cornstarch instead of flour in the sauce).

  • Amy M.

    My family loves rouladins, we usually do beef marinated with mustard, pickles, bacon, and onions wraped inside and we tried this out a few months ago and it is a toss up as to what is our favorite! Mmm, we don’t drain the tid-bits though, that is what makes the sauce so good (we skip the wine and use more chicken broth)! Love the sauce over the chicken and mashed potatoes.

  • Sara

    Hi there! This is currently making my mouth water, can’t wait to try this in my dorm’s kitchen! Do you think it would be difficult to simply replace the bacon with a more personally desired meat like turkey or ham bacon? Thanks for the wonderful recipe!

    Sure. Prosciutto would be good too. ~Elise

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