Chicken with Goat Cheese and Arugula


We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well.

No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked!

This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.

Chicken with Goat Cheese and Arugula Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin
  • Kosher salt
  • Ground black pepper
  • 1 large bunch arugula (about 4 ounces, trimmed)
  • 4 oz of soft goat cheese (chevre) broken into small pieces
  • 1-2 Tbsp butter or olive oil
  • Wooden Toothpicks


1 Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.

2 Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

3 Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides.

4 Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.

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Recipe barely adapted from Martha Stewart's now defunct Everyday Food magazine.

Chicken Goat Cheese Arugula

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Showing 4 of 20 Comments

  • Paula

    I made this tonight. My arugula was mature, just harvested this morning, so I sautéed it in some EVOO and garlic. After the first taste, I ran to the fridge and quickly pan toasted some pine nuts, and a drizzle of Raos balsamic vinegar for kick. Served with couscous and steamed broccoli, and a nice savignon blanc. Nice dish. My tummy is happy.

  • Alison

    Hi! Elise, you write wonderful recipes! The other day i made these roulades and they turned out to be perfect! Looking forward to making it again!

  • Julia

    Tried it. Loved it. Thanks.

  • Rebekah

    Hello! I tried this the other night with some of my own variations. I used spinach instead of argula and after I browned the chicken I braised it in the pan it a bit of chicken broth and cream. The chicken was nice and tender, but I found the flavor slightly off. Any guesses as to why? To me it was off balance, like the goat cheese was to strong. How could I balance that out? My guess was something sweet was needed. Anyway, good recipe, thanks!

  • Susan

    Great recipe. And you’re right arugula all the time. I look for the baby leaves, but if not, oh well. Wilted the arugula with a little bit of spinach and garlic, then stuffed the chicken as the recipe called for. Wonderful. My arugula was very mature, wilting helped.

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