Chicken Bacon Roulades

DinnerLow CarbBaconChicken Roulade

Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.

Photography Credit: Elise Bauer

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 tablespoon extra virgin olive oil
  • 1 clove of garlic, minced (1 teaspoon)
  • 1/3 cup dry white wine
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 1/4 cups chicken broth
  • 1/4 cup heavy cream


1 Cook the bacon: 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.

2 Cook the shallots: 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.

3 Pound the chicken breasts thin: 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.

4 Top chicken breasts with bacon, lemon pepper, shallots, Parm: 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.

5 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.

6 Brown the roulades on all sides, then cook in oven: Preheat oven to 300°F. 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.

7 Tent with foil to keep warm: 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.)

8 Make the sauce: 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.

9 Slice the roulades and serve with sauce: 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.

Chicken Bacon Roulades

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

61 Comments / Reviews

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Did you make it? Rate it!

  1. Garlock

    Definite make again. Full of flavor and didn’t take too long to put together. We didn’t have shallots on hand so we did an onion/garlic mix for substitute.


  2. Julia

    This was so delicious! My young daughters love to cook, so there were right in there with me and were able to handle the challenge well. It did take a very long time, but was well worth the wait. I served it with brussel sprouts and rice pilaf. This will be in our table again!


  3. 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!


  4. 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!

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  5. 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).


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