Cheesy Spinach Stuffed Chicken Roll-Ups – Comforting, Easy, and Crowd-Pleasing

These Cheesy Spinach Stuffed Chicken Roll-Ups are the kind of dinner that looks fancy but feels effortless. They’re creamy, savory, and loaded with melty cheese tucked inside tender chicken. The best part is that they’re simple enough for a weeknight but impressive enough for company.

You can prep them ahead, bake when ready, and serve with a side salad, pasta, or roasted veggies. If you want a go-to recipe that never fails, this one won’t let you down.

Cheesy Spinach Stuffed Chicken Roll-Ups - Comforting, Easy, and Crowd-Pleasing

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 4 medium boneless, skinless chicken breasts (butterflied or pounded thin)
• 1 tablespoon olive oil
• 3 cups fresh baby spinach (or 1 cup frozen spinach, thawed and squeezed dry)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest (about 1 lemon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to season chicken
• 1/2 teaspoon black pepper, plus more to season chicken
• 1 tablespoon Dijon mustard (optional, for a little tang)
• 1 tablespoon melted butter (for brushing)
• 1/4 cup chicken broth or dry white wine (for baking pan)
• Toothpicks or kitchen twine

Instructions

 

• Prep the chicken: Place each chicken breast between two sheets of plastic wrap. Pound to an even 1/4–1/2 inch thickness with a meat mallet or rolling pin. Pat dry. Season both sides lightly with salt and pepper.
• Make the spinach filling: In a skillet over medium heat, add olive oil. Sauté garlic for 30 seconds until fragrant. Add spinach and a pinch of salt; cook until wilted (or warmed through if using frozen). Stir in red pepper flakes if using. Remove from heat and let cool slightly.
• Mix the cheese blend: In a bowl, combine cream cheese, mozzarella, Parmesan, lemon zest, lemon juice, Italian seasoning, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Dijon mustard if using. Fold in the cooled spinach until evenly distributed.
• Fill and roll: Lay the chicken breasts flat. Spread a generous spoonful of the spinach-cheese mixture onto each, leaving a small border around the edges. Roll up tightly from the short end. Secure with toothpicks or tie with kitchen twine so the filling stays put.
• Prep the baking dish: Heat oven to 400°F (200°C). Lightly grease a baking dish. Pour chicken broth or wine into the bottom of the dish to keep things moist.
• Arrange and brush: Place chicken roll-ups seam-side down in the dish. Brush tops with melted butter and sprinkle with a pinch of salt and pepper.
• Bake: Bake for 22–28 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you want a golden top, broil for 1–2 minutes at the end, watching closely.
• Rest and slice: Let the chicken rest for 5 minutes so the juices settle. Remove toothpicks or twine. Slice into rounds or serve whole.
• Optional finishing touch: Spoon a little pan juice over the roll-ups and sprinkle with extra Parmesan or fresh parsley.

What Makes This Special

There’s something satisfying about a neat chicken roll with a cheesy center. Every slice shows off layers of juicy chicken, garlicky spinach, and creamy cheese.

The flavors are classic—think garlic, parmesan, mozzarella—but the texture is what sells it: soft chicken outside, gooey and savory inside. Plus, it’s flexible. You can swap cheeses, add herbs, or use sun-dried tomatoes for extra pop.

Shopping List

• 4 medium boneless, skinless chicken breasts (butterflied or pounded thin)
• 1 tablespoon olive oil
• 3 cups fresh baby spinach (or 1 cup frozen spinach, thawed and squeezed dry)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest (about 1 lemon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to season chicken
• 1/2 teaspoon black pepper, plus more to season chicken
• 1 tablespoon Dijon mustard (optional, for a little tang)
• 1 tablespoon melted butter (for brushing)
• 1/4 cup chicken broth or dry white wine (for baking pan)
• Toothpicks or kitchen twine

Instructions

1. Prep the chicken: Place each chicken breast between two sheets of plastic wrap.

   Pound to an even 1/4–1/2 inch thickness with a meat mallet or rolling pin. Pat dry. Season both sides lightly with salt and pepper.

2. Make the spinach filling: In a skillet over medium heat, add olive oil.

   Sauté garlic for 30 seconds until fragrant. Add spinach and a pinch of salt; cook until wilted (or warmed through if using frozen). Stir in red pepper flakes if using.

   Remove from heat and let cool slightly.

3. Mix the cheese blend: In a bowl, combine cream cheese, mozzarella, Parmesan, lemon zest, lemon juice, Italian seasoning, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and Dijon mustard if using. Fold in the cooled spinach until evenly distributed.
4. Fill and roll: Lay the chicken breasts flat. Spread a generous spoonful of the spinach-cheese mixture onto each, leaving a small border around the edges.

   Roll up tightly from the short end. Secure with toothpicks or tie with kitchen twine so the filling stays put.

5. Prep the baking dish: Heat oven to 400°F (200°C). Lightly grease a baking dish.

   Pour chicken broth or wine into the bottom of the dish to keep things moist.

6. Arrange and brush: Place chicken roll-ups seam-side down in the dish. Brush tops with melted butter and sprinkle with a pinch of salt and pepper.
7. Bake: Bake for 22–28 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you want a golden top, broil for 1–2 minutes at the end, watching closely.
8. Rest and slice: Let the chicken rest for 5 minutes so the juices settle.

   Remove toothpicks or twine. Slice into rounds or serve whole.

9. Optional finishing touch: Spoon a little pan juice over the roll-ups and sprinkle with extra Parmesan or fresh parsley.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven, covered, until warmed through.
• Freezer: Freeze cooked roll-ups individually wrapped, then place in a freezer bag for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Meal prep: Assemble the roll-ups up to 24 hours ahead, cover, and refrigerate. Add 2–3 minutes to the baking time if going straight from fridge to oven.

Why This is Good for You

These roll-ups bring a nice balance of protein, greens, and flavor without heavy frying or breading. Spinach adds iron, vitamin K, and fiber.

The cheeses provide calcium and satisfaction, which helps you feel full. If you’re mindful of calories, you can lighten the filling with part-skim mozzarella and reduced-fat cream cheese without losing the creamy texture.

Common Mistakes to Avoid

• Skipping the pounding step: Uneven chicken won’t cook evenly. A thin, even piece makes rolling and timing easier.
• Overfilling: Too much filling will ooze out.

  Leave a small border and roll tightly.

• Not drying the chicken: Moisture on the surface prevents good browning and helps seasonings slide off. Pat it dry first.
• Undercooking or overcooking: Use an instant-read thermometer. Pull at 165°F in the center for juicy results.
• Watery spinach: If using frozen spinach, squeeze it dry.

  Excess water thins the filling and can pool in the pan.

Variations You Can Try

• Mushroom and Swiss: Sauté sliced mushrooms with garlic and thyme; swap mozzarella for Swiss or Gruyère.
• Sun-Dried Tomato and Basil: Add chopped sun-dried tomatoes and fresh basil to the filling. Use provolone for a mellow melt.
• Greek-Inspired: Use feta and a bit of cream cheese, add chopped Kalamata olives and dill. Finish with a squeeze of lemon.
• Pesto Twist: Spread a thin layer of pesto on the chicken before the cheese filling.

  Skip Italian seasoning to avoid overpowering the pesto.

• Low-Carb Creamy Alfredo: Bake as directed, then drizzle with a light homemade Alfredo for extra richness.
• Air Fryer Option: Air fry at 375°F (190°C) for 16–20 minutes, turning once, until 165°F. Brush with a little oil to help browning.

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well, though they’re smaller and a bit more flexible. You’ll likely need to use less filling per piece and reduce the bake time slightly.

Aim for the same 165°F internal temperature.

Is it okay to use frozen spinach?

Absolutely. Thaw it and squeeze out as much water as possible. Measure about 1 cup tightly packed after squeezing to match the 3 cups fresh spinach cooked down.

What can I use instead of cream cheese?

Ricotta is a great swap.

Drain it a bit so it’s not too wet, and add a spoonful of Parmesan for depth. Neufchâtel also works if you want something lighter.

How do I keep the roll-ups from unrolling?

Roll them tightly and secure with 2–3 toothpicks each, placed crosswise. Setting them seam-side down in the dish also helps.

Don’t overfill, which puts pressure on the seam.

Can I make it gluten-free?

Yes—this recipe is naturally gluten-free as written, assuming your Dijon, broth, and seasonings are certified gluten-free. Serve with gluten-free sides like rice, polenta, or roasted potatoes.

What side dishes go best with this?

Try garlic butter green beans, a crisp Caesar salad, lemony roasted potatoes, or simple buttered pasta. The sauce from the pan is great over rice or couscous.

How can I add more sauce?

Whisk a quick pan sauce: after baking, transfer the roll-ups to a plate.

Place the dish on a burner (or pour juices into a skillet), add a splash of broth and a knob of butter, and simmer 2–3 minutes. Finish with a squeeze of lemon and a sprinkle of Parmesan.

Wrapping Up

Cheesy Spinach Stuffed Chicken Roll-Ups deliver big comfort with basic ingredients. They’re easy to assemble, bake in under 30 minutes, and feel special without being fussy.

Keep the core method, and swap flavors to suit your mood or what’s in the fridge. Once you make them, they’ll likely become a regular in your dinner rotation.