Spinach & Cheese Stuffed Chicken Rolls
Spinach and cheese stuffed chicken rolls are a simple way to turn everyday chicken breast into something a little more special. Thin chicken cutlets are filled with creamy spinach, mozzarella and garlic, rolled up and baked until golden and juicy.
The filling is rich enough to feel comforting, but still light enough that the chicken remains the star.
Why You’ll Love This Recipe
- Creamy, cheesy filling
- Juicy baked chicken
- Simple everyday ingredients
- Easy enough for a weeknight dinner
Ingredient Notes
Chicken breast: Thin cutlets are easiest to roll and cook evenly. If using large chicken breasts, slice them horizontally before pounding.
Spinach: Cooking it briefly first removes excess moisture so the filling doesn’t become watery.
Cream cheese: Makes the filling creamy and helps hold everything together.
Mozzarella: Adds mild flavor and a nice melty texture without overpowering the spinach.
How to Make Spinach & Cheese Stuffed Chicken Rolls
Prepare the Chicken: Preheat the oven to 400°F / 200°C. Place the chicken cutlets between sheets of parchment or plastic wrap and gently pound them to about ¼ inch / 5–6 mm thick. Season both sides lightly with salt, black pepper and paprika.
Cook the Spinach: Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes, just until wilted. Let it cool slightly, then squeeze out any excess moisture and chop finely.
Make the Filling: In a bowl, combine the spinach, cream cheese, mozzarella and garlic. Mix until evenly combined.
Fill and Roll: Divide the filling between the chicken cutlets, spreading it over the centre and leaving a small border around the edges. Roll each piece tightly and place seam-side down in a lightly greased baking dish. Secure with toothpicks if needed.
Season and Bake: Brush the rolls with the remaining olive oil and sprinkle lightly with paprika. Bake for 25–30 minutes, until golden and the thickest part of the chicken reaches 165°F / 74°C. If the rolls are very thick, they may need a few extra minutes.
Rest and Serve: Let the chicken rest for about 5 minutes before removing any toothpicks and slicing. This helps the filling stay inside instead of spilling out immediately.
Tips
- Pound the chicken evenly so the rolls cook at the same rate.
- Squeeze the cooked spinach well; excess water can loosen the filling.
- Don’t overfill the chicken or it will be difficult to roll neatly.
- Let the rolls rest briefly before slicing for cleaner pieces.
Serving Suggestions
Serve with roasted potatoes, rice, steamed vegetables or a simple green salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, covered, so the chicken stays moist.
Spinach & Cheese Stuffed Chicken Rolls
Course: Main DishesDifficulty: Easy4
servings20
minutes30
minutes390
kcal50
minutesJuicy baked chicken rolls filled with creamy spinach, mozzarella and garlic.
Ingredients
For the chicken
4 thin chicken breast cutlets, about 500–600 g total
1 tbsp olive oil, divided
1/2 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
For the filling
120 g fresh spinach
100 g cream cheese, softened
100 g mozzarella, shredded
1 garlic clove, finely minced
Directions
- Prepare the Chicken: Preheat the oven to 400°F / 200°C. Place the chicken cutlets between sheets of parchment or plastic wrap and gently pound them to about 1/4 inch / 5–6 mm thick. Season both sides lightly with salt, black pepper and paprika.
- Cook the Spinach: Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes, just until wilted. Let it cool slightly, then squeeze out as much excess moisture as possible and chop finely so the filling stays creamy rather than watery.
- Make the Filling: Combine the spinach, cream cheese, mozzarella and garlic in a bowl and mix until evenly combined.
- Fill and Roll: Divide the filling between the chicken cutlets, spreading it over the centre and leaving a small border around the edges. Roll each piece tightly and place seam-side down in a lightly greased baking dish. Secure with toothpicks if needed, but avoid overfilling so the rolls close neatly.
- Season and Bake: Brush the chicken rolls with the remaining olive oil and sprinkle lightly with paprika. Bake for 25–30 minutes, until golden and the thickest part of the chicken reaches 165°F / 74°C. Add a few extra minutes if your rolls are particularly thick.
- Rest and Serve: Let the chicken rest for 5 minutes before removing any toothpicks and slicing. Resting briefly helps keep the filling inside and gives you cleaner slices.
