These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.
Don’t sleep on this one! These stuffed chicken roll ups are easy, look impressive and taste unreal. Perfect for weeknight dinners or when you’re hosting and want a guaranteed crowd-pleaser.
Why you’ll love this recipe
- Easy and impressive: Simple ingredients come together into a restaurant-worthy chicken dinner that looks like way more effort than it actually is.
- Family favourite: Cheesy, flavour-packed, and made with wholesome ingredients, this is one of those dinners everyone actually looks forward to.
Ingredients and substitutions
- Egg whites – whole eggs would also work but will increase the calorie count.
- Breadcrumbs – leave the breading off altogether for a low-carb meal option.
- Chicken cutlets – you could also use three chicken breasts sliced in half lengthwise.
- Olive oil – use any neutral cooking oil like canola or grapeseed oil.
- Ricotta cheese – leave this out and double up on the mozzarella if you don’t have any ricotta.
- Mozzarella cheese – or any other cheese of your choice.
- Mushrooms – feel free to swap out for another veggie of your choice.
- Sundried tomatoes – leave this out altogether.
- Spinach – feel free to swap out for another veggie of your choice.
- Marina sauce – an alfredo or light cream sauce would also be amazing in this recipe.
- Fresh basil – to garnish.
How to make chicken roll ups
- Add the filling to the chicken cutlets.
- Roll up the chicken cutlets.
- Dip in the egg whites then the breadcrumbs.
- Bake for 25 minutes.
- Top with marina sauce and cheese then bake until cheese has melted.
- Garnish with basil and serve!
Tips & Variations
Everything you need to know to make these chicken roll ups turn out perfect:
- Don’t overstuff: Keep the filling thin so the roll ups stay sealed and cook evenly.
- Keep it dry: Finely chop spinach and mushrooms so they don’t release too much moisture.
- Mix up the filling: Swap in roasted red peppers, pesto, or different cheeses to change it up.
- Breading options: Use egg whites for a lighter coating, whole eggs if needed, or skip it altogether.
- Change the cheese: All mozzarella keeps it mild, or add parmesan for a more “chicken parm” vibe.
- Boost flavour: Add garlic powder, Italian seasoning, or chili flakes to the filling.
Frequently asked questions
What kind of chicken should I use?
Chicken breast cutlets are best. You can usually find them pre-cut, but if you’re looking to save money, you can use chicken breasts and then cut them in half lengthwise. Each breast will produce 2 cutlets so you would just need 3 chicken breasts for this recipe instead of 6 cutlets.
Can I use whole eggs instead of egg whites for breading?
Yes. You can use whole eggs instead of egg whites if that’s what you have on hand. The coating will be slightly richer, but still works perfectly.
Can I make chicken roll ups without breading?
Of course. You can skip the breading entirely for a lighter option. Just roll and bake the stuffed chicken as-is and it still turns out delicious.
Can I make chicken roll ups ahead of time or freeze them?
Yes. Assemble up to a day ahead and refrigerate until ready to bake. You can also freeze them before or after cooking—freeze before baking for best texture, or after for easy reheating.
What to serve with chicken roll ups
- Grilled, roasted, or sautéed veggies of your choice like rapini, broccoli or zucchini
- Green salad with an easy homemade Italian dressing
- Simple pasta like creamy spinach pasta or pasta primavera
Storing and reheating
Storing: Store any leftover chicken roll ups in the fridge for up to 5 days in glass meal prep containers. I recommend storing in individual serving sizes so you can throw them right into the microwave straight from the fridge!
Reheating: Sprinkle a bit of water over top and cover with a paper towel and reheat in the microwave for 2-3 minutes until chicken is hot all the way through.
Freezing: Freeze in individual glass meal prep containers for up to 3 months. You can also store the roll ups in foil containers if you decide to reheat them from frozen in the oven for 45 minutes at 350° Fahrenheit.
Defrosting and reheating: Defrost in the fridge overnight and reheat in the microwave.
More stuffed chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on using these chicken roll ups for meal prep lunches or dinners.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Easy Spinach Stuffed Chicken Roll Ups
Ingredients
- 3 egg whites
- 1 cup breadcrumbs
- 6 chicken cutlets
- 1 tbsp olive oil
- Salt & pepper to taste
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, divided
- 1 cup finely chopped fresh mushrooms
- 1/2 cup sundried tomatoes
- 1 cup finely chopped spinach
- 1/2 tsp each Salt and pepper
- 1 cup jarred marinara sauce
- 1 tbsp fresh chopped basil (optional)
Instructions
- Preheat oven to 400 F. Grease an 8×11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
- In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
- Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
- Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
- Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!
Video
Comments & Reviews
Emily says
Could you prep this the night before and bake the next day for dinner?
Taylor Stinson says
Yes you could 🙂
Angie says
Loved this recipe. Made it exactly as instructed and my husband and I enjoyed every bite. For the stuffing, if you do not like mushrooms and/or dried tomatoes, , I think you can omit them and it will still be yummy.
Thank you Toronto girl on Bloor Street.
Taylor Stinson says
Thank you so much Angie, I’m so happy you guys enjoyed 🙂
Carol L says
Can you tell me what the carbs are if you leave out the breading? I know that this recipe stands as is, and it is great just as written, but I’m on a KETO diet, and thought if I omitted the eggs and breadcrumbs that it would be acceptable to make it. As is, 25g of carbs is way too much for my diet. I hoped that the bread crumbs are the culprit and that if omitted it would be ok to make.
Thank you!
Taylor Stinson says
Hey Carol! I wish I could be of more help here but I’m honestly not entirely sure. If I had to guess, there are some carbs in the spinach, mushrooms and sundried tomatoes just because they’re veggies and I know veggies have a bit of carbs (though much lower than the breadcrumbs and eggs). What you could do is insert all the ingredients minus the breadcrumbs and eggs into a nutrition calculator like Myfitnesspal and see what the carbs are after you remove those two. Hopefully that helps!