Get ready to absolutely blow minds with these Chicken Spinach Cheese Rollatini — basically tender chicken breasts stuffed with creamy spinach and cheese, then rolled up into these gorgeous spirals that look like you went to culinary school. We’re talking juicy chicken wrapped around a mixture of sautéed spinach, ricotta, and mozzarella that gets all melty and amazing when baked. It’s like chicken parmesan’s sophisticated older sister who studied abroad and came back with serious skills. This dish screams “fancy dinner party” but is totally doable on a weeknight when you want to feel like a kitchen rockstar.

Why You’ll Love This Recipe

Looks way fancier than the effort it actually takes.

One dish feeds the whole family and impresses the in-laws.

Sneaks in a full serving of spinach without anyone complaining.

Meal prep friendly — make ahead and bake when ready.

Gluten-free friendly with simple swaps.

Leftover chicken breast finally has a purpose beyond sad salads.

The Good Stuff You’ll Need

For the Chicken:

4 large boneless, skinless chicken breasts (about 6-8 oz each)

Salt and pepper to taste

1 tsp garlic powder

1 tsp Italian seasoning

2 tbsp olive oil

For the Filling:

5 oz fresh baby spinach (or 1 cup frozen, thawed and drained)

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

2 cloves garlic, minced

1/4 tsp nutmeg (trust me on this)

Salt and pepper to taste

1 egg, lightly beaten

For the Sauce & Topping:

1 1/2 cups marinara sauce (your favorite brand)

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Fresh basil for garnish

For Assembly:

Kitchen twine or toothpicks

Cooking spray

Let’s Roll With It

Step 1: Prep That Chicken

Preheat oven to 375°F.

Place chicken breasts between plastic wrap or in a zip-top bag.

Pound to about 1/4-inch thickness using a meat mallet or rolling pin. Don’t go crazy — we want them thin but not shredded.

Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Step 2: Spinach Situation

If using fresh spinach: Heat 1 tbsp olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Let cool and squeeze out excess water.

If using frozen: Just thaw completely and squeeze out ALL the water (seriously, squeeze it like you’re mad at it).

Chop the spinach roughly and set aside.

Step 3: Make That Filling

In a bowl, combine ricotta, mozzarella, parmesan, minced garlic, nutmeg, and the beaten egg.

Fold in the cooked spinach.

Season with salt and pepper to taste.

Step 4: Assembly Time

Lay each flattened chicken breast on a clean surface.

Spread about 1/4 of the filling mixture over each breast, leaving a border around the edges.

Starting from the short end, roll each breast up tightly like a burrito.

Secure with kitchen twine or several toothpicks along the seam.

Step 5: Sear for Flavor

Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat.

Sear each rollatini seam-side down first, then turn to brown all sides (about 6-8 minutes total).

Don’t worry if they’re not cooked through yet — that’s what the oven is for.

Step 6: Sauce and Bake

If you don’t have an oven-safe skillet, transfer rollatini to a baking dish.

Pour marinara sauce around (not over) the chicken rolls.

Cover with foil and bake for 20-25 minutes.

Remove foil, top with remaining mozzarella and parmesan.

Bake uncovered for 10-15 more minutes until chicken reaches 165°F internal temp.

Step 7: Rest and Serve

Let rest for 5 minutes before removing twine or toothpicks.

Slice each rollatini into rounds to show off those gorgeous spirals.

Spoon sauce over the top and garnish with fresh basil.

Prepare for the “How did you make this?!” comments.

Serving Suggestions

Serve over pasta, rice, or with a simple side salad for a complete meal.

Garlic bread is basically mandatory for sopping up that sauce.

A nice glass of white wine makes this feel like a restaurant experience.

Switch It Up

Sun-Dried Tomato Version: Add chopped sun-dried tomatoes to the filling.

Mushroom Madness: Sauté mushrooms with the spinach for extra umami.

Herb Crusted: Roll the outside in seasoned breadcrumbs before searing.

Cream Sauce: Use alfredo sauce instead of marinara for richness.

Turkey Roll: Use turkey cutlets instead of chicken.

Veggie Packed: Add roasted red peppers or artichoke hearts to the filling.

Make-Ahead Tips

Assemble the rollatini completely, cover, and refrigerate up to 24 hours ahead.

Just add 5-10 extra minutes to the baking time if cooking from cold.

Cooked rollatini freeze beautifully for up to 3 months. Thaw overnight before reheating.

The filling can be made 2 days ahead and stored covered in the fridge.

Questions People Actually Ask

Q: Can I butterfly the chicken instead of pounding? A: Sure! Just slice horizontally about 3/4 through and open like a book.

Q: What if my rollatini falls apart? A: More toothpicks or twine! Also, let it rest after cooking — it firms up as it cools slightly.

Q: Can I use different cheeses? A: Absolutely! Try goat cheese, feta, or provolone for different flavor profiles.

Q: How do I know when it’s done? A: Internal temp should hit 165°F, and juices should run clear when you cut into it.

Q: Can I make this dairy-free? A: Use dairy-free ricotta and mozzarella alternatives. The texture will be slightly different but still delicious.

Q: What if I don’t have kitchen twine? A: Toothpicks work great! Just use several to secure, and remember to remove them before serving.

Q: Can I grill these instead? A: Yes! Grill over medium heat, turning carefully, then finish in a covered pan with sauce.

Chicken Spinach Cheese Rollatini

Author: Tyla
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x

Print Recipe

Description