Spinach and Cheese Stuffed Chicken Roll features pounded chicken breasts wrapped around a savory filling of garlic herb cheese, fresh spinach, and mozzarella, then braised in a rich creamy Parmesan sauce that makes this restaurant-quality dish achievable for weeknight cooking.
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Prepare the chicken breasts by butterflying them into thinner fillets, creating 6 pieces total.
Cover the chicken with plastic wrap and pound to an even thinness using a meat tenderizer.
Season one side of the chicken fillets with olive oil, salt, black pepper, Italian seasoning, lemon pepper, and paprika. Rub the seasonings in.
Crumble the garlic and herb cheese over the seasoned side of each chicken fillet.
Layer fresh spinach leaves on top of the cheese, followed by a sprinkle of shredded mozzarella cheese.
Tightly roll up each chicken fillet and secure with a toothpick.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken roll-ups and sear on all sides until golden brown.
Remove the seared chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Pour in the heavy cream and milk. Add the chicken bouillon cube and any additional spices for the sauce, like more Italian seasoning and a pinch of nutmeg.
Stir in the grated Parmesan cheese until it melts and the sauce begins to thicken.
Stir in the freshly chopped parsley.
Return the chicken roll-ups to the skillet, nestling them into the sauce.
Garnish with lemon zest, more fresh parsley, and extra grated Parmesan.
Bring the sauce back to a simmer and let the chicken cook through and absorb the sauce flavors, about 5-7 minutes.
Remove toothpicks before serving. Enjoy hot with extra sauce spooned over the top.
Store covered in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to maintain sauce creaminess.
Pound the chicken thin to ensure even cooking, and simmer gently in the Parmesan sauce rather than cooking at high heat. The sauce keeps the chicken moist throughout cooking.
Yes. Stuff and roll the chicken breasts up to 4 hours ahead, cover, and refrigerate. Cook as directed; add 2–3 minutes to the simmering time if starting from cold.
Use cream cheese mixed with minced garlic, dried Italian herbs, and a pinch of salt. Philadelphia or any garlic and herb cream cheese blend works as a close match.
The internal temperature should reach 165°F (74°C) at the thickest part. In the sauce, this typically takes 15–20 minutes of gentle simmering.
Yes. Freeze unbaked rolls on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight and cook as directed, adding 5–10 minutes to simmering time.
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