Wrapped Spinach Ricotta Chicken Rolls: A Stuffed Chicken Recipe for the Soul

In a world of one-pan meals and 30-minute dinners, it’s easy to forget the quiet elegance and satisfaction of a well-composed stuffed chicken dish. But every now and then, a recipe comes along that balances sophistication with comfort, complexity with simplicity—and that’s exactly what you’ll find in these Wrapped Spinach Ricotta Chicken Rolls.

Imagine tender chicken breasts, carefully pounded thin and filled with a creamy, savory mixture of ricotta cheese, sautéed spinach, herbs, and parmesan. Rolled into tight spirals, wrapped in smoky prosciutto or crispy bacon, and baked to golden perfection, each bite delivers the ideal combination of texture, flavor, and visual appeal. It’s the kind of dish that looks and tastes like something you’d order at a cozy Italian trattoria, yet it’s entirely achievable in your own kitchen.

This recipe isn’t just about following steps—it’s about building confidence in the kitchen. It’s about layering flavors, mastering techniques, and presenting a dish that feels both rustic and refined. Whether you’re preparing a special meal for guests, impressing your family on a weeknight, or simply cooking for yourself with a little extra flair, these stuffed chicken rolls will remind you why taking your time in the kitchen is always worth it.

In the pages ahead, we’ll break down every part of this recipe with meticulous detail. From ingredient selection and prepping techniques, to rolling, wrapping, baking, and plating, you’ll learn not just how to make this dish, but why each step matters. Along the way, we’ll offer tips, variations, and make-ahead strategies to suit every lifestyle and level of experience.

Welcome to your complete guide to making Wrapped Spinach Ricotta Chicken Rolls. Let’s roll.

Ingredients List

This recipe makes 4 generous servings (about 1 roll per person), but it can be easily doubled.

For the Chicken Rolls:

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil (for sautéing spinach)

• 2 cups fresh baby spinach (or 1 cup frozen, thawed and drained)

• 1 cup whole milk ricotta cheese

• 1/3 cup grated Parmesan cheese

• 1 garlic clove, finely minced (or 1/2 teaspoon garlic powder)

• 1/2 teaspoon dried Italian herbs (or use basil, oregano, thyme individually)

• 1/4 teaspoon freshly grated nutmeg (optional, enhances ricotta flavor)

• Salt and freshly ground black pepper, to taste

• 8 thin slices of prosciutto (or 8 slices of streaky bacon)

Optional for Extra Flavor:

• Zest of 1 lemon

• 1/2 cup shredded mozzarella (for extra melt inside)

• Fresh parsley or basil, for garnish

For Baking:

• 1 tablespoon olive oil (for drizzling)

• Toothpicks or kitchen twine (to secure rolls)

• Optional: 1/2 cup dry white wine or chicken broth (added to the baking dish for moisture)

Equipment Needed

You don’t need any fancy gear—just your kitchen basics and a little attention to detail.

• Sharp chef’s knife

• Cutting board

• Plastic wrap or parchment paper (for pounding the chicken)

• Meat mallet or rolling pin

• Mixing bowl

• Small skillet (for sautéing spinach)

• Baking dish or oven-safe skillet

• Aluminum foil (optional, for covering during baking)

• Toothpicks or kitchen twine

• Basting brush (optional, for olive oil or sauce)

Step-by-Step Instructions

We’ll now go step-by-step through the recipe, focusing on clarity, detail, and kitchen-tested techniques. Each phase includes pro tips and troubleshooting guidance.

Step 1: Prepare the Chicken Breasts

The goal here is to turn thick, bulky chicken breasts into thin, even cutlets suitable for rolling.

Instructions:

1. Place one chicken breast between two pieces of plastic wrap or parchment paper.

2. Use a meat mallet (or rolling pin) to gently pound the chicken to about 1/4-inch thickness. Start from the center and work outward to avoid tearing the meat.

3. Repeat with all chicken breasts.

4. Season both sides of the flattened chicken lightly with salt and pepper.

Pro Tips:

• Don’t skip the pounding—it’s essential for even cooking and easy rolling.

• If the chicken pieces are very large, you can butterfly them first (cut horizontally through the center without slicing all the way through), then pound.

Step 2: Make the Ricotta-Spinach Filling

This creamy, herbed filling is the heart of the dish—flavorful but not heavy, cheesy but not greasy.

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium heat.

2. Add the spinach and sauté just until wilted (about 1–2 minutes). If using frozen spinach, ensure it’s fully thawed and squeezed dry.

3. Remove spinach from heat. Let it cool slightly, then chop it finely.

4. In a medium bowl, mix together:

   • Chopped spinach

   • Ricotta cheese

   • Parmesan cheese

   • Minced garlic

   • Italian herbs

   • Nutmeg (if using)

   • Salt and pepper to taste

   • Lemon zest (optional, adds brightness)

5. Mix until smooth and fully combined. Taste and adjust seasoning if needed.

Pro Tip:

• If your ricotta seems watery, let it drain in a fine mesh sieve or cheesecloth for 10–15 minutes before mixing. This helps prevent soggy rolls.

Step 3: Fill and Roll the Chicken

This is where the magic happens.

Instructions:

1. Lay each flattened chicken breast on a clean surface, smooth side down.

2. Spoon 2–3 tablespoons of the spinach-ricotta filling onto the lower third of the chicken breast.

3. Spread gently into a log shape, but don’t overfill—leave space around the edges to prevent leaking.

4. Carefully roll up the chicken from the filled end toward the other, tucking in the sides slightly as you go.

5. Wrap 2 slices of prosciutto (or 2 slices of bacon) around each roll, overlapping slightly to seal.

6. Use toothpicks or kitchen twine to secure the rolls if needed.

Pro Tips:

• Prosciutto will adhere to the chicken and crisp up in the oven—no need to overlap too much.

• If using bacon, expect more fat to render; consider using a rack or draining excess fat during baking.

Step 4: Arrange for Baking

Now we’re ready to bake. You can go simple, or build in layers of moisture and flavor.

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Lightly oil a baking dish or oven-safe skillet.

3. Arrange the chicken rolls seam-side down.

4. Optional: Add 1/2 cup white wine or chicken broth to the pan for a moisture boost and light pan sauce.

5. Drizzle the rolls lightly with olive oil or brush with melted butter.

6. Cover loosely with foil for the first part of baking.

Step 5: Bake to Perfection

This stage is crucial for ensuring the chicken is tender, the filling is heated through, and the exterior gets that irresistible golden finish.

Instructions:

1. Bake covered for 20–25 minutes.

2. Remove foil, increase oven temperature to 425°F (220°C).

3. Continue baking uncovered for an additional 10–15 minutes, or until:

   • The internal temperature of the chicken reaches 165°F (74°C)

   • The prosciutto or bacon is crisp

   • The juices run clear when the roll is pierced

Pro Tip:

• If needed, broil for the last 2–3 minutes to brown the tops—watch carefully to avoid burning.

Step 6: Rest, Slice, and Serve

Just like any meat dish, resting ensures that your chicken rolls stay juicy.

Instructions:

1. Transfer rolls to a cutting board or serving platter.

2. Let rest for 5 minutes before slicing or serving whole.

3. Slice into rounds if desired and garnish with chopped parsley or basil.