Chicken Spinach Cheese Rollatini: A Comforting Classic with a Gourmet Twist

There’s something inherently satisfying about food that’s rolled, stuffed, and baked. It’s a method that suggests intention—each step, from the careful pounding of meat to the artful layering of fillings, speaks to a kind of culinary craft that goes beyond the everyday. Among these rolled creations, Chicken Rollatini stands out as a perfect canvas for creativity, texture, and flavor. Today, we’re elevating this classic with a trio of ingredients that never fail to impress: tender chicken, creamy ricotta and mozzarella cheese, and vibrant sautéed spinach. The result? A dish that is hearty, elegant, and endlessly comforting: Chicken Spinach Cheese Rollatini.

This recipe is more than just a midweek dinner solution (though it’s absolutely perfect for that); it’s a showstopper you can bring to a Sunday family meal or a cozy dinner party. Each rollatini—thin slices of chicken breast, wrapped around a rich cheese and spinach filling, topped with marinara and melted mozzarella—is like a personal-sized parcel of flavor, nutrition, and soul-warming satisfaction.

But don’t let its appearance fool you. While Chicken Spinach Cheese Rollatini looks sophisticated and impressive, it’s surprisingly simple to prepare. The process is meditative and gratifying: pounding out the chicken into thin cutlets, mixing the creamy, herb-infused filling, rolling everything up like a savory scroll, and finishing with a bubbling bake under a blanket of sauce and cheese. It’s a dish that invites your hands and your heart into the kitchen.

At its core, rollatini is rooted in Italian-American cooking—comfort food that borrows the structure of traditional braciola but replaces the red meat with something a bit lighter and faster to cook. This version celebrates that heritage while leaning into modern sensibilities: the filling is loaded with iron-rich spinach, the cheeses are balanced for meltability and flavor, and the method is streamlined for real-life home cooks who want restaurant-quality results.

Whether you’re a seasoned cook looking to elevate your stuffed chicken repertoire, or a newer home chef trying your hand at something a little more hands-on, this Chicken Spinach Cheese Rollatini has something for everyone. It’s equal parts comforting and impressive—a dish that doesn’t scream for attention, but earns it with every bite.

So roll up your sleeves (and your chicken), preheat your oven, and let’s get into a recipe that will become a staple in your kitchen for years to come.

Chicken Spinach Cheese Rollatini: Step-by-Step Instructions

This dish may look restaurant-level elegant, but the method is very approachable. We’re going to take you through each stage with clarity and detail to ensure success—even if it’s your first time rolling chicken.

Step 1: Gather and Prepare All Ingredients

For the Chicken Rollatini:

• 4 boneless, skinless chicken breasts

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil, plus more for brushing

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning (optional, for added flavor)

For the Spinach-Cheese Filling:

• 1 tablespoon olive oil

• 2 cloves garlic, finely minced

• 5–6 ounces fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)

• 1 cup ricotta cheese (whole milk recommended)

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 large egg, lightly beaten

• ¼ teaspoon nutmeg (optional, but adds depth to the cheese mix)

• Salt and pepper, to taste

For Assembly and Baking:

• 1 ½ to 2 cups marinara sauce (homemade or good-quality store-bought)

• ¾ cup shredded mozzarella cheese, for topping

• 2 tablespoons grated Parmesan cheese, for topping

• Fresh basil or parsley, chopped (optional garnish)

Step 2: Prepare the Chicken Cutlets

The base of rollatini is thin, tender chicken cutlets that are easy to roll and cook evenly. Start by prepping the chicken:

1. Trim the chicken breasts of any excess fat or tendon.

2. Slice each breast horizontally to create two thinner cutlets (you should have 8 total).

3. Place the cutlets between two sheets of plastic wrap or parchment paper.

4. Use a meat mallet or the bottom of a heavy pan to pound them to about ¼-inch thickness.

Pro Tip: Don’t skip the pounding step. Even thickness ensures that the chicken cooks evenly and stays juicy. Avoid pounding too thin—too thin and the chicken will tear when rolling.

Step 3: Season the Chicken

Place the pounded cutlets on a clean surface or baking tray and season both sides with:

• A drizzle of olive oil

• Salt and pepper

• Garlic powder

• Italian seasoning (if using)

Let them sit while you prepare the filling. The light seasoning at this stage adds flavor to the chicken itself, not just the filling.

Step 4: Sauté the Spinach

Whether you’re using fresh or frozen spinach, the goal is to remove excess water and concentrate the flavor:

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

2. Add minced garlic and sauté until fragrant (about 30 seconds).

3. Add the spinach and cook until wilted, about 2–3 minutes.

   • If using frozen spinach, sauté just until any residual water evaporates.

4. Transfer to a plate or bowl and let it cool for a few minutes.

5. Once cool, chop the spinach finely and squeeze out any extra liquid using a paper towel or clean kitchen cloth.

Note: Watery spinach will make your filling loose and can cause sogginess in the rollatini, so don’t skip the draining step.

Step 5: Mix the Spinach-Cheese Filling

In a mixing bowl, combine the following:

• Cooked and chopped spinach

• Ricotta cheese

• Shredded mozzarella

• Grated Parmesan

• Lightly beaten egg

• Nutmeg (optional)

• Salt and pepper to taste

Mix thoroughly with a spoon or spatula until well combined. The filling should be thick, creamy, and easy to spoon.

Make-Ahead Tip: You can prep the filling a day ahead and store it in the refrigerator. This also allows the flavors to meld.

Step 6: Fill and Roll the Chicken

Now for the fun part—assembly.

1. Lay each seasoned chicken cutlet flat on a clean surface.

2. Spoon about 2 tablespoons of the filling onto the center of each cutlet. Spread gently, leaving a small border around the edges.

3. Starting from the shorter end, roll up the chicken tightly, tucking in the filling as you go.

4. Place each roll seam-side down on a plate or tray.

Optional: You can secure the rolls with toothpicks or kitchen twine if they don’t hold their shape easily, though with tight rolling and careful placement, this often isn’t necessary.

Step 7: Preheat Oven and Prep Baking Dish

• Preheat your oven to 375°F (190°C).

• Lightly grease a baking dish with olive oil or non-stick spray.

• Spread about ¾ to 1 cup of marinara sauce on the bottom of the dish.

This layer of sauce prevents the chicken from sticking and adds flavor from the bottom up.

Step 8: Arrange and Sauce the Rollatini

Place the chicken rolls seam-side down into the baking dish, over the layer of sauce. Leave a little space between each one.

• Spoon a bit of marinara over the top of each roll.

• Reserve the remaining sauce for later.

Optional Layering Tip: If you want a slightly crisp top, don’t completely cover the rollatini in sauce. Light sauce on top, heavier sauce underneath gives contrast in texture.

Step 9: Bake, Then Add Cheese Topping

Cover the baking dish with foil and place it in the oven.

• Bake for 25 minutes, covered, to allow the chicken to cook through and steam gently.

• Remove foil. Sprinkle each roll with:

  • Mozzarella cheese (about 1 tablespoon per roll)

  • A little grated Parmesan

Return to the oven, uncovered, and bake for an additional 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden.

Internal Temperature Check: The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the roll to check.

Step 10: Rest, Garnish, and Serve

Once done, remove the dish from the oven and let it rest for 5–10 minutes. This allows the juices to redistribute and makes serving easier.

• Spoon additional warm marinara sauce on top, if desired.

• Garnish with freshly chopped basil or parsley for a touch of freshness and color.

Serve hot with your favorite side dish: pasta, garlic bread, roasted vegetables, or a crisp salad.