Stuffed chicken roll ups – a healthy stuffed chicken breast recipe that can be customized with your favorite filling. These rolled up chicken breasts are stuffed with veggies and cheese, then rolled up, baked in the oven and finished with a creamy sauce. Follow the step by step instructions for perfectly stuffed chicken roll ups every time, or get creative with your favorite ingredients.
The chicken roll ups are just perfect for a party platter along a side dish or served sliced on a salad as a weeknight meal. Kids will enjoy them as well, you can even pack some stuffed chicken breast in their lunch box along with some fresh veggies.
If you are looking for a similar easy chicken recipe, that can be cut and used for festive dinners, then you should try these chicken cutlet recipes.
Necessary Ingredients
To make rolled up chicken breasts, you will need:
- Chicken breasts (boneless skinless) I used 1.6 pounds of chicken breasts (3 pieces). Each breast was sliced (butterflied) thin.
- Your favorite filling (veggies, cheese, herbs, bacon, mushrooms, sauce etc.);
- Seasonings (garlic powder, onion powder, paprika (smoked), salt and pepper);
- Ghee or oil for searing.
See exact proportion and in the recipe card below.
How To Make Healthy Chicken Roll Ups
Step 1. Prepare the chicken breast:
- Preheat oven to 400 degrees F.
- Prepare chicken breasts by cutting them horizontally and slice through the breast almost to the end, being careful not to cut all the way through.
- Just like in my chicken cutlet recipe, place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/4 inch thick. It’s easier to roll up a thin chicken cutlet, so pounding makes a huge difference.
- Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt and pepper. For and easier job just mix all those seasoning in a small bowl prior to cutting the chicken.
Step 2. Assemble chicken roll ups:
- Place the seasoned chicken flat, add your favorite fillings on each chicken slice, then roll them up.
- You can stuff chicken with anything you like: veggies, cheese, herbs, bacon, mushrooms or your favorite sauce etc.
Be creative! I’m using my creamy peach vinaigrette as a base and some fresh green beans and bell pepper as stuffing. I just used what I had on hand, but I would also like to use asparagus or bacon and some cheese probably too.
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Step 3. Sear chicken rolls:
- Heat a large skillet over medium high heat and add ghee or oil. Both avocado oil or grape seed oil have a high smoking point and mild flavor, so they are the best oils for searing.
- Add stuffed chicken roll-ups to the hot pan, seam side down and sear chicken for 2-3 minutes on each side, until evenly browned. You can cook chicken roll ups in batches if needed.
Steps 4. Bake the rolled-up chicken breasts:
- Once chicken is seared, place chicken rolls seam side down on a lightly greased baking dish and bake the stuffed chicken breast in oven for 20-22 minutes. Best if you use the same skillet you used for searing. Just make sure the handle is not plastic and it’s an oven safe skillet.
- At the end, broil for 2-3 minutes to make the tops golden brown.
Coating The Rolled Up Chicken
If you are Paleo, Whole30 or grain free just skip the coating step. The chicken will still be delicious!
To coat chicken: just prepare two separate bowls: one with flour and one with a beaten egg. Dredge the rolled up chicken breast in the flour first, then in the egg bowl. Transfer immediately in the hot pan.
When using gluten free flour: mix equal parts arrowroot flour and a whole grain gluten free flour like rice, sorghum or buckwheat. Or use a gluten free flour mix.
FAQs
You can store the rolled up chicken in an airtight container for up to three days or freeze them for later. I recommend freezing chicken roll-ups individually so you can take them out as you need them. You can do that before baking or after.
To reheat: place chicken rolls in a covered baking dish (with a touch of water) and heat until warmed through, about 15 minutes.
Some of my favorite sides to serve with are: roasted potatoes, quinoa, rice, simple salad or fresh veggies.
Yes, they can be made ahead of time. You can either stuff chicken breasts and refrigerate them until ready to cook (up to 12 hours) or you can fully bake them and reheat when needed.
Bake chicken roll-ups for 20 to 22 minutes until chicken is cooked through. Longer baking will dry up the meat. Broil chicken for the last few minutes to get a nice crispy top.
Make sure the oven is hot enough (400°F ), in the 350° range – the stuffed chicken breast will get dry and stiff before it can brown. Also baking the chicken roll-ups in the same skillet you used to sear will help them retain their moisture.
No, chicken does not need to be rolled up. You can simply stuff chicken breasts and bake them as is. I find that rolled chicken breasts cook more evenly and they look pretty too!
Yes, chicken roll-ups can be made without flour. Just skip the dredging step and cook chicken as directed. The chicken will still taste delicious!
Yes, they can be made without cheese. Just omit the cheese from the stuffing and cook the stuffed chicken roll as directed.
Here Are Some Dairy Free Cheese Options For Stuffing:
Just like Mozzarella shreds
Smoked provolone slices
Cashew cream cheese
Dairy Free Feta Cheese
-spinach and feta (or other cheese);
-kale and pesto
-BBQ sauce and cheese
-bacon or prosciutto
-artichoke
-asparagus
-sun dried tomatoes and olives
-mushrooms and zucchini
-broccoli and cheese
More Chicken Recipes
- 3 Chicken Cutlets Recipes (Keto, Gluten Free & Egg Free)
- Chicken Beet Salad With Avocado Dressing
- Chicken Salad with Avocado Cranberries & Walnuts
- Chicken Liver Patties
- Spaghetti Squash + Chicken & BBQ Sauce (Whole30, Paleo, Dairy Free)
Healthy Stuffed Chicken Roll-Ups
Ingredients
- 3 medium chicken breasts - aprox. 1.6 pounds
- 2 tsp onion powder
- 2 tsp garlic powder
- 1.5 tsp sea salt
- 1 tsp black pepper
For Stuffing
- 3 tbsp creamy peach vinaigrette - or your favorite sauce
- 10-12 green beans - or asparagus or broccoli, see notes
- 1/2 bell pepper - sliced strips (optional)
- 4-6 tbsp shredded cheese (feta, mozzarella or parmesan) - see notes for dairy free
For Searing
- 1 tbsp ghee - or
- 1 tbsp avocado oil
Instructions
Step 1. Prepare the chicken breasts
- Preheat oven to 400 degrees F.
- Mix all those seasoning in a small bowl prior to cutting the chicken.
- Prepare chicken breasts by cutting them horizontally and slice through the breast almost to the end, being careful not to cut all the way through.
- Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/4 inch thick. It’s easier to roll up a thin chicken cutlet, so pounding makes a huge difference.
- Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt and pepper.
Step 2. Assemble chicken roll ups:
- Place the seasoned chicken flat, add 1 tablespoon of sauce, your favorite shredded cheese and veggies on each chicken slice. You can spread the stuffing all over the top or just place it on one side/middle.
- Roll them up starting from the side where the filling is the closest. Proceed with the rest of the chicken pieces.
Step 3. Sear:
- Heat a large skillet over medium high heat and add ghee or oil. Avocado or grape seed oil have a high smoking point and mild flavored, so they are my favorite oil for searing.
- Add stuffed chicken roll-ups to the hot pan, seam side down and sear chicken for 2-3 minutes on each side, until evenly browned. You can cook chicken roll ups in batches if needed.
Steps 4. Bake the rolled-up chicken breasts:
- Once chicken is seared, place chicken rolls seam side down on a lightly greased baking dish and bake the stuffed chicken breast in oven for 20-22 minutes. Best if you use the same skillet you used for searing. Just make sure the handle is not plastic and it’s an oven safe skillet.
- At the end broil for 2-3 minutes to make the tops golden brown.
Notes
Coating The Rolled Up Chicken
If you are Paleo, Whole30 or grain free just skip the coating step. To coat chicken: just prepare two separate bowls: one with flour and onw with a beaten egg. Dredge the rolled up chicken breast in the flour first then and in the egg bowl. Transfer immediately in the hot pan. When using gluten free flour: mix equal parts arrowroot flour and a whole grain gluten free flour like rice, sorghum or buckwheat.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Meave
Wednesday 31st of August 2022
I rolled up my chicken breast with some cheese and asparagus, turned out delicious!
HealthyTasteOfLife
Friday 2nd of September 2022
Awesome!